Preservatives and Preservation Approaches in Beverages

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books. Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

• 1. Preservatives in Beverages: Perception and Needs2. Characteristics and Uses of Novel and Conventional Preservatives for Fruit Drinks and Beverages3. Traditional Bio-Preservation in Beverages: Fermented Beverages4. Non-Conventional Preservation Techniques: Current Trends and Future Prospects5. Emerging Non-Chemical Potential Antimicrobials for Beverage Preservation6. Natural Preservatives for Non-Alcoholic Beverages7. Non-Thermal Preservation of Wine8. Optimizing Beverage Pasteurization Using Computational Fluid Dynamics9. Process and Impact of the Addition of Biocompounds on the Development of Pasteurized Healthy Juices10. Preservation of Beverage Nutrients by High Hydrostatic Pressure11. Prebiotics in Beverages: From Health Impact to Preservation12. Processing Techniques for Microtoxins: A Balancing Act of Food Safety and Preservation13. Hydrocolloids as Emulsifiers and Stabilizers in Beverage Preservation14. Detoxification and Sensing of Organophosphate-Based Pesticides and Preservatives in Beverages15. Traditional Fermented Alcoholic Beverages of Rwanda (Ikigage, Urwagwa and Kanyanga): Production and Preservatives