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Author: Ram Mohan Uckoo Publisher: ISBN: Category : Languages : en Pages :
Book Description
The emerging scientific evidences on the role of food components in prevention of several chronic diseases are the momentum for shifting from a traditional focus on production to enhancement of nutritional quality. To further understand the role of these phytochemicals this dissertation describes the development of rapid analytical and isolation methods, and the effect of production systems and processing techniques on the levels of phytochemicals in citrus fruits. In the first study, a simultaneous high performance liquid chromatography (HPLC) method for the rapid analysis of amines and organic acids was developed. The simultaneous extraction and analysis of samples provides an economical method for analyzing a large number of samples. In the second study, rapid separation method of potent health beneficial phytochemicals such as polymethoxyflavones from citrus peels using flash chromatography was developed. Using the developed method, five polymethoxyflavones were separated and isolated with high purity in gram level quantity. In the third study, the levels of phytochemicals in organically and conventionally grown lemons and their storage at market simulated conditions were determined. Results suggest that organically produced citrus fruits have higher content of organic acids and flavonoids than conventionally produced. The fourth and fifth study determined the influence of household processing (blending, juicing, hand squeezing techniques) and emerging processing (high pressure processing [HPP], thermal processing) on the phytochemicals content of "Rio Red" grapefruits. Fruits processed by blending had significantly higher levels of flavonoids, furocoumarins and limonin compared to juicing and hand squeezing, while HPP enabled in extending the shelf life of the processed juice without any adverse effects. Therefore, consuming grapefruit juice processed by blending may provide higher levels of health beneficial phytochemicals. The sixth study describes a rapid flash chromatography method for isolation of PMFs and furocoumarins from citrus industrial by products such as peel oil. In the seventh study the developed method was applied to isolate 10 different phytochemicals from an unexplored citrus species, Miaray mandarin (Citrus miaray TAN.). Among them, the 5,7,8,3',4' pentamethoxyflavone was isolated for the first time from the genus Citrus. The electronic version of this dissertation is accessible from http://hdl.handle.net/1969.1/148259
Author: Ram Mohan Uckoo Publisher: ISBN: Category : Languages : en Pages :
Book Description
The emerging scientific evidences on the role of food components in prevention of several chronic diseases are the momentum for shifting from a traditional focus on production to enhancement of nutritional quality. To further understand the role of these phytochemicals this dissertation describes the development of rapid analytical and isolation methods, and the effect of production systems and processing techniques on the levels of phytochemicals in citrus fruits. In the first study, a simultaneous high performance liquid chromatography (HPLC) method for the rapid analysis of amines and organic acids was developed. The simultaneous extraction and analysis of samples provides an economical method for analyzing a large number of samples. In the second study, rapid separation method of potent health beneficial phytochemicals such as polymethoxyflavones from citrus peels using flash chromatography was developed. Using the developed method, five polymethoxyflavones were separated and isolated with high purity in gram level quantity. In the third study, the levels of phytochemicals in organically and conventionally grown lemons and their storage at market simulated conditions were determined. Results suggest that organically produced citrus fruits have higher content of organic acids and flavonoids than conventionally produced. The fourth and fifth study determined the influence of household processing (blending, juicing, hand squeezing techniques) and emerging processing (high pressure processing [HPP], thermal processing) on the phytochemicals content of "Rio Red" grapefruits. Fruits processed by blending had significantly higher levels of flavonoids, furocoumarins and limonin compared to juicing and hand squeezing, while HPP enabled in extending the shelf life of the processed juice without any adverse effects. Therefore, consuming grapefruit juice processed by blending may provide higher levels of health beneficial phytochemicals. The sixth study describes a rapid flash chromatography method for isolation of PMFs and furocoumarins from citrus industrial by products such as peel oil. In the seventh study the developed method was applied to isolate 10 different phytochemicals from an unexplored citrus species, Miaray mandarin (Citrus miaray TAN.). Among them, the 5,7,8,3',4' pentamethoxyflavone was isolated for the first time from the genus Citrus. The electronic version of this dissertation is accessible from http://hdl.handle.net/1969.1/148259
Author: Xingqian Ye Publisher: CRC Press ISBN: 1315352052 Category : Technology & Engineering Languages : en Pages : 582
Book Description
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.
