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

Citrus Processing Book
Score: 5
From 1 Ratings

Citrus Processing


  • Author : Dan A. Kimball
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 450
  • ISBN 10 : 9781461549734

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Citrus Processing Excerpt :

Citrus juices are the most common among the fruit juices around the world and constitute a major portion of the food industry. Even though juice-processing technology has been around for many years, interest in historical and modem in novations and applications is widespread. New juice enterprises are springing up constantly all over the world. Old enterprises are constantly undergoing change, growth, and development. The Internet has expanded the reach of many, not only for information but for marketing and production alterations. The World Wide Web has made the wide world one. Computer technology alone is growing faster than the oranges on the trees. With these multifaceted changes, a need has emerged for an update to the first edition of Citrus Processing. The second edition of Citrus Processing has expanded its scope beyond the quality control theme of the first edition. I have used a more holistic approach to the subject of citrus processing. Those using this text in the classroom will find it more comprehensive in its treatment of the subject. The first edition targeted the industrial technologist. The second edition approaches citrus processing as a complete subject, assuming an audience interested in learning from the ground up. This new approach should be particularly appealing to those unfamiliar with the industry. Even so, experienced industrialists will find the information con tained here contemporary, futuristic, and fundamental.

Handbook of Fruits and Fruit Processing Book

Handbook of Fruits and Fruit Processing


  • Author : Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-28
  • Genre: Technology & Engineering
  • Pages : 712
  • ISBN 10 : 9780470276488

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Handbook of Fruits and Fruit Processing Excerpt :

The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.

Comprehensive Utilization of Citrus By Products Book

Comprehensive Utilization of Citrus By Products


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2016-07-07
  • Genre: Science
  • Pages : 124
  • ISBN 10 : 9780128098608

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Comprehensive Utilization of Citrus By Products Excerpt :

Comprehensive Utilization of Citrus By-products provides comprehensive knowledge and information on the development and utilization of citrus by-products, including the types, preparation, and determination of their main functional components. As one of the most popular fruits in the world, the processing of citrus fruits produces a great deal of citrus peel, a primary by-product. Current treatments of citrus peel pollute the environment and waste resources so eco-friendly solutions are sought. This book reflects research, trends and attitudes in the field, presenting a wide overview including extraction processes for functional components; isolation and structural identification; synthesis of new compounds; and the research and development of citrus by-products, their biodegradable transformation, and processing equipment. This valuable reference book can be used by scientists, scholars, and students working on citrus, dietitians and nutritionists, citrus processing enterprises, and farmers from cooperative organizations related to citrus processing. Offers a comprehensive presentation of the functional components in citrus by-products and their utilization Illustrates the determination methods of, and extraction processes for, functional components, as well as the isolation, identification, and synthesis of new compounds Reviews the research and development of citrus by-products, their biodegradable transformation, and processing equipment Provides a valuable reference for scientists, scholars, and students working on citrus, dietitians and nutritionists, citrus processing enterprises, and farmers from cooperative organizations related to citrus processing

Citrus Processing Book

Citrus Processing


  • Author : Dan A. Kimball
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Science
  • Pages : 473
  • ISBN 10 : 9789401137003

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Citrus Processing Excerpt :

Citrus juices constitute the majority of the fruit juices consumed in the United States and around the world. Along with the rest of the fruit juice industry, they playa major role in the entire food industry as well. In spite of this prominence, few texts have been written on quality control technology; and most of the texts have been written by researchers who may possess great technical skill but generally are less familiar with daily routine quality control problems and con cerns than quality control technologists are. On the other hand, quality control technologists and managers generally do not have the time and/or the talent to write books or communicate through scientific literature. The author recognized the need for an updated, comprehensive, and easily understood text on citrus quality control. This text has been designed to be used not only by processors, bottlers, canners, and others involved in the citrus in dustry, but it can be of value to instructors and students of citrus technology. Researchers also can find value in the foundations laid down by the text, es pecially in regard to the needs and concerns of the processing industry. Also, consultants and marketing personnel will be greatly helped by understanding the concepts of this volume. Persons in related industries also will find many applications that can be easily adapted to their needs.

Valorization of Fruit Processing By products Book

Valorization of Fruit Processing By products


  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-09-14
  • Genre: Technology & Engineering
  • Pages : 324
  • ISBN 10 : 9780128173732

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Valorization of Fruit Processing By products Excerpt :

Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber. Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field. Explores fruit processing techniques, scale up limitations and economical evaluation for each source of fruit processing by-product Discusses the valorization of by-products derived from different fruits Features the following fruits, including apple, avocado, chestnut, citrus, date, mango, melon and watermelon, passion fruit, pineapple, pink guava and pomegranate

Enzymes in Fruit and Vegetable Processing Book

Enzymes in Fruit and Vegetable Processing


  • Author : Alev Bayindirli
  • Publisher : CRC Press
  • Release Date : 2010-05-06
  • Genre: Technology & Engineering
  • Pages : 405
  • ISBN 10 : 9781420094343

