Citrus Fruit Processing by Zeki BerkCitrus Fruit Processing by Zeki Berk

Citrus Fruit Processing

byZeki Berk

Paperback | July 11, 2016

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Citrus Fruit Processingoffers 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 Processinggoes 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
Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineerin...
Title:Citrus Fruit ProcessingFormat:PaperbackDimensions:330 pages, 8.75 × 6.35 × 0.68 inPublished:July 11, 2016Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128031336

ISBN - 13:9780128031339


Table of Contents

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