Emerging Green Processing Technologies for Beverages, Volume Seven in the Developments in Food Quality and Safety series, covers the fundamentals and recent trends in the processing of different beverages, such as herbal beverages, fresh produce-based beverages, and dairy beverages. Chapters cover a broad range of beverages to enhance knowledge in quality retention and shelf life extension. Sections summarize the influence of green technologies on nutritional quality, microbial safety, and physico-chemical characteristics. Edited by Dr. José Manuel Lorenzo and authored by a team of global experts, this book provides comprehensive knowledge to food industry personnel and scientists.
This is the most up-to-date resource, covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. ix 7. About the editors - p. xiii 8. 1. Green technology: trends, advances, and future outlook in beverages - p. 1 9. 2. Preservation of quality and microbial characteristics of beverages by electric fields - p. 41 10. 3. Emergence of pulsed light treatment in beverage preservation - p. 69 11. 4. Potential of ultrasonication for the quality retention and microbial inactivation in beverages - p. 95 12. 5. Influence of cold plasma on microbiological, chemical, and sensory properties of beverages - p. 125 13. 6. Shelf-life extension of beverages by high-pressure processing - p. 149 14. 7. Ozone processing for microbial inactivation and quality attributes of beverages - p. 177 15. 8. Preservation of beverage under ultraviolet light: techno-functional and microbiological characteristics of beverage - p. 213 16. 9. Shelf life of beverages using supercritical carbon dioxide: microbial safety, nutrients, and sensory characteristics - p. 241 17. 10. Evolution of hydrodynamic cavitation technology for fresh produce-based beverages - p. 277 18. 11. Packaging of green technology processed beverages: a development trend - p. 309 19. 12. Food safety involved in green technologies for processing of beverages - p. 329 20. Index - p. 387
Emerging Green Processing Technologies for Beverages, Volume Seven in the Developments in Food Quality and Safety series, covers the fundamentals and recent trends in the processing of different beverages, such as herbal beverages, fresh produce-based beverages, and dairy beverages. Chapters cover a broad range of beverages to enhance knowledge in quality retention and shelf life extension. Sections summarize the influence of green technologies on nutritional quality, microbial safety, and physico-chemical characteristics. Edited by Dr. José Manuel Lorenzo and authored by a team of global experts, this book provides comprehensive knowledge to food industry personnel and scientists.
This is the most up-to-date resource, covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. ix 7. About the editors - p. xiii 8. 1. Green technology: trends, advances, and future outlook in beverages - p. 1 9. 2. Preservation of quality and microbial characteristics of beverages by electric fields - p. 41 10. 3. Emergence of pulsed light treatment in beverage preservation - p. 69 11. 4. Potential of ultrasonication for the quality retention and microbial inactivation in beverages - p. 95 12. 5. Influence of cold plasma on microbiological, chemical, and sensory properties of beverages - p. 125 13. 6. Shelf-life extension of beverages by high-pressure processing - p. 149 14. 7. Ozone processing for microbial inactivation and quality attributes of beverages - p. 177 15. 8. Preservation of beverage under ultraviolet light: techno-functional and microbiological characteristics of beverage - p. 213 16. 9. Shelf life of beverages using supercritical carbon dioxide: microbial safety, nutrients, and sensory characteristics - p. 241 17. 10. Evolution of hydrodynamic cavitation technology for fresh produce-based beverages - p. 277 18. 11. Packaging of green technology processed beverages: a development trend - p. 309 19. 12. Food safety involved in green technologies for processing of beverages - p. 329 20. Index - p. 387
