About the IFST Advances in Food Science Book Series xi
List of Contributors xiii
Preface xvi
List of Abbreviations xvii
PART 1: JUICE PROCESSING 1
1 Pome Fruit Juices 3
Ingrid Aguiló-Aguayo, Lucía Plaza, Gloria Bobo, Maribel Abadias, and Inmaculada Viñas
1.1 Introduction 3
1.2 Conventional Processing Techniques 3
1.3 Novel Processing Techniques 8
1.4 Conclusion and Future Trends 16
Acknowledgments 17
References 17
2 Citrus Fruit Juices 27
Maria Consuelo Pina-Pérez, Alejandro Rivas, Antonio Martínez, and Dolores Rodrigo
2.1 Introduction 27
2.2 Conventional Preservation Processing Techniques 28
2.3 Novel Processing Techniques 30
2.4 Processing Citrus by Innovative Methods 36
2.5 Conclusions and Future Trends 47
References 47
3 Prunus Fruit Juices 59
Gamze Toydemir, Dilek Boyacioglu, Robert D. Hall, Jules Beekwilder, and Esra Capanoglu
3.1 Introduction 59
3.2 Conventional Processing Techniques 60
3.3 Influence of Conventional Processing Techniques on Juice Quality 64
3.4 Novel Processing Techniques 65
3.5 Conclusion and Future Trends 71
References 72
4 Vegetable Juices 79
Rogelio Sánchez-Vega, David Sepúlveda-Ahumada, and Ma. Janeth Rodríguez-Roque
4.1 Introduction 79
4.2 Conventional Processing Technologies 81
4.3 Nonthermal Processing Technologies 96
4.4 Conclusion and Future Trends 100
References 100
5 Exotic Fruit Juices 107
Zamantha Escobedo-Avellaneda, Rebeca García-García, and Jorge Welti-Chanes
5.1 Introduction 107
5.2 Exotic Fruits: Relevance in Human Nutrition and Health 109
5.3 Deterioration of Exotic Fruit Juices 111
5.4 Thermal and Nonthermal Technologies Used to Preserve Juices 112
5.5 Conclusions and Future Trends 122
References 122
6 Berry Juices 131
Sze Ying Leong and Indrawati Oey
6.1 Introduction 131
6.2 Conventional Processing Techniques 131
6.3 Novel Processing Techniques 163
6.4 Relevance for Human Health 188
6.5 Conclusions and Future Trends 190
References 190
7 Juice Blends 205
Francisco J. Barba, Elena Roselló-Soto, Francisco Quilez, and Nabil Grimi
7.1 Introduction 205
7.2 Pulsed Electric Fields 206
7.3 High-Pressure Processing 210
7.4 Conclusion 213
Acknowledgments 213
References 213
PART 2: NON-ALCOHOLIC BEVERAGES 217
8 Grain-Based Beverages 219
Aastha Deswal, Navneet S. Deora, and Hari N. Mishra
8.1 Introduction 219
8.2 Conventional Processing Techniques 222
8.3 Novel Processing Techniques 227
8.4 Processing Grain-Based Beverages by Innovative Techniques 233
8.5 Preservation of Grain-Based Beverages by Innovative Technologies 235
8.6 Relevance for Human Nutrition 237
8.7 Conclusion and Future Trends 238
References 238
9 Soups 249
Begoña de Ancos and Concepción Sánchez-Moreno
9.1 Introduction 249
9.2 Non-Thermal Technologies for Food Processing 252
9.3 Novel Thermal Technologies for Food Processing 259
Acknowledgments 265
References 265
10 Functional Beverages 275
Francesc Puiggròs, Begoña Muguerza, Anna Arola-Arnal, Gerard Aragonès, Susana Suárez-Garcia, Cinta Bladé, Lluís Arola, and Manuel Suárez
10.1 Introduction 275
10.2 Functional Food Regulation 276
10.3 Natural Ingredients in the Formulation of Functional Beverages 277
10.4 New Trends in the Formulation of Functional Beverages 279
10.5 Novel Infusions (Tea and Tea Alternatives) 281
10.6 Fortified Beverages 283
10.7 Cocoa-Based Beverages 285
10.8 Energy Drinks 286
10.9 Beverage Emulsions 287
10.10 Conclusions and Future Trends 288
References 288
PART 3: WASTE IN THE JUICE AND NON-ALCOHOLIC BEVERAGE SECTOR 297
11 Waste/By-Product Utilisations 299
Ciaran Fitzgerald, Mohammad Hossain, and Dilip K. Rai
11.1 Introduction 299
11.2 Major Waste and By-Products Generated from the Juice and Non-Alcoholic Beverage Sector 299
11.3 Utilisation of By-Products from the Non-Alcoholic Beverage Sector 301
11.4 Potential Sources of Bioactive Compounds 305
11.5 Novel Technologies Involved in the Processing of Fruit Beverage Waste 305
References 306
Index 311
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