Téléchargez le livre : Citrus Fruit Processing
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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. - 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
Pages
330 pages
Collection
n.c
Parution
2016-07-05
Marque
Academic Press
EAN papier
9780128031339
EAN PDF
9780128031483
Informations sur l'ebook
Nombre pages copiables
33
Nombre pages imprimables
33
Taille du fichier
19876 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
113,94 €
EAN EPUB SANS DRM
9780128031483
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
113,94 €
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.

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