Production and Management of Beverages: Volume 1. the Science of Beverages 9780128152607, 9780128157008, 2592592652, 2892892902, 0128152605

Table of contents :
Front Cover......Page 1
Production and Management of Beverages: Volume 1: The Science of Beverages......Page 4
Copyright......Page 5
Contents......Page 6
Contributors......Page 14
Series Preface......Page 16
Preface......Page 20
1.1 Historical Perspectives of Sugar Consumption......Page 24
1.2 Fructose-Enriched Diet and the Obesity Epidemic......Page 25
1.3 The Liver as a Key Organ Involved in Fructose Metabolism......Page 28
1.4 The Modulation of Hepatic Lipid Metabolism by High Fructose Diet......Page 31
1.5 Systemic and Hepatic Fructose-Induced Insulin Resistance......Page 35
1.6 The Role of Fructose-Induced Metabolic Inflammation in the Development of Insulin Resistance......Page 40
1.7 Adipose Tissue Plasticity in Response to Fructose-Enriched Diet......Page 42
1.8 Fructose Diet and the Relation to Food Intake and Brain Metabolic Dysfunction......Page 48
1.9 Concluding Remarks......Page 56
References......Page 57
2.1 Introduction......Page 70
2.2 The Technology of Powdered Drinks......Page 71
2.3 Powdered Drink Production by Freeze Drying......Page 78
2.4 Instant Properties of Powdered Drinks......Page 79
2.5 Types of Powdered Drinks......Page 83
2.6 Nutritional Value of Powdered Drinks......Page 91
2.7 Packaging and Shelf life of Powdered Drinks......Page 92
2.8 Sensory Evaluation of Powdered Drinks......Page 93
2.9 Conclusion......Page 95
References......Page 96
3.1 Introducing Food Fortification Concept......Page 108
3.2 Diet-Related Deficiencies Problems......Page 110
3.3 Need for Food Fortification......Page 112
3.4 Fortification in Food and Beverage Products......Page 114
3.4.1 Calcium Fortification in Beverage......Page 116
3.4.2 Iron Fortification in Beverage......Page 118
3.4.3 Zinc Fortification......Page 121
3.4.4 Selenium Fortification in Beverage......Page 122
3.4.5 Iodine Fortification in Beverage......Page 123
3.4.6 Folic Acid (Vitamin B 9) Fortification in Beverage......Page 124
3.4.8 Riboflavin (Vitamin B 2) Fortification in Beverage......Page 125
3.4.10 Pyridoxine (Vitamin B 6) Fortification in Beverage......Page 127
3.4.12 Vitamin A Fortification in Beverage......Page 128
3.4.13 Vitamin D Fortification in Beverage......Page 130
3.5 Fortification in Dairy-Based Beverages......Page 131
3.6.2 Omega-3 Fatty Acid Fortification in Beverage......Page 133
3.6.3 Bioactive Peptides Fortification......Page 134
3.7 Dietary Fiber Fortification in Beverages......Page 135
3.8 Consumer Acceptance for Fortified Foods......Page 136
References......Page 137
4.1 Introduction......Page 146
4.1.2 Natural Beverages......Page 147
4.1.3 North-East India......Page 148
4.1.5 Ethnic Community of NE India......Page 149
4.3.1 Nonalcoholic......Page 150
4.3.2 Alcoholic......Page 152
4.4 Important Drinks of NE India......Page 154
4.4.1 Sekhmai Yu (Manipur)......Page 155
4.4.2 Kodo Ko Jaanr (Sikkim)......Page 156
4.4.4 Zawlaidi (Mizoram)......Page 157
4.4.6 Kiad (Meghalaya)......Page 158
4.4.7 Xaj-pani or Lao Paani (Assam)......Page 159
4.4.8 Apong (Arunachal Pradesh)......Page 160
4.5.3 Sujen: Rice Beer Prepared by Deori Tribe......Page 161
4.5.4 Jonga Mod: Rice Beer Prepared by Rabha Tribe......Page 162
4.5.7 Chu......Page 163
4.5.11 Judima—Dimasa Kacharis of Nagaland......Page 164
4.5.13 Opo—Adi-Galos of Arunachal Pradesh......Page 165
4.5.16 Garam Chai......Page 166
4.6.4 Aam Panna......Page 167
4.6.7 Jal Jeera or Jeer Pani......Page 168
4.7.3 Chhurpi......Page 169
4.8 Importance of Ethnic Beverages......Page 170
References......Page 171
5.1 Overview......Page 174
5.2 Fruits as Source of Valuable Compounds......Page 175
5.2.1 Valuable Compounds of Tropical Fruits and Its Residues......Page 177
5.2.1.1 Antioxidant Compounds......Page 178
5.2.2 Potential of Fruits for Preparing Beverages......Page 180
