Comprehensive Utilization Of Citrus By Products

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

Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume. Offers completely up-to-date coverage of scientific research on citrus and processing technology Explores all aspects of citrus and its processing, including biochemistry, technology, and health Provides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety Describes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition

Citrus juices are the most common among the fruit juices around the world and constitute a major portion of the food industry. Even though juice-processing technology has been around for many years, interest in historical and modem in novations and applications is widespread. New juice enterprises are springing up constantly all over the world. Old enterprises are constantly undergoing change, growth, and development. The Internet has expanded the reach of many, not only for information but for marketing and production alterations. The World Wide Web has made the wide world one. Computer technology alone is growing faster than the oranges on the trees. With these multifaceted changes, a need has emerged for an update to the first edition of Citrus Processing. The second edition of Citrus Processing has expanded its scope beyond the quality control theme of the first edition. I have used a more holistic approach to the subject of citrus processing. Those using this text in the classroom will find it more comprehensive in its treatment of the subject. The first edition targeted the industrial technologist. The second edition approaches citrus processing as a complete subject, assuming an audience interested in learning from the ground up. This new approach should be particularly appealing to those unfamiliar with the industry. Even so, experienced industrialists will find the information con tained here contemporary, futuristic, and fundamental.

Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new “Kingdom of Canned Citrus . Canned Citrus Processing: Techniques, Equipment, and Food Safety comprehensively presents the technical and development trends of the canned citrus industry. This book provides solutions to typical problems of canned citrus manufacturing and processing; presents an overview of the canned citrus industry, introduces canned citrus processing machinery and equipment, and discusses the processing quality, safety control, and related standards. Presents an overview of the canned citrus industry. Introduces advanced processing methods, machinery and equipment of canned citrus. Discusses processing quality and safety control, corresponding domestic and international standards in the canned citrus industry.

The Genus Citrus presents the enormous amount of new knowledge that has been generated in recent years on nearly all topics related to citrus. Beginning with an overview of the fundamental principles and understanding of citrus biology and behavior, the book provides a comprehensive view from Citrus evolution to current market importance. Reporting on new insights supported by the elucidation of the citrus genome sequence, it presents groundbreaking theories and fills in previous knowledge gaps. Because citrus is among the most difficult plants to improve through traditional breeding, citrus researchers, institutions and industries must quickly learn to adapt to new developments, knowledge and technologies to address the biological constraints of a unique fruit-tree such as citrus. Despite the challenges of working with citrus, tremendous progress has been made, mostly through advances in molecular biology and genomics. This book is valuable for all those involved with researching and advancing, producing, processing, and delivering citrus products. Includes the most current research on citrus genomic information Provides the first detailed description of citrus origin, a new proposal for citrus taxonomy, and a redefinition of the genus Citrus Details citrus challenges including climate change, global disease impacts, and plant improvement strategies

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems. However, these fruit processing residues have amazing nutritional composition, containing good amounts nutrients and biofunctional components. So, the current trend in the present world it to efficiently utilize these fruit wastes and byproducts and minimizing their impact on the environment. Proper utilization of fruit processing wastes and by‐Products would not only emerge as a source of extra profit to the fruit processing industry but also will help in lessen the environment pollution due to these fruit processing byproducts. ‘Handbook of Fruit Wastes and By‐Products: Chemistry, Processing Technology and Utilization’ will be the first book devoted to fruit processing wastes and by-products of wide range of important fruits including tropical, subtropical, and temperate fruits. Key features: · Provides comprehensive information about the chemistry of wastes and byproducts obtained during fruit processing · Provide in-depth information about the bioactive potential of fruit processing wastes and byproducts · Explores new strategies used for proper valorization of fruit processing residues · Describes the utilization of nutraceutical components derived from fruit processing residues in fabrication of novel functional foods Although, there are some general books on byproducts of food processing industry, but they are limited in context, related to only some particular fruits. The unique quality of this book is that it provides a full-length study of the different developments made right from the basic technologies involved in management of fruit wastes and byproducts to the recent advancements and future areas of research to be done on this subject. This book would be a valuable resource for scientists, researchers, professionals, and enterprises that aspire in management of fruit processing wastes and byproducts, and their utilization.

This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products. Several oilseeds, vegetables, and fruits are cultivated for their oils and fats, wherein the oil extraction industry generates a huge amount of waste (meal or cake). The valorisation of this waste would be very beneficial not only from the economic and environmental perspectives, but also for the potential applications in food, cosmetics and pharmaceutical industries, in which phytochemicals derived from vegetable oil and oilseed processing by-products play an important role in, for instance, extending the shelf life of several products and providing added-value properties with their antioxidant and antimicrobial properties. In this work, expert contributors discuss about the added-value of biowaste from common and non-traditional vegetable oils and oilseeds processing, as well as fruit oils processing, and offer an extensive overview of the different bioactive compounds found in extracts from oil processing by-products and their chemical composition. The book also collects several examples in which oil processing by-products are integrated into industrial activities such as food production, livestock production and in pharmaceutical and cosmetics industries. Professionals and scholars alike interested in the recycling of agro-industrial wastes derived from vegetable oil and oilseed processing by-products will find this book a handy reference tool.

Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber. Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field. Explores fruit processing techniques, scale up limitations and economical evaluation for each source of fruit processing by-product Discusses the valorization of by-products derived from different fruits Features the following fruits, including apple, avocado, chestnut, citrus, date, mango, melon and watermelon, passion fruit, pineapple, pink guava and pomegranate