Trends in Non alcoholic Beverages

Trends in Non alcoholic Beverages
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 402
Release: 2019-08-29
ISBN 10: 0128169397
ISBN 13: 9780128169391
Language: EN, FR, DE, ES & NL

Trends in Non alcoholic Beverages Book Review:

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry. Provides nutrient profiles and the effects of non-alcoholic beverages Presents the relevance of the HACCP system for the non-alcoholic beverage industry Covers a broad range of different non-alcoholic beverages that exist in the market and their characteristics with regard to personalized nutrition

Non alcoholic Beverages

Non alcoholic Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 559
Release: 2019-03-06
ISBN 10: 012815702X
ISBN 13: 9780128157022
Language: EN, FR, DE, ES & NL

Non alcoholic Beverages Book Review:

Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research professionals around the world. The book focuses on the research and development of innovative products and new growing trends based on consumer demand for natural drinks that have health benefits. The book discusses the properties and benefits of developing nonalcoholic beverages, their production particularities, associated properties, physiochemical characteristics, and methods to help researchers and students learn about utilized nonalcoholic beverages. Presents a broad scope of topics and process solutions from experts in the beverages industry Covers the latest technologies and microbiological methods that enhance the health benefits of beverages Includes emerging trends in nonalcoholic beverages and offers a variety of safety and quality techniques for adding value to products

Recent Trends in Soft Beverages

Recent Trends in Soft Beverages
Author: L. Jagan Mohan Rao,K. Ramalakshmi
Publsiher: CRC Press
Total Pages: 259
Release: 2011-04-14
ISBN 10: 9380308787
ISBN 13: 9789380308784
Language: EN, FR, DE, ES & NL

Recent Trends in Soft Beverages Book Review:

The book provides the recent developments in value addition of coffee, tea, and soft drinks. The book also describes their chemistry, technology, and quality control with respect to raw materials as well as finished product, value-added product development, and marketing strategies.

Beautiful Booze Stylish Cocktails to Make at Home

Beautiful Booze  Stylish Cocktails to Make at Home
Author: Natalie Migliarini,James Stevenson
Publsiher: The Countryman Press
Total Pages: 288
Release: 2020-08-25
ISBN 10: 1682684946
ISBN 13: 9781682684948
Language: EN, FR, DE, ES & NL

Beautiful Booze Stylish Cocktails to Make at Home Book Review:

Shaken, stirred, clarified, layered, floral, and more, these gorgeous cocktails taste as good as they look Cocktail alchemy—the sweet, sour, bitter, booze—is magic in the hands of self-taught mixologist Natalie Migliarini. Sure, her story is the classic “girl-quits-job-to-pursue-passion-(cocktails)-starts-website-(Beautiful Booze)-leads-to-book-(yes, this one).” But these beautiful drinks are the result of a real immersion in the craft of building cocktails. Based on a solid foundation of research and feel for cocktail trends, Beautiful Booze is an instant classic. Readers can prepare these drinks at home, using available ingredients and simple tools. Great cocktails elevate every occasion from ordinary to amazing. Here you’ll find recipes for mainstays like the Bloody Mary Bar Cart, as well as old-made-new cocktails like a Créme de la Colada, Limoncello Daiquiri, and Lavender Fizz. Vibrant photographs make reading this book almost as much fun as mixing its drinks.

Zero Proof

Zero Proof
Author: Elva Ramirez
Publsiher: Houghton Mifflin
Total Pages: 256
Release: 2021
ISBN 10: 0358211913
ISBN 13: 9780358211914
Language: EN, FR, DE, ES & NL

Zero Proof Book Review:

90 no-alcohol cocktail recipes from top bartenders across the country

Trends in Consumption of Non alcoholic Beverages in Contemporary China

Trends in Consumption of Non alcoholic Beverages in Contemporary China
Author: Dee Yong Neo
Publsiher: Unknown
Total Pages: 180
Release: 2010
ISBN 10: 1928374650XXX
ISBN 13: OCLC:891398522
Language: EN, FR, DE, ES & NL

