Citrus Fruit Processing
Academic Press Inc (Verlag)
978-0-12-803133-9 (ISBN)
Dr. Berk is a chemical engineer and food scientist with a long history of work in food engineering, including appointments as a professor at Technion IIT, MIT, and Agro-Paris and as a consultant at UNIDO, FAO, the Industries Development Corporation, and Nestle. He is the recipient of the International Association of Food and Engineering Life Achievement Award (2011), and has written 6 books (3 with Elsevier) and numerous papers and reviews. His main research interests include heat and mass transfer and kinetics of deterioration.
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
| Erscheinungsdatum | 19.07.2016 |
|---|---|
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 191 x 235 mm |
| Gewicht | 680 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-12-803133-6 / 0128031336 |
| ISBN-13 | 978-0-12-803133-9 / 9780128031339 |
| Zustand | Neuware |
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