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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xxv 6. Section I: Composition - p. xxx 7. Chapter 1. Fruit Juices: An Overview - p. 3 8. Chapter 2. Market Dimensions of the Fruit Juice Industry - p. 15 9. Chapter 3. Classification of Fruit Juices - p. 33 10. Chapter 4. Quality Attributes of Apple Juice: Role and Effect of Phenolic Compounds - p. 45 11. Chapter 5. Fruit Juices (Apple, Peach, and Pear) and Changes in the Carotenoid Profile - p. 59 12. Chapter 6. Selenium and Other Beneficial Elements in Fruit Juices - p. 75 13. Chapter 7. The Contribution of Phytochemicals to the Antioxidant Potential of Fruit Juices - p. 95 14. Section II: Extraction and Production - p. 125 15. Chapter 8. Extraction of Fruit Juice: An Overview - p. 131 16. Chapter 9. Novel Extraction Technologies - p. 161 17. Chapter 10. Enzyme-Assisted Extraction of Fruit Juices - p. 183 18. Chapter 11. Application of Enzymes for Fruit Juice Processing - p. 201 19. Chapter 12. Fruit Juice Concentrates - p. 217 20. Chapter 13. Reverse Osmosis and Forward Osmosis for the Concentration of Fruit Juices - p. 241 21. Chapter 14. Production of Fruit-Based Smoothies - p. 261 22. Chapter 15. Turning Fruit Juice Into Probiotic Beverages - p. 279 23. Section III: Quality and Safety - p. 285 24. Chapter 16. Pathogens and Spoilage Microorganisms in Fruit Juice: An Overview - p. 291 25. Chapter 17. Thermal Pasteurization and Microbial Inactivation of Fruit Juices - p. 309 26. Chapter 18. The Inactivation of Pathogens in Fruit Juice: Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes - p. 341 27. Chapter 19. Techniques to Detect and Detoxify Organophosphorus Pesticides from Fruit Juices - p. 363 28. Section IV: Innovative Techniques - p. 385 29. Chapter 20. High Hydrostatic Pressure and High-Pressure Homogenization Processing of Fruit Juices - p. 393 30. Chapter 21. Gamma Irradiation Usage in Fruit Juice Extraction - p. 423 31. Chapter 22. Pulsed Electric Field Processing of Fruit Juices - p. 437 32. Chapter 23. Ultrasound for Fruit Juice Preservation - p. 451 33. Chapter 24. Short-Wave Ultraviolet Light Inactivation of Pathogens in Fruit Juices - p. 463 34. Chapter 25. Ozone for Fruit Juice Preservation - p. 511 35. Chapter 26. Cold Plasma Processing of Fruit Juices - p. 529 36. Chapter 27. Hurdle Technologies for Fruit Juices - p. 539 37. Section V: Shelf Life and Storage - p. 553 38. Chapter 28. Quantitative Assessment of the Shelf Life of Fruit Juices - p. 557 39. Chapter 29. Use of Natural Preservatives for Shelf Life Extension of Fruit Juices - p. 571 40. Chapter 30. Hyperbaric Storage of Fruit Juice and Impact on Composition - p. 607 41. Chapter 31. Storage in Polyethylene Terephthalate Bottles: Changes and Shelf Life - p. 621 42. Chapter 32. Packaging Technologies for Fruit Juices - p. 637 43. Section VI: Analysis - p. 665 44. Chapter 33. Analytical Techniques for Phytochemical Estimation in Fruit Juices - p. 669 45. Chapter 34. Analysis, Identification, and Quantification of Anthocyanins in Fruit Juices - p. 693 46. Chapter 35. Determination of Elements in Fruit Juices - p. 739 47. Chapter 36. Analysis of Mycotoxins in Fruit Juices - p. 763 48. Chapter 37. Authentication of Fruit Juices by Metabolomics Using UPLC-QTOF MS - p. 779 49. Chapter 38. Single Nucleotide Polymorphism Quantitative Polymerase Chain Reaction Assay: Detection of Mandarin in Orange Juice - p. 805 50. Chapter 39. Characterizing Fruit Juices and Fermented Fruit Beverages Using Chemometrics Tools - p. 823 51. Chapter 40. Process Analytical Technology for the Fruit Juice Industry - p. 835 52. Index - p. 849
