Aguiló-Aguayo Ingrid - Innovative technologies in beverage processing

This edition first published 2017 2017 John Wiley & Sons Ltd

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.

The right of Ingrid Aguil-Aguayo and Luca Plaza to be identified as the author of the editorial material in this work has been asserted in accordance with law.

Registered Offices

John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

Editorial Office: 111 River Street, Hoboken, NJ 07030, USA

9600 Garsington Road, Oxford, OX4 2DQ, UK

The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

For details of our global editorial offices, customer services, and more information about Wiley products visit us at www.wiley.com.

Wiley also publishes its books in a variety of electronic formats and by print-on-demand. Some content that appears in standard print versions of this book may not be available in other formats.

Limit of Liability/Disclaimer of Warranty

The publisher and the authors make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation any implied warranties of fitness for a particular purpose. This work is sold with the understanding that the publisher is not engaged in rendering professional services. The advice and strategies contained herein may not be suitable for every situation. In view of ongoing research, equipment modifications, changes in governmental regulations, and the constant flow of information relating to the use of experimental reagents, equipment, and devices, the reader is urged to review and evaluate the information provided in the package insert or instructions for each chemical, piece of equipment, reagent, or device for, among other things, any changes in the instructions or indication of usage and for added warnings and precautions. The fact that an organization or website is referred to in this work as a citation and/or potential source of further information does not mean that the author or the publisher endorses the information the organization or website may provide or recommendations it may make. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this works was written and when it is read. No warranty may be created or extended by any promotional statements for this work. Neither the publisher nor the author shall be liable for any damages arising here from.

Library of Congress Cataloging-in-Publication Data

Names: Aguil-Aguayo, Ingrid, 1981- editor. | Plaza, Lucia, 1972- editor.

Title: Innovative technologies in beverage processing / edited by Ingrid Aguil-Aguayo, Lucia Plaza.

Description: Hoboken, NJ : John Wiley & Sons, 2017. | Includes bibliographical references and index.

Identifiers: LCCN 2017005486 (print) | LCCN 2017011095 (ebook) | ISBN 9781118929377 (cloth) | ISBN 9781118929353 (Adobe PDF) | ISBN 9781118929360 (ePub)

Subjects: LCSH: Beverage industry-Technological innovations. | Fruit juice industry.

Classification: LCC HD9348.A2 I565 2017 (print) | LCC HD9348.A2 (ebook) | DDC 663/.63-dc23

LC record available at https://lccn.loc.gov/2017005486

Cover Design: Wiley

Cover Images: (Left to Right) fcafotodigital/Gettyimages; monticelllo/Gettyimages; Kostiantyn AblazovShutterstock

The Institute of Food Science and Technology (IFST) is the leading qualifying body for food professionals in Europe and the only professional organisation in the UK concerned with all aspects of food science and technology. Its qualifications are internationally recognised as a sign of proficiency and integrity in the industry. Competence, integrity, and serving the public benefit lie at the heart of the IFST philosophy. IFST values the many elements that contribute to the efficient and responsible supply, manufacture and distribution of safe, wholesome, nutritious and affordable foods, with due regard for the environment, animal welfare and the rights of consumers.

IFST Advances in Food Science is a series of books dedicated to the most important and popular topics in food science and technology, highlighting major developments across all sectors of the global food industry. Each volume is a detailed and in-depth edited work, featuring contributions by recognized international experts, and which focuses on new developments in the field. Taken together, the series forms a comprehensive library of the latest food science research and practice, and provides valuable insights into the food processing techniques that are essential to the understanding and development of this rapidly evolving industry.

The IFST Advances series is edited by Dr Brijesh Tiwari, Senior Research Officer in the Department of Food Biosciences at the Teagasc Food Research Centre, Dublin, Ireland.

Books in the series

Ultrasound in Food Processing: Recent Advances

by Mar Villamiel (Editor), Jose V. Garcia-Perez (Editor), Antonia Montilla (Editor), Juan A. Carcel (Editor), Jose Benedito (Editor)

Emerging Technologies in Meat Processing: Production, Processing and Technology

by Enda J. Cummins (Editor), James G. Lyng (Editor)

Tropical Roots and Tubers: Production, Processing and Technology

by Harish K. Sharma (Editor), Nicolas Y. Njintang (Editor), Rekha S. Singhal (Editor), Pragati Kaushal (Editor)

Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry

by Nivedita Datta, Peggy M. Tomasula

Nutraceutical and Functional Food Processing Technology

by Joyce I. Boye

Seafood Processing: Technology, Quality and Safety

by Ioannis S. Boziaris (Editor)

1. Maribel Abadias, IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Cientfic i Tecnolgic Agroalimentari de Lleida, Lleida, Catalonia, Spain
2. Ingrid Aguil-Aguayo, IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Cientfic i Tecnolgic Agroalimentari de Lleida, Lleida, Catalonia, Spain
3. Begoa de Ancos, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
4. Gerard Aragons, Department of Biochemistry and Biotechnology, Nutrigenomics Research Group, Universitat Rovira i Virgili, Tarragona, Spain
5. Anna Arola-Arnal, Department of Biochemistry and Biotechnology, Nutrigenomics Research Group, Universitat Rovira i Virgili, Tarragona, Spain
6. Llus Arola, Technological Unit of Nutrition and Health, EURECAT-Technological Center of Catalonia, Reus, Spain; Department of Biochemistry and Biotechnology, Nutrigenomics Research Group, Universitat Rovira i Virgili, Tarragona, Spain
7. Francisco J. Barba, University of Copenhagen, Faculty of Science, Department of Food Science, Rolighedsvej, Frederiksberg, Copenhagen, Denmark; Department of Preventive Medicine and Public Health, Faculty of Pharmacy, Universitat de Valncia, Burjassot, Spain
8. Jules Beekwilder, Wageningen UR, Plant Research International, Bioscience, Wageningen UR, Wageningen, The Netherlands
9. Cinta Blad, Department of Biochemistry and Biotechnology, Nutrigenomics Research Group, Universitat Rovira i Virgili, Tarragona, Spain
10. Gloria Bobo