{"product_id":"innovative-technologies-in-beverage-processing-isbn-9781118929377","title":"Innovative Technologies in Beverage Processing","description":"\u003cp\u003e\u003cb\u003eAn in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eOffers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts\u003c\/li\u003e \u003cli\u003eCovers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages  \u003c\/li\u003e \u003cli\u003eDetails novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life\u003c\/li\u003e \u003cli\u003eWritten with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eInnovative Technologies in Beverage Processing\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eAbout the IFST Advances in Food Science Book Series xi\u003c\/p\u003e \u003cp\u003eList of Contributors xiii\u003c\/p\u003e \u003cp\u003ePreface xvi\u003c\/p\u003e \u003cp\u003eList of Abbreviations xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1: Juice Processing 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Pome Fruit Juices 3\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eIngrid Aguiló-Aguayo, Lucía Plaza, Gloria Bobo, Maribel Abadias, and Inmaculada Viñas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 Conventional Processing Techniques 3\u003c\/p\u003e \u003cp\u003e1.2.1 Influence on Microbial Quality 4\u003c\/p\u003e \u003cp\u003e1.2.2 Influence on Nutritional Attributes 5\u003c\/p\u003e \u003cp\u003e1.2.3 Influence on Organoleptic Attributes 7\u003c\/p\u003e \u003cp\u003e1.3 Novel Processing Techniques 8\u003c\/p\u003e \u003cp\u003e1.3.1 Improvement in Juice Extraction 8\u003c\/p\u003e \u003cp\u003e1.3.2 Improvement in Juice Clarification 9\u003c\/p\u003e \u003cp\u003e1.3.3 Preservation of Pome Fruit Juices by Innovative Technologies 10\u003c\/p\u003e \u003cp\u003e1.4 Conclusion and Future Trends 16\u003c\/p\u003e \u003cp\u003eAcknowledgments 17\u003c\/p\u003e \u003cp\u003eReferences 17\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Citrus Fruit Juices 27\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMaria Consuelo Pina-Pérez, Alejandro Rivas, Antonio Martínez, and Dolores Rodrigo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 27\u003c\/p\u003e \u003cp\u003e2.2 Conventional Preservation Processing Techniques 28\u003c\/p\u003e \u003cp\u003e2.2.1 Effect on Microbial Quality 28\u003c\/p\u003e \u003cp\u003e2.2.2 Effect on Quality-Related Enzymes 29\u003c\/p\u003e \u003cp\u003e2.2.3 Effect on Nutritional Quality 29\u003c\/p\u003e \u003cp\u003e2.2.4 Effect on Organoleptic Quality 30\u003c\/p\u003e \u003cp\u003e2.3 Novel Processing Techniques 30\u003c\/p\u003e \u003cp\u003e2.3.1 Changes in Conventional Methods 30\u003c\/p\u003e \u003cp\u003e2.3.2 Ohmic Heating 31\u003c\/p\u003e \u003cp\u003e2.3.3 Microwave Heating 33\u003c\/p\u003e \u003cp\u003e2.4 Processing Citrus by Innovative Methods 36\u003c\/p\u003e \u003cp\u003e2.4.1 High-Pressure Processing 36\u003c\/p\u003e \u003cp\u003e2.4.2 Pulsed Electric Fields 40\u003c\/p\u003e \u003cp\u003e2.5 Conclusions and Future Trends 47\u003c\/p\u003e \u003cp\u003eReferences 47\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Prunus Fruit Juices 59\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGamze Toydemir, Dilek Boyacioglu, Robert D. Hall, Jules Beekwilder, and Esra Capanoglu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 59\u003c\/p\u003e \u003cp\u003e3.2 Conventional Processing Techniques 60\u003c\/p\u003e \u003cp\u003e3.2.1 Cherry and Sour Cherry 60\u003c\/p\u003e \u003cp\u003e3.2.2 Apricot, Peach, and Nectarine 62\u003c\/p\u003e \u003cp\u003e3.2.3 Plum 63\u003c\/p\u003e \u003cp\u003e3.3 Influence of Conventional Processing Techniques on