標(biāo)題: Titlebook: Citrus Fruits and Juice; Processing and Quali Arun Kumar Gupta,Jasmeet Kour,Poonam Mishra Book 2024 The Editor(s) (if applicable) and The A [打印本頁(yè)] 作者: Jaundice 時(shí)間: 2025-3-21 17:04
書目名稱Citrus Fruits and Juice影響因子(影響力)
書目名稱Citrus Fruits and Juice影響因子(影響力)學(xué)科排名
書目名稱Citrus Fruits and Juice網(wǎng)絡(luò)公開度
書目名稱Citrus Fruits and Juice網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Citrus Fruits and Juice被引頻次
書目名稱Citrus Fruits and Juice被引頻次學(xué)科排名
書目名稱Citrus Fruits and Juice年度引用
書目名稱Citrus Fruits and Juice年度引用學(xué)科排名
書目名稱Citrus Fruits and Juice讀者反饋
書目名稱Citrus Fruits and Juice讀者反饋學(xué)科排名
作者: jarring 時(shí)間: 2025-3-21 23:52
Types and Cultivation of Citrus Fruits,dded products beyond their fresh consumption. Citrus extracts and essential oils find applications in food and beverage industry. Besides, they are also used in cosmetics and perfumery and for production of eco-friendly cleaning products. Citrus compounds, particularly flavonoids and limonoids, have作者: gimmick 時(shí)間: 2025-3-22 01:30
Chemistry of Citrus Fruits,tinct citrusy flavor. The fruit is also renowned for its antiscorbutic activity since prehistoric times due to its high ascorbic acid content. All the nutritional and organoleptic attributes of citrus fruits are contributed by carbohydrates, water, organic acids, vitamins, minerals, dietary fiber, a作者: Lamina 時(shí)間: 2025-3-22 05:50
Physicochemical Properties of Citrus Fruits: Analytical Approach for Physicochemical Parameters of rehensive exploration of both the physical and chemical aspects of these fruits, exploring parameters such as color properties, fruit weight, and firmness. Additionally, this chapter focuses on the chemical properties of . fruits, particularly their abundant reservoirs of pectin and vitamin C. The d作者: 反復(fù)拉緊 時(shí)間: 2025-3-22 09:42
Phytochemical Compounds of Citrus Fruits: Analytical Approach and Effect of Processing, in the prevention of chronic disease-related pathophysiological conditions. Exploration into the phytochemical composition of citrus fruits and their processed products has unveiled the existence of numerous bioactive constituents, with polyphenols and carotenoids emerging as the predominant ones. 作者: opprobrious 時(shí)間: 2025-3-22 13:25 作者: opprobrious 時(shí)間: 2025-3-22 17:10
Bitterness in Citrus Fruits: Approaches to Quantify and Reduce the Bitterness,nd abundance of natural bioactive compounds found in citrus fruits. These compounds possess significant biological activities, including anti-oxidative, anti-inflammatory, and anti-carcinogenic properties. The distinct flavor and potential health benefits offered by citrus bioactive compounds serve 作者: 綁架 時(shí)間: 2025-3-22 21:59 作者: 媽媽不開心 時(shí)間: 2025-3-23 05:16
Overview of Nonthermal Processing Techniques of Citrus Fruits,citrus fruit juices’ shelf life and quality without altering physiochemical and organoleptic characteristics is a big challenge for the food processing industries. The bioactive compounds (being volatile) present in citrus fruits are susceptible to heat treatment and result in undesirable nutritiona作者: rods366 時(shí)間: 2025-3-23 05:47 作者: 委托 時(shí)間: 2025-3-23 13:17 作者: 圓柱 時(shí)間: 2025-3-23 13:53 作者: 閃光東本 時(shí)間: 2025-3-23 18:34 作者: Flatter 時(shí)間: 2025-3-23 22:49 作者: byline 時(shí)間: 2025-3-24 03:12 作者: Deceit 時(shí)間: 2025-3-24 08:41 作者: 散開 時(shí)間: 2025-3-24 11:56 作者: 頌揚(yáng)國(guó)家 時(shí)間: 2025-3-24 15:59
Imperfect Maintenance and Dependence,production practices. The elucidation of various genes participating in the biosynthesis of flavour components is possible due to the recent research in citrus genomics. This chapter provides an overview of citrus flavors, encompassing their sources, composition, sensory characteristics, and applications.作者: Rheumatologist 時(shí)間: 2025-3-24 22:35 作者: 懶鬼才會(huì)衰弱 時(shí)間: 2025-3-25 00:34
