Trends in Non-Alcoholic Beverages 2020
DOI: 10.1016/b978-0-12-816938-4.00007-0
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Nonthermal Technologies for Nonalcoholic Beverages

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Cited by 3 publications
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“…Moreover, pasteurization used as standard method to extend juice products shelf-life causes some disadvantages such as change of color and loss of some nutritional and aromatic compounds [ 4 , 5 ]. Minimal processing nonthermal techniques, such as ultraviolet light (UV), pulsed electric fields (PEF), ultrasounds (US) and high-pressure processing (HPP), have emerged in the last years as good alternative options to keep these products fresh [ 6 ]. These techniques are being applied in the food industry to supply freshly squeezed juices and smoothies [ 7 , 8 , 9 , 10 ].…”
Section: Introductionmentioning
confidence: 99%
“…Moreover, pasteurization used as standard method to extend juice products shelf-life causes some disadvantages such as change of color and loss of some nutritional and aromatic compounds [ 4 , 5 ]. Minimal processing nonthermal techniques, such as ultraviolet light (UV), pulsed electric fields (PEF), ultrasounds (US) and high-pressure processing (HPP), have emerged in the last years as good alternative options to keep these products fresh [ 6 ]. These techniques are being applied in the food industry to supply freshly squeezed juices and smoothies [ 7 , 8 , 9 , 10 ].…”
Section: Introductionmentioning
confidence: 99%