Citrus fruit processing

Citrus fruit processing

by Berk, Zeki

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Title Statements

  • Full title :Citrus fruit processing / Zeki Berk.

Edition Statements

  • Publication Date:2016.

Publication Statements

Notes

Includes index.

The Physical Object

  • Description:1 online resource

Edition Identifiers

  • ISBN:9780128031483, 0128031484
  • oclc:ocn953455849
  • LC Classification:SB369
  • Dewey Decimal:664/.804304

Table of Contents

Cover ; Title Page; Copyright Page; Dedication; Contents; Chapter 1 -- Introduction: history, production, trade, and utilization; 1.1 -- History of citriculture; 1.2 -- Production of citrus fruit; 1.3 -- Trade and utilization; References; Chapter 2 -- Morphology and chemical composition; 2.1 -- Anatomy of the citrus fruit; 2.2 -- Constituents of the epicarp; 2.2.1 -- The essential oils of the epicarp; 2.2.2 -- The pigments of the epicarp; 2.3 -- Constituents of the mesocarp; 2.3.1 -- Pectic substances; 2.3.2 -- Glycosides (flavonoids); 2.4 -- Constituents of the endocarp; 2.4.1 -- Volume of juice.

2.4.2 -- Total soluble solids (TSS)2.4.3 -- Sugars; 2.4.4 -- Organic acids; 2.4.5 -- Maturity index; 2.4.6 -- Nitrogenous constituents; 2.4.7 -- Fats; 2.4.8 -- Ascorbic acid and nonenzymatic browning of citrus juices; 2.4.9 -- Cloud and cloud stability in citrus juices; 2.4.10 -- Aroma and juice volatiles; 2.4.11 -- The bitter taste; 2.4.12 -- Carotenoids of the juice; 2.4.13 -- Coumarins and the grapefruit juice-drug interaction; References; Chapter 3 -- Biological aspects of citriculture; 3.1 -- The root system; 3.2 -- Shoots, stems, and leaves; 3.3 -- Flowering and fruiting.

3.4 -- …

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Subjects

Agrumes Agrumes -- Industrie Citrus citrus fruit Citrus fruit industry Citrus Fruits Citrus products Produits des agrumes TECHNOLOGY & ENGINEERING -- Food Science

Writers

Berk, Zeki

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