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Innovative technologies in beverage ...

Aguiló-Aguayo, Ingrid, (1981-)

Innovative technologies in beverage processing

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Innovative technologies in beverage processingedited by Ingrid Aguiló-Aguayo, Lucía Plaza.
其他作者:	Aguiló-Aguayo, Ingrid,
出版者:	Chichester, West Sussex, UK ;Wiley-Blackwell, John Wiley & Sons,2017.
面頁冊數:	1 online resource.
標題:	Beverage industryTechnological innovations.
電子資源:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781118929346
ISBN:	9781118929346$q(electronic bk.)

Innovative technologies in beverage processing
Innovative technologies in beverage processing[electronic resource] /edited by Ingrid Aguiló-Aguayo, Lucía Plaza. - 1st ed. - Chichester, West Sussex, UK ;Wiley-Blackwell, John Wiley & Sons,2017. - 1 online resource.

Includes bibliographical references and index.

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.

ISBN: 9781118929346$q(electronic bk.)

LCCN: 2017011095Subjects--Topical Terms:

812960
Beverage industry
--Technological innovations.

LC Class. No.: HD9348.A2

Dewey Class. No.: 663/.63

Innovative technologies in beverage processing
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520 $a 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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650 0 $a Beverage industry $x Technological innovations. $3 812960
650 0 $a Fruit juice industry. $3 812961
700 1 $a Aguiló-Aguayo, Ingrid, $d 1981- $3 812958
700 1 $a Plaza, Lucía, $d 1972- $3 812959
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