CRC Press Phytochemicals in Citrus: Applications in Functional Foods (Functional Foods and Nutraceuticals)

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. About the Author 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.