Books in Beverages alcoholic and non alcoholic

Functional Fermented Beverages

1st Edition
October 1, 2025
Belal J. Muhialdin
English

Fermented beverages often have functional properties and contain bioactive compounds. Though these drinks were a large part of the human diet before the introduction of processed foods and beverages, they have only recently grown in popularity again due to consumer interest in their health benefits. Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities details the latest processes applied to fermented beverages and how they might be upscaled to grow the industry while preserving safety and quality of products. Food processing methods such as thermal, mechanical and membrane filtration are covered, and the effects of these processes on the nutritional value and the availability of the bioactive compounds are considered. Plant-based fermented beverages as an alternative to milk-based products and innovative beverages are also covered. Covering a range of global, traditional fermented beverages and their unique benefits, Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities is a complete resource that will benefit researchers and industry producers alike.

Sparkling Beverages

1st Edition
October 1, 2025
Gérard Liger-Belair
English

Champagne and sparkling wine tasting is often seen as a pinnacle of glamour and frivolity, but it also offers a fantastic playground for chemists and physicists to explore the subtle science behind these centuries-old drinks. Sparkling Beverages: Champagne and Beyond offers a complete overview of the physicochemical processes at work in a sparkling beverage. In order to achieve effervescence in a glass of champagne, or in any other bubbly drink, precise knowledge fluid dynamics and CO2 solubility are necessary. This fascinating reference covers these concepts, as well as the historical context and modern-day production methods of various sparkling beverages, from simple sparkling waters and sugar-free sparkling soft drinks to more complex alcoholic beverages, such as beers or sparkling wines.Sparkling Beverages: Champagne and Beyond breaks down the science behind the fizz in our drinks while also examining sensory experiences associated with opening, smelling, and testing sparkling beverages. Written by a true expert on the topic and complete with beautiful, original photography, this unique, interdisciplinary work will interest researchers and industry producers alike.

Coconut-Based Beverages and Products

1st Edition
August 1, 2025
Ravi Pandiselvam + 2 more
English

Coconut-Based Beverages and Products covers the wide range of coconut-based drinks and other selected coconut products. The book provides a comprehensive view of recent developments in the production and processing of coconut-based products, with a focus on beverages and their nutritional benefits. Information on clinical trials and the future outlook of research will also help readers identify areas for further investigation, innovation, and product development. As coconut-based beverages have recently grown in popularity, and younger consumers are increasingly focused on health and wellness, the use of coconut beverages that contain a range of electrolytes, vitamins, minerals, and amino acids is increasing.

Plant-Based Milk Alternatives and Human Health

1st Edition
June 1, 2025
Hassan Vatanparast
English
Paperback
9 7 8 0 4 4 3 2 1 7 1 4 2
eBook
9 7 8 0 4 4 3 2 1 7 1 5 9

Plant-Based Milk Alternatives and Human Health: Current Trends, Nutrition, and Public Health Implications covers plant-based milk alternatives and their impact on human health and nutrition. The book includes information on global national dietary recommendations, consumption trends, and public health concerns, and draws economic and health comparisons between conventional dairy milk and plant-based milk alternatives. Additional topics included are the history and commercialization of plant-based milks, their role in ethical issues, their influence on social well-being, and their impact on agriculture, business, and economics. Finally, the authors present projections for the future role and impact of plant-based milk alternatives in a global setting.This reference will be of particular interest to researchers in nutrition, food and beverage science, and public health who focus on dairy milk and milk alternatives, beverage companies and product developers in the non-dairy milk space, as well as governmental organizations that provide health recommendations.

The Science of Tequila

1st Edition
June 1, 2025
Anne Gschaedler Mathis + 3 more
English
Paperback
9 7 8 0 4 4 3 2 9 1 0 0 5
eBook
9 7 8 0 4 4 3 2 9 1 0 1 2

The Science of Tequila is the first English language book published on Tequila production. The book contextualizes tequila with historical, social, and cultural information, covering the cultivation of the Agave tequilana plant, the stages of the tequila production process, and the characterization of the final product. Finally, the management of tequila by-products are covered, including their sustainable uses and potential as biofuels. This book will be of interest to beverage scientists interested in the distillation and fermentation of alcoholic beverages, plant scientists interested in the agave plant, and engineers in the alcoholic beverages, biorefinery, vinasses, and waste treatment industries.R&D departments at beverage companies interested in producing tequila or mezcal will also benefit from this reference.

