: Strategies for utilizing by-products from the juice and non-alcoholic beverage sectors.
These methods are designed to inactivate microorganisms and enzymes without the "cooked" flavor or nutrient loss associated with standard pasteurization. Innovative Technologies in Beverage Processing
: Retention of phytochemicals and antioxidants during extraction. : Strategies for utilizing by-products from the juice
: Specific guidance for pome fruit juices (apples, pears), citrus, berries, and grain-based drinks. Innovative Technologies in Beverage Processing
: Passes an electrical current directly through the beverage, generating heat internally and more uniformly than conventional methods.