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Fruit Juices: Properties, Consumption and Nutrition
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Editors: Pauline G. Scardina
Book Description:
Juice is a liquid naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Common methods for preservation and processing of fruit juices include canning, pasteurization, freezing, evaporation and spray drying. Juices are often consumed for their health benefits. For example, orange juice is rich in vitamin C, while prune juice is associated with a digestive health benefit. Cranberry juice has long been known to help prevent or even treat bladder infections, and it is now known that a substance in cranberries prevents bacteria from binding to the bladder. Fruit juice consumption overall in Europe, Australia, New Zealand and the USA has increased in recent years, probably due to public perception of juices as a healthy natural source of nutrients and increased public interest in health issues. This new important book gathers the latest research from around the globe in this field.

Table of Contents:

Chapter 1. Effect of Temperature, Pressure, and Concentration on the Thermal Conductivity of Liquid Food Products (fruit and vegetable juices, oils, milks) and Biological Fluids: Experimental and Modeling; pp. 1-77
(A. I. Abdulagatov, I.M. Abdulagatov, M.A. Magerramov, N.D. Azizov, Azerbaijan State Economic University, Azerbaijan, and others)

Chapter 2. Cactus Pear Juice: A Source of Multiple Nutraceutical and Functional Components; pp. 79-105
(Hasna EL Gharras, Laboratoire de Chimie Organique et Analytique. Unité de Chimie Agroalimentaire. Université Sultan Moulay Sliman, Beni-Mellal, Maroc)

Chapter 3. Preservation of Fruit Juices by Pulsed Electric Fields; pp. 107-125
(Pedro Elez-Martínez, Robert Soliva-Fortuny, Olga Martín-Belloso, Department of Food Technology, University of Lleida, Lleida, Spain)

Chapter 4. Impact of Harvesting and Storage on Bioactive Components in Varieties of Orange (Citrus Sinensis L); pp. 127-149
(Esteve, M.J., Frigola, A., Área Nutrición y Bromatología. Facultad de Farmacia. Universitat de València, Spain)

Chapter 5. Reduction in Reovirus Infectivity by Pure and Store-Purchased Cranberry and Grape Juice Drinks; pp. 151-166
(Steven M. Lipson, Angelika Sobilo, Maria Adragna, Martin Roy, Allen Burdowski, Ben Collins, Guenther Stotzky, Department of Biology, St. Francis College, Brooklyn Heights, NY, and others)

Chapter 6. Characteristics of Chemical Components and Functional Properties of Chinese Quince (Pseudocydonia sinensis) Fruit and Juice Extract; pp. 167-182
(Yasunori Hamauzu, Shinshu University, Nagano, Japan)

Chapter 7. Effect of Temperature, Pressure and Concentration on the Viscosity of Fruit Juices: Experimental and Modeling; pp. 183-253
(A.I. Abdulagatov, I.M. Abdulagatov, Institute of Physics of the Dagestan Scientific Center of the Russian Academy of Sciences, Dagestan, Russia, M.A. Magerramov, Azerbaijan State Economic Univ., Azerbaijan, N.D. Azizov, Azerbaijan State Oil Academy, Baku,,Azeraijan)

Chapter 8. Effects of Permeation on Mass Transfer Coefficient for Laminar Non-Newtonian Fluid Flow in Membrane Modules During Clarification/Concentration of Fruit Juice; pp. 255-310
(Sirshendu De, Sunando DasGupta and S. Ranjith Kumar -(Department of Chemical Engineering; Indian Institute of Technology, Kharagpur, India)*

Chapter 9. Membrane Based Clarification/Concentration of Fruit Juice; pp. 311-370
Sirshendu De, Sunando DasGupta and S. Ranjith Kumar (Department of Chemical Engineering; Indian Institute of Technology, Kharagpur, India)


      Food and Beverage Consumption and Health
   Binding: Hardcover
   Pub. Date: 2011 - 1st Quarter
   Pages: 375 pp.
   ISBN: 978-1-60741-505-3
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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Fruit Juices: Properties, Consumption and Nutrition