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Handbook of Citrus By-Products and Processing Technology, by Robert J. Braddock
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This book provides a complete treatment of citrus by-products - including data, research and technological developments.
* Emphasizes the manufacturing and utilization of citrus by-products from raw material residues of juice extraction and recovery
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
- Sales Rank: #1815294 in Books
- Published on: 1999-07-26
- Original language: English
- Number of items: 1
- Dimensions: 9.63" h x .89" w x 6.36" l, 1.15 pounds
- Binding: Hardcover
- 247 pages
Review
"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)
From the Back Cover
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
Most helpful customer reviews
1 of 1 people found the following review helpful.
I love this book
By Pedrita
I love this book, it is not new, but there is everything use full !!!! I recommend it to all of you, who work in industry (citrus) or you want to know how industry works!!!!
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