Publisher: Seven Seas
The best-selling yuri series heats up! Even though outgoing and bubbly Yuzu doesn't always get along with serious her step-sister Mei, she still wants them to be a family. But when Mei kisses Yuzu, it makes their already complicated relationship that much more complex! That's when Matsuri shows up, an old childhood friend of Yuzu's who is determined to battle it out with Mei for the title of "Yuzu's little sister." What Yuzu doesn't realize is that Matsuri isn't the sweet little girl she used to be, and she's willing to use every dirty trick she can to break up Yuzu and Mei's relationship. Will Yuzu be able to protect Mei from this devious interloper?
Author: Pierre Laszlo
Publisher: University of Chicago Press
Walk into your local grocery store and down the produce aisle, and you’ll find a dazzling array of citrus, from navel oranges and clementines to grapefruit and key limes—and sometimes even more exotic fare like the Japanese yuzu or the baboon lemon. Nearly 100 million tons of citrus are produced globally every year, but where did these fruits first come from? How did they find their way into the Western world? And how did they become both a culinary and cultural phenomenon? Pierre Laszlo here traces the spectacular rise and spread of citrus across the globe: from Southeast Asia in 4000 BC through North Africa and the Roman Empire to early modern Spain and Portugal, whose explorers introduced the fruits to the Americas during the 1500s. Blending scientific rigor with personal curiosity, Citrus ransacks over two millennia of world history, exploring the numerous roles that citrus has played in agriculture, horticulture, cooking, nutrition, religion, and art—from the Jewish feast of the Tabernacles through the gardens and courts of Versailles to the canvasses of Vincent van Gogh to the orange groves of southern California and the juicing industry of today. “Laszlo . . . has approached the lore of citrus fruit with the élan of a master chef (the man is French, after all), mixing history, economics, biology and chemistry to produce a book that will bring a smile to readers of every taste.”—Natural History “Altogether charming, eccentric, erudite, and definitely worth the price.”—Times Higher Education Supplement “Stimulating. . . . Laszlo shows that the citrus fruit ‘is a treasure trove of chemicals that are highly useful to humankind’—which also happens to taste wonderful.”—Sunday Times (UK) “A short but brilliant account of 6,000 years of citrus fruits that should be devoured with fervor.”—Financial Times “Did you know there are a billion citrus trees under cultivation, or that grapefruit juice may potentiate the effects of Viagra? Citrus mines over two millennia of history to explore the spread of these fruits out of Asia, their commercialization in the United States, and enduring symbolism the world over.”—New Scientist
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
The Biology of Citrus
Author: Pinhas Spiegel-Roy, Eliezer E. Goldschmidt
Publisher: Cambridge University Press
Concise and heavily illustrated account of citrus biology, physiology, genetics and cultivation.
Author: Milind Ladanyia, Milind Ladaniya
Publisher: Academic Press
Post harvest biology and technology of citrus fruits is gaining importance as the therapeutic value of citrus fruits is realized and supported by the increase in health awareness among the general public. This book is the most comprehensive reference on citrus fruit biology, biotechnology and quality. Basic and applied scientific information is interwoven to serve the researcher, marketer, scientist, nutritionist, or dietician. With discussions of fruit morphology, anatomy, physiology and biochemistry and chapters on growth phases, maturity standards, grades and physical and mechanical characteristics of citrus trees, this book provides the foundation for understanding growth, harvest and post harvest aspects of these important plants. Insect-pests and diseases, irrigation, nutrition and rootstocks are also addressed. * Provides practical tips for post harvest management. * Includes all aspects of citrus fruit biology, technology and quality evaluation. * Discusses biotechnological applications and potential fresh citrus fruit quality improvement * Evaluates medicinal and therapeutic applications and recent clinical findings * Exhaustive glossary included
Gold Fame Citrus
Author: Claire Vaye Watkins
Named a Best Book of the Year by The Washington Post, NPR, Vanity Fair, LA Times, San Francisco Chronicle, Huffington Post, The Atlantic, Refinery 29, Men's Journal, Ploughshares, Lit Hub, Book Riot, Los Angeles Magazine, Powells, BookPage and Kirkus Reviews The much-anticipated first novel from a Story Prize-winning “5 Under 35” fiction writer. In 2012, Claire Vaye Watkins’s story collection, Battleborn, swept nearly every award for short fiction. Now this young writer, widely heralded as a once-in-a-generation talent, returns with a first novel that harnesses the sweeping vision and deep heart that made her debut so arresting to a love story set in a devastatingly imagined near future: Unrelenting drought has transfigured Southern California into a surreal, phantasmagoric landscape. With the Central Valley barren, underground aquifer drained, and Sierra snowpack entirely depleted, most “Mojavs,” prevented by both armed vigilantes and an indifferent bureaucracy from freely crossing borders to lusher regions, have allowed themselves to be evacuated to internment camps. In Los Angeles’ Laurel Canyon, two young Mojavs—Luz, once a poster child for the Bureau of Conservation and its enemies, and Ray, a veteran of the “forever war” turned surfer—squat in a starlet’s abandoned mansion. Holdouts, they subsist on rationed cola and whatever they can loot, scavenge, and improvise. The couple’s fragile love somehow blooms in this arid place, and for the moment, it seems enough. But when they cross paths with a mysterious child, the thirst for a better future begins. They head east, a route strewn with danger: sinkholes and patrolling authorities, bandits and the brutal, omnipresent sun. Ghosting after them are rumors of a visionary dowser—a diviner for water—and his followers, who whispers say have formed a colony at the edge of a mysterious sea of dunes. Immensely moving, profoundly disquieting, and mind-blowingly original, Watkins’s novel explores the myths we believe about others and tell about ourselves, the double-edged power of our most cherished relationships, and the shape of hope in a precarious future that may be our own. From the Hardcover edition.
