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Informationen zum Autor 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 Klappentext An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturingThe 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 EuropeInnovative 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. Zusammenfassung 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. Inhaltsverzeichnis 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 3 Ingrid Aguiló-Aguayo, Lucía Plaza, Gloria Bobo, Maribel Abadias, and Inmaculada Viñas 1.1 Introduction 3 1.2 Conventional Processing Techniques 3 1.2.1 Influence on Microbial Quality 4 1.2.2 Influence on Nutritional Attributes 5 1.2.3 Influence on Organoleptic Attributes 7 1.3 Novel Processing Techniques 8 1.3.1 Improvement in Juice Extraction 8 1.3.2 Improvement in Juice Clarification 9 1.3.3 Preservation of Pome Fruit Juices by Innovative Technologies 10 1.4 Conclusion and Future Trends 16 Acknowledgments 17 References 17 2 Citrus Fruit Juices 27 Maria Consuelo Pina-Pérez, Alejandro Rivas, Antonio Martínez, and Dolores Rodrigo 2.1 Introduction 27 2.2 Conventional Preservation Processing Techniques 28 2.2.1 Effect on Microbial Quality 28 2.2.2 Effect on Quality-Related Enzymes 29 2.2.3 Effect on Nutritional Quality 29 2.2.4 Effect on Organoleptic Quality 30 2.3 Novel Processing Techniques 30 2.3.1 Changes in Conventional Methods 30 2.3.2 Ohmic Heating 31 2.3.3 Microwave Heating 33 2.4 Proc...
