Citrus : The Genus Citrus book cover
1st Edition

The Genus Citrus

ISBN 9780415284912
Published September 12, 2002 by CRC Press
656 Pages

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Book Description

The world production of citrus fruit has risen enormously, leaping from forty-five million tons a year to eighty-five million in the last 30 years. Today, the potential applications of their essential oils are growing wider, with nearly 40% of fresh produce processed for industrial purposes.

Citrus: The Genus Citrus offers comprehensive coverage on all aspects of the botany, cultivation, processing industry, chemistry and uses of Citrus and its oils. It describes the different citrus species; their environmental, geographical, and historical context; and their chemical composition and properties in detail. Following a chapter on citrus juice technology, the international panel of contributors describe the stages of preparation and processing methods of the juice, from cold extraction and distillation to the use of supercritical fluids, and the chemical reactions involved. The authors also discuss by-products, quality control, world markets, and regulations in the industry, and how analytical methods, such as mass spectrometry and HPLC, are used to characterize the Citrus essential oils.

Citrus: The Genus Citrus explores the current and future applications of Citrus oils, which include flavorings for alcohol, soft drinks, food, as well as fragrances for cosmetics and beauty products. Authors also discuss the therapeutic properties of these oils in traditional medicine and modern pharmaceuticals. Anyone involved in food sciences, pharmaceutical sciences, cosmetics, and plant sciences will no doubt find this volume to be of great value and interest.

Table of Contents

Origin and History
Botany: Taxonomy, Morphology, and Physiology of Fruits, Leaves, and Flowers
Soil and Cultural Practices
Pests and Diseases
Development of the Citrus Industry: Historical Note
Flowsheet Showing Steps in the Processing of Citrus Fruits
Citrus Juices Technology
Essential Oil Production
Production of Bitter Orange Neroli and Petitgrain Oils
Production of Distilled Peel Oils
Citrus By-products
Advanced Analytical Techniques for the Study of Citrus Oils
Composition of the Volatile Fraction of Cold-pressed Citrus Peel Oils
The Oil Composition of Less Common Citrus Species
The Oxygen Heterocyclic Compounds of Citrus Essential Oils
Terpeneless and Sesquiterpeneless Oils
Composition of distilled Oils
Extracts for m the Bitter Orange Flowers (Citrus aurantium L.)
Composition of Petitgrain Oils
The Chiral Compounds of Citrus Essential Oils
Adulteration of Citrus Oils
Contaminants in Citrus Essential Oils
The Market of Citrus Oils Around the World
Citrus Oils in Food and Beverages: Uses and Analyses
Citrus Oils in Perfumery and Cosmetic Products
Legislation of Citrus Oils
Citrus Species and Their Essential Oils in Traditional Medicine
The Biological Activity of Citrus Oils

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