Handbook of Citrus By-Products and Processing Technology

  • ID: 2174504
  • Book
  • 248 Pages
  • John Wiley and Sons Ltd
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Of related interest . . .

FOOD CHEMISTRY

A Laboratory Manual

Dennis D. Miller

A superb educational resource in food science and technology, this manual is an excellent source of ideas and guidance for students enrolled in food chemistry laboratory courses. Featuring experiments designed to illustrate key concepts under discussion, this manual also includes concise reviews of chemical principles, data analysis tips, and useful formulas and calculations. Topics range from acids and bases to chemical leavening agents, from properties of sugars and proteins to additives, pigments, and tenderizers. The use of high–performance liquid chromatography is also covered.

1998 (0–471–17543–9) 153 pp.

FOOD PROCESSING

An Industrial Powerhouse in Transition

Second Edition

John M. Connor and William A. Schiek.

Now in a second edition, this work updates all information involving the growth, economic development, and business management of the booming U.S. food processing industry. Comprehensive, timely coverage includes distribution channels, the effects of biotechnological and regulatory developments, as well as an analysis of the contributions made by the food processing industry to the U.S. economy.

1997 (0–471–15515–2) 688 pp.

ELECTRONIC GUIDE TO FOOD REGULATIONS

Tracy A. Altman

This CD–ROM helps food industry professionals cut through the morass of federal regulations affecting the food industry. Users get fast access to the actual texts of FDA, USDA, and EPA rules along with in–depth analyses and clear interpretation of the legal and regulatory requirements affecting the production, packaging, and sale of meat, poultry, seafood, dietary supplements, and other food products. Features compliance diagrams and keyword indexes for quick reference.

1999 (0–471–32584–8) CD–ROM
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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.
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Robert J. Braddock
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