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Product Description
Citrus Fruit Processing By Zeki Berk (2016,PB)
Description
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.
Key Features
- 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
Readership
Technologists and managers involved in the industrial processing of citrus fruit; Food scientists involved in citrus-related research; Technologists and managers involved in fresh citrus fruit handling; Food technology/ food science/ food engineering students and teaching staff.
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