About the EditorsIngrid Aguiló-Aguayo, IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Lleida, SpainLucía Plaza, Research & Development Department, Cincagroup, Huesca, Spain

• About the IFST Advances in Food Science Book Series xiList of Contributors xiiiPreface xviList of Abbreviations xviiPart 1: Juice Processing 11 Pome Fruit Juices 3Ingrid Aguiló-Aguayo, Lucía Plaza, Gloria Bobo, Maribel Abadias, and Inmaculada Viñas1.1 Introduction 31.2 Conventional Processing Techniques 31.2.1 Influence on Microbial Quality 41.2.2 Influence on Nutritional Attributes 51.2.3 Influence on Organoleptic Attributes 71.3 Novel Processing Techniques 81.3.1 Improvement in Juice Extraction 81.3.2 Improvement in Juice Clarification 91.3.3 Preservation of Pome Fruit Juices by Innovative Technologies 101.4 Conclusion and Future Trends 16Acknowledgments 17References 172 Citrus Fruit Juices 27Maria Consuelo Pina-Pérez, Alejandro Rivas, Antonio Martínez, and Dolores Rodrigo2.1 Introduction 272.2 Conventional Preservation Processing Techniques 282.2.1 Effect on Microbial Quality 282.2.2 Effect on Quality-Related Enzymes 292.2.3 Effect on Nutritional Quality 292.2.4 Effect on Organoleptic Quality 302.3 Novel Processing Techniques 302.3.1 Changes in Conventional Methods 302.3.2 Ohmic Heating 312.3.3 Microwave Heating 332.4 Processing Citrus by Innovative Methods 362.4.1 High-Pressure Processing 362.4.2 Pulsed Electric Fields 402.5 Conclusions and Future Trends 47References 473 Prunus Fruit Juices 59Gamze Toydemir, Dilek Boyacioglu, Robert D. Hall, Jules Beekwilder, and Esra Capanoglu3.1 Introduction 593.2 Conventional Processing Techniques 603.2.1 Cherry and Sour Cherry 603.2.2 Apricot, Peach, and Nectarine 623.2.3 Plum 633.3 Influence of Conventional Processing Techniques on Juice Quality 643.4 Novel Processing Techniques 653.4.1 Pulsed Electric Fields 653.4.2 High-Pressure Processing 673.4.3 Other Innovative Technologies 703.5 Conclusion and Future Trends 71References 724 Vegetable Juices 79Rogelio Sánchez-Vega, David Sepúlveda-Ahumada, and Ma. Janeth Rodríguez-Roque4.1 Introduction 794.2 Conventional Processing Technologies 814.2.1 Influence of Conventional Processing on Microbial Quality 814.2.2 Influence of Conventional Processing on Nutritional Attributes 814.2.3 Influence of Conventional Processing on Organoleptic Attributes 854.3 Nonthermal Processing Technologies 964.3.1 Influence of Nonthermal Processing on Microbial Quality 964.3.2 Influence of Nonthermal Processing on Nutritional Attributes 974.3.3 Influence of Nonthermal Processing on Organoleptic Attributes 994.4 Conclusion and Future Trends 100References 1005 Exotic Fruit Juices 107Zamantha Escobedo-Avellaneda, Rebeca García-García, and Jorge Welti-Chanes5.1 Introduction 1075.2 Exotic Fruits: Relevance in Human Nutrition and Health 1095.3 Deterioration of Exotic Fruit Juices 1115.4 Thermal and Nonthermal Technologies Used to Preserve Juices 1125.4.1 Thermal Processing 1135.4.2 Nonthermal Processing 1165.5 Conclusions and Future Trends 122References 1226 Berry Juices 131Sze Ying Leong and Indrawati Oey6.1 Introduction 1316.2 Conventional Processing Techniques 1316.2.1 Influence on Microbial Quality 1326.2.2 Influence on Nutritional Attributes 1336.2.3 Influence on Organoleptic Attributes 1606.3 Novel Processing Techniques 1636.3.1 Changes in Conventional Methods 1646.3.2 Processing Berry Juice by