Juice Quality 64\u003c\/p\u003e \u003cp\u003e3.4 Novel Processing Techniques 65\u003c\/p\u003e \u003cp\u003e3.4.1 Pulsed Electric Fields 65\u003c\/p\u003e \u003cp\u003e3.4.2 High-Pressure Processing 67\u003c\/p\u003e \u003cp\u003e3.4.3 Other Innovative Technologies 70\u003c\/p\u003e \u003cp\u003e3.5 Conclusion and Future Trends 71\u003c\/p\u003e \u003cp\u003eReferences 72\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Vegetable Juices 79\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRogelio Sánchez-Vega, David Sepúlveda-Ahumada, and Ma. Janeth Rodríguez-Roque\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 79\u003c\/p\u003e \u003cp\u003e4.2 Conventional Processing Technologies 81\u003c\/p\u003e \u003cp\u003e4.2.1 Influence of Conventional Processing on Microbial Quality 81\u003c\/p\u003e \u003cp\u003e4.2.2 Influence of Conventional Processing on Nutritional Attributes 81\u003c\/p\u003e \u003cp\u003e4.2.3 Influence of Conventional Processing on Organoleptic Attributes 85\u003c\/p\u003e \u003cp\u003e4.3 Nonthermal Processing Technologies 96\u003c\/p\u003e \u003cp\u003e4.3.1 Influence of Nonthermal Processing on Microbial Quality 96\u003c\/p\u003e \u003cp\u003e4.3.2 Influence of Nonthermal Processing on Nutritional Attributes 97\u003c\/p\u003e \u003cp\u003e4.3.3 Influence of Nonthermal Processing on Organoleptic Attributes 99\u003c\/p\u003e \u003cp\u003e4.4 Conclusion and Future Trends 100\u003c\/p\u003e \u003cp\u003eReferences 100\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Exotic Fruit Juices 107\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eZamantha Escobedo-Avellaneda, Rebeca García-García, and Jorge Welti-Chanes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 107\u003c\/p\u003e \u003cp\u003e5.2 Exotic Fruits: Relevance in Human Nutrition and Health 109\u003c\/p\u003e \u003cp\u003e5.3 Deterioration of Exotic Fruit Juices 111\u003c\/p\u003e \u003cp\u003e5.4 Thermal and Nonthermal Technologies Used to Preserve Juices 112\u003c\/p\u003e \u003cp\u003e5.4.1 Thermal Processing 113\u003c\/p\u003e \u003cp\u003e5.4.2 Nonthermal Processing 116\u003c\/p\u003e \u003cp\u003e5.5 Conclusions and Future Trends 122\u003c\/p\u003e \u003cp\u003eReferences 122\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Berry Juices 131\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSze Ying Leong and Indrawati Oey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 131\u003c\/p\u003e \u003cp\u003e6.2 Conventional Processing Techniques 131\u003c\/p\u003e \u003cp\u003e6.2.1 Influence on Microbial Quality 132\u003c\/p\u003e \u003cp\u003e6.2.2 Influence on Nutritional Attributes 133\u003c\/p\u003e \u003cp\u003e6.2.3 Influence on Organoleptic Attributes 160\u003c\/p\u003e \u003cp\u003e6.3 Novel Processing Techniques 163\u003c\/p\u003e \u003cp\u003e6.3.1 Changes in Conventional Methods 164\u003c\/p\u003e \u003cp\u003e6.3.2 Processing Berry Juice by Innovative Technologies 164\u003c\/p\u003e \u003cp\u003e6.3.3 Preservation of Berry Juice by Innovative Technologies 166\u003c\/p\u003e \u003cp\u003e6.4 Relevance for Human Health 188\u003c\/p\u003e \u003cp\u003e6.5 Conclusions and Future Trends 190\u003c\/p\u003e \u003cp\u003eReferences 190\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Juice Blends 205\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eFrancisco J. Barba, Elena Roselló-Soto, Francisco Quilez, and Nabil Grimi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 205\u003c\/p\u003e \u003cp\u003e7.2 Pulsed Electric Fields 206\u003c\/p\u003e \u003cp\u003e7.2.1 Food Safety 207\u003c\/p\u003e \u003cp\u003e7.2.2 Nutritionally Valuable Compounds 208\u003c\/p\u003e \u003cp\u003e7.3 High-Pressure