Engineering Tools in the Beverage Industry
Volume 3: The Science of Beverages
Coordinators: Grumezescu Alexandru, Holban Alina-MariaLanguage: Anglais
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562 p. · 19.1x23.5 cm · Paperback
Engineering Tools in the Beverage Industry, Volume Three in the Science of Beverages series, is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab analysis and the safety of beverage products. The book offers updates on the latest techniques and applications, including extraction, biochemical isotope analysis, metabolomics, microfiltration and encapsulation. Users will find this to be an excellent resource for industrial research in an ever-changing field.
- Provides practical tools and techniques for research and development in beverages
- Offers analysis strategies for beverage quality evaluation
- Presents analytical methods for ingredient authenticity
1. Engineering Approach in the Beverage Industry Alok Prakash, Chaitali Patil, Vinodhini. S, A.Panneerselvam and Devi Rajeswari V 2. Artificial Intelligence in the Production Process Vahid Mohammadi and Saeid Minaei 3. Quantitative Structure-property Relationship (QSPR) Studies of Alcoholic and Non-alcoholic Beverages, Including Wines, Beers, and Citrus Juices Alicia B. Pomilio, Andrew G. Mercader and Pablo R. Duchowicz 4. Technological Advancement of Functional Fermented Dairy Beverages Subrota Hati, Sujit Das, and Surajit Mandal 5. Vitamin Analysis in Juices and Non-alcoholic Beverages Maria Katsa and Charalampos Proestos 6. Membrane Filtration Processes for the Treatment of Non-Alcoholic Beverages Miria Hespanhol Miranda Reis, Grasiele Scaramal Madrona, Franz Berbert Ferreira, Flávia de Santana Magalhães, Marlon Menezes Maciel Bindes, Vicelma Luiz Cardoso 7. Biochemical Stable Isotope Analysis for Advances in Food Authenticity Takashi Korenaga, Yaeko Suzuki, and Yoshito Chikaraishi 8. Application of Electronic Nose and Tongue for Beverage Quality Evaluation Runu Banerjee (Roy), Bipan Tudu, Rajib Bandyopadhyay, Nabarun Bhattacharyya 9. Microbial enzymes in Food and Beverages Processing Harmanpreet Kaur and Prabhjot Kaur Gill 10. Extraction Techniques of Phenolic Compounds and Other Bioactive Compounds from Medicinal and Aromatic Plants Natalia Manousi, Ioannis Sarakatsianos, Victoria Samanidou 11. Metabolomics: An Emerging Tool for Wine Characterization and the Investigation of Health Benefits Raúl González-Domínguez, Ana Sayago, Ángeles Fernández-Recamales 12. Fortification of Functional and Medicinal Beverages with Botanical Products and their Analysis Gulnur Eksi, Sevinc Kurbanoglu, Sibel A. Özkan 13. Microfiltration for Filtration and Pasteurization of Beers Guilherme dos Santos Bernardi, Jacir Dal Magro, Marcio A. Mazutti, J. Vladimir Oliveira, Marco Di Luccio, Giovani Leone Zabot and Marcus V. Tres 14. Recent Advances in Application of Biosensors in Beverages Semih Otles, Seda Nur Topkaya, Vasfiye Hazal Ozyurt 15. Biosensors Applied to Quantification of Ethanol in Beverages J. M. Lorenzo, P.E. Munekata, Voster Muchenje, Jorge A. Saraiva, Carlos A. Pinto, Francisco J. Barba, Eva M. Santos
Food scientists, food chemists, food microbiologists, food engineers in the beverages sector.(R&D, Gov. and academia)
Alina-Maria Holban is a Lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate Researcher at the University Politehnica of Bucharest, Romania, working on the field of bionanomaterials with antimicrobial applications. The contribution of Dr Holban in her research field is supported by the publication of 75 papers in peer-reviewed journals, 42 conference/symposia proceedings (posters and oral presentations, from which 29 were presented in International scientific meetings), 21 edited books, 20 book chapters in international books and 2 GenBank original sequences (patents). More than 50% of the published papers are investigating the applications of nanomaterials on biomedical fields.