5.3.1 State of the Art about Beverage Production......Page 182
5.3.2 Supercritical CO2 Extraction of Valuable Compounds......Page 183
5.3.2.1 Supercritical Extraction of Antioxidants......Page 184
5.4.1 Supercritical CO2 Extraction of Valuable Compounds From Andes Berry Residues......Page 185
5.4.2 Anthocyanins Analysis (Measurement and Analysis of the Anthocyanins Content in the Obtained Extracts)......Page 187
5.4.3 Total Phenolic Compound Analysis (Measurement and Analysis of the Total Phenolic Compounds in the Obtained Extracts......Page 190
5.4.4 Total Antioxidant Activity Analysis (Measurement and Analysis of the Total Antioxidant Activity in the Obtained Ext .........Page 192
References......Page 194
Further Reading......Page 200
6.1 Traceability: A Challenge of Global Levels......Page 202
6.2 World Scenario of Fruit and Vegetable Sector......Page 203
6.3 Nutritional and Health Benefits of Fruits and Vegetables......Page 204
6.3.2 Health Benefits of Fruits......Page 205
6.4 Importance of Traceability Rising in Fruits and Vegetables: Why?......Page 206
6.4.1 Fruit and Vegetable Safety......Page 207
6.4.2 Traceability Is Cornerstone of the Safety Strategy for Fruits and Vegetables......Page 208
6.5 Traceability of Fruits and Vegetables: Journey From Farm to Fork......Page 209
6.5.1 Traceability System: It Will Be Efficient…. When?......Page 210
6.5.2.1 Regulations in the United States......Page 211
6.5.2.3 Regulations in European Union......Page 213
6.5.3 Traceability Technologies: What Is the Best?......Page 214
RFID Technology......Page 215
6.5.3.2 Analytical Technologies......Page 216
Physicochemical Techniques......Page 217
Limitations of Current Analytical Approaches......Page 218
Is it possible to Use Microbial Compositions for Tracing Fruits and Vegetables?......Page 220
6.6 Conclusions and Future Perpectives......Page 224
References......Page 226
Further Reading......Page 232
7.1 Introduction......Page 234
7.2 Basic Physics and Chemistry of Controlled HC......Page 235
7.3 Main Applications of Controlled HC......Page 238
7.4 HC-Assisted Processing of Vegetable Beverages......Page 239
7.5.1 Introduction to Beer Brewing......Page 246
7.5.2 The CAVIBEER Technology......Page 247
7.5.3.1 Aim and Background......Page 255
7.5.3.2 Materials and Methods......Page 258
7.5.3.3 Results and Discussion......Page 259
7.5.4 Future Research......Page 266
7.6 HC-Assisted Production of Vegetable Beverages: Further Perspectives......Page 267
7.6.2 Overview of the Processes and Critical Issues......Page 268
7.6.3 Potential Benefits From HC Processes......Page 270
7.7 Conclusions......Page 271
Acknowledgments......Page 273
References......Page 274
8.1 Introduction......Page 282
8.1.1 History of Kombucha......Page 284
8.1.2 Brewing Technique......Page 285
8.2 Tea and Non-Tea Kombucha......Page 288
8.3 Kombucha Metabolites......Page 294
8.4 Nutritional and Bioactive Potential......Page 295
8.4.1 Antiinflammatory and Anticancer......Page 298
8.4.3 Antidiabetic......Page 299
8.4.4 Hepatoprotective......Page 300
8.5 Antinutritional and Safety Issues......Page 301
8.6 Research Gaps and Potential Scope......Page 303
8.7 Conclusion......Page 305
References......Page 306
Further Reading......Page 310
9.1 Introduction......Page 312
9.2 The Raw Material......Page 313
9.3 Molle Beer Preparation......Page 317
9.4 The Molle Beer......Page 320
9.5 Molle Beer and Indigenous Knowledge......Page 321
9.6 Conclusions......Page 322
References......Page 323
Further Reading......Page 325
10.1 Introduction......Page 326
10.2 The European Brewery Sector......Page 327
10.2.1.1 Where is Beer Being Consumed?......Page 328
10.2.2 New Trends in the Brewery Sector......Page 329
10.3.1 Segmentations of Beer Consumers......Page 330
Sensory Attributes......Page 331
Nutritional Components and Amount of Alcohol......Page 332
Brand Image......Page 333
Product Loyalty......Page 334
Product Familiarity......Page 335
Product “Value for Money”......Page 336
