Table Of ContentA L C O H O L I C
B E V E R A G E S
A L C O H O L I C
B E V E R A G E S
Volume 7: The Science
of Beverages
Edited by
ALEXANDRU MIHAI GRUMEZESCU
ALINA MARIA HOLBAN
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CONTRIBUTORS
Giuseppe Arfelli Faculty of BioScience and Technology for Food,
Agriculture and Environment, University of Teramo, Teramo, Italy
Maria Balcerek Department of Spirit and Yeast Technology, Institute of
Fermentation Technology and Microbiology, Faculty of Biotechnology
and Food Sciences, Lodz University of Technology, Lodz, Poland
M.A. Bañuelos EnotecUPM, Technical University of Madrid, Madrid,
Spain
Ángel Benito Department of Chemistry and Food Technology,
Polytechnic University of Madrid, Madrid, Spain
Santiago Benito Department of Chemistry and Food Technology,
Polytechnic University of Madrid, Madrid, Spain
Monica Butnariu Banat’s University of Agricultural Sciences and
Veterinary Medicine “King Michael I of Romania” from Timisoara,
Timisoara, Romania
Alina Butu National Institute of Research and Development for Biological
Sciences, Bucharest, Romania
Fernando Calderón Department of Chemistry and Food Technology,
Polytechnic University of Madrid, Madrid, Spain
F. Castillo-Reyes National Research Institute for Agriculture, Livestock
and Forest (INIFAP), Saltillo, Mexico
M. Cruz-Requena School of Chemistry, Autonomous University of
Coahuila, Saltillo, Mexico
Alejandro Cuevas Department Teoría do Sinal e Comunicacións,
Universidade de Vigo, Vigo, Spain
Iñigo Cuiñas Department Teoría do Sinal e Comunicacións, Universidade
de Vigo, Vigo, Spain
Tom De Paepe Department Teoría do Sinal e Comunicacións,
Universidade de Vigo, Vigo, Spain; Department of Information
Technology, Ghent Universit—IMEC, Ghent, Belgium
Gargi Dey School of Biotechnology, KIIT University, Bhubaneswar, India
Paola Di Gianvito Faculty of BioScience and Technology for Food,
Agriculture and Environment, University of Teramo, Teramo, Italy
Isabel Expósito Department Teoría do Sinal e Comunicacións,
Universidade de Vigo, Vigo, Spain
xiii
xiv Contributors
A.C. Flores-Gallegos School of Chemistry, Autonomous University of
Coahuila, Saltillo, Mexico
Giovanna Giovinazzo National Research Council—Institute of Sciences
of Food Production (ISPA), Lecce, Italy
Francesco Grieco National Research Council—Institute of Sciences of
Food Production (ISPA), Lecce, Italy
J.N. Gurrola-Reyes National Polytechnic Institute-CIIDIR, Durango,
Mexico
Fumiyuki Kobayashi Nippon Veterinary and Life Science University,
Tokyo, Japan
Thomas Kuballa Chemisches und Veterinäruntersuchungsamt
Karlsruhe, Karlsruhe, Germany
Dirk W. Lachenmeier Chemisches und Veterinäruntersuchungsamt
Karlsruhe, Karlsruhe, Germany
I. Loira EnotecUPM, Technical University of Madrid, Madrid, Spain
José C. Marques Faculty of Exact Sciences and Engineering, University
of Madeira, Funchal; Institute of Nanostructures, Nanomodelling and
Nanofabrication (I3N), University of Aveiro, Aveiro, Portugal
S. Martínez National Polytechnic Institute-CIIDIR, Durango, Mexico
A. Morata EnotecUPM, Technical University of Madrid, Madrid, Spain
Ninoslav Nikićević University of Belgrade, Belgrade, Serbia
Miomir Nikšić University of Belgrade, Belgrade, Serbia
M. Nuñez-Guerrero Chemistry-Biochemistry Department, National
Technological of Mexico-Durango Technological Institute, Durango,
Mexico
Sachiko Odake Nippon Veterinary and Life Science University, Tokyo, Japan
Alex O. Okaru Department of Pharmaceutical Chemistry, University of
Nairobi, Nairobi, Kenya; Chemisches und Veterinäruntersuchungsamt
Karlsruhe, Karlsruhe, Germany
F. Palomero EnotecUPM, Technical University of Madrid, Madrid, Spain
A. Paredes-Ortíz Chemistry-Biochemistry Department, National
Technological of Mexico-Durango Technological Institute, Durango,
Mexico
Adanely Paredes-Ortíz Chemistry-Biochemistry Department, National
Technological of Mexico-Durango Technological Institute, Durango,
Mexico
Vanda Pereira Faculty of Exact Sciences and Engineering, University of
