Fruit juices and derivative food products are widely consumed because of their refreshing nature and nutritional value. While juice quality largely depends on the fruit from which it is made, the manufacturing process is also very important. This book addresses all the important issues in juice processing, from extracting concentrates, to retaining nutritional and functional benefits, through making productive use of the by-products and waste generated in fruit juice processing. Novel methods in both thermal and nonthermal processing are addressed, with a constant focus on both quality and safety.…mehr
Fruit juices and derivative food products are widely consumed because of their refreshing nature and nutritional value. While juice quality largely depends on the fruit from which it is made, the manufacturing process is also very important. This book addresses all the important issues in juice processing, from extracting concentrates, to retaining nutritional and functional benefits, through making productive use of the by-products and waste generated in fruit juice processing. Novel methods in both thermal and nonthermal processing are addressed, with a constant focus on both quality and safety.
Víctor Falguera received two PhDs, one of them in agrifood science and technology at the University of Lleida and the other one in engineering and advanced technologies at the University of Barcelona. He worked for several years in the Food Technology Department of the University of Lleida in topics related to fruit juice processing, such as non-thermal technologies, fruit-derived enzymes, and fluid food physical and chemical properties analysis. Having published more than 50 scientific papers, Dr. Falguera is one of the founding members of the platform Agricultural Knowledge and Innovation Services (AKIS International). Albert Ibarz received a PhD in chemical engineering from the University of Barcelona. He is a technical engineer in the agricultural and food industries for the Polytechnic University of Catalonia. Dr. Ibarz is a professor of food technology at the University of Lleida. He has published more than 200 scientific articles, mostly on rheology, chemistry, biochemistry and photochemistry kinetics, and UV treatments. He has presented more than 150 communications to national and international congresses. Dr. Ibarz is coauthor of three food engineering books and author and coauthor of eight book chapters.
Inhaltsangabe
Squeezing Fruits in the Second Decade of the Twenty-First Century: The Current Situation of the Juice Industry. Product Innovation: Current Trends in Fruit Juice Production to Meet Market Demands. New Trends in Fruit Juices: Superfruits. Recovery and Use of By-Products from Fruit Juice Production. Assessing Juice Quality: Measuring Quality and Authenticity. Assessing Juice Quality: Advances in the Determination of Rheological Properties of Fruit Juices and Derivatives. Assessing Juice Quality: Analysis of Organoleptic Properties of Fruit Juices. Utilization of Enzymes in Fruit Juice Production. Advances in Fruit Juice Conventional Thermal Processing. Thermal Emerging Technologies in Fruit Juice Processing. Nonthermal Emerging Technologies in Fruit Juice Processing. Pressure Treatments in Juice Processing: Homogenization Pressures Applied to Mandarin and Blueberry Juices. Membrane Processes in Juice Production. Juice Packaging. Spoiling Microorganisms in Fruit Juices. Safety in Fruit Juice Processing: Chemical and Microbiological Hazards. Public and Private Standards and Regulation Concerning Fruit Juices.
Squeezing Fruits in the Second Decade of the Twenty-First Century: The Current Situation of the Juice Industry. Product Innovation: Current Trends in Fruit Juice Production to Meet Market Demands. New Trends in Fruit Juices: Superfruits. Recovery and Use of By-Products from Fruit Juice Production. Assessing Juice Quality: Measuring Quality and Authenticity. Assessing Juice Quality: Advances in the Determination of Rheological Properties of Fruit Juices and Derivatives. Assessing Juice Quality: Analysis of Organoleptic Properties of Fruit Juices. Utilization of Enzymes in Fruit Juice Production. Advances in Fruit Juice Conventional Thermal Processing. Thermal Emerging Technologies in Fruit Juice Processing. Nonthermal Emerging Technologies in Fruit Juice Processing. Pressure Treatments in Juice Processing: Homogenization Pressures Applied to Mandarin and Blueberry Juices. Membrane Processes in Juice Production. Juice Packaging. Spoiling Microorganisms in Fruit Juices. Safety in Fruit Juice Processing: Chemical and Microbiological Hazards. Public and Private Standards and Regulation Concerning Fruit Juices.
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