Download or read book Citrus Fruit Processing written by Zeki Berk and published by Academic Press. This book was released on 2016-07-05 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Comprehensive Utilization of Citrus By Products written by and published by Academic Press. This book was released on 2016-07-07 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, presenting a wide overview including extraction processes for functional components; isolation and structural identification; synthesis of new compounds; and the research and development of citrus by-products, their biodegradable transformation, and processing equipment. This valuable reference book can be used by scientists, scholars, and students working on citrus, dietitians and nutritionists, citrus processing enterprises, and farmers from cooperative organizations related to citrus processing. - Offers a comprehensive presentation of the functional components in citrus by-products and their utilization - Illustrates the determination methods of, and extraction processes for, functional components, as well as the isolation, identification, and synthesis of new compounds - Reviews the research and development of citrus by-products, their biodegradable transformation, and processing equipment - Provides a valuable reference for scientists, scholars, and students working on citrus, dietitians and nutritionists, citrus processing enterprises, and farmers from cooperative organizations related to citrus processing

Download or read book Citrus Fruit written by Milind Ladaniya and published by Academic Press. This book was released on 2010-07-28 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: Post harvest biology and technology of citrus fruits is gaining importance as the therapeutic value of citrus fruits is realized and supported by the increase in health awareness among the general public.This book is the most comprehensive reference on citrus fruit biology, biotechnology and quality. Basic and applied scientific information is interwoven to serve the researcher, marketer, scientist, nutritionist, or dietician. With discussions of fruit morphology, anatomy, physiology and biochemistry and chapters on growth phases, maturity standards, grades and physical and mechanical characteristics of citrus trees, this book provides the foundation for understanding growth, harvest and post harvest aspects of these important plants. Insect-pests and diseases, irrigation, nutrition and rootstocks are also addressed.* Provides practical tips for post harvest management. * Includes all aspects of citrus fruit biology, technology and quality evaluation.* Discusses biotechnological applications and potential fresh citrus fruit quality improvement * Evaluates medicinal and therapeutic applications and recent clinical findings * Exhaustive glossary included

Download or read book The Genus Citrus written by Manuel Talon and published by Woodhead Publishing. This book was released on 2020-01-21 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Genus Citrus presents the enormous amount of new knowledge that has been generated in recent years on nearly all topics related to citrus. Beginning with an overview of the fundamental principles and understanding of citrus biology and behavior, the book provides a comprehensive view from Citrus evolution to current market importance. Reporting on new insights supported by the elucidation of the citrus genome sequence, it presents groundbreaking theories and fills in previous knowledge gaps. Because citrus is among the most difficult plants to improve through traditional breeding, citrus researchers, institutions and industries must quickly learn to adapt to new developments, knowledge and technologies to address the biological constraints of a unique fruit-tree such as citrus. Despite the challenges of working with citrus, tremendous progress has been made, mostly through advances in molecular biology and genomics. This book is valuable for all those involved with researching and advancing, producing, processing, and delivering citrus products. - Includes the most current research on citrus genomic information - Provides the first detailed description of citrus origin, a new proposal for citrus taxonomy, and a redefinition of the genus Citrus - Details citrus challenges including climate change, global disease impacts, and plant improvement strategies

Download or read book The Home Preserving Bible written by Carole Cancler and published by Penguin. This book was released on 2012-10-02 with total page 529 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Download or read book Phytochemicals in Citrus written by Xingqian Ye and published by CRC Press. This book was released on 2017-09-11 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Phytochemicals in Citrus: Applications in Functional Foods focuses on up-to-date information on chemical properties of citrus fruits, citrus food products, and their health benefits. The 16 chapters in the book provide a knowledge base on the chemical composition, bioactive components, biochemical properties, food use, and health benefits of citrus fruits. The information in this book will help readers to better understand the health benefits of citrus fruits and products and their dietary applications. The book is a unique reference for food science professionals engaged in functional foods and nutritional dietary management. The book can also serve as a handy reference for college and university students majoring in food science, nutrition, pharmaceutical science, and horticultural science.

Download or read book The Biology of Citrus written by Pinhas Spiegel-Roy and published by Cambridge University Press. This book was released on 1996-08-28 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biology of Citrus provides a concise and comprehensive discussion of all major developmental, genetic and horticultural aspects of citriculture in an easily readable text. The book deals with the history, distribution and climatic adaptation of the crop, followed by taxonomy and systematics, including a horticultural classification of edible citrus species. Subsequent chapters cover tree structure and function, reproductive physiology, including flowering, fruiting, productivity, ripening, post-harvest and fruit constituents. The main aspects of cultivated citrus, such as rootstocks, irrigation, pests, viruses and diseases are dealt with, leading to a concluding chapter that considers genetic improvement, including the use of tissue culture and plant biotechnology. The book includes many specially produced original illustrations and the extensive reading lists will make it invaluable for students and citrus specialists.

