Citrus Fruit Processing

Paperback | July 11, 2016

byZeki Berk

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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

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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-...

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...

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Format: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

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Table of Contents

1. Introduction, history
2. Fruit production, trade and utilization
3. Chemical composition, morphology and physical structure
4. Biology and physiology of the citrus tree
5. Agricultural practices, diseases and pests
6. Harvest, transportation and storage of fresh fruit
7. Packing house operations
8. Post-harvest behavior of fresh fruit
9. Processing, single-strength juices
10. Processing: concentrated juice
11. By-product processing
12. Processing: Other citrus products
13. Stability and safety of citrus products
14. Nutrition and health