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Minimally Processed Fresh Green Beverage Industry (Smoothies, Shakes, Frappes, Pop Ups)

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Minimally Processed Refrigerated Fruits and Vegetables

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Abstract

The modernization and urbanization occurred during the last century were coupled with modifications in lifestyle and dietary habits. At the same time, industrial developments made it easier to meet the requirements for processed foods. Nevertheless, consumers are now interested in minimally processed foods owing to increase in their consciousness to have fruits and vegetables with superior quality and natural integrity with no additives. Processing in foods causes biochemical changes, high respiration rate, and high ethylene production. These factors contribute to discoloration, loss of firmness, development of off-flavors, acidification, and microbial spoilage. At the same time, food processors are using emerging approaches to process perishable commodities, along with enhanced nutritional and sensorial quality. The present review article is an effort to classify the minimally processed fruits, vegetables, and juices and simultaneously give us details about the manufacturing beverages (juices, smoothies, shakes, etc.).

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Authors and Affiliations

  1. Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15784, Athens, Greece

    Konstantina Pasvanka & Charalampos Proestos

  2. Department of Food Technology, Technological Educational Institute of Peloponnese, Kalamta, Greece

    Theodoros Varzakas

  3. Ghent University Global Campus, Incheon, South Korea

    Theodoros Varzakas

Authors
  1. Konstantina Pasvanka
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  2. Theodoros Varzakas
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  3. Charalampos Proestos
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Correspondence to Charalampos Proestos .

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Editors and Affiliations

  1. Mogan International Research Center, Gölbaşı Ankara, Turkey

    Fatih Yildiz

  2. Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA

    Robert C. Wiley

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Pasvanka, K., Varzakas, T., Proestos, C. (2017). Minimally Processed Fresh Green Beverage Industry (Smoothies, Shakes, Frappes, Pop Ups). In: Yildiz, F., Wiley, R. (eds) Minimally Processed Refrigerated Fruits and Vegetables. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4939-7018-6_14

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