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The results of the doctoral thesis of Patricia Navarro, a researcher at the San Antonio de Murcia Catholic University in the area of ​​Food Technology, have identified pesticides in tangerine juice in just forty minutes, reducing time and half the time needed by conventional means to that end.
The study also shows that Mandarins from organic crops yield patterns of higher than the rest when it comes to developing the quality of the fruit juice.
Among the conclusions, the thesis reveals that extract Granada to add tangerine juice improves antioxidant potential, resulting in a beverage, as the author, with high content of phenolic compounds, "adapted to current consumer trends."
Research has also highlighted what the most effective in maintaining the properties of the juice during processing and storage cyclodextrins and treatments are most appropriate conservation to maintain quality, both nutritional and sensory level.
The dissertation, which was defended in late December, was approved with cum Laude.
This is a study carried out for developing the UCAM research being conducted in health and nutrition and also fills a need in the food industry, since the obligation to differentiate themselves from the competition has led in recent years to companies in the sector to seek better products, healthier and higher quality that go above the rest.
Source: UCAM
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