Madeira, Funchal; Institute of Nanostructures, Nanomodelling and
Nanofabrication (I3N), University of Aveiro, Aveiro, Portugal
Contributors xv
Ana C. Pereira Faculty of Exact Sciences and Engineering, University of
Madeira, Funchal; CIEPQPF, Department of Chemical Engineering,
University of Coimbra, Coimbra, Portugal
Katarzyna Pielech-Przybylska Department of Spirit and Yeast
Technology, Institute of Fermentation Technology and Microbiology,
Faculty of Biotechnology and Food Sciences, Lodz University of
Technology, Lodz, Poland
Jürgen Rehm Centre for Addiction and Mental Health, Toronto,
ON, Canada; Clinical Psychology and Psychotherapy, Technische
Universität Dresden, Dresden, Germany
R. Rodriguez-Herrera School of Chemistry, Autonomous University of
Coahuila, Saltillo, Mexico
Rutiaga-Quiñones Chemistry-Biochemistry Department, National
Technological of Mexico-Durango Technological Institute, Durango,
Mexico
Srijita Sireswar School of Biotechnology, KIIT University, Bhubaneswar,
India
Katharina Sommerfeld Chemisches und Veterinäruntersuchungsamt
Karlsruhe, Karlsruhe, Germany
Oscar N. Soto Chemistry-Biochemistry Department, National
Technological of Mexico-Durango Technological Institute, Durango,
Mexico
J.A. Suárez-Lepe EnotecUPM, Technical University of Madrid, Madrid,
Spain
Giovanna Suzzi Faculty of BioScience and Technology for Food,
Agriculture and Environment, University of Teramo, Teramo, Italy
Rosanna Tofalo Faculty of BioScience and Technology for Food,
Agriculture and Environment, University of Teramo, Teramo, Italy
Leonardo Sepulveda Torre School of Chemistry, Autonomous University
of Coahuila, Saltillo, Mexico
C. Vaquero EnotecUPM, Technical University of Madrid, Madrid, Spain
Sonja Veljović Institute of General and Physical Chemistry, University of
Belgrade; University of Belgrade, Belgrade, Serbia
Jo Verhaevert Department of Information Technology, Ghent Universit—
IMEC, Ghent, Belgium
Stephan G. Walch Chemisches und Veterinäruntersuchungsamt
Karlsruhe, Karlsruhe, Germany
SERIES PREFACE
Food and beverage industry accounts among the most developed
sectors, being constantly changing. Even though a basic beverage in-
dustry could be found in every area of the globe, particular aspects
in beverage production, processing, and consumption are identi-
fied in some geographic zones. An impressive progress has recently
been observed in both traditional and modern beverage industries
and these advances are leading beverages to a new era. Along with
the cutting-edge technologies, developed to bring innovation and
improve beverage industry, some other human-related changes also
have a great impact on the development of such products. Emerging
diseases with a high prevalence in the present, as well as a completely
different lifestyle of the population in recent years have led to partic-
ular needs and preferences in terms of food and beverages. Advances
in the production and processing of beverages have allowed for the
development of personalized products to serve for a better health of
overall population or for a particular class of individuals. Also, recent
advances in the management of beverages offer the possibility to de-
crease any side effects associated with such an important industry,
such as decreased pollution rates and improved recycling of all ma-
terials involved in beverage design and processing, while providing
better quality products.
Beverages engineering has emerged in such way that we are now
able to obtain specifically designed content beverages, such as nu-
tritive products for children, decreased sugar content juices, energy
drinks, and beverages with additionally added health-promoting
factors. However, with the immense development of beverage pro-
cessing technologies and because of their wide versatility, numerous
products with questionable quality and unknown health impact have
been also produced. Such products, despite their damaging health
effect, gained a great success in particular population groups (i.e.,
children) because of some attractive properties, such as taste, smell,
and color.
