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Emerging Trends in Beverage Processing

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 q...

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Bibliographic Details
Main Author: Morata, Antonio
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Food Technology
Wine Technology
Antimicrobial
Color
N/a
Oenococcus Oeni
Malolactic Fermentation
Ultrasound
Argon
Predictive Model
Atmospheric Pressure Cold Plasma
Yeast Autolysis
Starter Cultures
Thermovinification
Hyperbaric Storage
Technology: General Issues / Bicssc
Batch
Ageing On Lees
Continuous Flow
White Wine
Flash-release
High Pressure
Enzymatic Activity
Microbial Inactivation
Wine Quality
High Pressure Homogenization (hph)
Red Wine
Food Preservation
Pulsed Electric Fields
Minerality
Facultative Hetero-fermentative
Fruit Juice
Lactobacillus Plantarum
Non-saccharomyces
Partial Least Squares Regression
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary: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.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (128 p.)
ISBN:9783036510910
books978-3-0365-1091-0
9783036510903

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