Download or read book The Biochemistry and Physiology of the Lemon and Other Citrus Fruits written by Walton B. Sinclair and published by . This book was released on 1984 with total page 988 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Biochemistry and Physiology of the Lemon and Other Citrus Fruits written by Walton B. Sinclair and published by . This book was released on 1984 with total page 976 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Citrus Industry Crop protection postharvest technology and early history of citrus research in California written by Walter Reuther and published by UCANR Publications. This book was released on 1967 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Orange written by Walton B. Sinclair and published by . This book was released on 1961 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Handbook of Environmental Physiology of Fruit Crops written by Bruce Schaffer and published by CRC Press. This book was released on 1994-08-19 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: This exciting handbook is devoted solely to the effects of environmental variables on the physiology of the world's major fruit and nut crops. Its cosmopolitan scope includes chapters on tropical and sub-tropical species written by scientists from several continents. The influence of environmental factors, such as irradiance, temperature, water and salinity on plant physiology and on vegetative and reproductive growth, is comprehensively discussed for each crop. In addition to being a thorough textbook, the organization of this volume makes it an excellent reference tool. Each chapter focuses on a single crop, or a group of genetically or horticulturally related crop, and is appropriately divided into subsections that address individual environmental factors. Some chapters emphasize whole-plant physiology and plant growth and development, while other chapters feature theoretical aspects of plant physiology. Several chapters provide botanical background discussions to enhance understanding of the crop's response to its environment.
Download or read book Citrus Fruit written by Milind Ladaniya and published by Academic Press. This book was released on 2022-08-24 with total page 859 pages. Available in PDF, EPUB and Kindle. Book excerpt: Citrus Fruit: Biology, Technology and Evaluation, Second Edition presents a comprehensive view of these globally important crops, from cultivars to consumer acceptability. Now fully revised and updated to address the latest technologies and advancements, along with an exploration of highly current topics, including the impacts of climate and COVID-19, the book presents fresh fruit scenarios from around the globe. Sections explore the challenge of losses, background on fresh citrus cultivars production, factors that impact fruit quality, morphology, anatomy, physiology and biochemistry of fruit, fruit maturity, grades, and physico-chemical characteristics before moving into aspects of post-harvest technology. From irradiation and quality control to the nutritive, medicinal and safety aspects, the book presents the wide range of factors that can impact successful citrus crop production, delivery and consumption. Intended as a resource for researchers and scientists dealing with the growth, development and distribution of citrus fruit, the book provides up-to-date coverage on global citrus fruit production and practices. Fully revised and updated release, including new chapters on post-harvest disease management practices and the impact of climate change and COVID-19 Includes expanded insights on nutraceuticals, bioactive compounds and antioxidants Presents research data that will be valuable for those involved in the handling and marketing of citrus fruits
Download or read book Recent Advances in Citrus Fruits written by Sukhvinder Singh Purewal and published by Springer Nature. This book was released on 2023-11-26 with total page 541 pages. Available in PDF, EPUB and Kindle. Book excerpt: When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions. Worldwide, citrus fruits are well known for their nutrients-rich juice and medicinal properties. Juice extracted from citrus fruits is rich source of vitamin C and various antioxidant compounds that are required to sustain a healthy life. Fruits are consumed in raw as well as processed forms, and the pharmacological importance of citrus fruits are not only limited to its edible parts, but also to non edible seeds and peel that are also a rich source of bioactive constituents with health benefiting properties. In current fruit processing techniques the peel is discarded as a byproduct after extraction of the juice. Researchers and food scientists are now focusing on utilization of fruit waste/byproducts to use them as a substrate in food processing, cosmetic and pharmaceutical industries. Whole fruits, seeds contain important antioxidant and antimicrobial properties. Recent advances in Citrus Fruits provide in-depth knowledge on the nutritional profile, production details, processing, products and health benefits of citrus fruits. The most important citrus fruits, from lemons and limes to grapefruit and mosambi are covered in full, providing researchers with full breakdowns on each citrus fruit's nutritional makeup, processing specifics and agrarian importance, health benefits and use in various products across a wide range of industries. This text covers all of the latest research related to citrus fruits and provides researchers with a curated source on these valuable fruits.
Download or read book The Lemon Fruit written by Elbert T. Bartholomew and published by Univ of California Press. This book was released on 2022-09-23 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1951.
Download or read book Orange The Its Biochemistry and Physiology written by Walton B. Sinclair and published by . This book was released on 1961 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: Production of important commercial varieties; environmental and cultural factors influencing the chemical composition and physical characters; physical characters and chemical composition as affected by scions and rootstocks; postharvest physiology and chemistry; principal juice constituents; organic acids and buffer properties; pectic substances; nitrogenous constituents; oils in peel, juice sac, and seed; coloring matters; citrus flavonoids; enzymes and enzyme activity.
