Fruit Juices
1st Edition
Extraction, Composition, Quality and Analysis
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Description
Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and methods for analysis for both safety and consumer acceptability. Written by a team of global experts, this book provides important insights for professionals in industrial and academic research as well as in production facilities.
Key Features
- Presents fruit juice from extraction to shelf-life in a single resource volume
- Includes quantitative as well as qualitative insights
- Provides translatable information from one fruit to another
Readership
Scientists, technologists, food industry workers and food microbiologists working with fruit, fruit harvest, processing, juice production
Table of Contents
- Methods Of Extraction And Production
2. Removing Pathogens
3. Storage and Shelf life
4. Characterisation and Composition
5. Analysis and Quality
Details
- No. of pages:
- 910
- Language:
- English
- Copyright:
- © Academic Press 2018
- Published:
- 21st November 2017
- Imprint:
- Academic Press
- Paperback ISBN:
- 9780128022306
- eBook ISBN:
- 9780128024911
About the Editors
Gaurav Rajauria
Gaurav Rajauria, M.Sc., Ph.D., is a Natural Product Chemist/Technologist at University College Dublin, Ireland. His primary research interest aims at mining and characterizing functional ingredients from underutilized marine resources and food waste-streams. His research also focuses on improving quality of meat, milk, eggs and other farm animal products by formulating feed with functional ingredients to refine animal diets. He advices number of masters, PhDs and post-doctoral researchers across multiple research projects. His research is published in various books and peer-reviewed journals, and is regularly presented at national and international conferences.
Affiliations and Expertise
School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland
Brijesh K. Tiwari
Brijesh Kumar Tiwari, M.Sc., Ph.D., FIFST, FRSC, is currently a Principal Research Officer at Teagasc – the Irish Agriculture and Food Development Authority. His primary research interests relate to the investigation of green and sustainable solutions to food industry challenges. He is a fellow of Institute of Food Science & Technology (UK) and Royal Society of Chemistry (UK). He is also the Editor in Chief of Journal of Food Processing and Preservation and also part of the Editorial Board for Food Engineering Reviews.
Affiliations and Expertise
Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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