Phytochemicals in Citrus ─ Applications in Functional Foods

Citrus fruits have long been popular around the world and are a good source of Vitamin C. Citrus also contains many other functional bioactive phytochemicals including triterpenic acids, flavonoids, cerebrosides, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. This book provides a general summary of current research results in the citrus fruits and citrus foods, extensively reviewing functional bioactive phytochemicals in citrus fruits such as polysaccharide, terpenes, polyphenols, carotenoids, and limonoids.

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.