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001 978-981-99-8699-6
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008 240318s2024 si | s |||| 0|eng d
020 _a9789819986996
_9978-981-99-8699-6
024 7 _a10.1007/978-981-99-8699-6
_2doi
050 4 _aTX341-641
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
072 7 _aTDCT
_2thema
245 1 0 _aCitrus Fruits and Juice
_h[electronic resource] :
_bProcessing and Quality Profiling /
_cedited by Arun Kumar Gupta, Jasmeet Kour, Poonam Mishra.
250 _a1st ed. 2024.
264 1 _aSingapore :
_bSpringer Nature Singapore :
_bImprint: Springer,
_c2024.
300 _aXVIII, 437 p. 1 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _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.
520 _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.
650 0 _aFood science.
_965012
650 1 4 _aFood Science.
_965012
700 1 _aGupta, Arun Kumar.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_973247
700 1 _aKour, Jasmeet.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_973248
700 1 _aMishra, Poonam.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_973249
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9789819986989
776 0 8 _iPrinted edition:
_z9789819987009
776 0 8 _iPrinted edition:
_z9789819987016
856 4 0 _uhttps://doi.org/10.1007/978-981-99-8699-6
912 _aZDB-2-SBL
912 _aZDB-2-SXB
999 _c58409
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