Processing 210\u003c\/p\u003e \u003cp\u003e7.3.1 Food Safety 211\u003c\/p\u003e \u003cp\u003e7.3.2 Nutritionally Valuable Compounds 211\u003c\/p\u003e \u003cp\u003e7.4 Conclusion 213\u003c\/p\u003e \u003cp\u003eAcknowledgments 213\u003c\/p\u003e \u003cp\u003eReferences 213\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2: Non-alcoholic Beverages 217\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Grain-Based Beverages 219\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAastha Deswal, Navneet S. Deora, and Hari N. Mishra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 219\u003c\/p\u003e \u003cp\u003e8.1.1 Soy-Based Beverages 220\u003c\/p\u003e \u003cp\u003e8.1.2 Rice-Based Beverages 220\u003c\/p\u003e \u003cp\u003e8.1.3 Oat-Based Beverages 221\u003c\/p\u003e \u003cp\u003e8.2 Conventional Processing Techniques 222\u003c\/p\u003e \u003cp\u003e8.2.1 Heating Methods 222\u003c\/p\u003e \u003cp\u003e8.2.2 Fermentation 223\u003c\/p\u003e \u003cp\u003e8.2.3 Influence on Microbial Quality 224\u003c\/p\u003e \u003cp\u003e8.2.4 Influence on Nutritional Attributes 225\u003c\/p\u003e \u003cp\u003e8.2.5 Influence on Organoleptic Attributes 227\u003c\/p\u003e \u003cp\u003e8.3 Novel Processing Techniques 227\u003c\/p\u003e \u003cp\u003e8.3.1 High and Ultra-High-Pressure Homogenisation 227\u003c\/p\u003e \u003cp\u003e8.3.2 High-Pressure Processing 228\u003c\/p\u003e \u003cp\u003e8.3.3 Pulsed Electric Field 230\u003c\/p\u003e \u003cp\u003e8.3.4 Enzymatic Techniques 231\u003c\/p\u003e \u003cp\u003e8.3.5 Changes in Conventional Methods 232\u003c\/p\u003e \u003cp\u003e8.4 Processing Grain-Based Beverages by Innovative Techniques 233\u003c\/p\u003e \u003cp\u003e8.4.1 Enzymatic Techniques 233\u003c\/p\u003e \u003cp\u003e8.4.2 Fermentation 234\u003c\/p\u003e \u003cp\u003e8.4.3 Ultra-High-Pressure Homogenisation 235\u003c\/p\u003e \u003cp\u003e8.5 Preservation of Grain-Based Beverages by Innovative Technologies 235\u003c\/p\u003e \u003cp\u003e8.5.1 High-Pressure Processing 235\u003c\/p\u003e \u003cp\u003e8.5.2 Pulsed Electric Field 237\u003c\/p\u003e \u003cp\u003e8.6 Relevance for Human Nutrition 237\u003c\/p\u003e \u003cp\u003e8.7 Conclusion and Future Trends 238\u003c\/p\u003e \u003cp\u003eReferences 238\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Soups 249\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eBegoña de Ancos and Concepción Sánchez-Moreno\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 249\u003c\/p\u003e \u003cp\u003e9.1.1 Processed Foods 249\u003c\/p\u003e \u003cp\u003e9.1.2 Ready-to-Eat Meals: Soups 250\u003c\/p\u003e \u003cp\u003e9.2 Non-Thermal Technologies for Food Processing 252\u003c\/p\u003e \u003cp\u003e9.2.1 High-Pressure Processing 252\u003c\/p\u003e \u003cp\u003e9.2.2 Pulsed Electric Fields 256\u003c\/p\u003e \u003cp\u003e9.3 Novel Thermal Technologies for Food Processing 259\u003c\/p\u003e \u003cp\u003e9.3.1 Ohmic Heating 259\u003c\/p\u003e \u003cp\u003e9.3.2 Microwave and Radiofrequency Heating 262\u003c\/p\u003e \u003cp\u003eAcknowledgments 265\u003c\/p\u003e \u003cp\u003eReferences 265\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Functional Beverages 275\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eFrancesc Puiggròs, Begoña Muguerza, Anna Arola-Arnal, Gerard Aragonès, Susana Suárez-Garcia, Cinta Bladé, Lluís Arola, and Manuel Suárez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 275\u003c\/p\u003e \u003cp\u003e10.2 Functional Food Regulation 276\u003c\/p\u003e \u003cp\u003e10.3 Natural Ingredients in the Formulation of Functional Beverages 277\u003c\/p\u003e \u003cp\u003e10.4 New Trends in the Formulation of Functional Beverages 279\u003c\/p\u003e \u003cp\u003e10.4.1 