Mangoes and other sweet delicacies: (Record no. 10349)

000 -LEADER
fixed length control field 05761nam a22002177a 4500
001 - CONTROL NUMBER
control field 10349
003 - CONTROL NUMBER IDENTIFIER
control field OCLRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260730103809.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
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040 ## - CATALOGING SOURCE
Original cataloging agency OCLRC
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number (Call Number) T 647.94 2010
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Abelarde, Abeguel
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Espiritu, Mae Allenith
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Leonor, Andrew John
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Ong Kimberly
245 ## - TITLE STATEMENT
Title Mangoes and other sweet delicacies:
Sub Title conventional processes of food preservation./
Statement of responsibility, etc. Abeguel Abellarde, Mae Allenith Espiritu, Andrew John Leonor, and Kimberly Ong.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. Parañaque City:
Name of publisher, distributor, etc. Olivarez College,
Date of publication, distribution, etc. 2010.
502 ## - DISSERTATION NOTE
Dissertation note Undergraduate Thesis
520 ## - SUMMARY, ETC.
Summary, etc. The study identified the conventional processes of preserving mangoes, bananas, grapes, strawberries. Specifically, the study intended to answer the 1. What are the conventional processes of food preservation for: following questions: 1.1 mangoes 1.2 bananas 1.3 grapes 1.4 strawberries 1.5 sweet delicacies 2. How long does food preservation last for the subject delicacies? 3. What are the necessary ingredients to prolong the preservation? Findings This study was conducted to determine what as to mangoes and other sweet delicacies are more convenient to the Filipino people, as the processing and preservatives for the fruits. Because of there are some many food preservation and certain processes that are convenient to be done here in our local country also to the foreign country. The common conventional processes for food preservation for the mangoes and other sweet delicacies of fruit is the very nutritious product nature, and have the health benefits given and fruits as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Fruits provide nutrients vital for health and maintenance of our body. The shelf life extension or the time that a preserved food is to minimize the growth of microorganisms during storage period, thus promoting longer shelf life and reduced hazard from eating the food. Fruit is an important supplement to the human diet as they provide the essential minerals and vitamins and fiber required for maintaining health. For various reasons, this abundance of production is not fully utilized and about 25% to 30% of it is wasted due to spoilage. Foods are commonly preserved with the use of certain ingredients to maintain the taste and to keep it preserved in the given time and temperature. There are various processes of preserving the mangoes and other sweet delicacies of fruit. Having some kinds of food brought from distant places will definitely require the appropriate types of preservation that can allow the food to stay edible for long days such as freezing, canning, dehydration, fermentation, and acidification. Due to their highly perishable nature, most fresh fruits and vegetables need time/temperature control to extend their shelf life. In any case, attention should be paid to storage time and temperature since pathogens, if present, are able to grow- particularly in the case of fresh-cut produce or where internalization is possible. Storage temperature and time management are important in reducing the risks of food borne illness, and become critical parameters for any fresh-cut produce. However, as mentioned above, the time/temperature for seed sprouts will not reduce the risk of presence of high levels of pathogens. While, traditional processing methods such as freezing, canning, dehydration, fermentation, and acidification are used to improve the stability of fruits and vegetables, and time/temperature control may not be a requirement for these processed products. Taste is a matter of personal choice. People are divided as to whether organic and non-organic foods taste the same or are different. Common sense dictates that the freshest foods available will have the best taste. Most fruits and vegetables taste best if they are bought the day they are brought to market taste can also be affected by the way produce is stored and prepared at home. The texture affects the functional properties of food and give them texture and pleasing appearance. Emulsifiers give products a consistent texture and prevent the separation. Stabilizers and thickeners give smooth texture, uniform. Anticoagulant agents help substances such as salt to flow freely. Conclusion: Therefore there are common conventional processes methods of applying these processes include drying, spray drying, and freeze drying, freezing, vacuum- packing, canning, and preserving in syrup, sugar crystallization, food irradiation, and adding preservatives or inert gases such as carbon dioxide. Other methods that not only help to preserve food, but also add flavor include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallization and curing of food preservation of mangoes and other sweet delicacies like bananas, strawberries and grapes. There are necessary ingredients to prolong the preservation of food and it depends on the process on how long it lasts. Recommendations The following recommendations were derived from the findings and conclusions stated thus: 1. The food producers and restaurants must create and enhance motivating the benefits given of fruits for the Filipino and also for the tourism. 2. The national and local government units should encourage the Filipinos to organize a fruits event show to know more about benefits provided by fruits. 3. The Filipinos and also the Olivarez College HRM Department should develop different ways of preserving fruits. 4. The students must increase their knowledge to know more benefits derived from the fruits and how to preserve them.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Theses/Dissertation
Location (call number prefix code) T 647.94 2010
Holdings
Withdrawn status Lost status Piece physical condition (Damaged Status) Not for loan Home library Current library (holdingbranch) Date acquired Total checkouts Full call number Date last seen Price effective from Koha item type
        Olivarez College Learning Resource Center General Reference And Serial Section 07/30/2026   T 647.94 2010 0024 07/30/2026 07/30/2026 Theses/Dissertation
        Olivarez College Learning Resource Center General Reference And Serial Section 07/30/2026   T 647.94 2010 0052 07/30/2026 07/30/2026 Theses/Dissertation