02655nam 2200721z- 450 991055761730332120231214133452.0(CKB)5400000000045228(oapen)https://directory.doabooks.org/handle/20.500.12854/79623(EXLCZ)99540000000004522820202203d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierEmerging Trends in Beverage ProcessingBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic 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 issuesbicsscred winethermovinificationflash-releasepulsed electric fieldsultrasoundhyperbaric storagehigh pressurefood preservationfruit juiceatmospheric pressure cold plasmacontinuous flowbatchArgoncolorhigh pressure homogenization (HPH)wine technologymicrobial inactivationageing on leesyeast autolysismineralitypartial least squares regressionpredictive modelwhite winemalolactic fermentationLactobacillus plantarumOenococcus oenifacultative hetero-fermentativestarter culturesantimicrobialfood technologynon-Saccharomycesenzymatic activitywine qualityTechnology: general issuesMorata Antonioedt1279930Morata AntonioothBOOK9910557617303321Emerging Trends in Beverage Processing3032084UNINA