Citrus Fruit Products
| Author | : Edward Mackay Chace |
| Publisher | : |
| Total Pages | : 48 |
| Release | : 1942 |
| Genre | : Citrus fruit industry |
| ISBN | : |
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Comprehensive Utilization of Citrus By-Products
| Author | : |
| Publisher | : Academic Press |
| Total Pages | : 124 |
| Release | : 2016-07-07 |
| Genre | : Science |
| ISBN | : 0128098600 |
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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 Fruit Processing
| Author | : Zeki Berk |
| Publisher | : Academic Press |
| Total Pages | : 330 |
| Release | : 2016-07-05 |
| Genre | : Technology & Engineering |
| ISBN | : 0128031484 |
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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
Citrus Fruit Products
| Author | : Edward Mackay Chace |
| Publisher | : |
| Total Pages | : 47 |
| Release | : 1940 |
| Genre | : Citrus fruit industry |
| ISBN | : |
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Citrus Fruit
| Author | : Milind Ladanyia |
| Publisher | : Academic Press |
| Total Pages | : 576 |
| Release | : 2010-07-28 |
| Genre | : Business & Economics |
| ISBN | : 9780080556239 |
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Post harvest biology and technology of citrus fruits is gaining importance as the therapeutic value of citrus fruits is realized and supported by the increase in health awareness among the general public. This book is the most comprehensive reference on citrus fruit biology, biotechnology and quality. Basic and applied scientific information is interwoven to serve the researcher, marketer, scientist, nutritionist, or dietician. With discussions of fruit morphology, anatomy, physiology and biochemistry and chapters on growth phases, maturity standards, grades and physical and mechanical characteristics of citrus trees, this book provides the foundation for understanding growth, harvest and post harvest aspects of these important plants. Insect-pests and diseases, irrigation, nutrition and rootstocks are also addressed. * Provides practical tips for post harvest management. * Includes all aspects of citrus fruit biology, technology and quality evaluation. * Discusses biotechnological applications and potential fresh citrus fruit quality improvement * Evaluates medicinal and therapeutic applications and recent clinical findings * Exhaustive glossary included
Phytochemicals in Citrus
| Author | : Xingqian Ye |
| Publisher | : CRC Press |
| Total Pages | : 582 |
| Release | : 2017-09-11 |
| Genre | : Technology & Engineering |
| ISBN | : 1315352052 |
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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.
The Home Preserving Bible
| Author | : Carole Cancler |
| Publisher | : Dorling Kindersley Ltd |
| Total Pages | : 529 |
| Release | : 2012-10-02 |
| Genre | : Cooking |
| ISBN | : 0241885175 |
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The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.
Citrus Fruits and Their Products
| Author | : S. V. Ting |
| Publisher | : Marcel Dekker Incorporated |
| Total Pages | : 293 |
| Release | : 1986 |
| Genre | : Technology & Engineering |
| ISBN | : 9780824774141 |
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Chemistry and Technology of Citrus, Citrus Products and Byproducts
| Author | : United States. Agricultural Research Service |
| Publisher | : |
| Total Pages | : 108 |
| Release | : 1956 |
| Genre | : Citrus fruit industry |
| ISBN | : |
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Covers the structure and composition of citrus fruits, processing, beverage bases, (including frozen concentrate), and waste disposal.
Citrus Processing
| Author | : Dan A. Kimball |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 468 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461549736 |
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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.
