LEADER 03638oam 2200589I 450 001 9910799994603321 005 20230803221128.0 010 $a0-429-10191-0 010 $a1-138-03374-X 010 $a1-4665-7734-7 024 7 $a10.1201/b16740 035 $a(CKB)2550000001254751 035 $a(EBL)1408021 035 $a(SSID)ssj0001132447 035 $a(PQKBManifestationID)11733865 035 $a(PQKBTitleCode)TC0001132447 035 $a(PQKBWorkID)11155201 035 $a(PQKB)11320417 035 $a(OCoLC)875096101 035 $a(MiAaPQ)EBC1408021 035 $a(EXLCZ)992550000001254751 100 $a20180331h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aJuice processing $equality, safety and value-added opportunities /$fedited by Victor Falguera, Albert Ibarz 210 1$aBoca Raton :$cCRC Press,$d[2014] 210 4$dİ2014 215 $a1 online resource (394 p.) 225 1 $aContemporary Food Engineering 300 $aDescription based upon print version of record. 311 $a1-4665-7733-9 311 $a1-306-56791-2 320 $aIncludes bibliographical references at the end of each chapters. 327 $aFront Cover; Contents; Series Preface; Series Editor; Preface; Editors; Contributors; Chapter 1: Squeezing Fruits in the Second Decade of the Twenty-First Century: The Current Situation of the Juice Industry; Chapter 2: Product Innovation: Current Trends in Fruit Juice Production to Meet Market Demands; Chapter 3: New Trends in Fruit Juices: Superfruits; Chapter 4: Recovery and Use of By-Products from Fruit Juice Production; Chapter 5: Assessing Juice Quality: Measuring Quality and Authenticity 327 $aChapter 6: Assessing Juice Quality: Advances in the Determination of Rheological Properties of Fruit Juices and DerivativesChapter 7: Assessing Juice Quality: Analysis of Organoleptic Properties of Fruit Juices; Chapter 8: Utilization of Enzymes in Fruit Juice Production; Chapter 9: Advances in Fruit Juice Conventional Thermal Processing; Chapter 10: Emerging Technologies in Fruit Juice Processing; Chapter 11: Emerging Nonthermal Technologies in Fruit Juice Processing; Chapter 12: Pressure Treatments in Juice Processing: Homogenization Pressures Applied to Mandarin and Blueberry Juices 327 $aChapter 13: Membrane Processes in Juice ProductionChapter 14: Juice Packaging; Chapter 15: Spoiling Microorganisms in Fruit Juices; Chapter 16: Safety in Fruit Juice Processing: Chemical and Microbiological Hazards; Chapter 17: Public and Private Standards and Regulations Concerning Fruit Juices; Back Cover 330 $aThe ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditional issues and innovative processes, Juice Processing: Quality, Safety and Value-Added Opportunities addresses various aspects of fruit juice processing and other issues related to the use of by-products generated in this industry.T 410 0$aContemporary food engineering. 606 $aFruit juices 615 0$aFruit juices. 676 $a663/.63 702 $aFalguera$b Victor 702 $aIbarz$b Albert 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910799994603321 996 $aJuice processing$93875244 997 $aUNINA