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Innovative Technologies in Beverage Processing


Innovative Technologies in Beverage Processing


IFST Advances in Food Science 1. Aufl.

von: Ingrid Aguilo-Aguayo, Lucia Plaza

140,99 €

Verlag: Wiley
Format: EPUB
Veröffentl.: 22.05.2017
ISBN/EAN: 9781118929360
Sprache: englisch
Anzahl Seiten: 336

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Beschreibungen

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages   Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.
About the IFST Advances in Food Science Book Series xi List of Contributors xiii Preface xvi List of Abbreviations xvii PART 1: JUICE PROCESSING 1 1 Pome Fruit Juices 3Ingrid Aguiló-Aguayo, Lucía Plaza, Gloria Bobo, Maribel Abadias, and Inmaculada Viñas 1.1 Introduction 3 1.2 Conventional Processing Techniques 3 1.3 Novel Processing Techniques 8 1.4 Conclusion and Future Trends 16 Acknowledgments 17 References 17 2 Citrus Fruit Juices 27Maria Consuelo Pina-Pérez, Alejandro Rivas, Antonio Martínez, and Dolores Rodrigo 2.1 Introduction 27 2.2 Conventional Preservation Processing Techniques 28 2.3 Novel Processing Techniques 30 2.4 Processing Citrus by Innovative Methods 36 2.5 Conclusions and Future Trends 47 References 47 3 Prunus Fruit Juices 59Gamze Toydemir, Dilek Boyacioglu, Robert D. Hall, Jules Beekwilder, and Esra Capanoglu 3.1 Introduction 59 3.2 Conventional Processing Techniques 60 3.3 Influence of Conventional Processing Techniques on Juice Quality 64 3.4 Novel Processing Techniques 65 3.5 Conclusion and Future Trends 71 References 72 4 Vegetable Juices 79Rogelio Sánchez-Vega, David Sepúlveda-Ahumada, and Ma. Janeth Rodríguez-Roque 4.1 Introduction 79 4.2 Conventional Processing Technologies 81 4.3 Nonthermal Processing Technologies 96 4.4 Conclusion and Future Trends 100 References 100 5 Exotic Fruit Juices 107Zamantha Escobedo-Avellaneda, Rebeca García-García, and Jorge Welti-Chanes 5.1 Introduction 107 5.2 Exotic Fruits: Relevance in Human Nutrition and Health 109 5.3 Deterioration of Exotic Fruit Juices 111 5.4 Thermal and Nonthermal Technologies Used to Preserve Juices 112 5.5 Conclusions and Future Trends 122 References 122 6 Berry Juices 131Sze Ying Leong and Indrawati Oey 6.1 Introduction 131 6.2 Conventional Processing Techniques 131 6.3 Novel Processing Techniques 163 6.4 Relevance for Human Health 188 6.5 Conclusions and Future Trends 190 References 190 7 Juice Blends 205Francisco J. Barba, Elena Roselló-Soto, Francisco Quilez, and Nabil Grimi 7.1 Introduction 205 7.2 Pulsed Electric Fields 206 7.3 High-Pressure Processing 210 7.4 Conclusion 213 Acknowledgments 213 References 213 PART 2: NON-ALCOHOLIC BEVERAGES 217 8 Grain-Based Beverages 219Aastha Deswal, Navneet S. Deora, and Hari N. Mishra 8.1 Introduction 219 8.2 Conventional Processing Techniques 222 8.3 Novel Processing Techniques 227 8.4 Processing Grain-Based Beverages by Innovative Techniques 233 8.5 Preservation of Grain-Based Beverages by Innovative Technologies 235 8.6 Relevance for Human Nutrition 237 8.7 Conclusion and Future Trends 238 References 238 9 Soups 249Begoña de Ancos and Concepción Sánchez-Moreno 9.1 Introduction 249 9.2 Non-Thermal Technologies for Food Processing 252 9.3 Novel Thermal Technologies for Food Processing 259 Acknowledgments 265 References 265 10 Functional Beverages 275Francesc Puiggròs, Begoña Muguerza, Anna Arola-Arnal, Gerard Aragonès, Susana Suárez-Garcia, Cinta Bladé, Lluís Arola, and Manuel Suárez 10.1 Introduction 275 10.2 Functional Food Regulation 276 10.3 Natural Ingredients in the Formulation of Functional Beverages 277 10.4 New Trends in the Formulation of Functional Beverages 279 10.5 Novel Infusions (Tea and Tea Alternatives) 281 10.6 Fortified Beverages 283 10.7 Cocoa-Based Beverages 285 10.8 Energy Drinks 286 10.9 Beverage Emulsions 287 10.10 Conclusions and Future Trends 288 References 288 PART 3: WASTE IN THE JUICE AND NON-ALCOHOLIC BEVERAGE SECTOR 297 11 Waste/By-Product Utilisations 299Ciaran Fitzgerald, Mohammad Hossain, and Dilip K. Rai 11.1 Introduction 299 11.2 Major Waste and By-Products Generated from the Juice and Non-Alcoholic Beverage Sector 299 11.3 Utilisation of By-Products from the Non-Alcoholic Beverage Sector 301 11.4 Potential Sources of Bioactive Compounds 305 11.5 Novel Technologies Involved in the Processing of Fruit Beverage Waste 305 References 306 Index 311
About the Editors Ingrid Aguiló-Aguayo, IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Lleida, Spain Lucía Plaza, Research & Development Department, Cincagroup, Huesca, Spain
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.

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