Contents

         

“INDUSTRIE DELLE BEVANDE” 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.

 

One year subscription rate
Europe €  60.00
Overseas (air mail) € 85.00
Digital PDF for tablet € 24,99 (VAT included)

 

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

For more than 30 years Fi Europe & Ni (Natural ingredients) has been the world’s leading food and beverage ingredients sourcing platform. Its unique influence is underlined by the fact that more than 25 per cent of all annual food and beverage manufacturer ingredient procurement budgets are infl...

PET Engineering celebrates its first 20 years of activity even if its history began in 1986 when Moreno Barel, former owner and CEO, started acquiring the technical skills and know-how that have become the sturdy foundations of the company since 1999.  PET Engineering is now one of the most well-kn...

Everyone knows the chocolate bars from RITTER SPORT. Quality, safety and efficiency have top priority in their production. The process starts with the storage of raw materials, for example in the silo building with the six stainless steel silos, three of which are intended for milk powder and three ...

After the usual analysis by the expert in food legislation, in this issue you can find an interesting scientific feature about the bacteria’s classification and characterization, from classical microbiology to the genomic sequencing techniques, in order to establish the presence and the amount of sp...

FoodExecutive

Database Articoli

Pasticceria Extra

Tuttogelato

tuttogelato

www.tuttogelato.it

Alimenti Funzionali


Copyright © 1998-2019 Chiriotti Editori srl Tutti i diritti riservati
Viale Rimembranza, 60 - 10064 Pinerolo - To - Italy - P.IVA e C.F. 01070350010 - Tel. +39 0121.393127 - Fax +39 0121.794480 - email info@chiriottieditori.it | Disclaimer