Download or read book Source book of flavors written by Gary Reineccius and published by Springer Science & Business Media. This book was released on 2013-12-14 with total page 942 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavor is unquestionably one of the most extremely secretive one-reluctant to dis close anything that might be of value to a important attributes of the food we eat. competitor. Thus, little information about Man does not eat simply to live but even the activities of the flavor industry itself is more so lives to eat. Take away the pleasure offood and life becomes relatively mundane. available to the public. There now is a substantial body of liter The goal of the original Source Book of ature dealing with food flavor. The "golden Flavors, written by Henry Heath, was to years" of flavor research in the United States bring together in one volume as much of the were the 1960s and 70s. Numerous academic worldwide data and facts and as many flavor and government institutions had strong related subjects (e. g. , food colors) as was flavor programs and money was readily possible. Henry Heath added a wealth of available for flavor research. In the 1980s personal information on how the industry and 90s, research funding has become diffi accomplishes its various activities, which cult to obtain, particularly in an esthetic had never been published in any other liter area such as food flavor. The number of ature. It has been the intent of this author to research groups focusing on food flavor has update and build upon the original work of declined in the United States. Fortunately, Henry Heath.
Download or read book Biorefinery Co Products written by Chantal Bergeron and published by John Wiley & Sons. This book was released on 2012-04-23 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: In order to successfully compete as a sustainable energy source, the value of biomass must be maximized through the production of valuable co-products in the biorefinery. Specialty chemicals and other biobased products can be extracted from biomass prior to or after the conversion process, thus increasing the overall profitability and sustainability of the biorefinery. Biorefinery Co-Products highlights various co-products that are present in biomass prior to and after processing, describes strategies for their extraction , and presents examples of bioenergy feedstocks that contain high value products. Topics covered include: Bioactive compounds from woody biomass Phytochemicals from sugar cane, citrus waste and algae Valuable products from corn and other oil seed crops Proteins from forages Enhancing the value of existing biomass processing streams Aimed at academic researchers, professionals and specialists in the bioenergy industry, Biorefinery Co-Products is an essential text for all scientists and engineers working on the efficient separation, purification and manufacture of value-added biorefinery co-products. For more information on the Wiley Series in Renewable resources, visit www.wiley.com/go/rrs
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 Sourcebook of Flavors written by Gary Reineccius and published by Springer Science & Business Media. This book was released on 1994 with total page 952 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers all aspects of the flavor industry. Discusses mechanisms of flavor formation in plants and animal tissues; means of manufacturing flavors, including the handling and extraction of plant materials, liquid flavors, the creation of emulsions and dry flavorings; quality control, sensory analysis, sensory/instrumental correlations; safety of flavorings and legal considerations in the flavor industry. Features updated and expanded information on the role of the flavorist, uses of biotechnology for the production of flavoring material, essential oils, plant materials, and volatile and nonvolatile chemicals used in flavors, and a comprehensive list of flavoring ingredients and their legal status.
Download or read book A Textbook of Plant Physiology Biochemistry and Biotechnology written by SK Verma | Mohit Verma and published by S. Chand Publishing. This book was released on 2008-03 with total page 772 pages. Available in PDF, EPUB and Kindle. Book excerpt: For Degree and Post Graduate Students.
Download or read book Horticultural Reviews Volume 30 written by Jules Janick and published by John Wiley & Sons. This book was released on 2010-04-06 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Horticulture Reviews is an open-ended, serial continuation series of review articles on research in commercial horticulture crops. This detailed analysis bridges the gap between the specialized researcher and the broader community of plant scientists.
Download or read book Citrus written by Muhammad Sajid and published by BoD – Books on Demand. This book was released on 2019-02-27 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: Citrus is one of the world's major fruit crops, with global availability and popularity contributing to human diets. Citrus fruits are the highest-value fruit crop in terms of international trade. Current annual worldwide citrus production is estimated at over 70 million tons, with more than half of this being oranges. The rise in citrus production is mainly due to the increase in cultivation areas, improvements in transportation and packaging, rising incomes, and consumer preference for healthy foods. Citrus fruit growth and quality are dependent on climatic conditions, in addition to soil type, water availability, cultural practices, and nutrient supply. The book briefly explains the fruit morphology, anatomy, physiology and biochemistry, growth phases, maturity standards, grades, and physical and mechanical characteristics of citrus trees. It also provides the foundation for understanding the growth, harvest, and post-harvest aspects of citrus fruits. Insect pests and diseases, irrigation, nutrition, and rootstocks are also addressed in this book.
