Citrus fruit processing /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Berk, Zeki (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London, United Kingdom : Academic Press is an imprint of Elsevier, 2016.
Temas:
Citrus products.
Citrus fruits.
Citrus fruit industry.
Citrus
Produits des agrumes.
Agrumes.
Agrumes > Industrie.
citrus fruit.
TECHNOLOGY & ENGINEERING > Food Science.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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.
  • 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.
  • 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.
  • 8.6.3
  • The Brown juice extraction system.

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