Nonetheless, engineering offered the possibility to obtain not only
the innovative beverages but also packaging materials and contami-
nation sensors useful in food and beverages quality and security sec-
tors. Smart materials able to detect contamination or temperature
differences which could impact food quality and even pose a hazard-
ous situation for the consumer were recently developed and some are
already utilized in packaging and food preservation.
xvii
xviii SerieS Preface
This 20-volume series has emerged from the need to reveal the cur-
rent situation in beverage industry and to highlight the progress of the
last years, bringing together most recent technological innovations
while discussing present and future trends. The series aims to increase
awareness of the great variety of new tools developed for traditional
and modern beverage products and also to discuss their potential
health effects.
All volumes are clearly illustrated and contain chapters contributed
by highly reputed authors, working in the field of beverage science,
engineering, or biotechnology. Manuscripts are designed to provide
necessary basic information in order to understand specific processes
and novel technologies presented within the thematic volumes.
Volume 1, entitled Production and management of beverages, offers
a recent perspective regarding the production of main types of alco-
holic and nonalcoholic beverages. Current management approaches
in traditional and industrial beverages are also dissected within this
volume.
In Volume 2, Processing and sustainability of beverages, novel in-
formation regarding the processing technologies and perspectives for
a sustainable beverage industry are given.
Third volume, entitled Engineering tools in beverage industry dis-
sects the newest advances made in beverage engineering, highlighting
cutting-edge tools and recently developed processes to obtain mod-
ern and improved beverages.
Volume 4 presents updated information regarding Bottled and
packaged waters. In this volume are discussed some wide interest
problems, such as drinking water processing and security, contami-
nants, pollution and quality control of bottled waters, and advances
made to obtain innovative water packaging.
Volume 5, Fermented beverages, deals with the description of tra-
ditional and recent technologies utilized in the industry of fermented
beverages, highlighting the high impact of such products on consumer
health. Because of their great beneficial effects, fermented products
still represent an important industrial and research domain.
Volume 6 discusses recent progress in the industry of Nonalcoholic
beverages. Teas and functional nonalcoholic beverages, as well as their
impact on current beverage industry and traditional medicine are
discussed.
In Volume 7, entitled Alcoholic beverages, recent tools and technol-
ogies in the manufacturing of alcoholic drinks are presented. Updated
information is given about traditional and industrial spirits produc-
tion and examples of current technologies in wine and beer industry
are dissected.
Volume 8 deals with recent progress made in the field of Caffeinated
and cocoa-based beverages. This volume presents the great variety of
SerieS Preface xix
such popular products and offers new information regarding recent
technologies, safety, and quality aspects as well as their impact on
health. Also, recent data regarding the molecular technologies and ge-
netic aspects in coffee useful for the development of high-quality raw
materials could be found here.
In Volume 9, entitled Milk-based beverages, current status, de-
velopments, and consumers trends in milk-related products are dis-
cussed. Milk-based products represent an important industry and
tools are constantly been developed to fit the versatile preferences of
consumers and also nutritional and medical needs.
Volume 10, Sports and energy drinks, deals with the recent ad-
vances and health impact of sports and energy beverages, which be-
came a flourishing industry in the recent years.
In Volume 11, main novelties in the field of Functional and medic-
inal beverages, as well as perspective of their use for future personal-
ized medicine are given.
Volume 12 gives an updated overview regarding Nutrients in bever-
ages. Types, production, intake, and health impact of nutrients in vari-
ous beverage formulations are dissected through this volume.
In Volume 13, advances in the field of Natural beverages are pro-
vided, along with their great variety, impact on consumer health, and
current and future beverage industry developments.
Volume 14, Value-added Ingredients and enrichments of beverages,
talks about a relatively recently developed field which is currently
widely investigated, namely the food and beverage enrichments.
Novel technologies of extraction and production of enrichments, their
variety, as well as their impact on product quality and consumers ef-
fects are dissected here.
Volume 15, Preservatives and preservation approaches in bever-
ages, offers a wide perspective regarding conventional and innovative
preservation methods in beverages, as well as main preservatives de-
veloped in recent years.
In Volume 16, Trends in beverage packaging, the most recent
advances in the design of beverage packaging and novel mate-
rials designed to promote the content quality and freshness are
presented.
Volume 17 is entitled Quality control in beverage industry. In this
volume are discussed the newest tools and approaches in quality
monitoring and product development in order to obtain advanced
beverages.
Volume 18, Safety issues in beverage production, presents general
aspects in safety control of beverages. Here, the readers can find not
only the updated information regarding contaminants and risk factors
in beverage production, but also novel tools for accurate detection
and control.
