Comprehensive Utilization of Citrus By-Products
- 1st Edition - July 6, 2016
- Imprint: Academic Press
- Editor: Yang Shan
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 0 9 7 8 5 - 4
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 0 9 8 6 0 - 8
Comprehensive Utilization of Citrus By-products provides comprehensive knowledge and information on the development and utilization of citrus by-products, including the types, pr… Read more
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Request a sales quoteComprehensive 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
Scientists, scholars, and students working with or studying citrus; citrus processing enterprises; dietitians and nutritionists; farmers from cooperative organizations related to citrus processing
Chapter 1. Functional Components of Citrus Peel
- 1. Essential Oils
- 2. Monoterpenes
- 3. Pectin
- 4. Flavonoids
- 5. Limonoids
- 6. Carotenoids
- 7. Cellulose
- 8. Synephrine
- 9. Other Functional Components
Chapter 2. Methods for Determining the Functional Components of Citrus Peel
- 1. Chemical Analysis: Determination of Pectin Using a Gravimetric Method
- 2. Spectral Analysis: Determination of Total Flavonoids in Citrus Peel by AlCl3-UV-Visible Spectroscopy
- 3. Determination of Multi-Methoxyflavones in Citrus Peel by High-Performance Liquid Chromatography (NY/T 2336-2013)
- 4. Determination of Aromatic Components in Citrus Peel by GC–MS
- 5. LC–MS (HPLC–MS)
- 6. HPLC-Nuclear Magnetic Resonance Spectroscopy
Chapter 3. Extraction Processes of Functional Components From Citrus Peel
- 1. Classification and Extraction Processes of Essential Oils From Citrus Peel
- 2. Extraction Process of Pectin From Citrus Peel
- 3. Extraction Processes of Flavonoids From Citrus Peel
- 4. Extraction of Limonoid and its Analogs
- 5. Extraction Process of Synephrine From Citrus Peel
- 6. Extraction Process of Edible Cellulose Powder
- 7. Extraction Process of Seed Oil
Chapter 4. Isolation and Structural Identification of Flavonoids From Citrus
- 1. Technological Process for the Separation and Purification of Flavonoids From Citrus Peel
- 2. Structural Identification of Flavonoids From Citrus Peel
Chapter 5. Five Types of Semisynthetic Bioactive Flavonoids From Hesperidin
- 1. Synthesis Route of Bioactive Flavonoids
- 2. Synthesis of Bioactive Flavonoid Compounds
- 3. Key Points in Flavonoid Synthesis
Chapter 6. Drying of Citrus Peel and Processing of Foods and Feeds
- 1. Drying of Citrus Peel
- 2. Processed Foods of Citrus Peel
- 3. Production of Various Citrus Feed Additives
Chapter 7. Biotransformation of Citrus Peel
- 1. Production of Food
- 2. Production of High-Protein Feeds
- 3. Production of Ethanol, Mushroom Cultivation, and Preparation of Other Biological Products
Chapter 8. Production of Biodegradable Packages Using Citrus Peel
- 1. Technological Process
- 2. Key Operating Points
Chapter 9. Processing Equipment for Citrus Peel By-products
- 1. Drying Machines and Equipment
- 2. Recycling Equipment for Aromatic Substances in Citrus Juice
- 3. Typical Citrus Processing and Production Line
- Edition: 1
- Published: July 6, 2016
- No. of pages (Paperback): 124
- No. of pages (eBook): 124
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780128097854
- eBook ISBN: 9780128098608
YS
Yang Shan
Pro. Yang Shan, an academician of the Chinese Academy of Engineering, has been engaged in the storage, processing and comprehensive utilization of fruits and vegetables more than 40 years. His main research interests include fruit and vegetable storage and processing, comprehensive utilization of agricultural products, food quality safety and risk assessment, and food biotechnology. He is serving as the National "10,000 people plan" scientific and technological innovation leading talents; "Outstanding Scientific Research Talents" of the Ministry of Agriculture and Rural Affairs; the chief expert of the innovation team in key areas (Fruit and Vegetable Processing and Quality Safety) of the Ministry of Science and Technology; the director of the Fruit Processing (Standard) Professional Committee of the Agricultural Products Processing Technology Research and Development System of the Ministry of Agriculture and Rural Affairs; the director of National and Local Joint Engineering Laboratory for Comprehensive Utilization of Citrus Resources; the director of Agricultural Product Quality and Safety Risk Assessment Laboratory (Changsha); the director of Storage and Processing Sub-Technical Committee affiliated to National Fruit Standardization Committee (SAC/TC501/SC1).
Affiliations and expertise
Professor and Vice-president, Hunan Academy of Agricultural Sciences, Beijing, ChinaRead Comprehensive Utilization of Citrus By-Products on ScienceDirect