Product details:
| ISBN13: | 9780443157325 |
| ISBN10: | 0443157324 |
| Binding: | Paperback |
| No. of pages: | 340 pages |
| Size: | 228x152 mm |
| Language: | English |
| 700 |
Category:
Emerging Green Processing Technologies for Beverages
Publisher: Academic Press
Date of Publication: 1 March 2025
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Long description:
Emerging Green Processing Technologies for Beverages, Volume Seven in the Developments in Food Quality and Safety series, covers the fundamentals and recent trends in the processing of different beverages, such as herbal beverages, fresh produce-based beverages, and dairy beverages. Chapters cover a broad range of beverages to enhance knowledge in quality retention and shelf life extension. Sections summarize the influence of green technologies on nutritional quality, microbial safety, and physico-chemical characteristics. Edited by Dr. José Manuel Lorenzo and authored by a team of global experts, this book provides comprehensive knowledge to food industry personnel and scientists.
This is the most up-to-date resource, covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.
This is the most up-to-date resource, covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.
Table of Contents:
1. Green technology: Trends in beverages
2. Preservation of quality properties of beverages by electric field
3. Emergence of pulsed light treatment in beverage preservation
4. Potential of ultrasonication for the quality retention and microbial inactivation in beverages
5. Influence of cold plasma on microbiological, chemical, and sensory properties of beverages
6. Shelf-life extension of beverages by high pressure processing
7. Impact of Irradiation on techno-functional and microbiological characteristics of beverages
8. Shelf life of supercritical carbon dioxide treated beverages: Microbial safety, nutritional and sensory characteristics
9. Evolution of hydrodynamic cavitation technology for fresh produce-based beverages
10. Advances and future outlook for green technology
11. Packaging of green technology processed beverages: A development trend
12. Food safety and Challenges involved in green technology for processing of beverages
2. Preservation of quality properties of beverages by electric field
3. Emergence of pulsed light treatment in beverage preservation
4. Potential of ultrasonication for the quality retention and microbial inactivation in beverages
5. Influence of cold plasma on microbiological, chemical, and sensory properties of beverages
6. Shelf-life extension of beverages by high pressure processing
7. Impact of Irradiation on techno-functional and microbiological characteristics of beverages
8. Shelf life of supercritical carbon dioxide treated beverages: Microbial safety, nutritional and sensory characteristics
9. Evolution of hydrodynamic cavitation technology for fresh produce-based beverages
10. Advances and future outlook for green technology
11. Packaging of green technology processed beverages: A development trend
12. Food safety and Challenges involved in green technology for processing of beverages