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.

4.2.2 Influence of Conventional Processing on Nutritional Attributes -- 4.2.3 Influence of Conventional Processing on Organoleptic Attributes -- 4.3 Nonthermal Processing Technologies -- 4.3.1 Influence of Nonthermal Processing on Microbial Quality -- 4.3.2 Influence of Nonthermal Processing on Nutritional Attributes -- 4.3.3 Influence of Nonthermal Processing on Organoleptic Attributes -- 4.4 Conclusion and Future Trends -- References -- Chapter 5 Exotic Fruit Juices -- 5.1 Introduction -- 5.2 Exotic Fruits: Relevance in Human Nutrition and Health -- 5.3 Deterioration of Exotic Fruit Juices -- 5.4 Thermal and Nonthermal Technologies Used to Preserve Juices -- 5.4.1 Thermal Processing -- 5.4.2 Nonthermal Processing -- 5.5 Conclusions and Future Trends -- References -- Chapter 6 Berry Juices -- 6.1 Introduction -- 6.2 Conventional Processing Techniques -- 6.2.1 Influence on Microbial Quality -- 6.2.2 Influence on Nutritional Attributes -- 6.2.3 Influence on Organoleptic Attributes -- 6.3 Novel Processing Techniques -- 6.3.1 Changes in Conventional Methods -- 6.3.2 Processing Berry Juice by Innovative Technologies -- 6.3.3 Preservation of Berry Juice by Innovative Technologies -- 6.4 Relevance for Human Health -- 6.5 Conclusions and Future Trends -- References -- Chapter 7 Juice Blends -- 7.1 Introduction -- 7.2 Pulsed Electric Fields -- 7.2.1 Food Safety -- 7.2.2 Nutritionally Valuable Compounds -- 7.3 High-Pressure Processing -- 7.3.1 Food Safety -- 7.3.2 Nutritionally Valuable Compounds -- 7.4 Conclusion -- Acknowledgments -- References -- Part 2 Non-Alcoholic Beverages -- Chapter 8 Grain-Based Beverages -- 8.1 Introduction -- 8.1.1 Soy-Based Beverages -- 8.1.2 Rice-Based Beverages -- 8.1.3 Oat-Based Beverages -- 8.2 Conventional Processing Techniques -- 8.2.1 Heating Methods -- 8.2.2 Fermentation -- 8.2.3 Influence on Microbial Quality.

8.2.4 Influence on Nutritional Attributes -- 8.2.5 Influence on Organoleptic Attributes -- 8.3 Novel Processing Techniques -- 8.3.1 High and Ultra-High-Pressure Homogenisation -- 8.3.2 High-Pressure Processing -- 8.3.3 Pulsed Electric Field -- 8.3.4 Enzymatic Techniques -- 8.3.5 Changes in Conventional Methods -- 8.4 Processing Grain-Based Beverages by Innovative Techniques -- 8.4.1 Enzymatic Techniques -- 8.4.2 Fermentation -- 8.4.3 Ultra-High-Pressure Homogenisation -- 8.5 Preservation of Grain-Based Beverages by Innovative Technologies -- 8.5.1 High-Pressure Processing -- 8.5.2 Pulsed Electric Field -- 8.6 Relevance for Human Nutrition -- 8.7 Conclusion and Future Trends -- References -- Chapter 9 Soups -- 9.1 Introduction -- 9.1.1 Processed Foods -- 9.1.2 Ready-to-Eat Meals: Soups -- 9.2 Non-Thermal Technologies for Food Processing -- 9.2.1 High-Pressure Processing -- 9.2.2 Pulsed Electric Fields -- 9.3 Novel Thermal Technologies for Food Processing -- 9.3.1 Ohmic Heating -- 9.3.2 Microwave and Radiofrequency Heating -- Acknowledgments -- References -- Chapter 10 Functional Beverages -- 10.1 Introduction -- 10.2 Functional Food Regulation -- 10.3 Natural Ingredients in the Formulation of Functional Beverages -- 10.4 New Trends in the Formulation of Functional Beverages -- 10.4.1 Tendencies in Fruit Ingredients -- 10.4.2 Green Botanicals in Beverages -- 10.4.3 By-Products in Beverage Formulation -- 10.5 Novel Infusions (Tea and Tea Alternatives) -- 10.6 Fortified Beverages -- 10.7 Cocoa-Based Beverages -- 10.8 Energy Drinks -- 10.9 Beverage Emulsions -- 10.10 Conclusions and Future Trends -- References -- Part 3 Waste in the Juice and Non-Alcoholic Beverage Sector -- Chapter 11 Waste/By-Product Utilisations -- 11.1 Introduction -- 11.2 Major Waste and By-Products Generated from the Juice and Non-Alcoholic Beverage Sector.

11.3 Utilisation of By-Products from the Non-Alcoholic Beverage Sector -- 11.3.1 Animal Feed -- 11.3.2 Pectin -- 11.3.3 Biofuel -- 11.3.4 Flavour and Aroma -- 11.3.5 Food Additives -- 11.4 Potential Sources of Bioactive Compounds -- 11.4.1 Phenolic Compounds -- 11.4.2 Bioactive Peptides -- 11.5 Novel Technologies Involved in the Processing of Fruit Beverage Waste -- 11.5.1 Pulsed Electric Field -- 11.5.2 Ultrasonication -- References -- Index -- Advertisement -- EULA.