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VALORIZATION OF CALAMANSI (CITRUS MICROCARPA) FOR IMPROVING FOOD QUALITY, SAFETY, AND FUNCTIONAL PROPERTIES

Investigators
Yang, Jian; Wu, Bu, .
Institutions
University of Guam
Start date
2021
End date
2023
Objective
The goal of project is to explore and use the value of the underutilized citrus 'calamansi' grown on Guam and develop calamansi-peel functional ingredients for promoting calamansi production, value-added food processing, and agriculture economy as well as improvement of critical health issues in the community of Guam. The objectives of this project are to: (1) Determine the biological properties and bioactive components of calamansi peels; (2) Develop calamansi-peel functional ingredients with high biological properties; and (3) Determine food quality, safety, and functional properties of selected foods incorporated with calamansi-peel functional ingredients for application.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
GUA946
Accession number
1025490
Categories
Legislation and Regulations
Chemical Contaminants
Bacterial Pathogens