Citrus: The Genus Citrus, 1st Edition (Hardback) book cover

Citrus

The Genus Citrus, 1st Edition

Edited by Giovanni Dugo, Angelo Di Giacomo

CRC Press

656 pages

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Hardback: 9780415284912
pub: 2002-09-12
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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

About the Series

Medicinal and Aromatic Plants - Industrial Profiles

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Subject Categories

BISAC Subject Codes/Headings:
SCI011000
SCIENCE / Life Sciences / Botany
TEC012000
TECHNOLOGY & ENGINEERING / Food Science