Canned Citrus Processing Book

Canned Citrus Processing


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2015-11-18
  • Genre: Technology & Engineering
  • Pages : 190
  • ISBN 10 : 9780128047026

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Canned Citrus Processing Excerpt :

Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new “Kingdom of Canned Citrus . Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards. Presents an overview of the canned citrus industry. Introduces advanced processing methods, machinery and equipment of canned citrus. Discusses processing quality and safety control, corresponding domestic and international standards in the canned citrus industry.

Canned Citrus Processing Book

Canned Citrus Processing


  • Author : Yang Shan
  • Publisher : Academic Press
  • Release Date : 2015-12-01
  • Genre: Uncategoriezed
  • Pages : 200
  • ISBN 10 : 0128047011

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Canned Citrus Processing Excerpt :

Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new "Kingdom of Canned Citrus". Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards. Presents an overview of the canned citrus industry. Introduces advanced processing methods, machinery and equipment of canned citrus. Discusses processing quality and safety control, corresponding domestic and international standards in the canned citrus industry.

Citrus Fruit Processing Book

Citrus Fruit Processing


  • Author : Zeki Berk
  • Publisher : Academic Press
  • Release Date : 2016-07-05
  • Genre: Technology & Engineering
  • Pages : 330
  • ISBN 10 : 9780128031483

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Citrus Fruit Processing Excerpt :

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

Phytochemicals in Citrus Book

Phytochemicals in Citrus


  • Author : Xingqian Ye
  • Publisher : CRC Press
  • Release Date : 2017-09-11
  • Genre: Technology & Engineering
  • Pages : 502
  • ISBN 10 : 9781315352053

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Phytochemicals in Citrus Excerpt :

Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids, triterpenes, flavonoids, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. Citrus fruits are generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical values. Phytochemicals in Citrus: Applications in Functional Foods focuses on up-to-date information on chemical properties of citrus fruits, citrus food products, and their health benefits. The 16 chapters in the book provide a knowledge base on the chemical composition, bioactive components, biochemical properties, food use, and health benefits of citrus fruits. The information in this book will help readers to better understand the health benefits of citrus fruits and products and their dietary applications. The book is a unique reference for food science professionals engaged in functional foods and nutritional dietary management. The book can also serve as a handy reference for college and university students majoring in food science, nutrition, pharmaceutical science, and horticultural science.

General Report Book

General Report


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1967
  • Genre: Agriculture, Cooperative
  • Pages : null
  • ISBN 10 : WISC:89046001087

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General Report Excerpt :

General Report Book

General Report


  • Author : United States. Farmer Cooperative Service
  • Publisher : Unknown
  • Release Date : 1967
  • Genre: Uncategoriezed
  • Pages : 48
  • ISBN 10 : UOM:39015080340691

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A Complete Course in Canning and Related Processes Book

A Complete Course in Canning and Related Processes


  • Author : Susan Featherstone
  • Publisher : Woodhead Publishing
  • Release Date : 2015-09-10
  • Genre: Technology & Engineering
  • Pages : 534
  • ISBN 10 : 9780857096876

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A Complete Course in Canning and Related Processes Excerpt :

A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics. Extensively revised and expanded coverage in the field of food canning Designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion Examines the canning of various fruits and vegetables, in addition to meat, milk, fish, and composite products Updated to cover the canning of ready meals, pet food, and UHT milk

Agriculture Handbook Book

Agriculture Handbook


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1949
  • Genre: Agriculture
  • Pages : 108
  • ISBN 10 : MINN:30000010146789

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Agriculture Handbook Excerpt :

Set includes revised editions of some issues.

Fruit Situation Book

Fruit Situation


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1969
  • Genre: Fruit trade
  • Pages : null
  • ISBN 10 : UOM:35128001708229

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Fruit Situation Excerpt :

Marketing Agreements and Orders Book

Marketing Agreements and Orders


  • Author : United States. Congress. Senate. Committee on Agriculture and Forestry
  • Publisher : Unknown
  • Release Date : 1948
  • Genre: Citrus fruits
  • Pages : 184
  • ISBN 10 : MINN:31951D035870077

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Marketing Agreements and Orders Excerpt :

Integrated Processing Technologies for Food and Agricultural By Products Book

Integrated Processing Technologies for Food and Agricultural By Products


  • Author : Zhongli Pan
  • Publisher : Academic Press
  • Release Date : 2019-07-13
  • Genre: Business & Economics
  • Pages : 452
  • ISBN 10 : 9780128141397

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Integrated Processing Technologies for Food and Agricultural By Products Excerpt :

Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies