Orange peeling technologies.
Identifieur interne : 000914 ( PubMed/Curation ); précédent : 000913; suivant : 000915Orange 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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Pinheiro</name></author><author><name sortKey="Iuamoto, Marcia Y" sort="Iuamoto, Marcia Y" uniqKey="Iuamoto M" first="Marcia Y" last="Iuamoto">Marcia Y. Iuamoto</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2009">2009</date><idno type="RBID">pubmed:20653542</idno><idno type="pmid">20653542</idno><idno type="wicri:Area/PubMed/Corpus">000914</idno><idno type="wicri:Area/PubMed/Curation">000914</idno></publicationStmt><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="1"><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><wicri:regionArea>APTA, Pólo Centro Oeste, Unidade de Pesquisa de Bauru, Bauru, SP</wicri:regionArea></affiliation></author><author><name sortKey="Jacomino, Angelo P" sort="Jacomino, Angelo P" uniqKey="Jacomino A" first="Angelo P" last="Jacomino">Angelo P. Jacomino</name></author><author><name sortKey="Pinheiro, Ana L" sort="Pinheiro, Ana L" uniqKey="Pinheiro A" first="Ana L" last="Pinheiro">Ana L. Pinheiro</name></author><author><name sortKey="Iuamoto, Marcia Y" sort="Iuamoto, Marcia Y" uniqKey="Iuamoto M" first="Marcia Y" last="Iuamoto">Marcia Y. Iuamoto</name></author></analytic><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></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Citrus sinensis</term><term>Consumer Behavior</term><term>Food Handling (methods)</term><term>Food Technology (methods)</term><term>Fruit</term><term>Humans</term><term>Patents as Topic</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Handling</term><term>Food Technology</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Citrus sinensis</term><term>Consumer Behavior</term><term>Fruit</term><term>Humans</term><term>Patents as Topic</term></keywords></textClass></profileDesc></teiHeader><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></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">20653542</PMID><DateCreated><Year>2010</Year><Month>7</Month><Day>26</Day></DateCreated><DateCompleted><Year>2010</Year><Month>11</Month><Day>01</Day></DateCompleted><DateRevised><Year>2014</Year><Month>11</Month><Day>20</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1876-1429</ISSN><JournalIssue CitedMedium="Internet"><Volume>1</Volume><Issue>3</Issue><PubDate><Year>2009</Year><Month>Nov</Month></PubDate></JournalIssue><Title>Recent patents on food, nutrition & agriculture</Title><ISOAbbreviation>Recent Pat Food Nutr Agric</ISOAbbreviation></Journal><ArticleTitle>Orange peeling technologies.</ArticleTitle><Pagination><MedlinePgn>216-20</MedlinePgn></Pagination><Abstract><AbstractText>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.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>de Arruda</LastName><ForeName>Maria C</ForeName><Initials>MC</Initials><AffiliationInfo><Affiliation>APTA, Pólo Centro Oeste, Unidade de Pesquisa de Bauru, Bauru, SP, Brazil. mcarruda@yahoo.com.br</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Jacomino</LastName><ForeName>Angelo P</ForeName><Initials>AP</Initials></Author><Author ValidYN="Y"><LastName>Pinheiro</LastName><ForeName>Ana L</ForeName><Initials>AL</Initials></Author><Author ValidYN="Y"><LastName>Iuamoto</LastName><ForeName>Marcia Y</ForeName><Initials>MY</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType><PublicationType UI="D016454">Review</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United Arab Emirates</Country><MedlineTA>Recent Pat Food Nutr Agric</MedlineTA><NlmUniqueID>101526178</NlmUniqueID><ISSNLinking>1876-1429</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="Y">Citrus sinensis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003258" MajorTopicYN="Y">Consumer Behavior</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="Y">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005524" MajorTopicYN="N">Food Technology</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005638" MajorTopicYN="Y">Fruit</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010330" MajorTopicYN="N">Patents as Topic</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2010</Year><Month>7</Month><Day>27</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2010</Year><Month>7</Month><Day>27</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2010</Year><Month>11</Month><Day>3</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">20653542</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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