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Titlebook: Citrus Fruits and Juice; Processing and Quali Arun Kumar Gupta,Jasmeet Kour,Poonam Mishra Book 2024 The Editor(s) (if applicable) and The A

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发表于 2025-3-21 17:04:53 | 显示全部楼层 |阅读模式
书目名称Citrus Fruits and Juice
副标题Processing and Quali
编辑Arun Kumar Gupta,Jasmeet Kour,Poonam Mishra
视频videohttp://file.papertrans.cn/227/226796/226796.mp4
概述Summarizes the non-thermal processing techniques of citrus juice.Describes recent trends in quantification of citrus juice.Presents the pharmacological attributes of citrus juice
图书封面Titlebook: Citrus Fruits and Juice; Processing and Quali Arun Kumar Gupta,Jasmeet Kour,Poonam Mishra Book 2024 The Editor(s) (if applicable) and The A
描述.This book provides a comprehensive overview of current scientific research on citrus juice and by-product technologies. It covers various aspects of citrus and its processing, encompassing biochemistry, advanced juice processing technology, and health considerations. The book also delves into testing methodologies for various chemicals, phytochemicals, and bitter compounds. Furthermore, it presents innovative and efficient methods for the detection, quantification, and removal of bitter chemicals to enhance the commercial appeal of bitter cultivars. A special emphasis is placed on non-thermal processing, exploring the multifaceted aspects of citrus juice processing, including by-products.  In addition, the book addresses the safety aspects of processed juice and related products, a topic often overlooked in other works. It particularly highlights the packaging requirements for juice and related goods. ..This book is tailored for researchers, students, and professionals in the food processing industry..
出版日期Book 2024
关键词Citrus processing; By-products; Bitter compounds; Analytical methods; Debittering; Sensor; Quantification;
版次1
doihttps://doi.org/10.1007/978-981-99-8699-6
isbn_softcover978-981-99-8701-6
isbn_ebook978-981-99-8699-6
copyrightThe Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor
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Types and Cultivation of Citrus Fruits,dded products beyond their fresh consumption. Citrus extracts and essential oils find applications in food and beverage industry. Besides, they are also used in cosmetics and perfumery and for production of eco-friendly cleaning products. Citrus compounds, particularly flavonoids and limonoids, have
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发表于 2025-3-22 01:30:57 | 显示全部楼层
Chemistry of Citrus Fruits,tinct citrusy flavor. The fruit is also renowned for its antiscorbutic activity since prehistoric times due to its high ascorbic acid content. All the nutritional and organoleptic attributes of citrus fruits are contributed by carbohydrates, water, organic acids, vitamins, minerals, dietary fiber, a
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发表于 2025-3-22 05:50:14 | 显示全部楼层
Physicochemical Properties of Citrus Fruits: Analytical Approach for Physicochemical Parameters of rehensive exploration of both the physical and chemical aspects of these fruits, exploring parameters such as color properties, fruit weight, and firmness. Additionally, this chapter focuses on the chemical properties of . fruits, particularly their abundant reservoirs of pectin and vitamin C. The d
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发表于 2025-3-22 09:42:15 | 显示全部楼层
Phytochemical Compounds of Citrus Fruits: Analytical Approach and Effect of Processing, in the prevention of chronic disease-related pathophysiological conditions. Exploration into the phytochemical composition of citrus fruits and their processed products has unveiled the existence of numerous bioactive constituents, with polyphenols and carotenoids emerging as the predominant ones.
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Bitterness in Citrus Fruits: Approaches to Quantify and Reduce the Bitterness,nd abundance of natural bioactive compounds found in citrus fruits. These compounds possess significant biological activities, including anti-oxidative, anti-inflammatory, and anti-carcinogenic properties. The distinct flavor and potential health benefits offered by citrus bioactive compounds serve
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发表于 2025-3-23 05:16:37 | 显示全部楼层
Overview of Nonthermal Processing Techniques of Citrus Fruits,citrus fruit juices’ shelf life and quality without altering physiochemical and organoleptic characteristics is a big challenge for the food processing industries. The bioactive compounds (being volatile) present in citrus fruits are susceptible to heat treatment and result in undesirable nutritiona
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