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...
Wedi'i Gadw mewn:
| Fformat: | Online |
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| Iaith: | Saesneg |
| Cyhoeddwyd: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Pynciau: | |
| Mynediad Ar-lein: | ONIX_20220321_9783036510903_59 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| _version_ | 1869528613889507328 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-79623 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-796232024-04-09T23:15:43Z Emerging Trends in Beverage Processing Morata, Antonio 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 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. 2022-03-21T16:28:29Z 2022-03-21T16:28:29Z 2022 book ONIX_20220321_9783036510903_59 9783036510903 9783036510910 https://directory.doabooks.org/handle/20.500.12854/79623 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/5008 https://mdpi.com/books/pdfview/book/5008 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-1091-0 10.3390/books978-3-0365-1091-0 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036510903 9783036510910 128 Basel open access |
| spellingShingle | 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 Emerging Trends in Beverage Processing |
| title | Emerging Trends in Beverage Processing |
| title_full | Emerging Trends in Beverage Processing |
| title_fullStr | Emerging Trends in Beverage Processing |
| title_full_unstemmed | Emerging Trends in Beverage Processing |
| title_short | Emerging Trends in Beverage Processing |
| title_sort | emerging trends in beverage processing |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20220321_9783036510903_59 |