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National Agricultural Library
U.S. Department of Agriculture
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  4. VALORIZATION OF CALAMANSI (CITRUS MICROCARPA) FOR IMPROVING FOOD QUALITY, SAFETY, AND FUNCTIONAL PROPERTIES

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

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.

Investigators
Yang, Jian; Wu, Bu, .
Institution
University of Guam
Start date
2021
End date
2023
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
GUA946
Accession number
1025490
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