Innovative Technologies in Beverage Processing.

Cover -- Title Page -- Copyright -- Contents -- About the IFST Advances in Food Science Book Series -- List of Contributors -- Preface -- List of Abbreviations -- Part 1 Juice Processing -- Chapter 1 Pome Fruit Juices -- 1.1 Introduction -- 1.2 Conventional Processing Techniques -- 1.2.1 Influence on Microbial Quality -- 1.2.2 Influence on Nutritional Attributes -- 1.2.3 Influence on Organoleptic Attributes -- 1.3 Novel Processing Techniques -- 1.3.1 Improvement in Juice Extraction -- 1.3.2 Improvement in Juice Clarification -- 1.3.3 Preservation of Pome Fruit Juices by Innovative Technologies -- 1.4 Conclusion and Future Trends -- Acknowledgments -- References -- Chapter 2 Citrus Fruit Juices -- 2.1 Introduction -- 2.2 Conventional Preservation Processing Techniques -- 2.2.1 Effect on Microbial Quality -- 2.2.2 Effect on Quality-Related Enzymes -- 2.2.3 Effect on Nutritional Quality -- 2.2.4 Effect on Organoleptic Quality -- 2.3 Novel Processing Techniques -- 2.3.1 Changes in Conventional Methods -- 2.3.2 Ohmic Heating -- 2.3.3 Microwave Heating -- 2.4 Processing Citrus by Innovative Methods -- 2.4.1 High-Pressure Processing -- 2.4.2 Pulsed Electric Fields -- 2.5 Conclusions and Future Trends -- References -- Chapter 3 Prunus Fruit Juices -- 3.1 Introduction -- 3.2 Conventional Processing Techniques -- 3.2.1 Cherry and Sour Cherry -- 3.2.2 Apricot, Peach, and Nectarine -- 3.2.3 Plum -- 3.3 Influence of Conventional Processing Techniques on Juice Quality -- 3.4 Novel Processing Techniques -- 3.4.1 Pulsed Electric Fields -- 3.4.2 High-Pressure Processing -- 3.4.3 Other Innovative Technologies -- 3.5 Conclusion and Future Trends -- References -- Chapter 4 Vegetable Juices -- 4.1 Introduction -- 4.2 Conventional Processing Technologies -- 4.2.1 Influence of Conventional Processing on Microbial Quality.