Ulteriori informazioni
Zusatztext "The author and publishers are to be congratulated on the high standard of publication." (Food & Biproducts Processing! June 2000)"...this book will make an excellent starting point for anyone wishing to know about the handling of oranges and related fruits..." (Food Chemistry! Vol 71! 2000) Informationen zum Autor Robert J. Braddock is the author of Handbook of Citrus By-Products and Processing Technology, published by Wiley. Klappentext Wissenschaftliche Grundlagen, Daten, Verfahren, Technologien: In diesem Buch finden Sie wirklich alles, was der Lebensmitteltechniker über die Verarbeitung von Nebenprodukten aus Zitrusfrüchten wissen muß! Angesprochen werden Verarbeitung und Haltbarmachung von Früchten, Saft und speziellen Nebenprodukten wie z.B. Samen, Fasern und etherische Öle sowie chemische Reaktionen und thermische Prozesse. (10/99) Zusammenfassung This book brings together information that until now could only be obtained by searching numerous sources into a self-contained, comprehensive reference on citrus by-products. It covers the full range of topics involved in the manufacturing and use of citrus by-products, including data, research, and technological developments. Inhaltsverzeichnis The Citrus Industry. Fruit Growing, Harvesting, Handling, and Grading for Processing. Composition, Properties, and Evaluation of Fruit Components. Juice Processing Operations. Single-Strength Juices and Concentrate. Juice Chemical Reactions, Product Stability, and Packaging. Pulp Washing, Juice Pulp Recovery, and Utilization. Whole Juice Cells, Drum-Dried Juice Sacs, and Sections. Peel Fiber, Cloud, and Products. Dried Pulp, Pellets, and Molasses. Essential Oils and Essences. d-Limonene. Pectin. Bioconversion Products. Flavonoids and Limonoids. Seed Products. Nutraceuticals, Mystical Substances, and By-Products....
Sommario
The Citrus Industry.
Fruit Growing, Harvesting, Handling, and Grading for Processing.
Composition, Properties, and Evaluation of Fruit Components.
Juice Processing Operations.
Single-Strength Juices and Concentrate.
Juice Chemical Reactions, Product Stability, and Packaging.
Pulp Washing, Juice Pulp Recovery, and Utilization.
Whole Juice Cells, Drum-Dried Juice Sacs, and Sections.
Peel Fiber, Cloud, and Products.
Dried Pulp, Pellets, and Molasses.
Essential Oils and Essences.
d-Limonene.
Pectin.
Bioconversion Products.
Flavonoids and Limonoids.
Seed Products.
Nutraceuticals, Mystical Substances, and By-Products.
Relazione
"The author and publishers are to be congratulated on the high standard of publication." (Food & Biproducts Processing, June 2000)
"...this book will make an excellent starting point for anyone wishing to know about the handling of oranges and related fruits..." (Food Chemistry, Vol 71, 2000)
