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“INDUSTRIE DELLE BEVANDE worldwide bottling” is the leading Italian journal addressing all branches of the beverage industry: mineral waters, wines, soft drinks, aperitifs, beer, spirits, fruit juices, etc. Six issues are published yearly since 1971. Technical, scientific and practical articles concerning production, bottling and beverage control are here reported, in addition to several features supplying all the information concerning machinery, products, packaging and law.

 

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IB 19 03 cop

 

INDUSTRIE DELLE BEVANDE Vol. 48 - MAG/JUNE 2019

 

CONTENTS

 

3 - Beverages based on ricotta cheese whey and fruit juices
A. Rizzolo - G. Cortellino

To study antioxidants, sugars and organic acids compositions and their impact on Sourness Index (SI) and Total Sweetness Index (TSI), beverages were produced by blending Ricotta-cheese whey (RCW), a by-product of Ricotta cheese production, with fruit juices. Pear-RCW had higher malic acid and sorbitol, blueberry-RCW higher citric acid, total phenolics and anthocyanin pigments, apple-RCW higher sucrose and fructose, and strawberry-RCW higher glucose. Blueberry-RCW had the highest SI and the lowest TSI, while apple-RCW had the lowest SI and the highest TSI. Higher quality beverages may be obtained by using apple juice (‘Yellow’ type) and the apple:- blueberry (50:50) blend (‘Red’ type).

 

DEPARTMENTS

 

14 - EXHIBITIONS (CRAFT BEER ITALY - VINITECH)

 

28 - MACHINES & EQUIPMENT

 

34 - ANALISYS

 

36 - CONTAINERS & CLOSURES

 

40 - PRODUCTS

 

42 - APPLIED RESEARCH

 

46 - HYGIENE

 

48 - MARKETING

 

62 - NEWS

 

74 - AGENDA

 

78 - BOOKS

 

80 - ADVERTISERS’ LIST & COMPANIES’ ADDRESS

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