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SCIDIR_ocn953455849 |
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OCoLC |
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20231120112121.0 |
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m o d |
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cr cnu|||unuuu |
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160712s2016 enk ob 001 0 eng d |
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|d OPELS
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|d OCLCQ
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|d UKMGB
|d OCLCQ
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|2 bnb
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|a 017926354
|2 Uk
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|a 1066461784
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|a 1162586149
|a 1229063295
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|a 1257357887
|a 1259586633
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|a 9780128031483
|q (electronic bk.)
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|a 0128031484
|q (electronic bk.)
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|z 9780128031339
|q (print)
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|z 0128031336
|q (print)
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| 035 |
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|a (OCoLC)953455849
|z (OCoLC)1066461784
|z (OCoLC)1105197628
|z (OCoLC)1105574225
|z (OCoLC)1162586149
|z (OCoLC)1229063295
|z (OCoLC)1229132390
|z (OCoLC)1257357887
|z (OCoLC)1259586633
|z (OCoLC)1357437085
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4 |
|a SB369
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| 072 |
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|a TEC
|x 012000
|2 bisacsh
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| 082 |
0 |
4 |
|a 664/.804304
|2 23
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| 100 |
1 |
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|a Berk, Zeki,
|e author.
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| 245 |
1 |
0 |
|a Citrus fruit processing /
|c Zeki Berk.
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| 264 |
|
1 |
|a London, United Kingdom :
|b Academic Press is an imprint of Elsevier,
|c 2016.
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| 300 |
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|a 1 online resource
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a computer
|b c
|2 rdamedia
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| 338 |
|
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|a online resource
|b cr
|2 rdacarrier
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| 500 |
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|a Includes index.
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| 588 |
0 |
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|a Online resource; title from PDF title page (ScienceDirect, viewed July 13, 2016).
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| 505 |
0 |
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|a 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.
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| 505 |
8 |
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|a 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.
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| 505 |
8 |
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|a 3.4 -- Breeding and genetic improvementReferences; Chapter 4 -- Agricultural production practice; 4.1 -- Soil; 4.2 -- Climate; 4.3 -- Propagation; 4.4 -- The orchard; 4.5 -- Irrigation; 4.6 -- Fertilization, plant nutrition; 4.7 -- Pruning; 4.8 -- Pest and disease management, orchard sanitation; 4.9 -- Harvesting; References; Chapter 5 -- Diseases and pests; 5.1 -- Diseases; 5.1.1 -- Huanglongbing (HLB); 5.1.2 -- Citrus canker; 5.1.3 -- Citrus Tristeza; 5.1.4 -- Mal secco; 5.1.5 -- Stubborn; 5.1.6 -- Root rot and brown rot: diseases induced by Phytophthora; 5.1.7 -- Citrus psorosis; 5.1.8 -- Citrus exocortis.
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| 505 |
8 |
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|a 5.2 -- Pests5.2.1 -- Insects; 5.2.2 -- Mites; 5.2.3 -- Nematodes; 5.2.4 -- Snails; 5.2.5 -- Vertebrates; References; Chapter 6 -- Postharvest changes; 6.1 -- Respiration; 6.2 -- Transpiration; 6.3 -- Changes in mechanical properties; 6.4 -- Changes in taste and aroma; 6.5 -- Stem-end rind breakdown; 6.6 -- Chilling injury; 6.7 -- Postharvest pathogens; 6.8 -- Optimal storage conditions; References; Chapter 7 -- Packing house operations; 7.1 -- Location of the packing house; 7.2 -- Packing flow diagram; 7.3 -- Transport and reception of the raw material; 7.4 -- Degreening; 7.5 -- Buffer storage; 7.6 -- Dumping.
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| 505 |
8 |
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|a 7.7 -- Soaking (drenching)7.8 -- Presorting; 7.9 -- Washing; 7.10 -- Drying; 7.11 -- Waxing; 7.12 -- Grading, labeling; 7.13 -- Sizing; 7.14 -- Packaging; References; Chapter 8 -- Production of single-strength citrus juices; 8.1 -- Introduction and terminology; 8.2 -- Procurement of fruit for the processing industry; 8.3 -- Harvesting, loading, and transporting to the processing plant; 8.4 -- Reception and storage; 8.5 -- Washing, inspection, sizing; 8.6 -- Extraction of juice and essential oil; 8.6.1 -- The "Indelicato" juice extraction system; 8.6.2 -- The JBT FoodTech (FMC) system.
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| 505 |
8 |
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|a 8.6.3 -- The Brown juice extraction system.
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| 504 |
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|a Includes bibliographical references at the end of each chapters and index.
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| 650 |
|
0 |
|a Citrus products.
|
| 650 |
|
0 |
|a Citrus fruits.
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| 650 |
|
0 |
|a Citrus fruit industry.
|
| 650 |
|
2 |
|a Citrus
|0 (DNLM)D002957
|
| 650 |
|
6 |
|a Produits des agrumes.
|0 (CaQQLa)201-0290243
|
| 650 |
|
6 |
|a Agrumes.
|0 (CaQQLa)201-0025041
|
| 650 |
|
6 |
|a Agrumes
|x Industrie.
|0 (CaQQLa)201-0000615
|
| 650 |
|
7 |
|a citrus fruit.
|2 aat
|0 (CStmoGRI)aat300266420
|
| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Citrus fruit industry.
|2 fast
|0 (OCoLC)fst00861999
|
| 650 |
|
7 |
|a Citrus fruits.
|2 fast
|0 (OCoLC)fst00862018
|
| 650 |
|
7 |
|a Citrus products.
|2 fast
|0 (OCoLC)fst00862065
|
| 776 |
0 |
8 |
|i Print version :
|z 9780128031339
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780128031339
|z Texto completo
|
