Back to Search
Start Over
An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility
- Source :
- Comprehensive Reviews in Food Science and Food Safety. 16:1345-1358
- Publication Year :
- 2017
- Publisher :
- Wiley, 2017.
-
Abstract
- Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.
- Subjects :
- biology
business.industry
04 agricultural and veterinary sciences
Nutritional quality
Integrated approach
biology.organism_classification
Food safety
040401 food science
Mandarin Chinese
Preference
language.human_language
Biotechnology
Citrus unshiu
0404 agricultural biotechnology
Nutrient
language
Food science
business
Food quality
Food Science
Subjects
Details
- ISSN :
- 15414337
- Volume :
- 16
- Database :
- OpenAIRE
- Journal :
- Comprehensive Reviews in Food Science and Food Safety
- Accession number :
- edsair.doi...........d37aa3a730bff4f78739a3ed69b1f2ba