Kefir

1st Edition
May 2, 2025
Carlos Adam Conte Junior + 1 more
English
Paperback
9 7 8 0 4 4 3 2 2 0 4 3 2
eBook
9 7 8 0 4 4 3 2 2 0 4 2 5

Kefir: Properties, Functionality, and Health Benefits covers the more practical side of kefir production, technology, and product development. It focuses on the scientifically demonstrated benefits of this beverage, especially antimicrobial and antioxidant effects, intestinal microbiota modulation, immune response modulation, and anticancer properties. Bioactive compounds responsible for these effects are also explored to provide a theoretical basis for developing new food and pharmaceutical formulations. In addition, the book covers kefir’s potential role in neurodegenerative disease prevention. Finally, the readers will find strategies for product diversification, quality control, and biotechnological applications.Kefir is a fermented milk beverage that is growing in popularity among both researchers and consumers for its proven and potential health benefits. Companies interested in developing new fermented beverage products will find this work of interest.

Craft Beer

1st Edition
May 1, 2025
Patrizia Romano + 2 more
English
Paperback
9 7 8 0 4 4 3 1 6 0 1 5 8
eBook
9 7 8 0 4 4 3 1 6 0 1 6 5

Recently, both researchers and consumers have shown strong and growing interest in craft beer, which is characterized by its small batches, local breweries, and unique varieties. Craft Beer: New Frontiers in Brewing Science provides a comprehensive picture of the craft beer market, history and legal definition, brewing processes, and the qualities and styles of the end product. It emphasizes traditional and innovative microbial resources involved in the fermentation process, as well as safety, nutrition, and emerging problems, such as the sustainability of the production process.Craft Beer: New Frontiers in Brewing Science is the first and only scientific text to comprehensively summarize this exciting field. Researchers and students in interested brewing science, as well as industry specialists from beer companies will all benefit from this unique resource.

Energy Drinks

1st Edition
March 14, 2025
John Higgins + 1 more
English
Paperback
9 7 8 0 4 4 3 1 3 8 0 3 4
eBook
9 7 8 0 4 4 3 1 3 8 0 4 1

After reports of adverse events associated with energy drink consumption, including trouble sleeping, anxiety, cardiovascular events, seizures, and even death, concerns have been raised about their safety and efficacy. Energy Drinks: Composition, Consumption, and Cautions will focus on these popular beverages, their composition, ingredients, consumption patterns, performance-enhancing effects, and their potential negative side effects and health risks. This book will go on to make recommendations that call for education, regulatory actions, changes in marketing, and additional research.The research about energy drink safety and efficacy is often contradictory, and much of the available literature is industry sponsored. This book will offer a single, unbiased, up-to-date resource for researchers, healthcare providers, and industry regulators to understand the full scope of energy drinks and their associated health risks.

Brewing Microbiology

2nd Edition
January 20, 2025
Annie Hill
English
Hardback
9 7 8 0 3 2 3 9 9 6 0 6 8
eBook
9 7 8 0 3 2 3 9 9 6 0 7 5

Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most recent threats to beer quality and stability that have emerged. Reflecting the significant surge in production of no- and low-alcohol (NOLO) beers and Hard Seltzers since the publication of the 1st edition, and the lack of information available on the increased microbiological risk associated with these beverages – and how to control them, a new chapter "Maintaining microbiological quality control in Hard Seltzers and NOLO beverages" provides best practices in ensuring safe and effective management in production and stability. Sustainability and the environment have been at the forefront of brewers strategic thinking for many years. The first edition of Brewing Microbiology included coverage of anaerobic treatments of brewery waste and waste-water treatment. This section has been expanded to cover recent innovations in the valorization of brewery waste streams, such as biotransformation of brewers spent grains.

Kombucha

1st Edition
January 16, 2025
English
Paperback
9 7 8 0 4 4 3 1 3 2 9 7 1
eBook
9 7 8 0 4 4 3 1 3 2 9 6 4

Kombucha: Technology, Traceability, and Health-Promoting Effects covers both conventional and unconventional sources for the development of kombucha analogues, along with their sensory, functional, and nutritional aspects. Topics include process conditions, their escalation and impact on the chemical composition, the biochemistry to produce scoby, and the functionality of the drinks. Regulatory aspects in different countries, as well as myths and realities of kombucha’s bioactivities, are also covered. Users will find a great resource that also documents the probiotic potential of this popular drink, highlighting metabiotics, nutribiotics, and the pharmabiotics present.This book will serve as a valuable resource for researchers in food science and beverage science, especially those interested in fermentation.

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health