Emerging technologies for noncarbonated beverages processing

Meliza Lindsay Rojas; Alberto Claudio Miano; Karla Aguilar; Pedro Esteves Duarte Augusto

doi:10.1016/B978-0-12-816938-4.00008-2

Emerging technologies for noncarbonated beverages processing

Meliza Lindsay Rojas
, Alberto Claudio Miano
, Karla Aguilar
, Pedro Esteves Duarte Augusto

Universidade de São Paulo
Universidad Autónoma Metropolitana

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

6 Scopus citations

Abstract

This chapter presents the principles and applications of emerging technologies for the processing of noncarbonated beverages, namely high power ultrasound, ultraviolet irradiation, high hydrostatic pressure, high pressure homogenization, and pulsed electric field technologies. It firstly provides the fundaments and main mechanisms of these technologies, describing the physical and chemical changes to noncarbonated beverages. Furthermore, the most interesting applications of these technologies are provided, taking into account different aspects such as the application of microorganism inactivation, enzyme activation/inactivation, physical and sensorial properties modification, and nutritional composition changes.

Original language	English
Title of host publication	Trends in Non-alcoholic Beverages
Pages	233-261
Number of pages	29
ISBN (Electronic)	9780128169384
DOIs	https://doi.org/10.1016/B978-0-12-816938-4.00008-2
State	Published - 1 Jan 2019

Keywords

Enzymes
High hydrostatic pressure
High pressure homogenization
Microorganisms
Noncarbonated beverages
Properties
Pulsed electric fields
Ultrasound
Ultraviolet irradiation

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10.1016/B978-0-12-816938-4.00008-2

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title = "Emerging technologies for noncarbonated beverages processing",

abstract = "This chapter presents the principles and applications of emerging technologies for the processing of noncarbonated beverages, namely high power ultrasound, ultraviolet irradiation, high hydrostatic pressure, high pressure homogenization, and pulsed electric field technologies. It firstly provides the fundaments and main mechanisms of these technologies, describing the physical and chemical changes to noncarbonated beverages. Furthermore, the most interesting applications of these technologies are provided, taking into account different aspects such as the application of microorganism inactivation, enzyme activation/inactivation, physical and sensorial properties modification, and nutritional composition changes.",

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AU - Rojas, Meliza Lindsay

AU - Miano, Alberto Claudio

AU - Aguilar, Karla

AU - Augusto, Pedro Esteves Duarte

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N2 - This chapter presents the principles and applications of emerging technologies for the processing of noncarbonated beverages, namely high power ultrasound, ultraviolet irradiation, high hydrostatic pressure, high pressure homogenization, and pulsed electric field technologies. It firstly provides the fundaments and main mechanisms of these technologies, describing the physical and chemical changes to noncarbonated beverages. Furthermore, the most interesting applications of these technologies are provided, taking into account different aspects such as the application of microorganism inactivation, enzyme activation/inactivation, physical and sensorial properties modification, and nutritional composition changes.

AB - This chapter presents the principles and applications of emerging technologies for the processing of noncarbonated beverages, namely high power ultrasound, ultraviolet irradiation, high hydrostatic pressure, high pressure homogenization, and pulsed electric field technologies. It firstly provides the fundaments and main mechanisms of these technologies, describing the physical and chemical changes to noncarbonated beverages. Furthermore, the most interesting applications of these technologies are provided, taking into account different aspects such as the application of microorganism inactivation, enzyme activation/inactivation, physical and sensorial properties modification, and nutritional composition changes.

KW - Enzymes

KW - High hydrostatic pressure

KW - High pressure homogenization

KW - Microorganisms

KW - Noncarbonated beverages

KW - Properties

KW - Pulsed electric fields

KW - Ultrasound

KW - Ultraviolet irradiation

UR - https://www.scopus.com/pages/publications/85093480615

U2 - 10.1016/B978-0-12-816938-4.00008-2

DO - 10.1016/B978-0-12-816938-4.00008-2

M3 - Chapter

AN - SCOPUS:85093480615

SN - 9780128169391

SP - 233

EP - 261

BT - Trends in Non-alcoholic Beverages

ER -

Emerging technologies for noncarbonated beverages processing

Abstract

Keywords

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