2020
Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages
Paulo E. S. Munekata, Rubén Domínguez, Sravanthi Budaraju, Elena Roselló-Soto, Francisco J. Barba, Kumar Mallikarjunan, Shahin Roohinejad, José M. Lorenzo
Foods, vol. 9, no. 3, pp. 288
Paulo E. S. Munekata, Rubén Domínguez, Sravanthi Budaraju, Elena Roselló-Soto, Francisco J. Barba, Kumar Mallikarjunan, Shahin Roohinejad, & José M. Lorenzo. (2020). Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages. Foods, 9(3), 288. https://doi.org/10.3390/foods9030288
Abstract
Synthesizes thermal and non-thermal processing options (HPP, HPH, PEF, ultrasound, etc.) for plant-based beverages, focusing on shelf life, emulsion stability, nutrition retention, and sensory quality.