TY  - BOOK
AU  - Grumezescu Alexandru Mihai
AU  - Holban Alina Maria
TI  - Safety issues in beverage production: Volume 18: the science of beverages
T2  - The Science of beverages
SN  - 9780128166796
AV  - HD9348.A2 SAF 
PY  - 2020///
CY  - Cambridge
PB  - Elsevier
KW  - Food and beverage production
KW  - Health and safety
N1  - Includes an index; 1. The Management of Food Safety in the Beverage Industry2. Detection of Metabolites of Microbial Origin in Beverages with Harmful Effect on Human Health: Biogenic Amines and Mycotoxins3. Controlling Spillage and Pathogenic Microorganisms in Beetroot (Beta Vulgaris) Juice by High Hydrostatic Pressure4. Factors Influencing the Detection of Alicyclobacillus in Fruit Concentrates5. Cost-Effectiveness of Beverage Process Strategies to Prevent and Reduce Mycotoxin Contamination6. Microbial Food Safety Aspects in Non-Alcoholic Beverages7. Advanced Mass Spectrometry for Beverage Safety and Quality Forensic8. Application of Membrane Technology in Beverage Production and Safety9. The Recent Electrochemical Studies on Bispehnola Detection in Beverages10. Toxicology and Analytical Methods for the Analysis of Allura Red (E129) in Food and Beverage Products: A Current Perspective11. Analysis of Polyphenolic Content in Teas Using Sensors12. Food Safety Issues Associated with Milk: A Review13. Potential Neurotoxicity of Graviola (Annona Muricata) Juice14. Consumption of Sugar-Sweetened Beverages: Implications for Child Heath Policies15. Beverages and Burns in Children: The Challenge for Prevention
N2  - Safety Issues in Beverage Production, Volume 18, in the Science of Beverages series, offers a multidisciplinary approach to the complex issues emerging in the beverage industry. The book is broad in coverage and provides the necessary foundation for a practical understanding of the topics that includes recent scientific industry developments that are explained to improve awareness, educate and create communication. The latest trends in legislation, safety management and novel technologies specific to beverages are discussed. This resource is ideal as a practical reference for scientists, engineers and regulators, but can also be used as a reference for courses.

Provides tools to assess and measure sulfites in beverages using different instrumental techniques
Presents applications of nanotechnology to the improvement of beverages, including taste, structure and overall quality
Includes analytical procedures for measuring and controlling quality
ER  -