Innovative Technologies 1646.3.3 Preservation of Berry Juice by Innovative Technologies 1666.4 Relevance for Human Health 1886.5 Conclusions and Future Trends 190References 1907 Juice Blends 205Francisco J. Barba, Elena Roselló-Soto, Francisco Quilez, and Nabil Grimi7.1 Introduction 2057.2 Pulsed Electric Fields 2067.2.1 Food Safety 2077.2.2 Nutritionally Valuable Compounds 2087.3 High-Pressure Processing 2107.3.1 Food Safety 2117.3.2 Nutritionally Valuable Compounds 2117.4 Conclusion 213Acknowledgments 213References 213Part 2: Non-alcoholic Beverages 2178 Grain-Based Beverages 219Aastha Deswal, Navneet S. Deora, and Hari N. Mishra8.1 Introduction 2198.1.1 Soy-Based Beverages 2208.1.2 Rice-Based Beverages 2208.1.3 Oat-Based Beverages 2218.2 Conventional Processing Techniques 2228.2.1 Heating Methods 2228.2.2 Fermentation 2238.2.3 Influence on Microbial Quality 2248.2.4 Influence on Nutritional Attributes 2258.2.5 Influence on Organoleptic Attributes 2278.3 Novel Processing Techniques 2278.3.1 High and Ultra-High-Pressure Homogenisation 2278.3.2 High-Pressure Processing 2288.3.3 Pulsed Electric Field 2308.3.4 Enzymatic Techniques 2318.3.5 Changes in Conventional Methods 2328.4 Processing Grain-Based Beverages by Innovative Techniques 2338.4.1 Enzymatic Techniques 2338.4.2 Fermentation 2348.4.3 Ultra-High-Pressure Homogenisation 2358.5 Preservation of Grain-Based Beverages by Innovative Technologies 2358.5.1 High-Pressure Processing 2358.5.2 Pulsed Electric Field 2378.6 Relevance for Human Nutrition 2378.7 Conclusion and Future Trends 238References 2389 Soups 249Begoña de Ancos and Concepción Sánchez-Moreno9.1 Introduction 2499.1.1 Processed Foods 2499.1.2 Ready-to-Eat Meals: Soups 2509.2 Non-Thermal Technologies for Food Processing 2529.2.1 High-Pressure Processing 2529.2.2 Pulsed Electric Fields 2569.3 Novel Thermal Technologies for Food Processing 2599.3.1 Ohmic Heating 2599.3.2 Microwave and Radiofrequency Heating 262Acknowledgments 265References 26510 Functional Beverages 275Francesc Puiggròs, Begoña Muguerza, Anna Arola-Arnal, Gerard Aragonès, Susana Suárez-Garcia, Cinta Bladé, Lluís Arola, and Manuel Suárez10.1 Introduction 27510.2 Functional Food Regulation 27610.3 Natural Ingredients in the Formulation of Functional Beverages 27710.4 New Trends in the Formulation of Functional Beverages 27910.4.1 Tendencies in Fruit Ingredients 27910.4.2 Green Botanicals in Beverages 27910.4.3 By-Products in Beverage Formulation 28010.5 Novel Infusions (Tea and Tea Alternatives) 28110.6 Fortified Beverages 28310.7 Cocoa-Based Beverages 28510.8 Energy Drinks 28610.9 Beverage Emulsions 28710.10 Conclusions and Future Trends 288References 288Part 3: Waste in the Juice and Non-alcoholic Beverage Sector 29711 Waste/By-Product Utilisations 299Ciaran Fitzgerald, Mohammad Hossain, and Dilip K. Rai11.1 Introduction 29911.2 Major Waste and By-Products Generated from the Juice and Non-Alcoholic Beverage Sector 29911.3 Utilisation of By-Products from the Non-Alcoholic Beverage Sector 30111.3.1 Animal Feed 30111.3.2 Pectin 30311.3.3 Biofuel 30311.3.4 Flavour and Aroma 30411.3.5 Food Additives 30411.4 Potential Sources of Bioactive Compounds 30511.4.1 Phenolic Compounds 30511.4.2 Bioactive Peptides 30511.5 Novel Technologies Involved in the Processing of Fruit Beverage Waste 30511.5.1 Pulsed Electric Field 30511.5.2 Ultrasonication 306References 306Index 311

