Comprehensive Utilization of Citrus By-Products
Description
Key Features
- 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
Readership
Scientists, scholars, and students working with or studying citrus; citrus processing enterprises; dietitians and nutritionists; farmers from cooperative organizations related to citrus processing
Table of Contents
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
Product details
- No. of pages: 124
- Language: English
- Copyright: © Academic Press 2016
- Published: July 6, 2016
- Imprint: Academic Press
- Paperback ISBN: 9780128097854
- eBook ISBN: 9780128098608
About the Editor in Chief
Yang Shan
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.
Affiliations and Expertise
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