Emerging Green Processing Technologies for Beverages

Developments in Food Quality and Safety Series 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.Volume 7, “Emerging Green Processing Technologies for Beverages”, covers the fundamentals and recent trends in the processing of different beverages such as herbal beverages, fresh produce-based beverages and dairy beverages. The book covers a broad range of beverage to enhance knowledge in quality retention and shelf life extension. It summarizes the influence of these green technologies on nutritional quality, microbial safety and physico-chemical characteristics of beverages.The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists. Thoroughly explores fundamental, recent trends, quality parameters and microbial inactivation in beverages for each technologyDiscusses the aspects of green non-thermal technologies and strategies for microbial inactivationExplores various green technologies, at different development and research levels, to provide multiple options to preserve several beverages INDICE: 1. Green technology: Trends in beverages2. Preservation of quality properties of beverages by electric field3. Emergence of pulsed light treatment in beverage preservation4. Potential of ultrasonication for the quality retention and microbial inactivation in beverages5. Influence of cold plasma on microbiological, chemical, and sensory properties of beverages6. Shelf-life extension of beverages by high pressure processing7. Impact of Irradiation on techno-functional and microbiological characteristics of beverages8. Shelf life of supercritical carbon dioxide treated beverages: Microbial safety, nutritional and sensory characteristics9. Evolution of hydrodynamic cavitation technology for fresh produce-based beverages10. Advances and future outlook for green technology11. Packaging of green technology processed beverages: A development trend12. Food safety and Challenges involved in green technology for processing of beverages

• ISBN: 978-0-443-15732-5
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 340
• Fecha Publicación: 01/02/2025
• Nº Volúmenes: 1
• Idioma: Inglés