About the EditorsIngrid Aguiló-Aguayo, IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Lleida, SpainLucía Plaza, Research & Development Department, Cincagroup, Huesca, Spain

• About the IFST Advances in Food Science Book Series xiList of Contributors xiiiPreface xviList of Abbreviations xviiPart 1: Juice Processing 11 Pome Fruit Juices 3Ingrid Aguiló-Aguayo, Lucía Plaza, Gloria Bobo, Maribel Abadias, and Inmaculada Viñas1.1 Introduction 31.2 Conventional Processing Techniques 31.2.1 Influence on Microbial Quality 41.2.2 Influence on Nutritional Attributes 51.2.3 Influence on Organoleptic Attributes 71.3 Novel Processing Techniques 81.3.1 Improvement in Juice Extraction 81.3.2 Improvement in Juice Clarification 91.3.3 Preservation of Pome Fruit Juices by Innovative Technologies 101.4 Conclusion and Future Trends 16Acknowledgments 17References 172 Citrus Fruit Juices 27Maria Consuelo Pina-Pérez, Alejandro Rivas, Antonio Martínez, and Dolores Rodrigo2.1 Introduction 272.2 Conventional Preservation Processing Techniques 282.2.1 Effect on Microbial Quality 282.2.2 Effect on Quality-Related Enzymes 292.2.3 Effect on Nutritional Quality 292.2.4 Effect on Organoleptic Quality 302.3 Novel Processing Techniques 302.3.1 Changes in Conventional Methods 302.3.2 Ohmic Heating 312.3.3 Microwave Heating 332.4 Processing Citrus by Innovative Methods 362.4.1 High-Pressure Processing 362.4.2 Pulsed Electric Fields 402.5 Conclusions and Future Trends 47References 473 Prunus Fruit Juices 59Gamze Toydemir, Dilek Boyacioglu, Robert D. Hall, Jules Beekwilder, and Esra Capanoglu3.1 Introduction 593.2 Conventional Processing Techniques 603.2.1 Cherry and Sour Cherry 603.2.2 Apricot, Peach, and Nectarine 623.2.3 Plum 633.3 Influence of Conventional Processing Techniques on Juice Quality 643.4 Novel Processing Techniques 653.4.1 Pulsed Electric Fields 653.4.2 High-Pressure Processing 673.4.3 Other Innovative Technologies 703.5 Conclusion and Future Trends 71References 724 Vegetable Juices 79Rogelio Sánchez-Vega, David Sepúlveda-Ahumada, and Ma. Janeth Rodríguez-Roque4.1 Introduction 794.2 Conventional Processing Technologies 814.2.1 Influence of Conventional Processing on Microbial Quality 814.2.2 Influence of Conventional Processing on Nutritional Attributes 814.2.3 Influence of Conventional Processing on Organoleptic Attributes 854.3 Nonthermal Processing Technologies 964.3.1 Influence of Nonthermal Processing on Microbial Quality 964.3.2 Influence of Nonthermal Processing on Nutritional Attributes 974.3.3 Influence of Nonthermal Processing on Organoleptic Attributes 994.4 Conclusion and Future Trends 100References 1005 Exotic Fruit Juices 107Zamantha Escobedo-Avellaneda, Rebeca García-García, and Jorge Welti-Chanes5.1 Introduction 1075.2 Exotic Fruits: Relevance in Human Nutrition and Health 1095.3 Deterioration of Exotic Fruit Juices 1115.4 Thermal and Nonthermal Technologies Used to Preserve Juices 1125.4.1 Thermal Processing 1135.4.2 Nonthermal Processing 1165.5 Conclusions and Future Trends 122References 1226 Berry Juices 131Sze Ying Leong and Indrawati Oey6.1 Introduction 1316.2 Conventional Processing Techniques 1316.2.1 Influence on Microbial Quality 1326.2.2 Influence on Nutritional Attributes 1336.2.3 Influence on Organoleptic Attributes 1606.3 Novel Processing Techniques 1636.3.1 Changes in Conventional Methods 1646.3.2 Processing Berry Juice