東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Linked to FindBook

Google Book

Amazon

博客來

Citrus fruits and juice = processing and quality profiling /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Citrus fruits and juice/ edited by Arun Kumar Gupta, Jasmeet Kour, Poonam Mishra.
Reminder of title:	processing and quality profiling /
other author:	Gupta, Arun Kumar.
Published:	Singapore :Springer Nature Singapore : : 2024.,
Description:	xviii, 437 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer Nature eBook
Subject:	Citrus fruits. -
Online resource:	https://doi.org/10.1007/978-981-99-8699-6
ISBN:	9789819986996

Citrus fruits and juice = processing and quality profiling /
Citrus fruits and juiceprocessing and quality profiling /[electronic resource] :edited by Arun Kumar Gupta, Jasmeet Kour, Poonam Mishra. - Singapore :Springer Nature Singapore :2024. - xviii, 437 p. :ill., digital ;24 cm.

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.

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 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 req0uirements for juice and related goods. The book is aimed at researchers, students, and industries in food processing.

ISBN: 9789819986996

Standard No.: 10.1007/978-981-99-8699-6doiSubjects--Topical Terms:

1000206
Citrus fruits.

LC Class. No.: SB369

Dewey Class. No.: 634.304

Citrus fruits and juice = processing and quality profiling /
LDR:03204nmm a2200325 a 4500 001 2369469
003 DE-He213
005 20240319162339.0
006 m d
007 cr nn 008maaau
008 241127s2024 si s 0 eng d
020 $a 9789819986996 $q (electronic bk.)
020 $a 9789819986989 $q (paper)
024 7 $a 10.1007/978-981-99-8699-6 $2 doi
035 $a 978-981-99-8699-6
040 $a GP $c GP
041 0 $a eng
050 4 $a SB369
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 634.304 $2 23
090 $a SB369 $b .C581 2024
245 0 0 $a Citrus fruits and juice $h [electronic resource] : $b processing and quality profiling / $c edited by Arun Kumar Gupta, Jasmeet Kour, Poonam Mishra.
260 $a Singapore : $b Springer Nature Singapore : $b Imprint: Springer, $c 2024.
300 $a xviii, 437 p. : $b ill., digital ; $c 24 cm.
505 0 $a 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.
520 $a 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 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 req0uirements for juice and related goods. The book is aimed at researchers, students, and industries in food processing.
650 0 $a Citrus fruits. $3 1000206
650 0 $a Citrus fruitsxQuality control. $3 3714153
650 0 $a Citrus juices. $3 3714154
650 0 $a Citrus juices $x Quality control. $3 3714155
650 1 4 $a Food Science. $3 890841
700 1 $a Gupta, Arun Kumar. $3 3714150
700 1 $a Kour, Jasmeet. $3 3714151
700 1 $a Mishra, Poonam. $3 3714152
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-99-8699-6
950 $a Biomedical and Life Sciences (SpringerNature-11642)