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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| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Subjects: | |
| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| 520 | |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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| 653 | |a ultrasound | ||
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| 653 | |a high pressure | ||
| 653 | |a food preservation | ||
| 653 | |a fruit juice | ||
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| 653 | |a color | ||
| 653 | |a high pressure homogenization (HPH) | ||
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| 653 | |a ageing on lees | ||
| 653 | |a yeast autolysis | ||
| 653 | |a minerality | ||
| 653 | |a partial least squares regression | ||
| 653 | |a predictive model | ||
| 653 | |a white wine | ||
| 653 | |a malolactic fermentation | ||
| 653 | |a Lactobacillus plantarum | ||
| 653 | |a Oenococcus oeni | ||
| 653 | |a facultative hetero-fermentative | ||
| 653 | |a starter cultures | ||
| 653 | |a antimicrobial | ||
| 653 | |a food technology | ||
| 653 | |a non-Saccharomyces | ||
| 653 | |a enzymatic activity | ||
| 653 | |a wine quality | ||
| 653 | |a n/a | ||
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