10.3.2.3 Consumption Situation and Purchasing Process Variables......Page 337
10.5.1 Sampling and Fieldwork......Page 338
10.5.2 Variables and Measurement Scale......Page 339
10.5.4 Cluster Analysis......Page 341
10.5.4.1 Manova Analysis......Page 342
10.6.1 Cluster 1: “Occasional-Social Consumers”......Page 345
10.6.3 Cluster 3: “Homelike Circumspect Women”......Page 346
10.6.4 Cluster 4: “Beer Lovers”......Page 347
10.7 Implications for Brewery Management......Page 348
10.8 Conclusions......Page 352
10.8.1 Limitations and Future Research Guidance......Page 353
References......Page 354
11.1 Introduction......Page 358
11.2 Chemical Composition of Sugarcane Spirits......Page 359
11.2.1 Toxic Contaminants......Page 362
11.3 Differentiation Between Cuban Rum and Brazilian Cachaça......Page 363
11.4 Chemical Traceability of Cachaça’s Steps of Production......Page 364
11.4.1 Harvest of Sugarcane Crops......Page 365
11.4.2 Fermentative Process......Page 366
11.4.3 Distillation of Brazilian Sugarcane Spirits......Page 369
11.4.4 Aging Process......Page 372
11.4.5 Geographical Traceability......Page 374
11.5 Conclusion......Page 377
References......Page 378
Further Reading......Page 382
12.1 Introduction......Page 384
12.2 Theoretical Background......Page 386
12.3 Methodology......Page 388
12.4.1 Physical-Natural Subsystem......Page 389
12.4.2 Subcultural and Social Subsystem......Page 395
12.4.3 Economic Subsystem......Page 396
12.5 Conclusions, Implications, and Limitations......Page 398
References......Page 401
Further Reading......Page 403
13.1 Introduction......Page 404
13.2 Alcoholic Beverage Production in Indochina: Local Wisdom......Page 406
13.3 Alcoholic Beverage Production in Indochina: Concern on Man, Money, Materials, and Management......Page 407
13.4 Alcoholic Beverage Production in Indochina: Safety......Page 410
13.5 Alcoholic Beverage Production in Indochina: Quality......Page 416
13.6 Alcoholic Beverage Production in Indochina: Legal Control......Page 423
References......Page 426
Further Reading......Page 429
14.1 Indian Culture and Traditions......Page 432
14.2 Indian Hills and Traditional Fermented Beverages......Page 433
14.3 Medicinal Plants and Ethnic Backgrounds......Page 435
14.5 Fermentation and Its Origin......Page 437
14.5.1.1 Alcohol Fermentation......Page 438
14.5.2 Fermented Beverages of North-Eastern India......Page 439
14.5.2.1 Jou......Page 440
14.5.2.4 Apong......Page 441
14.6 Health Aspects of Fermented Beverages......Page 442
14.7 Production Mechanisms of Some Well-Known Fermented Beverages......Page 443
14.7.1.2 Raw Material/Starter Culture......Page 444
14.7.1.4 Production Mechanism......Page 446
14.7.2.2 Raw Material/Starter Culture......Page 447
14.7.2.3 Microbial Cultures......Page 448
14.7.3 Sura......Page 449
14.7.3.2 Raw Material/Starter Culture......Page 450
14.7.3.5 Health Effects......Page 451
14.7.4.3 Microbial Culture......Page 452
14.7.5.1 Geographical Location......Page 453
14.7.5.4 Production Mechanism......Page 454
14.8 Summary......Page 455
References......Page 456
15.1 Introduction......Page 462
15.2 Concept of Industrial 4.0......Page 465
15.2.1 Concepts of Influenced the Industry......Page 466
15.2.2 Historical Development of Industry......Page 467
15.2.3 The Definition of Industry 4.0......Page 468
15.2.3.2 Central Features of the Concept......Page 470
15.3.1 Cyber-Physical Systems......Page 473
15.3.2 Internet of Things and Services......Page 475
15.3.3 Intelligent Objects......Page 477
15.3.4 Artificial Intelligence......Page 478
15.3.5 Virtual Reality and AR......Page 479
15.3.6 3D Printer......Page 481
15.4 Transition Process to Industry 4.0......Page 482
15.4.1 Reducing Implementation Risk With a Proof of Concept......Page 484
15.4.2.1 Business Objectives......Page 486
15.4.2.4 Replication......Page 487
15.5 Conclusion......Page 488
References......Page 490
Further Reading......Page 492
Index......Page 494
Back cover......Page 508