Citrus Fruit Processing

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Citrus Fruit Processing by Zeki Berk, Elsevier Science
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Author: Zeki Berk ISBN: 9780128031483
Publisher: Elsevier Science Publication: July 5, 2016
Imprint: Academic Press Language: English
Author: Zeki Berk
ISBN: 9780128031483
Publisher: Elsevier Science
Publication: July 5, 2016
Imprint: Academic Press
Language: 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 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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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