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
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
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