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 technologyExplores all aspects of citrus and its processing, including biochemistry, technology, and healthProvides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safetyDescribes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition INDICE: 1. Introduction, history2. Fruit production, trade and utilization3. Chemical composition, morphology and physical structure4. Biology and physiology of the citrus tree5. Agricultural practices, diseases and pests6. Harvest, transportation and storage of fresh fruit7. Packing house operations8. Post-harvest behavior of fresh fruit9. Processing, single-strength juices10. Processing: concentrated juice11. By-product processing12. Processing: Other citrus products13. Stability and safety of citrus products14. Nutrition and health
- ISBN: 978-0-12-803133-9
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 320
- Fecha Publicación: 01/08/2016
- Nº Volúmenes: 1
- Idioma: Inglés