Author: Zeki Berk Publisher: Academic Press ISBN: 0128031484 Category : Technology & Engineering Languages : en Pages : 332
Book Description
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
Author: Publisher: Academic Press ISBN: 0128098600 Category : Technology & Engineering Languages : en Pages : 126
Book Description
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
Author: Dan A. Kimball Publisher: Springer Science & Business Media ISBN: 1461549736 Category : Technology & Engineering Languages : en Pages : 468
Book Description
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.
Author: Giovanni Dugo Publisher: CRC Press ISBN: 1439800294 Category : Health & Fitness Languages : en Pages : 568
Book Description
World production of citrus fruits is still growing. At present, about 30 percent of that yield is devoted to industrial production, mostly on those essential oils and juices used in foods, pharmaceuticals, and cosmetics. Covering research reported in the literature over the past ten years, this book presents the most current research available
Author: Sukhvinder Singh Purewal Publisher: Springer Nature ISBN: 3031375343 Category : Technology & Engineering Languages : en Pages : 541
Book Description
When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions. Worldwide, citrus fruits are well known for their nutrients-rich juice and medicinal properties. Juice extracted from citrus fruits is rich source of vitamin C and various antioxidant compounds that are required to sustain a healthy life. Fruits are consumed in raw as well as processed forms, and the pharmacological importance of citrus fruits are not only limited to its edible parts, but also to non edible seeds and peel that are also a rich source of bioactive constituents with health benefiting properties. In current fruit processing techniques the peel is discarded as a byproduct after extraction of the juice. Researchers and food scientists are now focusing on utilization of fruit waste/byproducts to use them as a substrate in food processing, cosmetic and pharmaceutical industries. Whole fruits, seeds contain important antioxidant and antimicrobial properties. Recent advances in Citrus Fruits provide in-depth knowledge on the nutritional profile, production details, processing, products and health benefits of citrus fruits. The most important citrus fruits, from lemons and limes to grapefruit and mosambi are covered in full, providing researchers with full breakdowns on each citrus fruit's nutritional makeup, processing specifics and agrarian importance, health benefits and use in various products across a wide range of industries. This text covers all of the latest research related to citrus fruits and provides researchers with a curated source on these valuable fruits.
Author: Dan A. Kimball Publisher: Springer Science & Business Media ISBN: 9401137005 Category : Science Languages : en Pages : 475
Book Description
Citrus juices constitute the majority of the fruit juices consumed in the United States and around the world. Along with the rest of the fruit juice industry, they playa major role in the entire food industry as well. In spite of this prominence, few texts have been written on quality control technology; and most of the texts have been written by researchers who may possess great technical skill but generally are less familiar with daily routine quality control problems and con cerns than quality control technologists are. On the other hand, quality control technologists and managers generally do not have the time and/or the talent to write books or communicate through scientific literature. The author recognized the need for an updated, comprehensive, and easily understood text on citrus quality control. This text has been designed to be used not only by processors, bottlers, canners, and others involved in the citrus in dustry, but it can be of value to instructors and students of citrus technology. Researchers also can find value in the foundations laid down by the text, es pecially in regard to the needs and concerns of the processing industry. Also, consultants and marketing personnel will be greatly helped by understanding the concepts of this volume. Persons in related industries also will find many applications that can be easily adapted to their needs.
Author: Ram Mohan Uckoo
Author: Ram Mohan Uckoo
Author: Xingqian Ye
Author: Zeki Berk
Author: Arun Kumar Gupta
Author: 
Author: Dan A. Kimball
Author: Giovanni Dugo
Author: Sukhvinder Singh Purewal
Author: Dan A. Kimball
Author: S. V. Ting