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Full 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.
Contents
Chapter 1: Introduction: history, production, trade, and utilization
Chapter 2: Morphology and chemical composition
Chapter 3: Biological aspects of citriculture
Chapter 4: Agricultural production practice
Chapter 5: Diseases and pests
Chapter 6: Postharvest changes
Chapter 7: Packing house operations
Chapter 8: Production of single-strength citrus juices
Chapter 9: Production of citrus juice concentrates
Chapter 10: By-products of the citrus processing industry
Chapter 11: Miscellaneous citrus products
Chapter 12: Shelf life of citrus products: packaging and storage
Chapter 13: Nutritional and health-promoting aspects of citrus consumption
Chapter 14: Quality assurance and authentication
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