Agriculture Reference
In-Depth Information
of single-strength orange juice. J Agric Food Chem 49:
669-74.
Barboni T, Muselli A, Luro F, Desjobert JM, Costa J. 2010.
Influence of processing steps and fruit maturity on volatile
concentrations in juices from clementine, mandarin, and
their hybrids. Euro Food Res Technol 231: 379-86.
Barbosa-C´anovas GV, Gongora-Nieto MM, Pothakamury UR,
Swanson BG. 1999. Preservation of Foods with Pulsed Elec-
tric Fields. San Diego, CA: Academic Press. 197 p.
Barry GH, van Wyk AA. 2006. Low-temperature cold shock
may induce rind color development of 'Nules clementine'
mandarin ( Citrus reticulata Blanco) fruit. Postharv Biol
Technol 40: 82-88.
Beltran-Gonzalez F, Perez-Lopez, AJ, Lopez-Nicolas, JM,
Carbonell-Barrachina, AA. 2008. Effect of packaging mate-
rials on color, vitamin C and sensory quality of refrigerated
mandarin juice. J Food Qual 31: 596-611.
Beltran-Gonzalez F, Perez-Lopez AJ, Lopez-Nicolas JM,
Carbonell-Barrachina AA. 2009. Color and vitamin C con-
tent in mandarin orange juice as affected by packaging mate-
rial and storage temperature. J Food Proc Preserv 33: 27-40.
Burns JK. 2004. Mandarin (tangerine). In: USDA-ARS Agri-
culture Handbook 66: The Commercial Storage of Fruits
Vegetables and Florist and Nursery Stocks . Beltsville, MD:
USDA.
Calabrese F. 2002. Soil and cultural practices. In: Citrus . Dugo
G, Di Giacomo A, editors. London: Taylor and Francis.
p 36-48.
Canivenc-Lavier MC, Vernevaut MF, Totis M, Siess MH,
Magdalou J, Suschetet M. 1996. Comparative effects of
flavonoids and model inducers on drug-metabolizing en-
zymes in rat liver. Toxicol 114: 19-27.
Carbonell L, Bayarri S Navarro, JL, Carbonell I, Izquierdo
L. 2009. Sensory profile and acceptability of juices from
mandarin varieties and hybrids. Food Sci Technol Intl 15:
375-85.
Cassano A, Tasselli F, Conidi C, Drioli E. 2009. Ultrafiltration
of clementine mandarin juice by hollow fibre membranes.
Desalination 241: 302-8.
Chafer M, Gonzalez-Martinez C, Ortola MD, Chiralt A, Fito P.
2001. Kinetics of osmotic dehydration in orange and man-
darin peels. J Food Process Eng 24: 273-89.
Chamchong M, Noomhorm A. 1991. Effect of pH and en-
zymatic treatment on microfiltration and ultrafiltration of
tangerine juice. J Food Process Eng 14: 21-34.
Chisholm MG, Jell JA, Cass DM Jr. 2003. Characterization of
the major odorants found in the peel oil of Citrus retic-
ulata Blanco cv. clementine using gas chromatography-
olfactometry. Flav Frag J 18: 275-81.
Cho CW, Lee D-Y, Kim C-W. 2003. Concentration and purifi-
cation of soluble pectin from mandarin peels using crossflow
microfiltration system. Carbohyd Polymers 54: 21-26.
Choi H-S, Song HS, Ukeda H, Sawamura M. 2000. Radical-
scavenging activities of citrus essential oils and their com-
ponents: Detection using 1,1-diphenyl-2-picrylhydrazyl. J
Agric Food Chem 48: 4156-61.
Crowell PL, Gould MN. 1994. Chemoprevention and therapy
of cancer by d-limonene. Crit Rev Oncog 5: 1-22.
del Valle V, Hernandez-Munoz P, Catala R, Gavara R. 2009.
Optimization of an equilibrium modified atmosphere pack-
aging (EMAP) for minimally processed mandarin segments.
J Food Eng 91: 474-81.
Fadda A, Mulas M, Chessa G, Zurru R. 2006. Microsprinkler
irrigation influences clementine fruit quality, leaf tempera-
ture and physiology. Intl J Fruit Sci 6: 45-61.
FAO [Food and Agriculture Organization]. 2011. Crop
production and trade data. http://faostat.fao.org/site/291/
default.aspx .
Feger W, Brandauer H, Ziegler H. 2003. Analytical investiga-
tion of Murcott (Honey) tangerine peel oil. J Essential Oil
Res 15: 143-47.
Fornes F, Almela V, Abad M, Agusti M. 2005. Low concen-
trations of chitosan coating reduce water spot incidence and
delay peel pigmentation of clementine mandarin fruit. J Sci
Food Agric 85: 1105-12.
Garcia-Luis A, Herrero-Villen A, Guardiola JL. 1992. Effects
of applications of gibberellic acid on late growth, maturation
and pigmentation of the clementine mandarin. Sci Hort 49:
71-82.
Girard B, Fukumoto LR, Koseoglu S. 2000. Membrane pro-
cessing of fruit juices and beverages: A review. Crit Rev
Biotechnol 20: 109-75.
Goldschmidt EE. 1988. Regulatory aspects of chloro-
chromoplast interconvensions in senescing citrus fruit peel.
Isr J Bot 47: 123-30.
Gorinstein S, Huang D, Leontowicz H, Leontowicz M,
Yamamoto K, Soliva-Fortuny R, Mart`ın Belloso O, Mar-
tinez Ayala AL, Trakhtenberg S. 2006. Determination of
naringin and hesperidin in citrus fruit by high-performance
liquid chromatography: The antioxidant potential of citrus
fruit. Acta Chromatogr 17: 108-24.
Grierson W. 1986. Physiological disorders. In: Fresh Citrus
Fruits . Wardowski WF, Nagy S, Grierson W, editors. West-
port, CT: AVI. p 361-78.
Hayat K, Zhang X, Farooq U, Abbas S, Xia S, Jia C, Zhong F,
Zhang J. 2010. Effect of microwave treatment on phenolic
content and antioxidant activity of citrus mandarin pomace.
Food Chem 123: 423-29.
Hsu KC, Tanb FJ, Chia HY. 2008. Evaluation of microbial
inactivation and physicochemical properties of pressurized
tomato juice during refrigerated storage. J Food Sci Technol
41: 367-75.
IFPA [International Fresh-Cut Produce Association]. 2004.
Fresh-cut produce/fresh-cut process. http://www.fresh-
cuts.org/ .
Jian W-J, Jiang B-W, Wu Y-H, Pang J, Gan CJ. 2009. Extraction
of liposoluble pigment from tangerine peel. Modern Food
Sci Technol 25: 776-79.
Search WWH ::




Custom Search