by Innovative Technologies 1646.3.3 Preservation of Berry Juice by Innovative Technologies 1666.4 Relevance for Human Health 1886.5 Conclusions and Future Trends 190References 1907 Juice Blends 205Francisco J. Barba, Elena Roselló-Soto, Francisco Quilez, and Nabil Grimi7.1 Introduction 2057.2 Pulsed Electric Fields 2067.2.1 Food Safety 2077.2.2 Nutritionally Valuable Compounds 2087.3 High-Pressure Processing 2107.3.1 Food Safety 2117.3.2 Nutritionally Valuable Compounds 2117.4 Conclusion 213Acknowledgments 213References 213Part 2: Non-alcoholic Beverages 2178 Grain-Based Beverages 219Aastha Deswal, Navneet S. Deora, and Hari N. Mishra8.1 Introduction 2198.1.1 Soy-Based Beverages 2208.1.2 Rice-Based Beverages 2208.1.3 Oat-Based Beverages 2218.2 Conventional Processing Techniques 2228.2.1 Heating Methods 2228.2.2 Fermentation 2238.2.3 Influence on Microbial Quality 2248.2.4 Influence on Nutritional Attributes 2258.2.5 Influence on Organoleptic Attributes 2278.3 Novel Processing Techniques 2278.3.1 High and Ultra-High-Pressure Homogenisation 2278.3.2 High-Pressure Processing 2288.3.3 Pulsed Electric Field 2308.3.4 Enzymatic Techniques 2318.3.5 Changes in Conventional Methods 2328.4 Processing Grain-Based Beverages by Innovative Techniques 2338.4.1 Enzymatic Techniques 2338.4.2 Fermentation 2348.4.3 Ultra-High-Pressure Homogenisation 2358.5 Preservation of Grain-Based Beverages by Innovative Technologies 2358.5.1 High-Pressure Processing 2358.5.2 Pulsed Electric Field 2378.6 Relevance for Human Nutrition 2378.7 Conclusion and Future Trends 238References 2389 Soups 249Begoña de Ancos and Concepción Sánchez-Moreno9.1 Introduction 2499.1.1 Processed Foods 2499.1.2 Ready-to-Eat Meals: Soups 2509.2 Non-Thermal Technologies for Food Processing 2529.2.1 High-Pressure Processing 2529.2.2 Pulsed Electric Fields 2569.3 Novel Thermal Technologies for Food Processing 2599.3.1 Ohmic Heating 2599.3.2 Microwave and Radiofrequency Heating 262Acknowledgments 265References 26510 Functional Beverages 275Francesc Puiggròs, Begoña Muguerza, Anna Arola-Arnal, Gerard Aragonès, Susana Suárez-Garcia, Cinta Bladé, Lluís Arola, and Manuel Suárez10.1 Introduction 27510.2 Functional Food Regulation 27610.3 Natural Ingredients in the Formulation of Functional Beverages 27710.4 New Trends in the Formulation of Functional Beverages 27910.4.1 Tendencies in Fruit Ingredients 27910.4.2 Green Botanicals in Beverages 27910.4.3 By-Products in Beverage Formulation 28010.5 Novel Infusions (Tea and Tea Alternatives) 28110.6 Fortified Beverages 28310.7 Cocoa-Based Beverages 28510.8 Energy Drinks 28610.9 Beverage Emulsions 28710.10 Conclusions and Future Trends 288References 288Part 3: Waste in the Juice and Non-alcoholic Beverage Sector 29711 Waste/By-Product Utilisations 299Ciaran Fitzgerald, Mohammad Hossain, and Dilip K. Rai11.1 Introduction 29911.2 Major Waste and By-Products Generated from the Juice and Non-Alcoholic Beverage Sector 29911.3 Utilisation of By-Products from the Non-Alcoholic Beverage Sector 30111.3.1 Animal Feed 30111.3.2 Pectin 30311.3.3 Biofuel 30311.3.4 Flavour and Aroma 30411.3.5 Food Additives 30411.4 Potential Sources of Bioactive Compounds 30511.4.1 Phenolic Compounds 30511.4.2 Bioactive Peptides 30511.5 Novel Technologies Involved in the Processing of Fruit Beverage Waste 30511.5.1 Pulsed Electric Field 30511.5.2 Ultrasonication 306References 306Index 311