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Enzymes in Fruit and Vegetable Processing Excerpt :

The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exist on the market, none offer the specialized focus on fruits and vegetables like this one. With contributions from more than 25 contributors who are experts in their respective fields, Enzymes in Fruit a

Citrus Fruit Processing Book

Citrus Fruit Processing


  • Author : Zeki Berk
  • Publisher : Academic Press
  • Release Date : 2016-07-11
  • Genre: Uncategoriezed
  • Pages : 330
  • ISBN 10 : 0128031336

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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 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 "

Fruit Processing Book

Fruit Processing


  • Author : D. Arthey
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 248
  • ISBN 10 : 9781461521037

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Fruit Processing Excerpt :

Fruit and fruit products, in all their many varieties and variations, are major world commodities and part of the economic life blood of many countries, particularly in the developing world. The perception of the healthy nature of fruit is a major reason for its increased consumption in the developed world, and many consumers today find a wider selection of fruit varieties, available at all times of the year, than ever before. This volume, however, is not so much concerned with fresh fruit as those principal areas of processing to which it may be subjected. Fruit processing arose as a means of utilising a short-lived product and preserving its essential nutritional qualities as far as possible. A chapter on the nutritional aspects of fruit is included in this work to reflect the importance of this topic to most consumers. After a general introduction, the chapter on fruit storage is the only contribution which deals with a process from which fruit emerges in essentially the same physical condition. Beyond that the book sets out to cover most of the major areas in which fruit may be processed into forms which bear varying semblances to the original raw material.

Citrus Book
Score: 4.5
From 2 Ratings

Citrus


  • Author : Giovanni Dugo
  • Publisher : CRC Press
  • Release Date : 2002-09-12
  • Genre: Science
  • Pages : 657
  • ISBN 10 : 9780203216613

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Citrus Excerpt :

The world production of citrus fruit has risen enormously, leaping from forty-five million tons a year to eighty-five million in the last 30 years. Today, the potential applications of their essential oils are growing wider, with nearly 40% of fresh produce processed for industrial purposes. Citrus: The Genus Citrus offers comprehensive cove

Handbook of Citrus By Products and Processing Technology Book

Handbook of Citrus By Products and Processing Technology


  • Author : Robert J. Braddock
  • Publisher : Wiley-Interscience
  • Release Date : 1999-07-26
  • Genre: Science
  • Pages : 247
  • ISBN 10 : 0471190241

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Handbook of Citrus By Products and Processing Technology Excerpt :

This book provides a complete treatment of citrus by-products - including data, research and technological developments. * Emphasizes the manufacturing and utilization of citrus by-products from raw material residues of juice extraction and recovery Process descriptions include those for essential oils, d-limonene, dried pulp cattle feeds and molasses, peel products, pectin, flavonoids, pulp wash and pulp products, bioconversion, and other products

Enzymes in Food Processing Book

Enzymes in Food Processing


  • Author : Parmjit S. Panesar
  • Publisher : I. K. International Pvt Ltd
  • Release Date : 2010
  • Genre: Enzymes
  • Pages : 385
  • ISBN 10 : 9789380026336

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Enzymes in Food Processing Excerpt :

This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.

Tropical and Subtropical Fruits Book

Tropical and Subtropical Fruits


  • Author : Muhammad Siddiq
  • Publisher : John Wiley & Sons
  • Release Date : 2012-08-07
  • Genre: Technology & Engineering
  • Pages : 648
  • ISBN 10 : 9781118324110

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Tropical and Subtropical Fruits Excerpt :

Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.

Fruit Processing Book

Fruit Processing


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2005
  • Genre: Fruit
  • Pages : null
  • ISBN 10 : CORNELL:31924054733419

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Fruit Processing Excerpt :

Citrus Processing Book

Citrus Processing


  • Author : Dan Kimball
  • Publisher : Springer
  • Release Date : 2012-11-05
  • Genre: Science
  • Pages : 473
  • ISBN 10 : 9401056455

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Citrus Processing Excerpt :

Citrus juices constitute the majority of the fruit juices consumed in the United States and around the world. Along with the rest of the fruit juice industry, they playa major role in the entire food industry as well. In spite of this prominence, few texts have been written on quality control technology; and most of the texts have been written by researchers who may possess great technical skill but generally are less familiar with daily routine quality control problems and con cerns than quality control technologists are. On the other hand, quality control technologists and managers generally do not have the time and/or the talent to write books or communicate through scientific literature. The author recognized the need for an updated, comprehensive, and easily understood text on citrus quality control. This text has been designed to be used not only by processors, bottlers, canners, and others involved in the citrus in dustry, but it can be of value to instructors and students of citrus technology. Researchers also can find value in the foundations laid down by the text, es pecially in regard to the needs and concerns of the processing industry. Also, consultants and marketing personnel will be greatly helped by understanding the concepts of this volume. Persons in related industries also will find many applications that can be easily adapted to their needs.