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Full Description
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.
Contents
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.