Trends in Consumption of Non alcoholic Beverages in Contemporary China Book Review:

Historically, non-alcoholic beverages have always played an important role in every culture and yet often drinks are less celebrated than food. In China, tea is more than just a traditional beverage but rather than a drink which was deeply imbedded in Chinese culture. In the west, coffeehouses represent a microcosm of society reflecting economic, political, cultural and social interactions among all walks of life, while in the east teahouses share a similar function. Recently, there has been a decline in drinking traditional-style Chinese tea in teahouses due to globalisation, industrialisation, urbanisation, modernisation, westernisation and consumerism. This thesis explores these impacts on modern Chinese society through the growth in popularity of a variety of non-alcoholic beverages including bottled water, soft drinks, milk, coffee and tea. This thesis will focus on the changes in Chinese social, political, and economic environments contributing to these changes, through examination of the differences between past and modern Chinese attitudes towards consuming these non-alcoholic beverages. These non-alcoholic beverages will be examined in the context of various fashionable places in which they are served, such as fast-food restaurants, cafes and teahouses, to illustrate the social impacts which these alternative beverages have had.

Handbook of Alcoholic Beverages

Handbook of Alcoholic Beverages
Author: Alan J. Buglass
Publsiher: John Wiley & Sons
Total Pages: 1208
Release: 2011-01-13
ISBN 10: 9780470976654
ISBN 13: 0470976659
Language: EN, FR, DE, ES & NL

Handbook of Alcoholic Beverages Book Review:

A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are alsocovered to asignificant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: A simple introduction to the history and development of alcohol and some recent trends and developments, FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liquer wines, fruit wines, low-alcohol and related beverages. SPIRITS: cover distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liquers ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy
Author: Christophe Lavelle,Herve This,Alan L. Kelly,Roisin Burke
Publsiher: CRC Press
Total Pages: 894
Release: 2021-06-09
ISBN 10: 0429528442
ISBN 13: 9780429528446
Language: EN, FR, DE, ES & NL

Handbook of Molecular Gastronomy Book Review:

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Good Drinks

Good Drinks
Author: Julia Bainbridge
Publsiher: Unknown
Total Pages: 176
Release: 2020
ISBN 10: 1984856340
ISBN 13: 9781984856340
Language: EN, FR, DE, ES & NL

Good Drinks Book Review:

A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee. "Julia Bainbridge resets our expectations for what a 'drink' can mean from now on."--Jim Meehan, author of Meehan's Bartender Manual and The PDT Cocktail Book NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit - Los Angeles Times - Wired - Esquire - Garden & Gun Blackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm's Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: "Yes." With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country--including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider--Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone.

Processing and Sustainability of Beverages

Processing and Sustainability of Beverages
Author: Alexandru Grumezescu,Alina Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 594
Release: 2018-12-07
ISBN 10: 0128156996
ISBN 13: 9780128156995
Language: EN, FR, DE, ES & NL

Processing and Sustainability of Beverages Book Review:

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. Covers a broad range of beverage products to increase knowledge of quality improvement and product development Presents novel food processing technologies on beverage antioxidants Offers sustainable management strategies for implementing added value in beverage products

Natural Beverages

Natural Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Academic Press
Total Pages: 480
Release: 2019-06-21
ISBN 10: 0128166908
ISBN 13: 9780128166901
Language: EN, FR, DE, ES & NL

Natural Beverages Book Review:

Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and ‘natural’ ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry. Describes natural beverage production and its impact on nutritional value Provides overall coverage of hot topics and scientific principles in the beverage industry Explores the pros and cons of natural vs. artificial beverages in product development Covers the production of all commonly consumed ‘natural’ beverages

The Impact Beverage Trends in America Review and Forecast

The Impact Beverage Trends in America Review and Forecast
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1988
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924059722532
Language: EN, FR, DE, ES & NL

