Emerging Green Processing Technologies for Beverages
Series: Developments in Food Quality and Safety;
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68 720 Ft (65 448 Ft + 5% VAT)
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68 720 Ft
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Product details:
- Publisher Academic Press
- Date of Publication 18 April 2025
- ISBN 9780443157325
- Binding Paperback
- No. of pages410 pages
- Size 229x152 mm
- Weight 450 g
- Language English 700
Categories
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.
- Thoroughly explores fundamentals, recent trends, quality parameters, and microbial inactivation in beverages for different technologies
- Discusses aspects of green non-thermal technologies and strategies for microbial inactivation
- Explores various green technologies at different development and research levels to provide multiple options to preserve several beverages
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