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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xxv 6. Section I: Composition - p. xxx 7. Chapter 1. Fruit Juices: An Overview - p. 3 8. Chapter 2. Market Dimensions of the Fruit Juice Industry - p. 15 9. Chapter 3. Classification of Fruit Juices - p. 33 10. Chapter 4. Quality Attributes of Apple Juice: Role and Effect of Phenolic Compounds - p. 45 11. Chapter 5. Fruit Juices (Apple, Peach, and Pear) and Changes in the Carotenoid Profile - p. 59 12. Chapter 6. Selenium and Other Beneficial Elements in Fruit Juices - p. 75 13. Chapter 7. The Contribution of Phytochemicals to the Antioxidant Potential of Fruit Juices - p. 95 14. Section II: Extraction and Production - p. 125 15. Chapter 8. Extraction of Fruit Juice: An Overview - p. 131 16. Chapter 9. Novel Extraction Technologies - p. 161 17. Chapter 10. Enzyme-Assisted Extraction of Fruit Juices - p. 183 18. Chapter 11. Application of Enzymes for Fruit Juice Processing - p. 201 19. Chapter 12. Fruit Juice Concentrates - p. 217 20. Chapter 13. Reverse Osmosis and Forward Osmosis for the Concentration of Fruit Juices - p. 241 21. Chapter 14. Production of Fruit-Based Smoothies - p. 261 22. Chapter 15. Turning Fruit Juice Into Probiotic Beverages - p. 279 23. Section III: Quality and Safety - p. 285 24. Chapter 16. Pathogens and Spoilage Microorganisms in Fruit Juice: An Overview - p. 291 25. Chapter 17. Thermal Pasteurization and Microbial Inactivation of Fruit Juices - p. 309 26. Chapter 18. The Inactivation of Pathogens in Fruit Juice: Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes - p. 341 27. Chapter 19. Techniques to Detect and Detoxify Organophosphorus Pesticides from Fruit Juices - p. 363 28. Section IV: Innovative Techniques - p. 385 29. Chapter 20. High Hydrostatic Pressure and High-Pressure Homogenization Processing of Fruit Juices - p. 393 30. Chapter 21. Gamma Irradiation Usage in Fruit Juice Extraction - p. 423 31. Chapter 22. Pulsed Electric Field Processing of Fruit Juices - p. 437 32. Chapter 23. Ultrasound for Fruit Juice Preservation - p. 451 33. Chapter 24. Short-Wave Ultraviolet Light Inactivation of Pathogens in Fruit Juices - p. 463 34. Chapter 25. Ozone for Fruit Juice Preservation - p. 511 35. Chapter 26. Cold Plasma Processing of Fruit Juices - p. 529 36. Chapter 27. Hurdle Technologies for Fruit Juices - p. 539 37. Section V: Shelf Life and Storage - p. 553 38. Chapter 28. Quantitative Assessment of the Shelf Life of Fruit Juices - p. 557 39. Chapter 29. Use of Natural Preservatives for Shelf Life Extension of Fruit Juices - p. 571 40. Chapter 30. Hyperbaric Storage of Fruit Juice and Impact on Composition - p. 607 41. Chapter 31. Storage in Polyethylene Terephthalate Bottles: Changes and Shelf Life - p. 621 42. Chapter 32. Packaging Technologies for Fruit Juices - p. 637 43. Section VI: Analysis - p. 665 44. Chapter 33. Analytical Techniques for Phytochemical Estimation in Fruit Juices - p. 669 45. Chapter 34. Analysis, Identification, and Quantification of Anthocyanins in Fruit Juices - p. 693 46. Chapter 35. Determination of Elements in Fruit Juices - p. 739 47. Chapter 36. Analysis of Mycotoxins in Fruit Juices - p. 763 48. Chapter 37. Authentication of Fruit Juices by Metabolomics Using UPLC-QTOF MS - p. 779 49. Chapter 38. Single Nucleotide Polymorphism Quantitative Polymerase Chain Reaction Assay: Detection of Mandarin in Orange Juice - p. 805 50. Chapter 39. Characterizing Fruit Juices and Fermented Fruit Beverages Using Chemometrics Tools - p. 823 51. Chapter 40. Process Analytical Technology for the Fruit Juice Industry - p. 835 52. Index - p. 849
