Processing and Sustainability of Beverages

<p>1. Adding Sustainability to the Beverage Industry Through Nature-Based Wastewater Treatment<br>2. Alcoholic Beverages: Current Situation and Generalities of Anthropological Interest<br>3. Sustainable Business Models in Beverages Industry Networks: The Case Study of an Italian Breweries Network<br>4. The Sustainability of Mexican Traditional Beverage Sotol: Ecological, Historical, and Technical Issues<br>5. Quality Improvement and New Product Development in the Hibiscus Beverage Industry<br>6. Tradition and Innovation within the Wine Sector: How a Strong Combination Could Increase the Company’s Competitive Advantage<br>7. UV-C Light for Processing Beverages: Principles, Applications, and Future Trends <br>8. Pectinases: Production and Applications for Fruit Juice Beverages <br>9. In Situ Analysis Devices for Estimating the Environmental Footprint in Beverages Industry <br>10. Hydrodynamic Cavitation Technologies: A Pathway to More Sustainable, Healthier Beverages, and Food Supply Chains<br>11. Influence of Processing on Rheological and Textural Characteristics of Goat and Sheep Milk Beverages and Methods of Analysis <br>12. Effect of Novel Food Processing Technologies on Beverage Antioxidants<br>13. Valorization of Residues from Beverage Production<br>14. Law and Science Make a Common Effort to Enact a Zero Waste Strategy for Beverages<br>15. Processing of Beverages by Membrane</p>