Comprehensive Utilization of Citrus By-Products

Comprehensive Utilization of Citrus By-Products

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Description

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.
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Product details

  • Paperback | 124 pages
  • 152 x 229 x 7.62mm | 200g
  • Academic Press Inc
  • San Diego, United States
  • English
  • black & white illustrations
  • 012809785X
  • 9780128097854

Table of contents

Chapter 1. Functional Components of Citrus Peel

Chapter 2. Methods for Determining the Functional Components of Citrus Peel

Chapter 3. Extraction Processes of Functional Components From Citrus Peel

Chapter 4. Isolation and Structural Identification of Flavonoids From Citrus

Chapter 5. Five Types of Semisynthetic Bioactive Flavonoids From Hesperidin

Chapter 6. Drying of Citrus Peel and Processing of Foods and Feeds

Chapter 7. Biotransformation of Citrus Peel

Chapter 8. Production of Biodegradable Packages Using Citrus Peel

Chapter 9. Processing Equipment for Citrus Peel By-products
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About Shan Yang

Yang Shan, professor, doctoral tutor of Central South University and Hunan University, Vice-president of Hunan Academy of Agricultural Sciences, national "ten thousand project" science and technology innovation talent, Director of State and Local Joint Engineering Laboratory of Citrus Comprehensive Utilization, Director of Citrus Processing Industry Technology Innovation Strategic Alliance, Director of Key Lab of Agro-product Safety Risk Evaluation (Changsha), Ministry of Agriculture. The author has been engaged in the citrus processing research for decades; he has invented plenty of patented technologies and obtained remarkable achievements in the field of citrus processing. One prominent achievement is the invention of method to remove the peel and sac coating of citrus fruits by using enzymatic hydrolysis, which contributes to dramatically improving the quality of Chinese canned citrus.
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