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...
Kaydedildi:
| Diğer Yazarlar: | |
|---|---|
| Materyal Türü: | Elektronik Kitap Bölümü |
| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Konular: | |
| Online Erişim: | DOAB: download the publication DOAB: description of the publication |
| Etiketler: |
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| 020 | |a books978-3-0365-1091-0 | ||
| 020 | |a 9783036510903 | ||
| 020 | |a 9783036510910 | ||
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| 024 | 7 | |a 10.3390/books978-3-0365-1091-0 |c doi | |
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| 100 | 1 | |a Morata, Antonio |4 edt | |
| 700 | 1 | |a Morata, Antonio |4 oth | |
| 245 | 1 | 0 | |a Emerging Trends in Beverage Processing |
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| 338 | |a online resource |b cr |2 rdacarrier | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Technology: general issues |2 bicssc | |
| 653 | |a red wine | ||
| 653 | |a thermovinification | ||
| 653 | |a flash-release | ||
| 653 | |a pulsed electric fields | ||
| 653 | |a ultrasound | ||
| 653 | |a hyperbaric storage | ||
| 653 | |a high pressure | ||
| 653 | |a food preservation | ||
| 653 | |a fruit juice | ||
| 653 | |a atmospheric pressure cold plasma | ||
| 653 | |a continuous flow | ||
| 653 | |a batch | ||
| 653 | |a Argon | ||
| 653 | |a color | ||
| 653 | |a high pressure homogenization (HPH) | ||
| 653 | |a wine technology | ||
| 653 | |a microbial inactivation | ||
| 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 | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/5008 |7 0 |z DOAB: download the publication |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/79623 |7 0 |z DOAB: description of the publication |