This book provides a complete treatment of citrus by-products - including data, research and technological developments.<br> * Emphasizes the manufacturing and utilization of citrus by-products from raw material residues of juice extraction and recovery<br> <br> Process descriptions include those for essential oils, d-limonene, dried pulp cattle feeds and molasses, peel products, pectin, flavonoids, pulp wash and pulp products, bioconversion, and other products
"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)
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.
Flavonoids and Limonoids.
Nutraceuticals, Mystical Substances, and By-Products.
Number Of Pages: 247
Published: 26th July 1999
Country of Publication: US
Dimensions (cm): 24.45 x 16.15
Weight (kg): 0.56
Edition Number: 1