Citrus Science and Technology
Author | : S. Nagy |
Publisher | : |
Total Pages | : 667 |
Release | : 1977 |
Genre | : |
ISBN | : |
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Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Citrus Science And Technology Fruit Production Processing Practices Derived Products And Personnel Management PDF full book. Access full book title Citrus Science And Technology Fruit Production Processing Practices Derived Products And Personnel Management.
Author | : S. Nagy |
Publisher | : |
Total Pages | : 667 |
Release | : 1977 |
Genre | : |
ISBN | : |
Author | : Steven Nagy |
Publisher | : |
Total Pages | : 694 |
Release | : 1977 |
Genre | : Citrus fruit industry |
ISBN | : |
Author | : Steven Nagy |
Publisher | : |
Total Pages | : |
Release | : 1977 |
Genre | : |
ISBN | : |
Author | : D. Mudgil |
Publisher | : Scientific Publishers |
Total Pages | : 302 |
Release | : 2018-06-01 |
Genre | : Technology & Engineering |
ISBN | : 9387991725 |
The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Beverages, Role of Ingredients and Additives in Beverages, Fruit Juice Processing, Processing of Specific Fruits & Vegetables Juices, Cereal Based Beverages, Soft Carbonated Beverages, Alcoholic Beverages, Dairy Based Beverages, Sports Beverages, Tea Processing, Technology of Coffee Manufacture, Cocoa and Chocolate Based Beverages, Packaging of Beverages & Functional Beverages. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for competitive exams.
Author | : |
Publisher | : |
Total Pages | : 140 |
Release | : 1949 |
Genre | : Agriculture |
ISBN | : |
Set includes revised editions of some issues.
Author | : Y. H. Hui |
Publisher | : John Wiley & Sons |
Total Pages | : 712 |
Release | : 2008-02-28 |
Genre | : Technology & Engineering |
ISBN | : 0470276487 |
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.
Author | : Victor Falguera |
Publisher | : CRC Press |
Total Pages | : 404 |
Release | : 2014-04-01 |
Genre | : Medical |
ISBN | : 1466577339 |
The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditional issues and innovative processes, Juice Processing: Quality, Safety and Value-Added Opportunities addresses various aspects of fruit juice processing and other issues related to the use of by-products generated in this industry. The book begins with a chapter highlighting the importance of the fruit juice sector and describing the general process of fruit juice manufacturing. The text explores current trends in juice production, reviews the main superfruits, and discusses methods for using juice waste by-products, presenting citrus and grape juice as examples. The book covers assessing juice quality and authenticity, and how to evaluate fruit properties using the principles of rheology as well as examining sensory attributes. It also examines alternative techniques for improving fruit juice quality, including both thermal and nonthermal emerging technologies, their fundamentals, and their main effects on important features of fruit juices. Emphasizing product quality, safety, and nutrition, the chapter on juice packaging summarizes the materials, techniques, and technologies currently used as well as novel packaging for increasing shelf life and decreasing environmental impact. The authors address issues concerning spoiling microorganisms and biological and chemical hazards. They also examine public and private standards and regulations, which need to be reworked to keep up with today’s food-related concerns.
Author | : S. Nagy |
Publisher | : |
Total Pages | : 667 |
Release | : 1977 |
Genre | : |
ISBN | : |
Author | : Zeki Berk |
Publisher | : Academic Press |
Total Pages | : 332 |
Release | : 2016-07-05 |
Genre | : Technology & Engineering |
ISBN | : 0128031484 |
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
Author | : |
Publisher | : Academic Press |
Total Pages | : 126 |
Release | : 2016-07-07 |
Genre | : Technology & Engineering |
ISBN | : 0128098600 |
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