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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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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2022
Matèries:
red wine
thermovinification
flash-release
pulsed electric fields
ultrasound
hyperbaric storage
high pressure
food preservation
fruit juice
atmospheric pressure cold plasma
continuous flow
batch
Argon
color
high pressure homogenization (HPH)
wine technology
microbial inactivation
ageing on lees
yeast autolysis
minerality
partial least squares regression
predictive model
white wine
malolactic fermentation
Lactobacillus plantarum
Oenococcus oeni
facultative hetero-fermentative
starter cultures
antimicrobial
food technology
non-Saccharomyces
enzymatic activity
wine quality
n/a
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Accés en línia:ONIX_20220321_9783036510903_59
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Sumari: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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