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Elsevier

Fruit Juices

Extraction, Composition, Quality and Analysis

  • 1 Edición - 21 de noviembre de 2017
  • Última edición
  • Editores: Gaurav Rajauria, Brijesh K. Tiwari
  • Idioma: Inglés

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 tradition… Leer más

Descripción

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.

Puntos claves

  • 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

De interès para

Scientists, technologists, food industry workers and food microbiologists working with fruit, fruit harvest, processing, juice production

Índice

1. Methods Of Extraction And Production

2. Removing Pathogens

3. Storage and Shelf life

4. Characterisation and Composition

5. Analysis and Quality

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 24 de noviembre de 2017
  • Idioma: Inglés

Sobre los editores

GR

Gaurav Rajauria

Gaurav Rajauria, M.Sc., Ph.D., MRSC, is a Lecturer in Bioeconomy at the Munster Technological University, Ireland. His primary research interest aims at mining and characterizing functional ingredients from underutilized marine resources and agri-food waste/side streams. He is exploring a number of emerging technologies for pre-treatment and extraction purposes and establishing bioactive based biorefineries from underutilized biomass. His research also focuses on improving the food quality, food security and environmental sustainability by applying nutrition intervention strategies for improving health. He has been principal investigator and collaborator of national and European grants, He has extensively published in his area of research, holds patents, have edited books and journals and advises/supervises a number of masters, PhD, and post-doctoral researchers across multiple research projects. He is an elected member of the Royal Society of Chemistry (MRSC), UK and management committee member of European COST Action programme.
Afiliaciones y experiencia
School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland

BT

Brijesh K. Tiwari

Brijesh K Tiwari, M.Sc., Ph.D., FIFST, FRSC is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. Previously he was a Research Professor @ Food Research Center; Manchester Metropolitan University, UK; He has been an external research project evaluator for Research Council of Norway and External evaluator for Norwegian Strategic Research Programme, Norway; Executive Agency for Higher Education and Research, Development and Innovation. Dr. Tiwari does extensive research all around the world, has won many awards, is an editorial board member and a keynote speaker at international conferences with over 175 peer-reviewed research publications and over 100 book chapters. He has also co-edited 10 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.
Afiliaciones y experiencia
Principal Research Officer, TEAGASC, Adjunct Professor; University College Dublin, Ireland

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