These methods are designed to inactivate microorganisms and enzymes without the "cooked" flavor or nutrient loss associated with standard pasteurization.
: Retention of phytochemicals and antioxidants during extraction. Innovative Technologies in Beverage Processing
: Strategies for utilizing by-products from the juice and non-alcoholic beverage sectors. These methods are designed to inactivate microorganisms and
: Uses electromagnetic waves for rapid, volumetric heating, which can shorten processing times compared to standard heat exchangers. Strategic Industry Resources Innovative Technologies in Beverage Processing
Vegetable Juices - Innovative Technologies in Beverage Processing