Emerging Green Processing Technologies for Beverages
- 1st Edition - March 14, 2025
- Imprint: Academic Press
- Editors: Roji Waghmare, Manoj Kumar
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 5 7 3 2 - 5
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 5 7 3 3 - 2
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 processin… Read more
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Request a sales quoteEmerging 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.
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
Researchers, academics and other professionals actively working, developing research, promoting scientific activities and interested in the development of research, teaching, and lecturing in Food Science and Technology that include the fields of Food Quality and Safety (but not limited to), Microbiology, Chemistry, Physics, Biology, and Engineering
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- About the editors
- 1. Green technology: trends, advances, and future outlook in beverages
- Abstract
- 1.1 Introduction
- 1.2 Green technologies in beverage processing
- 1.3 Nutritional, health benefits, advantages, and disadvantages of emerging techniques
- 1.4 Life cycle assessment
- 1.5 Conclusion and future perspectives
- References
- 2. Preservation of quality and microbial characteristics of beverages by electric fields
- Abstract
- 2.1 Introduction
- 2.2 Pulsed electric field technology: principle and operating
- 2.3 Pulsed electric fields on beverage preservation
- 2.4 Conclusions
- Acknowledgments
- References
- 3. Emergence of pulsed light treatment in beverage preservation
- Abstract
- 3.1 Introduction
- 3.2 Effect of pulsed light on nutritional compounds
- 3.3 Impact of pulsed light on microbial inactivation
- 3.4 Application of pulsed light technology in food industry considering current scenario
- 3.5 Safety aspects of pulsed light technology in beverage processing
- 3.6 Conclusions and future perspectives
- References
- 4. Potential of ultrasonication for the quality retention and microbial inactivation in beverages
- Abstract
- 4.1 Introduction
- 4.2 Ultrasonication
- 4.3 Application of ultrasonication in food processing
- 4.4 Application of ultrasonication in beverage processing
- 4.5 Effect of ultrasound on bioactive compounds
- 4.6 Effect of ultrasound on other quality parameters
- 4.7 Shelf stability of ultrasound-treated juice
- 4.8 Conclusion and future perspective
- References
- 5. Influence of cold plasma on microbiological, chemical, and sensory properties of beverages
- Abstract
- List of abbreviations
- 5.1 Introductions
- 5.2 Principles underlying cold atmospheric pressure plasma technique
- 5.3 Treated beverages
- 5.4 Systems used for the upgrading of beverages
- 5.5 Apparent properties and physiochemistry of processed beverages
- 5.6 Variations in physicochemical properties of cold atmospheric pressure plasma–operated beverages
- 5.7 Elimination of microorganisms in cold atmospheric pressure plasma–operated beverages
- 5.8 Conclusion and perspectives
- Acknowledgments
- References
- 6. Shelf-life extension of beverages by high-pressure processing
- Abstract
- 6.1 Introduction
- 6.2 High-pressure processing mechanism
- 6.3 High-pressure processing impact on beverages
- 6.4 Shelf-life extension of beverages after high-pressure processing: quality and safety
- 6.5 Market study of high-pressure processing-related beverages
- 6.6 Beverage packaging and material strategies
- 6.7 Regulatory aspects of high-pressure processing related to beverages
- 6.8 Conclusion and future perspectives
- References
- 7. Ozone processing for microbial inactivation and quality attributes of beverages
- Abstract
- 7.1 Introduction
- 7.2 Ozone antimicrobial action
- 7.3 Ozone application in the beverage industry
- 7.4 Ozone processing for specific beverages
- 7.5 Quality attributes of ozone-treated beverages
- 7.6 Considerations on regulatory guidelines
- 7.7 Conclusion and future directions
- References
- 8. Preservation of beverage under ultraviolet light: techno-functional and microbiological characteristics of beverage
- Abstract
- 8.1 Introduction
- 8.2 General principle and mechanism
- 8.3 Impact on techno-functional characteristics
- 8.4 Microbial inactivation
- 8.5 Ultraviolet-C radiation combined with other technologies
- 8.6 Current and future trends
- 8.7 Conclusion
- References
- 9. Shelf life of beverages using supercritical carbon dioxide: microbial safety, nutrients, and sensory characteristics
- Abstract
- List of abbreviations
- 9.1 Introduction
- 9.2 Overview of supercritical carbon dioxide processing
- 9.3 Microbial safety
- 9.4 Nutritional composition
- 9.5 Sensory characteristics
- 9.6 Conclusion
- References
- 10. Evolution of hydrodynamic cavitation technology for fresh produce-based beverages
- Abstract
- 10.1 Introduction
- 10.2 Hydrodynamic cavitation: principle, mechanism, and design
- 10.3 Impact on technofunctional characteristics
- 10.4 Nutritional quality improvement
- 10.5 Application of hydrodynamic cavitation HC
- 10.6 Conclusion and future perspectives
- References
- 11. Packaging of green technology processed beverages: a development trend
- Abstract
- 11.1 Introduction
- 11.2 Challenges in beverage packaging
- 11.3 Trends in sustainable packaging of beverages
- 11.4 Advances in packaging of beverages
- 11.5 Conclusion
- References
- 12. Food safety involved in green technologies for processing of beverages
- Abstract
- 12.1 Introduction
- 12.2 Safety of beverages
- 12.3 High pressure processing and high pressure homogenization
- 12.4 Pulsed electric field
- 12.5 Conclusion
- Acknowledgments
- References
- Index
- Edition: 1
- Published: March 14, 2025
- Imprint: Academic Press
- No. of pages: 410
- Language: English
- Paperback ISBN: 9780443157325
- eBook ISBN: 9780443157332
RW
Roji Waghmare
Dr. Roji Waghmare is an Assistant Professor at the Institute of Chemical Technology (ICT), Matunga, Mumbai, India. She has worked on various green non-thermal techniques such as cold plasma, irradiation, ultrasonication and pulsed light. She has also worked in the field of functional beverages, preservation of fresh produce, 3D food printing and drying. As Assistant Professor at D Y Patil University in Navi Mumbai, India, Dr. Roji guided various research projects based on functional beverages, waste utilization, shelf-life extension of fruits and vegetables. Her work on development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume was highly acclaimed and published in LWT-Food Science and Technology. At Indian Institute of Food Processing Technology, Tamil Nadu, India, she has worked on preservation of fresh product by different drying techniques including freeze drying, refractance window drying and spray drying.
Affiliations and expertise
Institute of Chemical Technology, Mumbai, IndiaMK
Manoj Kumar
Dr. Kumar is involved in the mandated research activities of the institute and also acts as quality manager of the institute related to the National Accreditation Board for Testing and Calibration Laboratories (NABL). Dr. Kumar has expertise on extraction and functional characterization of proteins and other bioactive compounds from plant-based matrices. Currently, he is working on a project funded by Science for Equity, Empowerment, and Development (SEED) Division of DST (Government of India). Dr. Kumar has been honored with several awards throughout his academic career including ICAR’s national talent scholarship and junior research fellowship during undergraduate and postgraduate studies. He is an active member of the International Cotton Researchers Association, Indian Society of Cotton Improvement, Indian Fibre Society, and many other professional societies. He has published more than 120 research and review articles in peer-reviewed international journals
Affiliations and expertise
Scientist, Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, IndiaRead Emerging Green Processing Technologies for Beverages on ScienceDirect