Processing and sustainability of beverages
著者
書誌事項
Processing and sustainability of beverages
(The science of beverages, v. 2)
Woodhead Pub., an imprint of Elsevier, c2019
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource takes a unique approach, combining processing with sustainability. Topics of note include waste treatment and management, environmental analysis for a sustainable beverage industry, and modern technologies for beverage processing to reduce contaminants and increase the quality. This book is essential to scientists, researchers and technologists in the beverages field, covering both alcoholic and nonalcoholic beverages.
目次
1. Adding Sustainability to the Beverage Industry Through Nature-Based Wastewater Treatment 2. Alcoholic Beverages: Current Situation and Generalities of Anthropological Interest 3. Sustainable Business Models in Beverages Industry Networks: The Case Study of an Italian Breweries Network 4. The Sustainability of Mexican Traditional Beverage Sotol: Ecological, Historical, and Technical Issues 5. Quality Improvement and New Product Development in the Hibiscus Beverage Industry 6. Tradition and Innovation within the Wine Sector: How a Strong Combination Could Increase the Company's Competitive Advantage 7. UV-C Light for Processing Beverages: Principles, Applications, and Future Trends 8. Pectinases: Production and Applications for Fruit Juice Beverages 9. In Situ Analysis Devices for Estimating the Environmental Footprint in Beverages Industry 10. Hydrodynamic Cavitation Technologies: A Pathway to More Sustainable, Healthier Beverages, and Food Supply Chains 11. Influence of Processing on Rheological and Textural Characteristics of Goat and Sheep Milk Beverages and Methods of Analysis 12. Effect of Novel Food Processing Technologies on Beverage Antioxidants 13. Valorization of Residues from Beverage Production 14. Law and Science Make a Common Effort to Enact a Zero Waste Strategy for Beverages 15. Processing of Beverages by Membrane
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