Citrus Fruit Processing
24%
off

Citrus Fruit Processing

5 (1 rating by Goodreads)
By (author) 

Free delivery worldwide

Available. Dispatched from the UK in 1 business day
When will my order arrive?

Description

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.
show more

Product details

  • Paperback | 330 pages
  • 191 x 235 x 17.53mm | 680g
  • Academic Press Inc
  • San Diego, United States
  • English
  • Illustrated; Illustrations, unspecified
  • 0128031336
  • 9780128031339

Table of contents

Chapter 1: Introduction: history, production, trade, and utilization

Chapter 2: Morphology and chemical composition

Chapter 3: Biological aspects of citriculture

Chapter 4: Agricultural production practice

Chapter 5: Diseases and pests

Chapter 6: Postharvest changes

Chapter 7: Packing house operations

Chapter 8: Production of single-strength citrus juices

Chapter 9: Production of citrus juice concentrates

Chapter 10: By-products of the citrus processing industry

Chapter 11: Miscellaneous citrus products

Chapter 12: Shelf life of citrus products: packaging and storage

Chapter 13: Nutritional and health-promoting aspects of citrus consumption

Chapter 14: Quality assurance and authentication
show more

About Zeki Berk

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.
show more

Rating details

1 ratings
5 out of 5 stars
5 100% (1)
4 0% (0)
3 0% (0)
2 0% (0)
1 0% (0)
Book ratings by Goodreads
Goodreads is the world's largest site for readers with over 50 million reviews. We're featuring millions of their reader ratings on our book pages to help you find your new favourite book. Close X