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Pathogenic microorganisms --- Microbial inactivation --- Biological laboratories --- Handling --- Safety measures.

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Emerging Trends in Beverage Processing describes several non-thermal emerging technologies and biotechnologies. The use of non-thermal technologies represnts the future of food processing because due to the ability of such technologies to increase the shelf life, preserving nutritional and sensory quality. This book considers several promising technologies, such as: hyperbaric storage, ultrasound, high pressure homogeneization, pulsed light, cold plasma and pulsed electric fields, together with other emerging biotechnologies.

Technology: general issues --- red wine --- thermovinification --- flash-release --- pulsed electric fields --- ultrasound --- hyperbaric storage --- high pressure --- food preservation --- fruit juice --- atmospheric pressure cold plasma --- continuous flow --- batch --- Argon --- color --- high pressure homogenization (HPH) --- wine technology --- microbial inactivation --- ageing on lees --- yeast autolysis --- minerality --- partial least squares regression --- predictive model --- white wine --- malolactic fermentation --- Lactobacillus plantarum --- Oenococcus oeni --- facultative hetero-fermentative --- starter cultures --- antimicrobial --- food technology --- non-Saccharomyces --- enzymatic activity --- wine quality --- n/a

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The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products.

Technology: general issues --- Chemical engineering --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content --- n/a

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The conversion of milk to different dairy products is a technological process that has been in use for hundreds of years. Most dairy products are produced at a commercial scale using traditional methods and therefore, many efforts have been made to introduce novel technologies in their manufacture for improving their quality in general. More specifically, modern processing approaches may be used with the aim to develop new dairy products, to extend their shelf life, to change their textural properties, to ensure their safety or to increase their nutritional and health value. High Hydrostatic Pressure treatment, Ultrasound Processing, Pulse Electric Field treatment and Membrane Processing are some of these novel processes, which may be used in milk, yoghurt and other dairy product processing. Moreover, new dairy ingredients can be produced after enrichment with milk components, while modern analytical methods, such as nuclear magnetic resonance (NMR) and X-ray microtomography, are used for testing the main properties of dairy products.

Technology: general issues --- Chemical engineering --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content --- recrystallization --- food hydrocolloids --- methods for crystal structure evaluation --- high hydrostatic pressure --- whey protein hydrolysates --- sheep milk --- yoghurt --- ACE inhibitory activity --- gel properties --- heat stability --- traditional yoghurt starter --- biofunctionality --- alpha-lactalbumin (α-Lac) --- beta-lactoglobulin (β-Lg) --- high pressure processing (HPP) --- pasteurization --- ready-to-feed (RTF) infant formula --- milk phospholipids --- buttermilk --- life-cycle assessment --- carbon footprint --- supercritical fluid extraction --- membrane separation --- microfiltration --- ovine milk --- bovine milk --- casein fractions --- alkaline phosphatase --- cathepsin D --- milk renneting properties --- probiotics --- viability model --- high-pressure processing --- rheology --- sensory quality --- fermented dairy beverage --- antioxidant capacity --- microbial inactivation --- image analysis --- high pressure processing --- total phenolic content