Comprehensive Utilization of Citrus By-Products

Erscheinungsjahr 2016
ISBN: 978-0-12-809785-4
Verlag: William Andrew Publishing

Buch, Englisch, 124 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 200 g

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.

Zielgruppe

<p>Scientists, scholars, and students working or studying citrus; citrus processing enterprises; dietitians and nutritionists; farmers from cooperative organizations related to citrus processing.</p>

Autoren/Hrsg.

Weitere Mitwirkende

Shan, Yang

Fachgebiete

• Technische Wissenschaften Umwelttechnik | Umwelttechnologie Abfallwirtschaft, Abfallentsorgung
• Geowissenschaften Umweltwissenschaften Abfallbeseitigung, Abfallentsorgung
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung

Inhaltsverzeichnis

1. Functional Components of Citrus Peel 2. Methods for Determining the Functional Components of Citrus Peel 3. Extraction Processes of Functional Components From Citrus Peel 4. Isolation and Structural Identification of Flavonoids From Citrus 5. Five Types of Semisynthetic Bioactive Flavonoids From Hesperidin 6. Drying of Citrus Peel and Processing of Foods and Feeds 7. Biotransformation of Citrus Peel 8. Production of Biodegradable Packages Using Citrus Peel 9. Processing Equipment for Citrus Peel By-products

Über Autor(innen)

Shan, Yang
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).