03700nam a22004095i 4500001001800000003000900018005001700027007001500044008004100059020001800100024003500118050001400153072001700167072002300184072001600207245014700223250001800370264007200388300004500460336002600505337002600531338003600557347002400593505126700617520092301884650001802807650001802825700008002843700007602923700007702999710003403076773002603110776003603136776003603172776003603208856004603244978-981-99-8699-6DE-He21320251030111726.0cr nn 008mamaa240318s2024    si |    s    |||| 0|eng d  a97898199869967 a10.1007/978-981-99-8699-62doi 4aTX341-641 7aTDCT2bicssc 7aTEC0120002bisacsh 7aTDCT2thema10aCitrus Fruits and Juiceh[electronic resource] :bProcessing and Quality Profiling /cedited by Arun Kumar Gupta, Jasmeet Kour, Poonam Mishra.  a1st ed. 2024. 1aSingapore :bSpringer Nature Singapore :bImprint: Springer,c2024.  aXVIII, 437 p. 1 illus.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aChapter 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.  aThis 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. 0aFood science.14aFood Science.1 aGupta, Arun Kumar.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt1 aKour, Jasmeet.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt1 aMishra, Poonam.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt2 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978981998698908iPrinted edition:z978981998700908iPrinted edition:z978981998701640uhttps://doi.org/10.1007/978-981-99-8699-6