Comprehensive Utilization of Citrus By-Products | Buch | 978-0-12-809785-4 | sack.de

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

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

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


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.
Comprehensive Utilization of Citrus By-Products jetzt bestellen!

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>

Weitere Infos & Material


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


Shan, Yang
Yang Shan, professor, doctoral tutor of Central South University and Hunan University, Vice-president of Hunan Academy of Agricultural Sciences, national "ten thousand project" science and technology innovation talent, Director of State and Local Joint Engineering Laboratory of Citrus Comprehensive Utilization, Director of Citrus Processing Industry Technology Innovation Strategic Alliance, Director of Key Lab of Agro-product Safety Risk Evaluation (Changsha),
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.


Ihre Fragen, Wünsche oder Anmerkungen
Vorname*
Nachname*
Ihre E-Mail-Adresse*
Kundennr.
Ihre Nachricht*
Lediglich mit * gekennzeichnete Felder sind Pflichtfelder.
Wenn Sie die im Kontaktformular eingegebenen Daten durch Klick auf den nachfolgenden Button übersenden, erklären Sie sich damit einverstanden, dass wir Ihr Angaben für die Beantwortung Ihrer Anfrage verwenden. Selbstverständlich werden Ihre Daten vertraulich behandelt und nicht an Dritte weitergegeben. Sie können der Verwendung Ihrer Daten jederzeit widersprechen. Das Datenhandling bei Sack Fachmedien erklären wir Ihnen in unserer Datenschutzerklärung.