02692nam 2200745z- 450 991055761730332120220321(CKB)5400000000045228(oapen)https://directory.doabooks.org/handle/20.500.12854/79623(oapen)doab79623(EXLCZ)99540000000004522820202203d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierEmerging Trends in Beverage ProcessingBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (128 p.)3-0365-1090-7 3-0365-1091-5 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.Technology: general issuesbicsscageing on leesantimicrobialArgonatmospheric pressure cold plasmabatchcolorcontinuous flowenzymatic activityfacultative hetero-fermentativeflash-releasefood preservationfood technologyfruit juicehigh pressurehigh pressure homogenization (HPH)hyperbaric storageLactobacillus plantarummalolactic fermentationmicrobial inactivationmineralityn/anon-SaccharomycesOenococcus oenipartial least squares regressionpredictive modelpulsed electric fieldsred winestarter culturesthermovinificationultrasoundwhite winewine qualitywine technologyyeast autolysisTechnology: general issuesMorata Antonioedt1279930Morata AntonioothBOOK9910557617303321Emerging Trends in Beverage Processing3032084UNINA