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240403 ||| eng |
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|a 9789819986996
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| 100 |
1 |
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|a Gupta, Arun Kumar
|e [editor]
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| 245 |
0 |
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|a Citrus Fruits and Juice
|h Elektronische Ressource
|b Processing and Quality Profiling
|c edited by Arun Kumar Gupta, Jasmeet Kour, Poonam Mishra
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| 250 |
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|a 1st ed. 2024
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| 260 |
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|a Singapore
|b Springer Nature Singapore
|c 2024, 2024
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| 300 |
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|a XVIII, 437 p. 1 illus
|b online resource
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| 505 |
0 |
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|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
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| 653 |
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|a Food Science
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| 653 |
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|a Food science
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| 700 |
1 |
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|a Kour, Jasmeet
|e [editor]
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| 700 |
1 |
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|a Mishra, Poonam
|e [editor]
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b Springer
|a Springer eBooks 2005-
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| 028 |
5 |
0 |
|a 10.1007/978-981-99-8699-6
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| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-981-99-8699-6?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 641.3
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|a 664
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| 520 |
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|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 requirements for juice and related goods. The book is aimed at researchers, students, and industries in food processing
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