Innovative Technologies In Beverage Processing Apr 2026

: Strategies for utilizing by-products from the juice and non-alcoholic beverage sectors.

For an in-depth technical guide, the book (2017), edited by Ingrid Aguilo-Aguayo and Lucia Plaza, is a definitive resource in the IFST Advances in Food Science series . It covers:

: Specific guidance for pome fruit juices (apples, pears), citrus, berries, and grain-based drinks. Innovative Technologies in Beverage Processing

These methods are designed to inactivate microorganisms and enzymes without the "cooked" flavor or nutrient loss associated with standard pasteurization.

: Applies short, high-voltage pulses to liquid foods. This process creates pores in microbial cell membranes (electroporation), effectively killing pathogens at lower temperatures than traditional methods. : Strategies for utilizing by-products from the juice

: Uses electromagnetic waves for rapid, volumetric heating, which can shorten processing times compared to standard heat exchangers. Strategic Industry Resources

: Employs sound waves to create cavitation, which disrupts microbial cells and helps in extracting juices from fruit pulps. Novel Thermal Techniques : These methods are designed to inactivate microorganisms and

: Retention of phytochemicals and antioxidants during extraction.