Juice Processing:Quality, Safety and Value-Added Opportunities

图书简介

Fruit juices and derivative food products are widely consumed because of their refreshing nature and nutritional value. While juice quality largely depends on the fruit from which it is made, the manufacturing process is also very important. This book addresses all the important issues in juice processing, from extracting concentrates, to retaining nutritional and functional benefits, through making productive use of the by-products and waste generated in fruit juice processing. Novel methods in both thermal and nonthermal processing are addressed, with a constant focus on both quality and safety.

Squeezing Fruits in the Second Decade of the Twenty-First Century: The Current Situation of the Juice Industry. Product Innovation: Current Trends in Fruit Juice Production to Meet Market Demands. New Trends in Fruit Juices: Superfruits. Recovery and Use of By-Products from Fruit Juice Production. Assessing Juice Quality: Measuring Quality and Authenticity. Assessing Juice Quality: Advances in the Determination of Rheological Properties of Fruit Juices and Derivatives. Assessing Juice Quality: Analysis of Organoleptic Properties of Fruit Juices. Utilization of Enzymes in Fruit Juice Production. Advances in Fruit Juice Conventional Thermal Processing. Thermal Emerging Technologies in Fruit Juice Processing. Nonthermal Emerging Technologies in Fruit Juice Processing. Pressure Treatments in Juice Processing: Homogenization Pressures Applied to Mandarin and Blueberry Juices. Membrane Processes in Juice Production. Juice Packaging. Spoiling Microorganisms in Fruit Juices. Safety in Fruit Juice Processing: Chemical and Microbiological Hazards. Public and Private Standards and Regulation Concerning Fruit Juices.

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Juice Processing:Quality, Safety and Value-Added Opportunities（Contemporary Food Engineering） 果汁加工：质量、安全和增值机会 营养学

Juice Processing:Quality, Safety and Value-Added Opportunities（Contemporary Food Engineering）

果汁加工：质量、安全和增值机会
营养学