Emerging Green Processing Technologies for Beverages

by Roji Waghmare PhD (Editor), Manoj Kumar PhD (Editor)

Overview

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 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. - 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

Product Details

ISBN-13:	9780443157332
Publisher:	Elsevier Science & Technology Books
Publication date:	03/14/2025
Series:	Developments in Food Quality and Safety
Sold by:	Barnes & Noble
Format:	eBook
Pages:	340
File size:	40 MB
Note:	This product may take a few minutes to download.

About the Author

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.
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

Table of Contents

1. Green technology: Trends in beverages2. Preservation of quality properties of beverages by electric field3. Emergence of pulsed light treatment in beverage preservation4. Potential of ultrasonication for the quality retention and microbial inactivation in beverages5. Influence of cold plasma on microbiological, chemical, and sensory properties of beverages6. Shelf-life extension of beverages by high pressure processing7. Impact of Irradiation on techno-functional and microbiological characteristics of beverages8. Shelf life of supercritical carbon dioxide treated beverages: Microbial safety, nutritional and sensory characteristics9. Evolution of hydrodynamic cavitation technology for fresh produce-based beverages10. Advances and future outlook for green technology11. Packaging of green technology processed beverages: A development trend12. Food safety and Challenges involved in green technology for processing of beverages