Fruit juices : extraction, composition, quality, and analysis / edited by Gaurav Rajauria and Brijesh K. Tiwari.

1 Fruit Juices: An Overview
- 2 Market Dimensions of the Fruit Juice Industry
- 3 Classification of Fruit Juices
- 4 Quality Attributes of Apple Juice: Role and Effect of Phenolic Compounds
- 5 Fruit Juices (Apple, Peach, and Pear) and Changes in the Carotenoid Profile
- 6 Selenium and Other Beneficial Elements in Fruit Juices
- 7 The Contribution of Phytochemicals to the Antioxidant Potential of Fruit Juices
- 8 Extraction of Fruit Juice: An Overview
- 9 Novel Extraction Technologies
- 10 Enzyme-Assisted Extraction of Fruit Juices
- 11 Application of Enzymes for Fruit Juice Processing
- 12 Fruit Juice Concentrates
- 13 Reverse Osmosis and Forward Osmosis for the Concentration of Fruit Juices
- 14 Production of Fruit-Based Smoothies
- 15 Turning Fruit Juice Into Probiotic Beverages
- 16 Pathogens and Spoilage Microorganisms in Fruit Juice: An Overview
- 17 Thermal Pasteurization and Microbial Inactivation of Fruit Juices
- 18 The Inactivation of Pathogens in Fruit Juice: Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes
- 19 Techniques to Detect and Detoxify Organophosphorus Pesticides from Fruit Juices
- 20 High Hydrostatic Pressure and High-Pressure Homogenization Processing of Fruit Juices
- 21 Gamma Irradiation Usage in Fruit Juice Extraction
- 22 Pulsed Electric Field Processing of Fruit Juices
- 23 Ultrasound for Fruit Juice Preservation
- 24 Short-Wave Ultraviolet Light Inactivation of Pathogens in Fruit Juices
- 25 Ozone for Fruit Juice Preservation
- 26 Cold Plasma Processing of Fruit Juices
- 27 Hurdle Technologies for Fruit Juices
- 28 Quantitative Assessment of the Shelf Life of Fruit Juices
- 29 Use of Natural Preservatives for Shelf Life Extension of Fruit Juices
- 30 Hyperbaric Storage of Fruit Juice and Impact on Composition
- 31 Storage in Polyethylene Terephthalate Bottles: Changes and Shelf Life
- 32 Packaging Technologies for Fruit Juices
- 33 Analytical Techniques for Phytochemical Estimation in Fruit Juices
- 34 Analysis, Identification, and Quantification of Anthocyanins in Fruit Juices
- 35 Determination of Elements in Fruit Juices
- 36 Analysis of Mycotoxins in Fruit Juices
- 37 Authentication of Fruit Juices by Metabolomics Using UPLC-QTOF MS
- 38 Single Nucleotide Polymorphism Quantitative Polymerase Chain Reaction Assay: Detection of Mandarin in Orange Juice
- 39 Characterizing Fruit Juices and Fermented Fruit Beverages Using Chemometrics Tools
- 40 Process Analytical Technology for the Fruit Juice Industry

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.Presents fruit juice from extraction to shelf-life in a single resource volumeIncludes quantitative as well as qualitative insightsProvides translatable information from one fruit to another