Emerging Green Processing Technologies for Beverages

1. Green technology: Trends in beverages
2. Preservation of quality properties of beverages by electric field
3. Emergence of pulsed light treatment in beverage preservation
4. Potential of ultrasonication for the quality retention and microbial inactivation in beverages
5. Influence of cold plasma on microbiological, chemical, and sensory properties of beverages
6. Shelf-life extension of beverages by high pressure processing
7. Impact of Irradiation on techno-functional and microbiological characteristics of beverages
8. Shelf life of supercritical carbon dioxide treated beverages: Microbial safety, nutritional and sensory characteristics
9. Evolution of hydrodynamic cavitation technology for fresh produce-based beverages
10. Advances and future outlook for green technology
11. Packaging of green technology processed beverages: A development trend
12. Food safety and Challenges involved in green technology for processing of beverages

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• Microbiologia e virologia médicas
• Tecnologia dos alimentos e bebidas

Bacteria; Beer; Beverage; Beverage processing; Beverages; Bioactive compound; Bioactive compounds; Biodegradable; Electric breakdown; Electroporation; Fermented beverage; Food preservation; Food quality; Food safety; Fresh produce-based beverages; Fruit juices; Global market segmentation; Green technology; High pressure; Hurdle technology; Hydrodynamic cavitation; Juice; Juices; Microbial inactivation; Microbial stability; Microorganism inactivation; Milk; Nano-composite; Nonthermal processes; Nonthermal processing; Nonthermal technology; Nutrition; Nutritional composition; Packaging trend; Pasteurization; Pathogens; Physicochemical properties; Polyethylene naphthalate; Polyethylene terephthalate; Polylactic acid; Pulsed electric field; Pulsed light; Quality and safety; Regulatory guidelines; Sensorial properties; Sensory attributes; Shelf stability; Standards and regulations; Supercritical carbon dioxide; Sustainability; Technofunctional characteristics; Ultrasound treatment; Ultraviolet light; Water; Wine