Citrus Fruits and Juice Processing and Quality Profiling /
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 comp...
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| Autres auteurs: | , , |
| Format: | Électronique eBook |
| Langue: | anglais |
| Publié: |
Singapore :
Springer Nature Singapore : Imprint: Springer,
2024.
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| Édition: | 1st ed. 2024. |
| Sujets: | |
| Accès en ligne: | https://doi.org/10.1007/978-981-99-8699-6 |
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Table des matières:
- 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.