The Impact Beverage Trends in America Review and Forecast Book Review:

Fermented Beverages

Fermented Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Woodhead Publishing
Total Pages: 673
Release: 2019-03-05
ISBN 10: 0128157038
ISBN 13: 9780128157039
Language: EN, FR, DE, ES & NL

Fermented Beverages Book Review:

Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader’s understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products

Sober Curious

Sober Curious
Author: Ruby Warrington
Publsiher: HarperCollins
Total Pages: 240
Release: 2018-12-31
ISBN 10: 0062869051
ISBN 13: 9780062869050
Language: EN, FR, DE, ES & NL

Sober Curious Book Review:

Would life be better without alcohol? It’s the nagging question more and more of us are finding harder to ignore, whether we have a “problem” with alcohol or not. After all, we yoga. We green juice. We meditate. We self-care. And yet, come the end of a long work day, the start of a weekend, an awkward social situation, we drink. One glass of wine turns into two turns into a bottle. In the face of how we care for ourselves otherwise, it’s hard to avoid how alcohol really makes us feel… terrible. How different would our lives be if we stopped drinking on autopilot? If we stopped drinking altogether? Really different, it turns out. Really better. Frank, funny, and always judgment free, Sober Curious is a bold guide to choosing to live hangover-free, from Ruby Warrington, one of the leading voices of the new sobriety movement. Drawing on research, expert interviews, and personal narrative, Sober Curious is a radical take down of the myths that keep so many of us drinking. Inspiring, timely, and blame free, Sober Curious is both conversation starter and handbook—essential reading that empowers readers to transform their relationship with alcohol, so we can lead our most fulfilling lives.

Trends in Beverage Packaging

Trends in Beverage Packaging
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 458
Release: 2019-08-10
ISBN 10: 0128166843
ISBN 13: 9780128166840
Language: EN, FR, DE, ES & NL

Trends in Beverage Packaging Book Review:

Trends in Beverage Packaging, volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials. This reference offers a broad perspective regarding current trends in packaging research, quality control techniques, packaging strategies and current concerns in the industry. Consumer demand for bottled and packaged beverages has increased, and the need for scientists and researchers to understand how to analyze quality, safety and control are essential. This is an all-encompassing resource for research and development in this flourishing field that covers everything from sensory and chemical composition, to materials and manufacturing. Includes information on the monitoring of microbial activity using antimicrobial packaging detection of food borne pathogens Presents the most up-to-date information on innovations in smart packaging and sensors for the beverages industry Discusses the uses of natural and unnatural compounds for food safety and good manufacturing practices

Gazoz

Gazoz
Author: Benny Briga,Adeena Sussman
Publsiher: Artisan
Total Pages: 224
Release: 2021-05-25
ISBN 10: 1648290604
ISBN 13: 9781648290602
Language: EN, FR, DE, ES & NL

Gazoz Book Review:

Gazoz, heralded by Bon Appétit as one of the next big drink trends, is now available as a cookbook.

Alcohol in America

Alcohol in America
Author: United States Department of Transportation,National Research Council,Division of Behavioral and Social Sciences and Education,Commission on Behavioral and Social Sciences and Education,Elizabeth Hanford Dole,Dean R. Gerstein,Steve Olson
Publsiher: National Academies Press
Total Pages: 125
Release: 1985-02-01
ISBN 10: 0309034493
ISBN 13: 9780309034494
Language: EN, FR, DE, ES & NL

Alcohol in America Book Review:

Alcohol is a killer--1 of every 13 deaths in the United States is alcohol-related. In addition, 5 percent of the population consumes 50 percent of the alcohol. The authors take a close look at the problem in a "classy little study," as The Washington Post called this book. The Library Journal states, ". . . [T]his is one book that addresses solutions. . . . And it's enjoyably readable. . . . This is an excellent review for anyone in the alcoholism prevention business, and good background reading for the interested layperson." The Washington Post agrees: the book ". . . likely will wind up on the bookshelves of counselors, politicians, judges, medical professionals, and law enforcement officials throughout the country."