About the EditorsIngrid Aguiló-Aguayo, IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Lleida, SpainLucía Plaza, Research & Development Department, Cincagroup, Huesca, Spain

• About the IFST Advances in Food Science Book Series xiList of Contributors xiiiPreface xviList of Abbreviations xviiPart 1: Juice Processing 11 Pome Fruit Juices 3Ingrid Aguiló-Aguayo, Lucía Plaza, Gloria Bobo, Maribel Abadias, and Inmaculada Viñas1.1 Introduction 31.2 Conventional Processing Techniques 31.2.1 Influence on Microbial Quality 41.2.2 Influence on Nutritional Attributes 51.2.3 Influence on Organoleptic Attributes 71.3 Novel Processing Techniques 81.3.1 Improvement in Juice Extraction 81.3.2 Improvement in Juice Clarification 91.3.3 Preservation of Pome Fruit Juices by Innovative Technologies 101.4 Conclusion and Future Trends 16Acknowledgments 17References 172 Citrus Fruit Juices 27Maria Consuelo Pina-Pérez, Alejandro Rivas, Antonio Martínez, and Dolores Rodrigo2.1 Introduction 272.2 Conventional Preservation Processing Techniques 282.2.1 Effect on Microbial Quality 282.2.2 Effect on Quality-Related Enzymes 292.2.3 Effect on Nutritional Quality 292.2.4 Effect on Organoleptic Quality 302.3 Novel Processing Techniques 302.3.1 Changes in Conventional Methods 302.3.2 Ohmic Heating 312.3.3 Microwave Heating 332.4 Processing Citrus by Innovative Methods 362.4.1 High-Pressure Processing 362.4.2 Pulsed Electric Fields 402.5 Conclusions and Future Trends 47References 473 Prunus Fruit Juices 59Gamze Toydemir, Dilek Boyacioglu, Robert D. Hall, Jules Beekwilder, and Esra Capanoglu3.1 Introduction 593.2 Conventional Processing Techniques 603.2.1 Cherry and Sour Cherry 603.2.2 Apricot, Peach, and Nectarine 623.2.3 Plum 633.3 Influence of Conventional Processing Techniques on Juice Quality 643.4 Novel Processing Techniques 653.4.1 Pulsed Electric Fields 653.4.2 High-Pressure Processing 673.4.3 Other Innovative Technologies 703.5 Conclusion and Future Trends 71References 724 Vegetable Juices 79Rogelio Sánchez-Vega, David Sepúlveda-Ahumada, and Ma. Janeth Rodríguez-Roque4.1 Introduction 794.2 Conventional Processing Technologies 814.2.1 Influence of Conventional Processing on Microbial Quality 814.2.2 Influence of Conventional Processing on Nutritional Attributes 814.2.3 Influence of Conventional Processing on Organoleptic Attributes 854.3 Nonthermal Processing Technologies 964.3.1 Influence of Nonthermal Processing on Microbial Quality 964.3.2 Influence of Nonthermal Processing on Nutritional Attributes 974.3.3 Influence of Nonthermal Processing on Organoleptic Attributes 994.4 Conclusion and Future Trends 100References 1005 Exotic Fruit Juices 107Zamantha Escobedo-Avellaneda, Rebeca García-García, and Jorge Welti-Chanes5.1 Introduction 1075.2 Exotic Fruits: Relevance in Human Nutrition and Health 1095.3 Deterioration of Exotic Fruit Juices 1115.4 Thermal and Nonthermal Technologies Used to Preserve Juices 1125.4.1 Thermal Processing 1135.4.2 Nonthermal Processing 1165.5 Conclusions and Future Trends 122References 1226 Berry Juices 131Sze Ying Leong and Indrawati Oey6.1 Introduction 1316.2 Conventional Processing Techniques 1316.2.1 Influence on Microbial Quality 1326.2.2 Influence on Nutritional Attributes 1336.2.3 Influence on Organoleptic Attributes 1606.3 Novel Processing Techniques 1636.3.1 Changes in Conventional Methods 1646.3.2 Processing Berry Juice