: Retention of phytochemicals and antioxidants during extraction.
: 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. the book (2017)
: Strategies for utilizing by-products from the juice and non-alcoholic beverage sectors. Innovative Technologies in Beverage Processing
: Employs sound waves to create cavitation, which disrupts microbial cells and helps in extracting juices from fruit pulps. Novel Thermal Techniques :
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: