Citrus Fruit Processing
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.
Chapter 1: Introduction: history, production, trade, and utilization
Chapter 2: Morphology and chemical composition
Chapter 3: Biological aspects of citriculture
Chapter 4: Agricultural production practice
Chapter 5: Diseases and pests
Chapter 6: Postharvest changes
Chapter 7: Packing house operations
Chapter 8: Production of single-strength citrus juices
Chapter 9: Production of citrus juice concentrates
Chapter 10: By-products of the citrus processing industry
Chapter 11: Miscellaneous citrus products
Chapter 12: Shelf life of citrus products: packaging and storage
Chapter 13: Nutritional and health-promoting aspects of citrus consumption
Chapter 14: Quality assurance and authentication
- 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
Date de parution : 07-2016
Ouvrage de 330 p.
19x23.3 cm
Mots-clés :
albedo; alternate bearing; amino acids; analytical techniques; anticancer effects; antioxidants; aroma; ascorbic acid; authentication; blue mold; Brix; Brown; brown rot; brush washing; by-products; candying; canker; canning; carotenoids; carpel; Centritherm; chilling injury; chloramineT number; chlorophyll; cholesterol reducing; citrus; citrus alcohol; citrus belt; citrus molasses; citrus seed oil; citrus statistics; citrus wastes; climacteric fruits; climate; climbing film; cloud loss; cloud stability; collapse; comminuted bases; concentrate stability; condensers; controlled atmosphere; cut-back; cuticle; d-limonene; deaeration; degreening; dental erosion; dietary fiber; disease management; drenching; dry pulp; electronic sorting; eradication; essence recovery; essential oil; ethylene; evaporation; exocortis; falling film; feedstuff; fertigation; fertilization; fiber; finishing; flavedo; flavonoids; flowering; foam-mat drying; folded oils; foliar fertilization; folic acid; formol number; fraud; freeze concentration; freeze drying; frost damage; fruit drop; fruit set; fungicides; grapefruit; grapefruit segments; green mold; HACCP; harvesting; heat units; history of citriculture; homogenization; HPLC; Huanglongbing; Indelicato; insects; integrated pest management; irrigation; isocitric acid; isotopic methods; JBT FoodTech; juice extraction; juice sacs; kumquats
