Citrus Fruit Processing

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Citrus Fruit Processing by Zeki Berk, Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
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.

More books from Elsevier Science

Cover of the book Puzzling Cases of Epilepsy by Zeki Berk
Cover of the book Natural Product Biosynthesis by Microorganisms and Plants Part C by Zeki Berk
Cover of the book Organic Syntheses Based on Name Reactions by Zeki Berk
Cover of the book Advances in Clinical Chemistry by Zeki Berk
Cover of the book Handbook of Solvents, Volume 1 by Zeki Berk
Cover of the book Separation, Preconcentration and Spectrophotometry in Inorganic Analysis by Zeki Berk
Cover of the book Ultrasmall Lanthanide Oxide Nanoparticles for Biomedical Imaging and Therapy by Zeki Berk
Cover of the book Advances in Child Development and Behavior by Zeki Berk
Cover of the book Hydroxyapatite (HAp) for Biomedical Applications by Zeki Berk
Cover of the book Cyber Spying Tracking Your Family's (Sometimes) Secret Online Lives by Zeki Berk
Cover of the book Applied Drilling Circulation Systems by Zeki Berk
Cover of the book Handbook of Environmental Degradation of Materials by Zeki Berk
Cover of the book Solutions to Selected Problems in A Course in Statistical Thermodynamics by Zeki Berk
Cover of the book Advances in Immunology by Zeki Berk
Cover of the book Computers and Computations in the Neurosciences by Zeki Berk
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy