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      Book

      Phytochemicals in Citrus
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      Book

      Phytochemicals in Citrus

      DOI link for Phytochemicals in Citrus

      Phytochemicals in Citrus book

      Applications in Functional Foods

      Phytochemicals in Citrus

      DOI link for Phytochemicals in Citrus

      Phytochemicals in Citrus book

      Applications in Functional Foods
      Edited ByXingqian Ye
      Edition 1st Edition
      First Published 2018
      eBook Published 15 October 2016
      Pub. Location Boca Raton
      Imprint CRC Press
      DOI https://doi.org/10.4324/9781315369068
      Pages 520
      eBook ISBN 9781315369068
      Subjects Food Science & Technology, Physical Sciences
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      Ye, X. (Ed.). (2018). Phytochemicals in Citrus: Applications in Functional Foods (1st ed.). CRC Press. https://doi.org/10.4324/9781315369068

      ABSTRACT

      Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids, triterpenes, flavonoids, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. Citrus fruits are generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical values. Phytochemicals in Citrus: Applications in Functional Foods focuses on up-to-date information on chemical properties of citrus fruits, citrus food products, and their health benefits. The 16 chapters in the book provide a knowledge base on the chemical composition, bioactive components, biochemical properties, food use, and health benefits of citrus fruits. The information in this book will help readers to better understand the health benefits of citrus fruits and products and their dietary applications. The book is a unique reference for food science professionals engaged in functional foods and nutritional dietary management. The book can also serve as a handy reference for college and university students majoring in food science, nutrition, pharmaceutical science, and horticultural science.

      TABLE OF CONTENTS

      chapter 1|40 pages

      Citrus Fruits, Varieties, Chemical Properties, and Products in the Processing Industry

      chapter 2|42 pages

      Bioactive Components in Citrus Fruits and Their Health Benefits

      chapter 3|50 pages

      Citrus Bioactives as Prospective Therapeutic Agents for the Modulation of Colon Cancer

      chapter 4|36 pages

      Citrus Polysaccharides and Their Biofunctions

      chapter 5|42 pages

      Phenolic Compounds and Bioactive Agents in Citrus Fruits

      chapter 6|26 pages

      Carotenoids in Citrus

      chapter 7|38 pages

      Properties and Use of Citrus Flavonoids

      chapter 8|24 pages

      Neuroprotection by Dietary and Citrus Flavonoids

      chapter 9|26 pages

      Health Benefits of Orange Juice and Citrus Flavonoids

      chapter 10|22 pages

      Citrus Flavonoids and Their Effect on Obesity

      chapter 11|20 pages

      Dietary Fiber from Citrus and Its Antioxidant Activity

      chapter 12|22 pages

      Antioxidative and Anti-Inflammatory Activities of Citrus Peel Extracts

      chapter 13|20 pages

      Citrus Coumarins and Their Health Properties

      chapter 14|28 pages

      Main Industrial Citrus By-Products in Spain—Citrus Dietary Fiber: A Health-Promoting Functional Food Ingredient

      chapter 15|18 pages

      Grapefruit-Like Varieties with Low Furanocoumarin Content

      chapter 16|20 pages

      Young Citrus Fruits as By-Products and Their Chemical Properties as Affected by Food Processing

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