Titolo: Citrus Processing: A Complete Guide (Chapman & Hall Food Science Book)
Editore: Springer
Data di pubblicazione: 1999
Lingua: Inglese
ISBN 10: 0834212587
ISBN 13: 9780834212589
Rilegatura: Rilegato
Edizione: seconda edizione
Condizione: New

Descrizione articolo

Riassunto

Citrus juices are the most common among the fruit juices around the world and constitute a major portion of the food industry. The second edition of Citrus Processing has expanded its scope beyond the quality control theme of the first edition.

Contenuti

Introduction. Description of Citrus Fruit. Citrus-Processing Management. Processing Methods, Equipment, and Engineering. Quality Control. Analyses of Brix, Soluble Solids, Acids, Oils, and Pulp. Analyses of Other Citrus Juice Characteristics. Analyses of Citrus Microbiology. Analyses of Processing Contamination. Analyses of Adulteration. Citrus Byproducts. Research and Development: The Future of Citrus Processing. Index

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