Tendencies in Fruit Ingredients 279\u003c\/p\u003e \u003cp\u003e10.4.2 Green Botanicals in Beverages 279\u003c\/p\u003e \u003cp\u003e10.4.3 By-Products in Beverage Formulation 280\u003c\/p\u003e \u003cp\u003e10.5 Novel Infusions (Tea and Tea Alternatives) 281\u003c\/p\u003e \u003cp\u003e10.6 Fortified Beverages 283\u003c\/p\u003e \u003cp\u003e10.7 Cocoa-Based Beverages 285\u003c\/p\u003e \u003cp\u003e10.8 Energy Drinks 286\u003c\/p\u003e \u003cp\u003e10.9 Beverage Emulsions 287\u003c\/p\u003e \u003cp\u003e10.10 Conclusions and Future Trends 288\u003c\/p\u003e \u003cp\u003eReferences 288\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3: Waste in the Juice and Non-alcoholic Beverage Sector 297\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Waste\/By-Product Utilisations 299\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCiaran Fitzgerald, Mohammad Hossain, and Dilip K. Rai\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 299\u003c\/p\u003e \u003cp\u003e11.2 Major Waste and By-Products Generated from the Juice and Non-Alcoholic Beverage Sector 299\u003c\/p\u003e \u003cp\u003e11.3 Utilisation of By-Products from the Non-Alcoholic Beverage Sector 301\u003c\/p\u003e \u003cp\u003e11.3.1 Animal Feed 301\u003c\/p\u003e \u003cp\u003e11.3.2 Pectin 303\u003c\/p\u003e \u003cp\u003e11.3.3 Biofuel 303\u003c\/p\u003e \u003cp\u003e11.3.4 Flavour and Aroma 304\u003c\/p\u003e \u003cp\u003e11.3.5 Food Additives 304\u003c\/p\u003e \u003cp\u003e11.4 Potential Sources of Bioactive Compounds 305\u003c\/p\u003e \u003cp\u003e11.4.1 Phenolic Compounds 305\u003c\/p\u003e \u003cp\u003e11.4.2 Bioactive Peptides 305\u003c\/p\u003e \u003cp\u003e11.5 Novel Technologies Involved in the Processing of Fruit Beverage Waste 305\u003c\/p\u003e \u003cp\u003e11.5.1 Pulsed Electric Field 305\u003c\/p\u003e \u003cp\u003e11.5.2 Ultrasonication 306\u003c\/p\u003e \u003cp\u003eReferences 306\u003c\/p\u003e \u003cp\u003eIndex 311\u003c\/p\u003e   \u003cp\u003e \u003cb\u003eAbout the Editors\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eIngrid Aguiló-Aguayo,\u003c\/b\u003e IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari  de Lleida, Lleida, Spain\u003cbr\u003e\u003cbr\u003e \u003cb\u003eLucía Plaza,\u003c\/b\u003e Research \u0026amp; Development Department, Cincagroup, Huesca, Spain      \u003c\/p\u003e\u003cp\u003e \u003cb\u003eAn in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing\u003c\/b\u003e  \u003c\/p\u003e\u003cp\u003eThe 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.  \u003c\/p\u003e\u003cp\u003eThe 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. \u003c\/p\u003e\u003cul\u003e \u003cli\u003eOffers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from  leading international experts\u003c\/li\u003e \u003cli\u003eCovers all product segments of the non-alcoholic beverage market, including juices, vegetable blends,  grain-based drinks, and alternative beverages\u003c\/li\u003e \u003cli\u003eDetails novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life\u003c\/li\u003e \u003cli\u003eWritten with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe\u003c\/li\u003e \u003c\/ul\u003e \u003cbr\u003e \u003cp\u003e \u003ci\u003eInnovative Technologies in Beverage Processing\u003c\/i\u003e 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.    \u003cbr\u003e\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989428191461,"sku":"NP9781118929377","price":145.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118929377.jpg?v=1761784063","url":"https:\/\/k12savings.com\/products\/innovative-technologies-in-beverage-processing-isbn-9781118929377","provider":"K12savings","version":"1.0","type":"link"}