Download or read book Quality of Fresh and Processed Foods written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2003-12-31 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.

Download or read book Citrus written by Pierre Laszlo and published by University of Chicago Press. This book was released on 2008-10 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Laszlo traces the spectacular rise and spread of citrus across the globe, from southeast Asia in 4000 BC to modern Spain and Portugal, whose explorers inroduced the fruit to the Americas. This book explores the numerous roles that citrus has played in agriculture, horticulture, cooking, nutrition, religion, and art.

Download or read book The Land Where Lemons Grow The Story of Italy and Its Citrus Fruit written by Helena Attlee and published by The Countryman Press. This book was released on 2015-01-05 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: A unique culinary adventure through Italian history The Land Where Lemons Grow is the sweeping story of Italy's cultural history told through the history of its citrus crops. From the early migration of citrus from the foothills of the Himalayas to Italy's shores to the persistent role of unique crops such as bergamot (and its place in the perfume and cosmetics industries) and the vital role played by Calabria's unique Diamante citrons in the Jewish celebration of Sukkoth, author Helena Attlee brings the fascinating history and its gustatory delights to life. Whether the Battle of Oranges in Ivrea, the gardens of Tuscany, or the story of the Mafia and Sicily's citrus groves, Attlee transports readers on a journey unlike any other.

Download or read book Science and Technology of Fruit Wine Production written by Maria R. Kosseva and published by Academic Press. This book was released on 2016-11-01 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non-grape fruits needs serious consideration. - Focuses on producing non-grape wines, highlighting their flavor, taste, and other quality attributes, including their antioxidant properties - Provides a single-volume resource that consolidates the research findings and developed technology employed to make wines from non-grape fruits - Explores options for reducing post-harvest losses, which are especially high in developing countries - Stimulates research and development efforts in non-grape wines

Download or read book Citrus Fruits written by Daphne Simmons and published by Nova Science Publishers. This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Citrus is the most widely produced fruit in the world and it is grown in more than 80 countries. Due to its varied and wide chemical composition as a consequence of its nature, citrus is an exceptional feedstock to the designing and assessing of biorefineries. A wide spectrum of products are obtained from citrus, which nowadays are extracted and purified into essential oils, antioxidants and other compounds. This book provides research on the production, consumption and health benefits of citrus fruits. The first chapter begins with an overview of citrus based refineries. Chapters two and three discuss hesperidin and narirutin, which are citrus flavonoids. Chapter four studies the use of citrus residues as raw materials for biomolecules and energy. Chapter five collects information from published works about the alternative use of citrus residues as efficient and promising adsorbents in clean water technology. The final chapter examines citrus genetic improvement.

Download or read book Citrus Fruit Products written by Edward Mackay Chace and published by . This book was released on 1942 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Citrus written by Giovanni Dugo and published by CRC Press. This book was released on 2002-09-12 with total page 657 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world production of citrus fruit has risen enormously, leaping from forty-five million tons a year to eighty-five million in the last 30 years. Today, the potential applications of their essential oils are growing wider, with nearly 40% of fresh produce processed for industrial purposes. Citrus: The Genus Citrus offers comprehensive cove

Download or read book Citrus Fruit Fresh and Processed written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2018-06-07 with total page 77 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report is issued on an annual basis to Members and Observers of the Intergovernmental Group on Citrus Fruit.

Download or read book Viroids and Satellites written by Ahmed Hadidi and published by Academic Press. This book was released on 2017-07-18 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Viroids and Satellites describes plant diseases and their causal agents while also addressing the economic impact of these diseases. The book discusses various strategies for state-of-the-art methods for the detection and control of pathogens in their infected hosts and provides pivotal information from the discovery of viroids through the analysis of their molecular and biological properties, to viroid pathogenesis, host interactions, and RNA silencing pathways. Students, researchers and regulators will find this to be a comprehensive resource on the topics presented. - Provides coverage of the basic biological properties of disease, along with applied knowledge - Features economic impacts, transmission, geographical distribution, epidemiology, detection, and control within each chapter - Organizes viroid diseases by viroid taxonomy and viroid species

Download or read book Citrus Nutrition and Quality written by Steven Nagy and published by . This book was released on 1980 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Symposium proceedings (American Chemical Society,Division of Agricultural and Food Chemistry, 1980) on thequality and nutritional properties of citrus fruits arepresented. Twenty-eight papers cover subjects in thefollowing areas: nutrition and health; quality as related tospecific biochemical components; effects of handling andprocessing on quality and nutrition; quality control andevaluation; and adulteration. Nutritional aspects of citrusbioflavonoids, the role of citrus in health and disease, andthe effects of processing on the nutritional quality ofcitrus juice are discussd. (rkm).