Fruit juices: extraction, composition, quality and analysis

A comprehensive resource looking 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.