Preservatives and Preservation Approaches in Beverages

Preservatives and Preservation Approaches in Beverages
Author: Alexandru Grumezescu,Alina-Maria Holban
Publsiher: Academic Press
Total Pages: 558
Release: 2019-07-17
ISBN 10: 012816686X
ISBN 13: 9780128166864
Language: EN, FR, DE, ES & NL

Preservatives and Preservation Approaches in Beverages Book Review:

Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. Includes information on the use of hurdle technology in the preservation of beverages Provides the latest research and impact of antimicrobial use in the beverages industry Presents the benefits and risks of preservatives to ensure safety in beverage products

Economic Trends

Economic Trends
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2006
ISBN 10: 1928374650XXX
ISBN 13: MINN:31951P01003886O
Language: EN, FR, DE, ES & NL

Economic Trends Book Review:

The Complete Technology Book on Alcoholic and Non Alcoholic Beverages Fruit Juices Whisky Beer Rum and Wine

The Complete Technology Book on Alcoholic and Non  Alcoholic Beverages Fruit Juices  Whisky  Beer  Rum and Wine
Author: NPCS Board of Consultants & Engineers
Publsiher: ASIA PACIFIC BUSINESS PRESS Inc.
Total Pages: 824
Release: 2008-10-01
ISBN 10: 8178331128
ISBN 13: 9788178331126
Language: EN, FR, DE, ES & NL

The Complete Technology Book on Alcoholic and Non Alcoholic Beverages Fruit Juices Whisky Beer Rum and Wine Book Review:

The alcoholic and non alcoholic beverages are being used by human being since centuries back. Accompanying the increase in the variety of consumption there has been a parallel increase in the variety of alcoholic and non alcoholic beverages offered for sale. The alcoholic drinks market is broadly classified into five classes, starting from beers, wines, hard liquors, liqueurs and others. Similarly non alcoholic drinks market is broadly classified into carbonated drinks, non carbonated drinks and hot beverages. These include juices, energy drinks, carbonated drinks, tea, coffee and bottled water. The commercial success of a soft drink formulation depends upon a number of factors. A strong, well placed advertising campaign will bring the consumer to purchase the new product but, thereafter, the level of repeat sales will reflect the degree of enthusiasm with which the new drink has been received. The dramatic growth of fruit juice and non carbonated fruit beverage markets worldwide has been made possible by the development of new packs and packing systems and improvements in traditional packaging. Tropical fruits are the newest arrivals on the juice and fruit beverage market. Whisky is the portable spirit obtained by distillation of aqueous extract of an infusion of malted barley and other cereals that has been fermented. It can be considered as the product of distillation of an unhopped beer. Beer is the world most widely consumed alcoholic beverage; it is the third most popular drink overall, after water and tea. Rum is a distilled alcoholic beverage made from sugarcane by products such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The Indian alcoholic market has been growing rapidly for the last ten years, due to the positive impact of demographic trends and expected changes like rising income levels, changing age profile, changing lifestyles and reduction in beverages prices. Some of the fundamentals of the book are flavourings and emulsions, syrup room operation, fruit juices and comminuted bases, acids, colours, preservatives and other additives, high intensity sweeteners, packaging systems for fruit juices and non carbonated beverages, grape juice processing, processing of citrus juices, juice processing for pasteurized single strength, equipment for extraction and processing of soft and pome fruit juices, chemistry and technology of citrus juices and by products, legislation controlling production, labelling and marketing, biochemical events during brewing fermentations, outline of the whisky producing process, types of beer brewed, aroma compounds of rum and their formation, cider and perry etc.The alcoholic and non alcoholic beverages described in this book are beer, wine, rum, whisky, cider and different types of fruit juices with packaging systems and other relevant parameters related to their manufacturing. The book will be very helpful to technocrats, new entrepreneurs, research scholars and for those who are already in to this field.