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.
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