by Innovative Technologies 1646.3.3 Preservation of Berry Juice by Innovative Technologies 1666.4 Relevance for Human Health 1886.5 Conclusions and Future Trends 190References 1907 Juice Blends 205Francisco J. Barba, Elena Roselló-Soto, Francisco Quilez, and Nabil Grimi7.1 Introduction 2057.2 Pulsed Electric Fields 2067.2.1 Food Safety 2077.2.2 Nutritionally Valuable Compounds 2087.3 High-Pressure Processing 2107.3.1 Food Safety 2117.3.2 Nutritionally Valuable Compounds 2117.4 Conclusion 213Acknowledgments 213References 213Part 2: Non-alcoholic Beverages 2178 Grain-Based Beverages 219Aastha Deswal, Navneet S. Deora, and Hari N. Mishra8.1 Introduction 2198.1.1 Soy-Based Beverages 2208.1.2 Rice-Based Beverages 2208.1.3 Oat-Based Beverages 2218.2 Conventional Processing Techniques 2228.2.1 Heating Methods 2228.2.2 Fermentation 2238.2.3 Influence on Microbial Quality 2248.2.4 Influence on Nutritional Attributes 2258.2.5 Influence on Organoleptic Attributes 2278.3 Novel Processing Techniques 2278.3.1 High and Ultra-High-Pressure Homogenisation 2278.3.2 High-Pressure Processing 2288.3.3 Pulsed Electric Field 2308.3.4 Enzymatic Techniques 2318.3.5 Changes in Conventional Methods 2328.4 Processing Grain-Based Beverages by Innovative Techniques 2338.4.1 Enzymatic Techniques 2338.4.2 Fermentation 2348.4.3 Ultra-High-Pressure Homogenisation 2358.5 Preservation of Grain-Based Beverages by Innovative Technologies 2358.5.1 High-Pressure Processing 2358.5.2 Pulsed Electric Field 2378.6 Relevance for Human Nutrition 2378.7 Conclusion and Future Trends 238References 2389 Soups 249Begoña de Ancos and Concepción Sánchez-Moreno9.1 Introduction 2499.1.1 Processed Foods 2499.1.2 Ready-to-Eat Meals: Soups 2509.2 Non-Thermal Technologies for Food Processing 2529.2.1 High-Pressure Processing 2529.2.2 Pulsed Electric Fields 2569.3 Novel Thermal Technologies for Food Processing 2599.3.1 Ohmic Heating 2599.3.2 Microwave and Radiofrequency Heating 262Acknowledgments 265References 26510 Functional Beverages 275Francesc Puiggròs, Begoña Muguerza, Anna Arola-Arnal, Gerard Aragonès, Susana Suárez-Garcia, Cinta Bladé, Lluís Arola, and Manuel Suárez10.1 Introduction 27510.2 Functional Food Regulation 27610.3 Natural Ingredients in the Formulation of Functional Beverages 27710.4 New Trends in the Formulation of Functional Beverages 27910.4.1 Tendencies in Fruit Ingredients 27910.4.2 Green Botanicals in Beverages 27910.4.3 By-Products in Beverage Formulation 28010.5 Novel Infusions (Tea and Tea Alternatives) 28110.6 Fortified Beverages 28310.7 Cocoa-Based Beverages 28510.8 Energy Drinks 28610.9 Beverage Emulsions 28710.10 Conclusions and Future Trends 288References 288Part 3: Waste in the Juice and Non-alcoholic Beverage Sector 29711 Waste/By-Product Utilisations 299Ciaran Fitzgerald, Mohammad Hossain, and Dilip K. Rai11.1 Introduction 29911.2 Major Waste and By-Products Generated from the Juice and Non-Alcoholic Beverage Sector 29911.3 Utilisation of By-Products from the Non-Alcoholic Beverage Sector 30111.3.1 Animal Feed 30111.3.2 Pectin 30311.3.3 Biofuel 30311.3.4 Flavour and Aroma 30411.3.5 Food Additives 30411.4 Potential Sources of Bioactive Compounds 30511.4.1 Phenolic Compounds 30511.4.2 Bioactive Peptides 30511.5 Novel Technologies Involved in the Processing of Fruit Beverage Waste 30511.5.1 Pulsed Electric Field 30511.5.2 Ultrasonication 306References 306Index 311