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Juice Processing - Quality, Safety and Value-Added Opportunities

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978 1466 577336
1.00 LBS
Calculated at checkout

Product Description


The 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.

This book begins with a chapter highlighting the importance of the fruit juice sector and describing the general process of fruit juice manufacturing.  The text explores current trends in juice production, reviews the main superfruits, and discusses methods for using juice waste by-products, presenting citrus and grape juice as examples.  The book covers assessing juice quality and authenticity and how to evaluate fruit properties using the principles of rheology as well as examining sensory attributes.  It also examines alternative techniques and nonthermal emerging technologies, their fundamentals and their main effects on important features of fruit juices.

Emphasizing product quality, safety, and nutrition, the chapter on juice packaging summarizes the materials, techniques, and technologies currently used as well as novel packaging for increasing shelf life and decreasing environmental impact.  The authors address issues concerning spoiling microorganisms and biological and chemical hazards.  They also examine public and private standards and regulations, which need to be reworked to keep up with today's food-related concerns.


1. Squeezing fruits in the second decade of the twenty-first century: The current situation of the juice industry

2. Product innovation: Current trends in fruit juice production to meet market demands

3. New trends in fruit juices: Superfruits

4. Recovery and use of by-products from fruit juice production

5. Assessing juice quality: Measuring quality and authenticity

6. Assessing juice quality: Advances in the determination of rheological properties of fruit juices and derivatives

7. Assessing juice quality: Analysis of organoleptic properties of fruit juices

8. Utilization of enzymes in fruit juice production

9. Advances in fruit juice conventional thermal processing

10. Emerging technologies in fruit juice processing

11. Emerging nonthermal technologies in fruit juice processing

12. Pressure treatments in juice processing: Homogenization pressures applied to mandarin and blueberry juices

13. Membrane processes in juice production

14. Juice packaging

15. Spoiling microorganisms in fruit juices

16. Safety in fruit juice processing: Chemical and microbiological hazards

17. Public and private standards and regulations concerning fruit juices


Victor Falguera and Albert Ibarz, 2014, 381 p, illustrated.  (List: $210.00)  $179.00

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