Citrus Fruit Processing

Häftad, Engelska, 2016

1 330 kr

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Beskrivning

Citrus Fruit Processing offers a thorough examination of citrus-from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume.

Offers completely up-to-date coverage of scientific research on citrus and processing technology
Explores all aspects of citrus and its processing, including biochemistry, technology, and health
Provides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety
Describes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition

Produktinformation

Utgivningsdatum:2016-07-13
Mått:191 x 235 x 19 mm
Vikt:680 g
Format:Häftad
Språk:Engelska
Antal sidor:330
Förlag:Elsevier Science
ISBN:9780128031339

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Mer om författaren

Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.

Innehållsförteckning

Chapter 1: Introduction: history, production, trade, and utilizationChapter 2: Morphology and chemical compositionChapter 3: Biological aspects of citricultureChapter 4: Agricultural production practiceChapter 5: Diseases and pestsChapter 6: Postharvest changesChapter 7: Packing house operationsChapter 8: Production of single-strength citrus juicesChapter 9: Production of citrus juice concentratesChapter 10: By-products of the citrus processing industryChapter 11: Miscellaneous citrus productsChapter 12: Shelf life of citrus products: packaging and storageChapter 13: Nutritional and health-promoting aspects of citrus consumptionChapter 14: Quality assurance and authentication