Search results for "Mandarin Chinese"
showing 3 items of 13 documents
Gametic embryogenesis through isolated microspore culture in mandarin (Citrus reticulata Blanco), Mandarino Tardivo Di Ciaculli: effect of meta-Topol…
2016
Haploid technology, allowing the single-step development of complete homozygous genotypes from heterozygous plants through gametic embryogenesis, has already an enormous impact on breeding programs of many important crops. Microspore embryogenesis can be carried out through in vitro culture of anther or isolated microspore. Experiments have been carried out via isolated microspore culture in Citrus reticulata (Blanco), Mandarino Tardivo di Ciaculli, investigating the influence of two culture media, of two plant growth regulator types and of two temperature treatments applied before the culture or just after the culture. After ten months of culture, for all the media tested, different struct…
An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility
2017
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 sa…
Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice
2012
Abstract The development of functional foods has evolved considerably over the years. The technological ability to produce a food with enhanced physiologically active compounds has grown significantly. The aim of this work was to study the incorporation of the beneficial compounds from mandarin low pulp juice into an apple snack using vacuum impregnation technology and to test if the final product exhibited the functional properties and components of both raw materials. Forty grams of the final product made using mandarin juice homogenized at 15 MPa could provide the same quantity of hesperidin as 250 mL of fresh mandarin juice. We also performed a chromatographic determination of the compo…