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Emerging Trends in Beverage Processing
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Emerging Trends in Beverage Processing describes several non-thermal emerging technologies and biotechnologies. The use of non-thermal technologies represnts the future of food processing because due to the ability of such technologies to increase the shelf life, preserving nutritional and sensory quality. This book considers several promising technologies, such as: hyperbaric storage, ultrasound, high pressure homogeneization, pulsed light, cold plasma and pulsed electric fields, together with other emerging biotechnologies.
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Keywords
- ageing on lees
- antimicrobial
- Argon
- atmospheric pressure cold plasma
- batch
- Color
- continuous flow
- enzymatic activity
- facultative hetero-fermentative
- flash-release
- food preservation
- Food Technology
- fruit juice
- high pressure
- high pressure homogenization (HPH)
- hyperbaric storage
- Lactobacillus plantarum
- malolactic fermentation
- microbial inactivation
- minerality
- n/a
- non-Saccharomyces
- Oenococcus oeni
- partial least squares regression
- predictive model
- pulsed electric fields
- red wine
- starter cultures
- Technology, engineering, agriculture
- Technology: general issues
- thermovinification
- ultrasound
- white wine
- wine quality
- wine technology
- yeast autolysis
Links
DOI: 10.3390/books978-3-0365-1091-0Editions