Citrus Fruits: Production, Consumption and Health Benefits

Daphne Simmons (Editor)

Series: Food and Beverage Consumption and Health
BISAC: TEC012000

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$190.00

Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Citrus is the most widely produced fruit in the world and it is grown in more than 80 countries. Due to its varied and wide chemical composition as a consequence of its nature, citrus is an exceptional feedstock to the designing and assessing of biorefineries. A wide spectrum of products are obtained from citrus, which nowadays are extracted and purified into essential oils, antioxidants and other compounds. This book provides research on the production, consumption and health benefits of citrus fruits.

The first chapter begins with an overview of citrus based refineries. Chapters two and three discuss hesperidin and narirutin, which are citrus flavonoids. Chapter four studies the use of citrus residues as raw materials for biomolecules and energy. Chapter five collects information from published works about the alternative use of citrus residues as efficient and promising adsorbents in clean water technology. The final chapter examines citrus genetic improvement.
(Imprint: Nova)

Preface
pp. vii-ix

Chapter 1
Citrus Based Biorefineries
(Jonathan Moncada, Valentina Hernández, Yessica Chacón, Ramiro Betancourt, Carlos A. Cardona, Instituto de Biotecnología y Agroindustria. Universidad Nacional de Colombia Sede Manizales, Manizales – Colombia)
pp. 1-26

Chapter 2
Exploring Bioactivity of Hesperidin, Naturally Occurring Flavanone Glycoside, Isolated from the Oranges
(Ljubica Tasic, Boris Mandic, Caio H. N. Barros, Daniela Z. Cypriano, Danijela Stanisic, Lilian G. Schultz, Lucimara L. da Silva, Mayra A. M. Mariño, Verônica L. Queiroz, Chemical Biology Laboratory, Institute of Chemistry, Organic Chemistry Department, State University of Campinas, Campinas, SP, Brazil, and others)
pp. 27-70

Chapter 3
Physiological Properties of Narirutin and Hesperidin Isolated from Citrus unshiu
(Ho-Young Park and Inwook Choi, Division of Functional Food Research, Korea Food Research Institute, Gyeonggi, Republic of Korea)
pp. 71-86

Chapter 4
Citrus Residues as Raw Materials for Biomolecules and Energy: The Orange Peel Case
(Valentina Hernández, Laura V. Daza, Carlos A. Cardona, Instituto de Biotecnología y Agroindustria. Universidad Nacional de Colombia Sede Manizales, Manizales – Colombia)
pp. 87-118

Chapter 5
Citrus Residues as Super-Adsorbents
(Ioannis Anastopoulos and George Z. Kyzas, Laboratory of Soils and Agricultural Chemistry, Department of Natural Resources and Agricultural Engineering, Agricultural University of Athens, Athens, Greece, and others)
pp. 119-134

Chapter 6
Citrus Genetic Improvement: New Citrus Hybrids from Breeding Procedures and Evaluation of Their Genetic and Phytochemical Aspects
(Edoardo Napoli, Giuseppe Ruberto, Loredana Abbate, Francesco Mercati, Sergio Fatta Del Bosco, CNR - Istituto di Chimica Biomolecolare, Catania, Italy, and others)
pp. 135-176

Index
pp. 177-192

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