Citrus Fruit Processing

Author: Berk, Zeki

Brand: Academic Press

Edition: 1

ISBN: 9780128031339

Release Date: 25-07-2016

Package Dimensions: 10.5 x 8.7 x 0.8 inches

Languages: English

Binding: paperback

Format: Illustrated

Number Of Pages: 330

Details: 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