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 Nitride Semiconductor Light-Emitting Diodes (LEDs) by Zeki Berk
Cover of the book A Roadmap for Curing Cancer, Alzheimer's, and Cardiovascular Disease by Zeki Berk
Cover of the book Interface Science and Composites by Zeki Berk
Cover of the book Metallurgy and Design of Alloys with Hierarchical Microstructures by Zeki Berk
Cover of the book Current Topics in Experimental Endocrinology by Zeki Berk
Cover of the book Natural Organic Matter in Water by Zeki Berk
Cover of the book Advances in Heat Transfer by Zeki Berk
Cover of the book Principles of Computer System Design by Zeki Berk
Cover of the book Electrical Submersible Pumps Manual by Zeki Berk
Cover of the book Electronic Access Control by Zeki Berk
Cover of the book Spacecraft Formation Flying by Zeki Berk
Cover of the book Underbalanced Drilling: Limits and Extremes by Zeki Berk
Cover of the book Digital Video Surveillance and Security by Zeki Berk
Cover of the book Cancer Stem Cells by Zeki Berk
Cover of the book Interfacing PIC Microcontrollers 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