Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Biotransformation has accompanied mankind since the Neolithic community, when people settled down and began to engage in agriculture. Modern biocatalysis started in the mid-1850s with the pioneer works of Pasteur. Today, biotransformations have become an indispensable part of our lives, similar to other hi-tech products. Now, in 2019, biocatalysis “received” the Nobel Prize in Chemistry due to prof. Frances H. Arnold’s achievements in the area of the directed evolution of enzymes. This book deals with some major topics of biotransformation, such as the application of enzymatic methods in glycobiology, including the synthesis of hyaluronan, complex glycoconjugates of N-acetylmuramic acid, and the enzymatic deglycosylation of rutin. Enzymatic redox reactions were exemplified by the enzymatic synthesis of indigo from indole, oxidations of β-ketoesters and the engineering of a horse radish peroxidase. The enzymatic reactions were elegantly employed in biosensors, such as glucose oxidase, in the case of electrochemical glucose sensors. Nitrilases are important enzymes for nitrile metabolism in plants and microorganisms have already found broad application in industry—here, these enzymes were for the first time described in Basidiomyceta. This book nicely describes molecular biocatalysis as a pluripotent methodology—“A jack of all trades...”—which strongly contributes to the high quality and sustainability of our daily lives.

Research & information: general --- Biology, life sciences --- AIRS --- MERRA-2 --- ozone --- trend --- spatial and temporal O3 --- cultivars --- EDU (ethylenediurea) --- grain yield --- India --- wheat --- Crown defoliation --- drought --- Gross Primary Production --- modified Temperature Vegetation Wetness Index --- MODIS --- Soil Moisture --- chlorophyll fluorescence --- elevated O3 --- N limitation --- non-photochemical quenching --- photodamage --- allometric relationship --- determinant species --- leaf aging --- stomatal conductance --- ozone uptake --- Vitis vinifera --- open top chambers --- ozone damage metrics --- wine quality --- air pollution --- carbon dioxide --- ethylenediurea --- gross primary production --- plant protection --- tropospheric ozone --- plant ecosystems

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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.

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

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects that significantly decrease wine quality. Although preventing wine defects is the best strategy, they are sometimes difficult to avoid. Therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis, and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Future trends in this field involve using more sustainable and environmentally friendly fining agents and technologies and developing treatments with better performance and specificity.

Technology: general issues --- Chemical engineering --- triazole pesticides --- wine --- fermentation --- sensory analysis --- flavor components --- oxidation --- membrane contactor --- polymeric pigments --- mannoproteins --- mouthfeel --- astringency --- subquality --- colour --- pressing --- extended maceration --- Sangiovese --- ladybird taint --- methoxypyrazines --- wine quality --- wine faults --- grape quality --- yeasts --- non-Saccharomyces --- off-smells --- volatile acidity --- ethylphenols --- pyranoanthocyanins --- pH control --- bioprotection --- amino acid --- yeast --- sulfur --- aroma --- aging --- QDA --- glutathione --- sulfur dioxide --- hydrolysable tannins --- light-struck taste --- storage --- white wine --- wine oxidation --- browning --- light exposure --- tannins --- reductive aromas --- atypical aging --- preventive measures --- corrective solutions --- 2,4,6-Trichloroanisole (TCA) --- ADSI cork powder --- fining agent --- phenolic profile --- chromatic characteristics --- volatile profile