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Canned Citrus Processing

Canned Citrus Processing
Techniques, Equipment, and Food Safety

by Anonim

  • Publisher : Academic Press
  • Release : 2015-11-18
  • Pages : 190
  • ISBN : 012804702X
  • Language : En, Es, Fr & De
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Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new “Kingdom of Canned Citrus . Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards. Presents an overview of the canned citrus industry. Introduces advanced processing methods, machinery and equipment of canned citrus. Discusses processing quality and safety control, corresponding domestic and international standards in the canned citrus industry.

Cooperative Procurement of Containers for Fruit and Vegetable Processing

Cooperative Procurement of Containers for Fruit and Vegetable Processing
A Book

by James Warren Mather

  • Publisher : Unknown Publisher
  • Release : 1967
  • Pages : 40
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Citrus Processing

Citrus Processing
A Complete Guide

by Dan A. Kimball

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 450
  • ISBN : 1461549736
  • Language : En, Es, Fr & De
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Citrus juices are the most common among the fruit juices around the world and constitute a major portion of the food industry. Even though juice-processing technology has been around for many years, interest in historical and modem in novations and applications is widespread. New juice enterprises are springing up constantly all over the world. Old enterprises are constantly undergoing change, growth, and development. The Internet has expanded the reach of many, not only for information but for marketing and production alterations. The World Wide Web has made the wide world one. Computer technology alone is growing faster than the oranges on the trees. With these multifaceted changes, a need has emerged for an update to the first edition of Citrus Processing. The second edition of Citrus Processing has expanded its scope beyond the quality control theme of the first edition. I have used a more holistic approach to the subject of citrus processing. Those using this text in the classroom will find it more comprehensive in its treatment of the subject. The first edition targeted the industrial technologist. The second edition approaches citrus processing as a complete subject, assuming an audience interested in learning from the ground up. This new approach should be particularly appealing to those unfamiliar with the industry. Even so, experienced industrialists will find the information con tained here contemporary, futuristic, and fundamental.

Phytochemicals in Citrus

Phytochemicals in Citrus
Applications in Functional Foods

by Xingqian Ye

  • Publisher : CRC Press
  • Release : 2017-09-11
  • Pages : 502
  • ISBN : 1315352052
  • Language : En, Es, Fr & De
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Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids, triterpenes, flavonoids, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. Citrus fruits are generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical values. Phytochemicals in Citrus: Applications in Functional Foods focuses on up-to-date information on chemical properties of citrus fruits, citrus food products, and their health benefits. The 16 chapters in the book provide a knowledge base on the chemical composition, bioactive components, biochemical properties, food use, and health benefits of citrus fruits. The information in this book will help readers to better understand the health benefits of citrus fruits and products and their dietary applications. The book is a unique reference for food science professionals engaged in functional foods and nutritional dietary management. The book can also serve as a handy reference for college and university students majoring in food science, nutrition, pharmaceutical science, and horticultural science.

Comprehensive Utilization of Citrus By-Products

Comprehensive Utilization of Citrus By-Products
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2016-07-07
  • Pages : 124
  • ISBN : 0128098600
  • Language : En, Es, Fr & De
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Comprehensive Utilization of Citrus By-products provides comprehensive knowledge and information on the development and utilization of citrus by-products, including the types, preparation, and determination of their main functional components. As one of the most popular fruits in the world, the processing of citrus fruits produces a great deal of citrus peel, a primary by-product. Current treatments of citrus peel pollute the environment and waste resources so eco-friendly solutions are sought. This book reflects research, trends and attitudes in the field, presenting a wide overview including extraction processes for functional components; isolation and structural identification; synthesis of new compounds; and the research and development of citrus by-products, their biodegradable transformation, and processing equipment. This valuable reference book can be used by scientists, scholars, and students working on citrus, dietitians and nutritionists, citrus processing enterprises, and farmers from cooperative organizations related to citrus processing. Offers a comprehensive presentation of the functional components in citrus by-products and their utilization Illustrates the determination methods of, and extraction processes for, functional components, as well as the isolation, identification, and synthesis of new compounds Reviews the research and development of citrus by-products, their biodegradable transformation, and processing equipment Provides a valuable reference for scientists, scholars, and students working on citrus, dietitians and nutritionists, citrus processing enterprises, and farmers from cooperative organizations related to citrus processing

General Report

General Report
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1967
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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General Report

General Report
A Book

by United States. Farmer Cooperative Service

  • Publisher : Unknown Publisher
  • Release : 1967
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Citrus Fruit Processing

Citrus Fruit Processing
A Book

by Zeki Berk

  • Publisher : Academic Press
  • Release : 2016-07-05
  • Pages : 330
  • ISBN : 0128031484
  • Language : En, Es, Fr & De
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Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume. Offers completely up-to-date coverage of scientific research on citrus and processing technology Explores all aspects of citrus and its processing, including biochemistry, technology, and health Provides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety Describes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition

