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Citrus fruits and juice = processing and quality profiling /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Citrus fruits and juice/ edited by Arun Kumar Gupta, Jasmeet Kour, Poonam Mishra.
其他題名:	processing and quality profiling /
其他作者:	Gupta, Arun Kumar.
出版者:	Singapore :Springer Nature Singapore : : 2024.,
面頁冊數:	xviii, 437 p. :ill., digital ;24 cm.
內容註:	Chapter 1. Introduction -- Chapter 2. Types and Cultivation of citrus fruits -- Chapter 3. Chemistry of citrus juice -- Chapter 4. Physicochemical properties of citrus fruits: Analytical approach for physicochemical parameters of citrus fruit and juice -- Chapter 5. Phytochemical compounds of citrus fruits: Analytical approach for phytoconstituents of citrus fruit and juice -- Chapter 6. Pharmacological properties of citrus fruits -- Chapter 7. Bitterness in citrus fruits: Approaches to quantify and reduce the bitterness -- Chapter 8. Analytical approach to determine physicochemical parameters of citrus fruit and juice -- Chapter 9. Analytical approach to quantify phytoconstituents of citrus fruit and juice -- Chapter 10. New food products developed from Citrus fruits -- Chapter 11. Non-thermal processing of citrus juice and related products -- Chapter 12. Citrus flavour -- Chapter 13. Nutritional value of processed juice and products -- Chapter 14. Safety of processed juice and products -- Chapter 15. Packaging requirements of processed juice and products -- Chapter 16. Industrial production of citrus by-products and its processing techniques -- Chapter 17. Novel strategies to obtain valuable and sustainable molecules from these by-products.
Contained By:	Springer Nature eBook
標題:	Citrus fruits. -
電子資源:	https://doi.org/10.1007/978-981-99-8699-6
ISBN:	9789819986996

Citrus fruits and juice = processing and quality profiling /
Citrus fruits and juiceprocessing and quality profiling /[electronic resource] :edited by Arun Kumar Gupta, Jasmeet Kour, Poonam Mishra. - Singapore :Springer Nature Singapore :2024. - xviii, 437 p. :ill., digital ;24 cm.

Chapter 1. Introduction -- Chapter 2. Types and Cultivation of citrus fruits -- Chapter 3. Chemistry of citrus juice -- Chapter 4. Physicochemical properties of citrus fruits: Analytical approach for physicochemical parameters of citrus fruit and juice -- Chapter 5. Phytochemical compounds of citrus fruits: Analytical approach for phytoconstituents of citrus fruit and juice -- Chapter 6. Pharmacological properties of citrus fruits -- Chapter 7. Bitterness in citrus fruits: Approaches to quantify and reduce the bitterness -- Chapter 8. Analytical approach to determine physicochemical parameters of citrus fruit and juice -- Chapter 9. Analytical approach to quantify phytoconstituents of citrus fruit and juice -- Chapter 10. New food products developed from Citrus fruits -- Chapter 11. Non-thermal processing of citrus juice and related products -- Chapter 12. Citrus flavour -- Chapter 13. Nutritional value of processed juice and products -- Chapter 14. Safety of processed juice and products -- Chapter 15. Packaging requirements of processed juice and products -- Chapter 16. Industrial production of citrus by-products and its processing techniques -- Chapter 17. Novel strategies to obtain valuable and sustainable molecules from these by-products.

This book summarizes current scientific research on citrus juice and by-product technologies. It examines all elements of citrus and its processing, including biochemistry, advanced juice processing technology, and health. Testing methodologies for numerous chemicals, phytochemicals, and bitter compounds are also described. It further provides innovative and quick approaches for detecting, quantifying, and removing bitter chemicals to increase the commercial acceptability of bitter cultivars. The book pays special attention to non-thermal processing, highlighting the many features of citrus juice processing, including by-products. Finally, the book discusses the safety of processed juice and similar products, which are not covered in other works. Special focus is placed on the packaging req0uirements for juice and related goods. The book is aimed at researchers, students, and industries in food processing.

ISBN: 9789819986996

Standard No.: 10.1007/978-981-99-8699-6doiSubjects--Topical Terms:

1000206
Citrus fruits.

LC Class. No.: SB369

Dewey Class. No.: 634.304

Citrus fruits and juice = processing and quality profiling /
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505 0 $a Chapter 1. Introduction -- Chapter 2. Types and Cultivation of citrus fruits -- Chapter 3. Chemistry of citrus juice -- Chapter 4. Physicochemical properties of citrus fruits: Analytical approach for physicochemical parameters of citrus fruit and juice -- Chapter 5. Phytochemical compounds of citrus fruits: Analytical approach for phytoconstituents of citrus fruit and juice -- Chapter 6. Pharmacological properties of citrus fruits -- Chapter 7. Bitterness in citrus fruits: Approaches to quantify and reduce the bitterness -- Chapter 8. Analytical approach to determine physicochemical parameters of citrus fruit and juice -- Chapter 9. Analytical approach to quantify phytoconstituents of citrus fruit and juice -- Chapter 10. New food products developed from Citrus fruits -- Chapter 11. Non-thermal processing of citrus juice and related products -- Chapter 12. Citrus flavour -- Chapter 13. Nutritional value of processed juice and products -- Chapter 14. Safety of processed juice and products -- Chapter 15. Packaging requirements of processed juice and products -- Chapter 16. Industrial production of citrus by-products and its processing techniques -- Chapter 17. Novel strategies to obtain valuable and sustainable molecules from these by-products.
520 $a This book summarizes current scientific research on citrus juice and by-product technologies. It examines all elements of citrus and its processing, including biochemistry, advanced juice processing technology, and health. Testing methodologies for numerous chemicals, phytochemicals, and bitter compounds are also described. It further provides innovative and quick approaches for detecting, quantifying, and removing bitter chemicals to increase the commercial acceptability of bitter cultivars. The book pays special attention to non-thermal processing, highlighting the many features of citrus juice processing, including by-products. Finally, the book discusses the safety of processed juice and similar products, which are not covered in other works. Special focus is placed on the packaging req0uirements for juice and related goods. The book is aimed at researchers, students, and industries in food processing.
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650 0 $a Citrus fruitsxQuality control. $3 3714153
650 0 $a Citrus juices. $3 3714154
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