Название: Citrus fruit processing
Автор: Berk, Zeki
Издательство: Publisher: Academic Press
Год: 2016
Формат: pdf
Страниц: 332
Размер: 15,8 МБ
Язык: English
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 technologyExplores all aspects of citrus and its processing, including biochemistry, technology, and healthProvides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safetyDescribes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition