Books in Beverages alcoholic and non alcoholic

1-10 of 79 results in All results

Craft Beer

• 1st Edition
• May 1, 2025
• Patrizia Romano + 2 more
• English
• Paperback 978-0-443-16015-8

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• eBook 978-0-443-16016-5

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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.

Plant-Based Milk Alternatives and Human Health

• 1st Edition
• May 1, 2025
• Hassan Vatanparast
• English
• Paperback 978-0-443-21714-2

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• eBook 978-0-443-21715-9

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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.

Energy Drinks

• 1st Edition
• March 1, 2025
• John Higgins + 1 more
• English
• Paperback 978-0-443-13803-4

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• eBook 978-0-443-13804-1

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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. 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. The book will go on to make recommendations which 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. Energy Drinks: Composition, Consumption, and Cautions will offer a single, up-to-date resource for researchers, healthcare providers, and industry regulators to understand the full scope of energy drinks and their associated health risks.

Kombucha

• 1st Edition
• January 1, 2025
• Nuria Elizabeth Rocha-Guzmán + 3 more
• English
• Paperback 978-0-443-13297-1

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• eBook 978-0-443-13296-4

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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.

Brewing Microbiology

• 2nd Edition
• January 20, 2025
• Annie Hill
• English
• Hardback 978-0-323-99606-8

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• eBook 978-0-323-99607-5

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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.

Unconventional Functional Fermented Beverages

• 1st Edition
• October 23, 2024
• Carlos Ricardo Soccol + 3 more
• English
• Paperback 978-0-443-13966-6

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• eBook 978-0-443-13965-9

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Unconventional Functional Fermented Beverages: Practices and Technologies addresses the technological and functional aspects of fermented beverages that are being produced and consumed around the world. A wide array of unconventional, unique beverages are covered, from new, non-dairy kefir products, to coffee, honey, and coconut-based beverages, exploring a huge variety of non-alcoholic fermented drinks. The book investigates the scientific principles behind each of these beverages and covers manufacturing methods and new technologies, as well as health and safety in the manufacture of fermented beverages.Readers will find practical guidance for beverage producers as well as novel, academic material for functional food scientists and technologists.

Microbiology and Health Benefits of Traditional Alcoholic Beverages

• 1st Edition
• October 16, 2024
• Jyoti Prakash Tamang
• English
• Paperback 978-0-443-13322-0

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• eBook 978-0-443-13323-7

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Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world.This book covers the cultural context of these beverages along with their biochemistry, health benefits, and therapeutic uses. Topics include winemaking, malting and brewing of wine and beer, and culturally specific beverages and practices such as fermented palm beverages and agave.

Coffee in Health and Disease Prevention

• 2nd Edition
• September 14, 2024
• Victor R Preedy + 1 more
• English
• Hardback 978-0-443-13868-3

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• eBook 978-0-443-13869-0

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Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at the compounds in coffee, their benefits (or adverse effects), and explores coffee as it relates to specific health conditions. Embracing a holistic approach, this book covers the coffee plant, coffee production and processing, the major varieties of coffee, and its nutritional and compositional properties. Coffee’s impact on human health, disease risk, and prevention comprises the majority of the text. Diseases covered including Alzheimer’s, anxiety and depression, asthma, diabetes, cancer, and more. This book also covers coffee’s impact on organs and organ systems, including the cardiovascular system, the nervous system, and the gut microbiome.Coffee in Health and Disease Prevention, Second Edition, is the only book on the market that covers all varieties of coffee in one volume and their potential benefits and risks to human health. This is an essential reference for researchers in nutrition, dietetics, food science, biochemistry, and public health.

Tea in Health and Disease Prevention

• 2nd Edition
• September 14, 2024
• Victor R Preedy + 1 more
• English
• Hardback 978-0-443-14158-4

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• eBook 978-0-443-14159-1

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While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or adverse effects of drinking tea is scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, Second Edition, once again addresses this problem, bringing together all the latest and most relevant information on tea and its health effects into one comprehensive resource. This book covers compounds in black, green, and white teas and explores their health implications, first more generally, then in terms of specific organ systems and diseases. With over 75% brand new content, this fully reorganized, updated edition covers a wider range of tea varieties and beneficial compounds found in tea, such as epigallocatechin gallate and antioxidants.Tea in Health and Disease Prevention, Second Edition, is an organized, efficient resource that will help readers find quick answers to questions and will help inspire further studies for those interested in tea research. This is a must-have reference for researchers in food science and nutrition, as well as nutritionists and dieticians.

A Complete Guide to Quality in Small-Scale Wine Making

• 2nd Edition
• August 17, 2023
• John Anthony Considine + 1 more
• English
• Hardback 978-0-323-99287-9

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• eBook 978-0-323-99288-6

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A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, ‘methode champenois’ and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others. Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all.