Title:
Innovative technologies in beverage processing
Author:
Aguiló-Aguayo, Ingrid, 1981- editor.
ISBN:
9781118929353
9781118929360
9781118929346
9781118929377
Physical Description:
1 online resource
Contents:
Pome Fruit Juices -- Introduction / Conventional Processing Techniques / Influence on Microbial Quality / Influence on Nutritional Attributes / Influence on Organoleptic Attributes / Novel Processing Techniques / Improvement in Juice Extraction / Improvement in Juice Clarification / Preservation of Pome Fruit Juices by Innovative Technologies / Conclusion and Future Trends / Acknowledgments / References / Citrus Fruit Juices / Introduction / Conventional Preservation Processing Techniques / Effect on Microbial Quality / Effect on Quality-Related Enzymes / Effect on Nutritional Quality / Effect on Organoleptic Quality / Novel Processing Techniques / Changes in Conventional Methods / Ohmic Heating / Microwave Heating / Processing Citrus by Innovative Methods / High-Pressure Processing / Pulsed Electric Fields / Conclusions and Future Trends / References / Prunus Fruit Juices / Introduction / Conventional Processing Techniques / Cherry and Sour Cherry / Apricot, Peach, and Nectarine / Plum / Influence of Conventional Processing Techniques on Juice Quality / Novel Processing Techniques / Pulsed Electric Fields / High-Pressure Processing / Other Innovative Technologies / Conclusion and Future Trends / References / Vegetable Juices / Introduction / Conventional Processing Technologies / Influence of Conventional Processing on Microbial Quality / Influence of Conventional Processing on Nutritional Attributes / Influence of Conventional Processing on Organoleptic Attributes / Nonthermal Processing Technologies / Influence of Nonthermat Processing on Microbial Quality / Influence of Nonthermal Processing on Nutritional Attributes / Influence of Nonthermal Processing on Organoleptic Attributes / Conclusion and Future Trends / References / Exotic Fruit Juices
Introduction / Exotic Fruits: Relevance in Human Nutrition and Health / Deterioration of Exotic Fruit Juices / Thermal and Nonthermal Technologies Used to Preserve Juices / Thermal Processing / Nonthermal Processing / Conclusions and Future Trends / References / Berry Juices / Introduction / Conventional Processing Techniques / Influence on Microbial Quality / Influence on Nutritional Attributes / Influence on Organoleptic Attributes / Novel Processing Techniques / Changes in Conventional Methods / Processing Berry Juice by Innovative Technologies / Preservation of Berry Juice by Innovative Technologies / Relevance for Human Health / Conclusions and Future Trends / References / Juice Blends / Introduction / Pulsed Electric Fields / Food Safety / Nutritionally Valuable Compounds / High-Pressure Processing / Food Safety / Nutritionally Valuable Compounds
Conclusion / Acknowledgments / References / Grain-Based Beverages / Introduction / Soy-Based Beverages / Rice-Based Beverages / Oat-Based Beverages / Conventional Processing Techniques / Heating Methods / Fermentation / Influence on Microbial Quality / Influence on Nutritional Attributes / Influence on Organoleptic Attributes / Novel Processing Techniques / High and Ultra-High-Pressure Homogenisation / High-Pressure Processing / Pulsed Electric Field / Enzymatic Techniques / Changes in Conventional Methods / Processing Grain-Based Beverages by Innovative Techniques / Enzymatic Techniques / Fermentation / Ultra-High-Pressure Homogenisation / Preservation of Grain-Based Beverages by Innovative Technologies / High-Pressure Processing / Pulsed Electric Field / Relevance for Human Nutrition / Conclusion and Future Trends / References / Soups / Introduction / Processed Foods / Ready-to-Eat Meals: Soups / Non-Thermal Technologies for Food Processing / High-Pressure Processing / Pulsed Electric Fields / Novel Thermal Technologies for Food Processing / Ohmic Heating / Microwave and Radiofrequency Heating / Acknowledgments / References / Functional Beverages / Introduction / Functional Food Regulation / Natural Ingredients in the Formulation of Functional Beverages / New Trends in the Formulation of Functional Beverages / Tendencies in Fruit Ingredients / Green Botanicals in Beverages / By-Products in Beverage Formulation / Novel Infusions (Tea and Tea Alternatives) / Fortified Beverages / Cocoa-Based Beverages / Energy Drinks / Beverage Emulsions / Conclusions and Future Trends / References / Waste/By-Product Utilisations / Introduction / Major Waste and By-Products Generated from the Juice and Non-Alcoholic Beverage Sector / Utilisation of By-Products from the Non-Alcoholic Beverage Sector / Animal Feed / Pectin / Biofuel / Flavour and Aroma / Food Additives / Potential Sources of Bioactive Compounds / Phenolic Compounds / Bioactive Peptides / Novel Technologies Involved in the Processing of Fruit Beverage Waste
Pulsed Electric Field / Ultrasonication / References
Abstract:
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed.-Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts -Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages -Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life -Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.
Local Note:
John Wiley and Sons
Electronic Access:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781118929346Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 593494-1001 | HD9348 .A2 | Searching... | Searching... |