Statistics of Farmer Cooperatives, 1963-64

Statistics of Farmer Cooperatives, 1963-64
A Book

by Bruce L. Swanson,Daniel Barton DeLoach,Donald Ray Davidson,French M. Hyre,James Warren Mather,John Marvin Bailey,Nelda Griffin,Ralph Joseph Mutti,Richard M. Ackley,Richard Paul Parsons,Thomas Harley Camp,William Fred Woods,William H. Thompson,William R. Seymour,Bert Dean Miner,David Volkin,L. J. McGinnis

  • Publisher : Unknown Publisher
  • Release : 1965
  • Pages : 16
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Citrus Industry of Mexico

Citrus Industry of Mexico
A Book

by Joseph Henry Burke

  • Publisher : Unknown Publisher
  • Release : 1962
  • Pages : 68
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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A Complete Course in Canning and Related Processes

A Complete Course in Canning and Related Processes
Volume 3 Processing Procedures for Canned Food Products

by Susan Featherstone

  • Publisher : Woodhead Publishing
  • Release : 2015-09-10
  • Pages : 534
  • ISBN : 0857096877
  • Language : En, Es, Fr & De
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A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics. Extensively revised and expanded coverage in the field of food canning Designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion Examines the canning of various fruits and vegetables, in addition to meat, milk, fish, and composite products Updated to cover the canning of ready meals, pet food, and UHT milk

Integrated Processing Technologies for Food and Agricultural By-Products

Integrated Processing Technologies for Food and Agricultural By-Products
A Book

by Zhongli Pan,Ruihong Zhang,Steven Zicari

  • Publisher : Academic Press
  • Release : 2019-07-13
  • Pages : 452
  • ISBN : 0128141395
  • Language : En, Es, Fr & De
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Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike. Provides production-through-processing coverage of key agricultural crops for a thorough understanding and translational inspiration Describes and discusses major by-product sources, including physical and chemical biomass characterizations and associated variability in detail Highlights conversions accomplished through physical, biological, chemical, or thermal methods and demonstrates examples of those technologies

Complete Mix Activated Sludge Treatment of Citrus Process Wastes

Complete Mix Activated Sludge Treatment of Citrus Process Wastes
A Book

by Winter Garden Citrus Products Cooperative

  • Publisher : Unknown Publisher
  • Release : 1971
  • Pages : 120
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Processing Technology

Food Processing Technology
A Suggested 2-year Post High School Curriculum

by United States. Office of Education

  • Publisher : Unknown Publisher
  • Release : 1967
  • Pages : 97
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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To assist school administrators and teachers to plan new programs.

Federal Register

Federal Register
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1968-08
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages

Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages
A Book

by Philip R. Ashurst

  • Publisher : Springer Science & Business Media
  • Release : 2013-11-09
  • Pages : 429
  • ISBN : 1475762968
  • Language : En, Es, Fr & De
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In the period of about five years since the first edition of this book appeared, many changes have occurred in the fruit juice and beverage markets. The growth of markets has continued, blunted to some extent, no doubt, by the recession that has featured prominently in the economies of the major consuming nations. But perhaps the most significant area that has affected juices in particular is the issue of authenticity. Commercial scandals of substantial proportions have been seen on both sides of the Atlantic because of fraudulent practice. Major strides have been made in the development of techniques to detect and measure adulterants in the major juices. A contri bution to Chapter 1 describes one of the more important scientific techniques to have been developed as a routine test method to detect the addition of carbohydrates to juices. Another, and perhaps more welcome, development in non-carbonated beverages during the past few years is the rapid growth of sports drinks. Beverages based on glucose syrup have been popular for many years, and in some parts of the world isotonic products have long featured in the sports arena. A combination of benefits is now available from a wide range of preparations formulated and marketed as sports drinks and featuring widely in beverage markets world-wide. A new chapter reviews their formulation and performance characteristics. Another major trend in the area of fruit-containing non-carbonated bever ages is the highly successful marketing of ready-to-drink products.

Foreign Agriculture Report

Foreign Agriculture Report
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1950
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Fresh Fruits on the London Market

Fresh Fruits on the London Market
Comparative Appraisal of Selected Fruits from Selected Countries

by Harold Leon Harrington

  • Publisher : Unknown Publisher
  • Release : 1961
  • Pages : 53
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Amendments to the Fair Labor Standards Act

Amendments to the Fair Labor Standards Act
Hearings Before the Subcommittee on Labor of the Committee on Labor and Public Welfare, United States Senate, Eighty-ninth Congress, First[-second] Session ... S.763, S. 1741, S. 1770, S. 1986, and S. 2210 ...

by United States. Congress. Senate. Committee on Labor and Public Welfare. Subcommittee on Labor

  • Publisher : Unknown Publisher
  • Release : 1965
  • Pages : 1900
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Hearings, Reports and Prints of the Senate Committee on Labor and Public Welfare

Hearings, Reports and Prints of the Senate Committee on Labor and Public Welfare
A Book

by United States. Congress. Senate. Committee on Labor and Public Welfare

  • Publisher : Unknown Publisher
  • Release : 1965
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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