Phytochemicals in Citrus: Applications in Functional Foods
Xingqian Ye
ستمبر 2017 · CRC Press
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reportدرجہ بندیوں اور جائزوں کی تصدیق نہیں کی جاتی ہے مزید جانیں
اس ای بک کے بارے میں
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.
مصنف کے بارے میں
Xingqian Ye, PhD, is a professor in the Department of Food Science and Nutrition, and the deputy dean of the College of Biosystems and Food Science at Zhejiang University in China. Prof. Ye earned a PhD degree in agriculture products storage and processing from Zhejiang Agricultural University. He has also conducted col-laborative research in Bulgaria, Canada, the United States, and Greece. His research focuses on fruit and vegetable processing technology, nutraceuticals, and functional foods from fruits and vegetables. Recently, he has studied the processing and com-prehensive utilization of Chinese bayberry, mandarin, and other local fruits and vegetables, especially the identification and separation of their phytochemicals. Prof. Ye has also worked on the development of mixing fruit, vegetables, nuts, and cereals to enhance their antioxidant capacity after processing. He has also studied the stability of flavonoids after ultrasonic treatment. Dr. Ye has published more than 200 research papers in refereed scientific journals, along with 10 book chapters and has been invited to a number of presentations. He holds 35 Chinese patents and has edited Chinese Dates: A Traditional Functional Food (CRC Press, 2016), as well as 4 other books and a textbook on fruit and veg-etable processing in Chinese (from the second edition to fourth edition). He has received several scholarly awards including the second place Award (three times) for Science and Technology from the Zhejiang Provincial Government. Prof. Ye was the guest editor of LWT—Food Science and Technology for the special issue on Food Innovation in China in 2014. He is an associate editor of Food Quality and Safety (Oxford University Press) and editorial board member of the Journal of Food Engineering, the Journal of Chinese Institute of Food Science and Technology,and four other Chinese journals.
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