macological attributes of citrus juice.This book provides a comprehensive overview of current scientific research on citrus juice and by-product technologies. It covers various aspects of citrus and its processing, encompassing biochemistry, advanced juice processing technology, and health considera作者: 珊瑚 時(shí)間: 2025-3-25 06:54 作者: Kidnap 時(shí)間: 2025-3-25 08:46 作者: 休閑 時(shí)間: 2025-3-25 15:08 作者: 咆哮 時(shí)間: 2025-3-25 17:00 作者: 繁重 時(shí)間: 2025-3-25 20:45 作者: Manifest 時(shí)間: 2025-3-26 04:10
Pharmacological Properties of Citrus Fruit,er. Moreover, citrus fruits positively affect immune function, digestive health, skin health, and cognitive function. This chapter highlights the diverse pharmacological properties of citrus fruits, emphasizing their potential therapeutic applications and providing insights into their underlying mechanisms of action.作者: 假 時(shí)間: 2025-3-26 05:56
Thermal Processing of Citrus Juice and Related Products,mmunicable illnesses that diets high in fruit and vegetables are proven to lower the risk of. The primary focus of this chapter is on the fundamental concepts of thermal processing of citrus juice and associated products with special attention paid to quality improvement in relation to both traditional and alternative heat-employing technologies.作者: TRAWL 時(shí)間: 2025-3-26 08:33
Book 2024 of processed juice and related products, a topic often overlooked in other works. It particularly highlights the packaging requirements for juice and related goods. ..This book is tailored for researchers, students, and professionals in the food processing industry..作者: stratum-corneum 時(shí)間: 2025-3-26 12:58
Design Factors Influencing Down Timeerties and applications in health promotion are discussed, while strategies for quantifying and mitigating bitterness in citrus fruits are presented. The book further ventures into the realms of food technology, encompassing both thermal and nonthermal processing methods for citrus-based products. F作者: euphoria 時(shí)間: 2025-3-26 19:42 作者: audiologist 時(shí)間: 2025-3-27 00:41 作者: Type-1-Diabetes 時(shí)間: 2025-3-27 02:04 作者: LINES 時(shí)間: 2025-3-27 06:30
Reliability Prediction and Modellingh causes acute bitterness and delayed bitterness, respectively. A detailed explanation of chemical structures along with enzymes involved in their catabolic and anabolic pathways have been elucidated. This chapter also discussed the methodologies to be followed for quantifying bitterness-causing com作者: CHOP 時(shí)間: 2025-3-27 13:05
Complex Systems in Random Environmentsand membrane processing result in less undesirable influence on sensory, flavor, and nutritional characteristics. Integrated nonthermal techniques have the advantage of reduced process and residence time, efficient heat and mass transfer, reasonable control over browning reactions, enhanced juice qu作者: 配偶 時(shí)間: 2025-3-27 16:48 作者: stroke 時(shí)間: 2025-3-27 21:47
Reliability Analysis via Correctionsuice sacs, tracing the lines of their chemistry and uncovering their unique role in flavour development. Beyond their flavour profile, these juice sacs harbour nutritional treasures, including dietary fibre content that plays a vital role in promoting human health. The exploration goes further, unve作者: Orthodontics 時(shí)間: 2025-3-27 22:34 作者: 虛弱 時(shí)間: 2025-3-28 03:05 作者: Facilities 時(shí)間: 2025-3-28 07:43 作者: enterprise 時(shí)間: 2025-3-28 13:32
