Orange peeling technologies.
Identifieur interne : 001D38 ( Main/Curation ); précédent : 001D37; suivant : 001D39Orange peeling technologies.
Auteurs : Maria C. De Arruda [Brésil] ; Angelo P. Jacomino ; Ana L. Pinheiro ; Marcia Y. IuamotoSource :
- Recent patents on food, nutrition & agriculture [ 1876-1429 ] ; 2009.
English descriptors
- KwdEn :
- MESH :
- methods : Food Handling, Food Technology.
- Citrus sinensis, Consumer Behavior, Fruit, Humans, Patents as Topic.
Abstract
Consumer demand for ready-to-eat products has stimulated the development of peeling techniques to prepare fresh-cut fruit and vegetables. The total peeling of oranges, that is, the removal of flavedo and albedo is difficult due to the adherence of the albedo to the segment membrane. Therefore, treatments which make peeling easier have been studied. This review comprehends patents and publications about orange peeling.
PubMed: 20653542
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pubmed:20653542Le document en format XML
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<author><name sortKey="De Arruda, Maria C" sort="De Arruda, Maria C" uniqKey="De Arruda M" first="Maria C" last="De Arruda">Maria C. De Arruda</name>
<affiliation wicri:level="2"><nlm:affiliation>APTA, Pólo Centro Oeste, Unidade de Pesquisa de Bauru, Bauru, SP, Brazil. mcarruda@yahoo.com.br</nlm:affiliation>
<country xml:lang="fr">Brésil</country>
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<placeName><region type="state">État de São Paulo</region>
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<author><name sortKey="Jacomino, Angelo P" sort="Jacomino, Angelo P" uniqKey="Jacomino A" first="Angelo P" last="Jacomino">Angelo P. Jacomino</name>
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<author><name sortKey="Pinheiro, Ana L" sort="Pinheiro, Ana L" uniqKey="Pinheiro A" first="Ana L" last="Pinheiro">Ana L. Pinheiro</name>
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<author><name sortKey="Iuamoto, Marcia Y" sort="Iuamoto, Marcia Y" uniqKey="Iuamoto M" first="Marcia Y" last="Iuamoto">Marcia Y. Iuamoto</name>
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<sourceDesc><biblStruct><analytic><title xml:lang="en">Orange peeling technologies.</title>
<author><name sortKey="De Arruda, Maria C" sort="De Arruda, Maria C" uniqKey="De Arruda M" first="Maria C" last="De Arruda">Maria C. De Arruda</name>
<affiliation wicri:level="2"><nlm:affiliation>APTA, Pólo Centro Oeste, Unidade de Pesquisa de Bauru, Bauru, SP, Brazil. mcarruda@yahoo.com.br</nlm:affiliation>
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<author><name sortKey="Jacomino, Angelo P" sort="Jacomino, Angelo P" uniqKey="Jacomino A" first="Angelo P" last="Jacomino">Angelo P. Jacomino</name>
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<author><name sortKey="Pinheiro, Ana L" sort="Pinheiro, Ana L" uniqKey="Pinheiro A" first="Ana L" last="Pinheiro">Ana L. Pinheiro</name>
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<author><name sortKey="Iuamoto, Marcia Y" sort="Iuamoto, Marcia Y" uniqKey="Iuamoto M" first="Marcia Y" last="Iuamoto">Marcia Y. Iuamoto</name>
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<series><title level="j">Recent patents on food, nutrition & agriculture</title>
<idno type="eISSN">1876-1429</idno>
<imprint><date when="2009" type="published">2009</date>
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<term>Fruit</term>
<term>Humans</term>
<term>Patents as Topic</term>
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<keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term>
<term>Food Technology</term>
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<keywords scheme="MESH" xml:lang="en"><term>Citrus sinensis</term>
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<front><div type="abstract" xml:lang="en">Consumer demand for ready-to-eat products has stimulated the development of peeling techniques to prepare fresh-cut fruit and vegetables. The total peeling of oranges, that is, the removal of flavedo and albedo is difficult due to the adherence of the albedo to the segment membrane. Therefore, treatments which make peeling easier have been studied. This review comprehends patents and publications about orange peeling.</div>
</front>
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