Author: Giovanni Dugo, Angelo Di Giacomo
Publisher: CRC Press
The world production of citrus fruit has risen enormously, leaping from forty-five million tons a year to eighty-five million in the last 30 years. Today, the potential applications of their essential oils are growing wider, with nearly 40% of fresh produce processed for industrial purposes. Citrus: The Genus Citrus offers comprehensive coverage on all aspects of the botany, cultivation, processing industry, chemistry and uses of Citrus and its oils. It describes the different citrus species; their environmental, geographical, and historical context; and their chemical composition and properties in detail. Following a chapter on citrus juice technology, the international panel of contributors describe the stages of preparation and processing methods of the juice, from cold extraction and distillation to the use of supercritical fluids, and the chemical reactions involved. The authors also discuss by-products, quality control, world markets, and regulations in the industry, and how analytical methods, such as mass spectrometry and HPLC, are used to characterize the Citrus essential oils. Citrus: The Genus Citrus explores the current and future applications of Citrus oils, which include flavorings for alcohol, soft drinks, food, as well as fragrances for cosmetics and beauty products. Authors also discuss the therapeutic properties of these oils in traditional medicine and modern pharmaceuticals. Anyone involved in food sciences, pharmaceutical sciences, cosmetics, and plant sciences will no doubt find this volume to be of great value and interest.
For anyone who grows citrus or wants to begin, this book offers a complete and up-to-date guide to selecting and growing more than one hundred varieties of oranges, mandarins, lemons, limes, grapefruit, and kumquats, as well as exotic citrus. Lance Walheim has tailored his book to growers in California, Arizona, Texas, the Gulf Coast, and Florida, and tells also how to grow successfully in cold-winter areas. Walheim offers practical methods for making citrus part of outdoor living areas—in entries, backyards, courtyards, and even in containers for patio gardens. He also tells how, with the extended and varied harvest seasons of citrus, one can grow and enjoy fresh fruit almost year-round. More than 100 color photos show the size, color, and shape of fruit and the mature appearance of trees, while charts show at a glance where a particular variety will grow and when to expect a harvest. Walheim also discusses alternative, chemical-free methods of pest control to ensure healthy as well as healthful fruit.
Author: Dan Kimball
Publisher: Springer Science & Business Media
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.
Popular columnist, ABC broadcaster and landscape gardener Sabrina Hahn says no plants generate more questions than citrus.'In the twenty years I have been doing talkback radio, there has never been a program where citrus questions didn't pop up. So frequently in fact that producers screen the calls and cap them at three per program,' says Hahn.This pocket-sized gardening book is packed with juicy tips on how to grow happy healthy citrus plants in your garden. Bringing together lemons, limes, grapefruits, kumquats, oranges and much more, you'll love this quick, practical and environmentally-friendly guide to common problems.'Smail In slze, its packed with practically all you need to solve citrus problems and grow the juiciest fruit.' Better Homes & Gardens
Author: Marie Asselin
Publisher: Gibbs Smith
Citrus fruits add beauty and bite to food and drink from the depths of winter through the height of summer. This sunny, beautifully photographed book contains 60 recipes using a variety of fresh citrus fruits, including lemons, pomelos, oranges, limes, mandarins, kumquats, grapefruit, and citrus products such as yuzu juice, orange blossom honey, and preserved lemons in a variety of appetizers, soups, salads, main dishes, desserts, and drinks. Orange and Ginger Pork Sliders with Slaw; Lime, Ginger, and Coconut Ceviche; Grapefruit and Pomegranate Pavlova; and Cayenne Limeade are just a few of the delightful dishes included in this zesty cookbook. Marie Asselin is a freelance food writer, blogger, translator, stylist, recipe developer, and culinary teacher. Her blog, Food Nouveau, won the 2017 International Association of Culinary Professionals (IACP) award for best recipe-based blog. She also won the 2017 IACP award for best food styling in a commercial food photograph. She lives in Québec City, Canada.
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.
The Citrus Industry
Author: Herbert John Webber, Leon Dexter Batchelor
Publisher: Univ of California Press