14. Dried Citrus Fruits: Phytochemicals and Health Beneficial Effects

  1. Cesarettin Alasalvar3 and
  2. Fereidoon Shahidi4
  1. Tzou-Chi Huang1 and
  2. Chi-Tang Ho2

Published Online: 24 JAN 2013

DOI: 10.1002/9781118464663.ch14

Dried Fruits: Phytochemicals and Health Effects

Dried Fruits: Phytochemicals and Health Effects

How to Cite

Huang, T.-C. and Ho, C.-T. (2013) Dried Citrus Fruits: Phytochemicals and Health Beneficial Effects, in Dried Fruits: Phytochemicals and Health Effects (eds C. Alasalvar and F. Shahidi), Blackwell Publishing Ltd., Oxford, UK. doi: 10.1002/9781118464663.ch14

Editor Information

  1. 3

    Food Institute, TÜBİTAK Marmara Research Centre, Gebze-Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

Author Information

  1. 1

    Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan

  2. 2

    Department of Food Science, Rutgers University, New Brunswick, NJ, USA

Publication History

  1. Published Online: 24 JAN 2013
  2. Published Print: 15 FEB 2013

Book Series:

  1. Functional Food Science and Technology series

Book Series Editors:

  1. Fereidoon Shahidi PhD

Series Editor Information

  1. Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

ISBN Information

Print ISBN: 9780813811734

Online ISBN: 9781118464663

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Keywords:

  • dried citrus;
  • citrus composition;
  • citrus fruits;
  • dried citrus peels;
  • food application;
  • nutritional characteristics;
  • flavanones;
  • Oriental countries;
  • citrus phytochemicals;
  • citrus antioxidant

Summary

This chapter contains sections titled:

  • Introduction

  • Compositional and nutritional characteristics of citrus

  • Phytochemicals in citrus

  • Health effects of dried citrus peels

  • Food application of citrus and their by-products

  • Conclusions

  • References