Canned Citrus Processing

Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new "Kingdom of Canned Citrus". Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards. Presents an overview of the canned citrus industry. Introduces advanced processing methods, machinery and equipment of canned citrus. Discusses processing quality and safety control, corresponding domestic and international standards in the canned citrus industry.

Produk Detail:

  • Author : Yang Shan
  • Publisher : Academic Press
  • Pages : 200 pages
  • ISBN : 9780128047019
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKCanned Citrus Processing

Canned Citrus Processing

Canned Citrus Processing
  • Author : Yang Shan
  • Publisher : Academic Press
  • Release : 01 December 2015
GET THIS BOOKCanned Citrus Processing

Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new "Kingdom of Canned Citrus". Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned

Canned Citrus Processing

Canned Citrus Processing
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 18 November 2015
GET THIS BOOKCanned Citrus Processing

Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new “Kingdom of Canned Citrus . Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned

Citrus Fruit Processing

Citrus Fruit Processing
  • Author : Zeki Berk
  • Publisher : Academic Press
  • Release : 05 July 2016
GET THIS BOOKCitrus Fruit Processing

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

Phytochemicals in Citrus

Phytochemicals in Citrus
  • Author : Xingqian Ye
  • Publisher : CRC Press
  • Release : 11 September 2017
GET THIS BOOKPhytochemicals in Citrus

Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids, triterpenes, flavonoids, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. Citrus fruits are generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical values.

Comprehensive Utilization of Citrus By-Products

Comprehensive Utilization of Citrus By-Products
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 07 July 2016
GET THIS BOOKComprehensive Utilization of Citrus By-Products

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,

Integrated Processing Technologies for Food and Agricultural By-Products

Integrated Processing Technologies for Food and Agricultural By-Products
  • Author : Zhongli Pan,Ruihong Zhang,Steven Zicari
  • Publisher : Academic Press
  • Release : 13 July 2019
GET THIS BOOKIntegrated Processing Technologies for Food and Agricultural By-Products

Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that

Citrus Processing

Citrus Processing
  • Author : Dan A. Kimball
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKCitrus Processing

Citrus juices are the most common among the fruit juices around the world and constitute a major portion of the food industry. Even though juice-processing technology has been around for many years, interest in historical and modem in novations and applications is widespread. New juice enterprises are springing up constantly all over the world. Old enterprises are constantly undergoing change, growth, and development. The Internet has expanded the reach of many, not only for information but for marketing and production

Florida Oranges

Florida Oranges
  • Author : Erin Thursby
  • Publisher : Arcadia Publishing
  • Release : 30 September 2019
GET THIS BOOKFlorida Oranges

A vibrant history of Florida’s horticultural heritage and the colorful personalities who made the state synonymous with citrus. In the 16th century, Ponce de León planted the first orange groves in St. Augustine, Florida. They were the precursor to what would become an integral part of Florida’s identity. Orange groves slowly spread across the state, inspiring agricultural innovations and manufacturing ingenuity. Now Florida food writer Erin Thursby reveals the surprisingly colorful history of Florida’s most famous