The Science and Safety of Beverages

1 Edición - 1 de agosto de 2026
Última edición
Editores: Roji Waghmare, Manoj Kumar
Idioma: Inglés

The Science and Safety of Beverages is a comprehensive guide that explores principles and practices that are essential in producing safe, high-quality beverages. The book offers… Leer más

Descripción

The Science and Safety of Beverages is a comprehensive guide that explores principles and practices that are essential in producing safe, high-quality beverages. The book offers detailed examinations of a variety of beverages and their production processes, with coverage such as quality assurance in fruit beverages, microbial safety in vegetable drinks, and techniques to enhance the shelf life and safety of dairy beverages. Readers of this informative book will gain insights into preserving the quality and microbial characteristics of plant-based beverages, along with advancements in maintaining safety standards for alcoholic drinks.

This versatile guide compiles a variety of both traditional methods and advanced techniques for detecting contaminants and verifying compliance with regulatory standards for all major drink categories, making it a valuable resource for food scientists, industry professionals, and academics in food and beverage science.

Puntos claves

Offers a complete source for the safety and quality of beverages
Summarizes both fundamentals and recent trends in the processing of beverages
Includes coverage of a broad range of both alcoholic and non-alcoholic beverages
Details shelf-life extension and quality retention

De interès para

Post graduate students, post docs, and other young researchers in food and beverage science, especially food safety; Academics in adjacent fields conducting research in food and beverage science, particularly in safety, quality, and microbiology

Índice

1. Introduction to Beverage Science: Principles and Practices for Safe Production

2. Quality Assurance in Fruit Beverages: Microbial Safety and Best Practices

3. Microbiological Safety and Quality Evaluation of Vegetable Beverages

4. Dairy Beverages: Enhancing Shelf Life and Improving Food Safety

5. Preservation of Quality and Microbial Characteristics of Plant-based Beverages

6. Advancements in Ensuring Safety Standards for Alcoholic Beverages: A Scientific Perspective

7. Microbiological Composition, Fermentation Methods and Quality Attributes of Non-Alcoholic Fermented Beverages

8. Processing Technologies for Safe Production of Beverages

9. Role of Packaging in Contaminant Migration in Beverages

10. Analytical Techniques for Beverage Analysis

11. Good Manufacturing Practices and regulation for beverages

Detalles del producto

Edición: 1
Última edición
Publicado: 1 de agosto de 2026
Idioma: Inglés

Sobre los editores

Roji Waghmare

Dr. Roji Waghmare is an Assistant Professor at the Institute of Chemical Technology (ICT), Matunga, Mumbai, India. She has worked on various green non-thermal techniques such as cold plasma, irradiation, ultrasonication and pulsed light. She has also worked in the field of functional beverages, preservation of fresh produce, 3D food printing and drying. As Assistant Professor at D Y Patil University in Navi Mumbai, India, Dr. Roji guided various research projects based on functional beverages, waste utilization, shelf-life extension of fruits and vegetables. Her work on development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume was highly acclaimed and published in LWT-Food Science and Technology. At Indian Institute of Food Processing Technology, Tamil Nadu, India, she has worked on preservation of fresh product by different drying techniques including freeze drying, refractance window drying and spray drying.

Afiliaciones y experiencia

Institute of Chemical Technology, Mumbai, India

Manoj Kumar

Dr. Kumar has expertise in extraction and functional characterization of proteins and other bioactive compounds from plant-based matrices. His Ph.D topic was focused on “Anthocyanins as ingredient for food industry: Strategy for extraction, Functional characterization and Enhanced stability”. This research is both commercially useful and socially beneficial as anthocyanins from black soybean and black carrot act as natural colorants and have a lot of demand in the domestic and industrial market. Currently, Dr. Kumar is working on a project funded by Science for Equity, Empowerment and Development (SEED) Division of DST (Govt. of India). Dr. Kumar has been revered with several awards throughout his academic career, including Prime Minister fellowship 2014, ICAR-Indian Agricultural Research Institute Ph.D. Gold medal, InSc Young Scientist Award 2019”. ICAR’s national talent scholarship and junior research fellowship during under graduation and postgraduation. He has presented his research in various national and international conferences and publishes more than 75 research papers/book chapters in national and international journals/books.