Preservatives and Preservation Approaches in Beverages

<p>1. Preservatives in Beverages: Perception and Needs<br>2. Characteristics and Uses of Novel and Conventional Preservatives for Fruit Drinks and Beverages<br>3. Traditional Bio-Preservation in Beverages: Fermented Beverages<br>4. Non-Conventional Preservation Techniques: Current Trends and Future Prospects<br>5. Emerging Non-Chemical Potential Antimicrobials for Beverage Preservation<br>6. Natural Preservatives for Non-Alcoholic Beverages<br>7. Non-Thermal Preservation of Wine<br>8. Optimizing Beverage Pasteurization Using Computational Fluid Dynamics<br>9. Process and Impact of the Addition of Biocompounds on the Development of Pasteurized Healthy Juices<br>10. Preservation of Beverage Nutrients by High Hydrostatic Pressure<br>11. Prebiotics in Beverages: From Health Impact to Preservation<br>12. Processing Techniques for Microtoxins: A Balancing Act of Food Safety and Preservation<br>13. Hydrocolloids as Emulsifiers and Stabilizers in Beverage Preservation<br>14. Detoxification and Sensing of Organophosphate-Based Pesticides and Preservatives in Beverages<br>15. Traditional Fermented Alcoholic Beverages of Rwanda (Ikigage, Urwagwa and Kanyanga): Production and Preservatives</p>