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220822 ||| eng |
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|a 9783036510910
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|a books978-3-0365-1091-0
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|a 9783036510903
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|a Morata, Antonio
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|a Emerging Trends in Beverage Processing
|h Elektronische Ressource
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| 260 |
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|a Basel
|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2022
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| 300 |
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|a 1 electronic resource (128 p.)
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| 653 |
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|a food technology
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| 653 |
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|a wine technology
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|a antimicrobial
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|a color
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|a n/a
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|a Oenococcus oeni
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|a malolactic fermentation
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| 653 |
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|a ultrasound
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|a Argon
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| 653 |
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|a predictive model
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| 653 |
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|a atmospheric pressure cold plasma
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| 653 |
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|a yeast autolysis
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| 653 |
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|a starter cultures
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| 653 |
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|a thermovinification
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|a hyperbaric storage
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|a Technology: general issues / bicssc
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|a batch
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|a continuous flow
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|a ageing on lees
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|a white wine
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|a flash-release
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|a high pressure
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|a enzymatic activity
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|a microbial inactivation
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|a wine quality
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|a high pressure homogenization (HPH)
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|a red wine
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|a food preservation
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|a pulsed electric fields
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| 653 |
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|a minerality
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| 653 |
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|a facultative hetero-fermentative
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|a fruit juice
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| 653 |
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|a Lactobacillus plantarum
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| 653 |
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|a non-Saccharomyces
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| 653 |
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|a partial least squares regression
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| 700 |
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|a Morata, Antonio
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
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| 028 |
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|a 10.3390/books978-3-0365-1091-0
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| 856 |
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|u https://directory.doabooks.org/handle/20.500.12854/79623
|z DOAB: description of the publication
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| 856 |
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|u https://www.mdpi.com/books/pdfview/book/5008
|7 0
|x Verlag
|3 Volltext
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|a 580
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|a 700
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|a 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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