Squeezing Fruits in the Second Decade of the Twenty-First Century: The Current Situation of the Juice IndustryVíctor Falguera and Albert IbarzProduct Innovation: Current Trends in Fruit Juice Production to Meet Market DemandsMiguel Angel Cubero MárquezNew Trends in Fruit Juices: SuperfruitsFrancisco López BonilloRecovery and Use of By-Products from Fruit Juice ProductionNuria Martí, José Lorente, Manuel Valero, Albert Ibarz, and Domingo SauraAssessing Juice Quality: Measuring Quality and AuthenticityNúria Rafel, Xavier Costa, and Carlos BerdunAssessing Juice Quality: Advances in the Determination of Rheological Properties of Fruit Juices and DerivativesPedro E.D. Augusto and Alfredo A. VitaliAssessing Juice Quality: Analysis of Organoleptic Properties of Fruit JuicesGemma Echeverría and María Luisa LópezUtilization of Enzymes in Fruit Juice ProductionJordi PagánAdvances in Fruit Juice Conventional Thermal ProcessingJosé Lorente, Nuria Martí, and Domingo SauraThermal Emerging Technologies in Fruit Juice ProcessingM.V. Traffano-Schiffo, N. Balaguer, Marta Castro-Giráldez, and Pedro J. FitoNonthermal Emerging Technologies in Fruit Juice ProcessingOlga Martín-Belloso, Ángel Robert Marsellés-Fontanet, Robert Soliva-Fortuny, and Pedro Élez-MartínezPressure Treatments in Juice Processing: Homogenization Pressures Applied to Mandarin and Blueberry JuicesJuan Manuel Castagnini, Esther Betoret, Noelia Betoret, and Pedro FitoMembrane Processes in Juice ProductionM. Isabel Iborra, Maria Isabel Alcaina Miranda, and Silvia ÁlvarezJuice PackagingMaribel Cornejo-Mazón, Darío Iker Téllez-Medina, Liliana Alamilla Beltrán, and Gustavo Fidel Gutiérrez-LópezSpoiling Microorganisms in Fruit JuicesAntonio J. Ramos and Sonia MarínSafety in Fruit Juice Processing: Chemical and Microbiological HazardsSonia Marín and Antonio J. RamosPublic and Private Standards and Regulation Concerning Fruit JuicesAntonio Martínez, Dolores Rodrigo, Josep Arbós, and Yvonne Colomer