Maintenance Policies and Analysis,used as a gelling agent in the food industry, while flavonoids are used as antioxidants and natural colorants. The industrial production of citrus by-products not only generates value from waste but also contributes to sustainability by reducing the amount of waste generated by the citrus industry. 作者: 牌帶來 時(shí)間: 2025-3-28 17:17 作者: 條街道往前推 時(shí)間: 2025-3-28 21:49 作者: overweight 時(shí)間: 2025-3-29 02:37 作者: handle 時(shí)間: 2025-3-29 04:33 作者: –吃 時(shí)間: 2025-3-29 07:16 作者: Affirm 時(shí)間: 2025-3-29 14:28
Bitterness in Citrus Fruits: Approaches to Quantify and Reduce the Bitterness,h causes acute bitterness and delayed bitterness, respectively. A detailed explanation of chemical structures along with enzymes involved in their catabolic and anabolic pathways have been elucidated. This chapter also discussed the methodologies to be followed for quantifying bitterness-causing com作者: 乏味 時(shí)間: 2025-3-29 16:52 作者: 靈敏 時(shí)間: 2025-3-29 23:20 作者: locus-ceruleus 時(shí)間: 2025-3-30 00:37
Role of Citrus Juice Sacs,uice sacs, tracing the lines of their chemistry and uncovering their unique role in flavour development. Beyond their flavour profile, these juice sacs harbour nutritional treasures, including dietary fibre content that plays a vital role in promoting human health. The exploration goes further, unve作者: MIRTH 時(shí)間: 2025-3-30 04:40
Nutritional Value of Processed Juice and Products,e natural toxicants and additives commonly found in commercial juices, the presence of heavy metals (HMs) and their associated toxicities, and the potential risks posed by microbial contaminants have been discussed critically. Packaging techniques employed in juice preservation are evaluated, emphas作者: mercenary 時(shí)間: 2025-3-30 10:44
Safety of Processed Juice and Products,rity and preservation of juice and its products’ quality was provided. This work offers fresh insights for future research as well as an update on how technological processing affects the nutrients and functional elements of fruit and vegetable products.作者: Bureaucracy 時(shí)間: 2025-3-30 15:03
Packaging Requirements of Processed Citrus Juice and Products,ents for processed citrus juice and products, including sustainability, convenience, technology, customization, health and safety, extended shelf life, and cost-effectiveness. It is crucial for manufacturers to stay updated with changing consumer needs and technological advancements to adopt packagi作者: Detain 時(shí)間: 2025-3-30 17:21 作者: RADE 時(shí)間: 2025-3-30 22:17 作者: 類似思想 時(shí)間: 2025-3-31 03:38 作者: overrule 時(shí)間: 2025-3-31 05:36
Design Factors Influencing Down Timealth supplements. As time progressed, these fruits expanded beyond their native habitats, impacting both socioeconomic developments and the trend of domestication. This comprehensive book delves into the multifaceted world of citrus fruits, spanning their types, cultivation, and diverse applications作者: Ingrained 時(shí)間: 2025-3-31 10:58
David J Smith BSc, C.Eng, FIEE, FIQAdded products beyond their fresh consumption. Citrus extracts and essential oils find applications in food and beverage industry. Besides, they are also used in cosmetics and perfumery and for production of eco-friendly cleaning products. Citrus compounds, particularly flavonoids and limonoids, have作者: 娘娘腔 時(shí)間: 2025-3-31 16:36 作者: surrogate 時(shí)間: 2025-3-31 20:18 作者: 蓋他為秘密 時(shí)間: 2025-3-31 22:19
https://doi.org/10.1007/978-1-349-10140-5 in the prevention of chronic disease-related pathophysiological conditions. Exploration into the phytochemical composition of citrus fruits and their processed products has unveiled the existence of numerous bioactive constituents, with polyphenols and carotenoids emerging as the predominant ones. 作者: Antioxidant 時(shí)間: 2025-4-1 04:46
