TY  - BOOK
AU  - Lustado, Ronnel M.
AU  - Caspe, Jee-Anne V.
AU  - Salvador, Julius M.
TI  - Citrus fruits and other lemon juices: health and cuisine improvements
U1  - T 647.94 2010 
PY  - 2010///
CY  - Parañaque City
PB  - Olivarez College
KW  - Citrus fruits
KW  - Lemon juice
KW  - Cuisine improvements
N1  - Undergraduate Thesis
N2  - This study was conducted to determine if the citrus fruits and other lemon, juices could contribute to health benefits and cuisine improvements.     It sought answer to the following questions:     1. What is the profile of the respondents as to:     1.1 Age;   1.2 Gender;   1.3 Most liked spice;   1.4 Menu where they used Citrus?      2. For what extent do the citrus and other Lemon Juices have to the, respondents in terms of:     2.1 Health Benefits;   2.2 Cuisine Improvements;   2.3 Beverage Servings?,      2. Based on the findings and result of the study, what can be recommended for the consumption of the public users?     Findings    1. Based on the data shown in table 5, give extra energy got a mean average of 3.78, enhance my physical appearance got 3.63, protect me form diseases got 4.26, make my body replenished got 4.37 can cure illness got 3.89, Banish my irritating parts got 3.52, clean up acne vulgaris got 3.74,good source of vitamin C got 4.44, healthy to drink got 4.73 and good for cough and cold prevention got 4.66.The total mean average was 4.10.     2. Based on the data shown in Table 6, help me design in a fruit carving got an average mean of 4.00, use for garnishing got 4.03, give aroma to the food got 4.20, used for food processing got 4.13, eliminate my bad taste of the product got 4.03, remove after taste got4.17, enhance flavor of dishes got 4.23, good for sauce making got 4.00 and can be a liquor mixture got 4.30. The total average mean was 4.11.     3. Nowadays, people are now active in a day to day process in cuisine improvements that can recommend Calamansi as their main ingredients in their recipe.     Conclusions     Based on the findings the following conclusions were drawn:     1. The majority of the respondents have an equal distribution on both male and female and most of the age ranges from 18-20 years old.     2. The respondents are important with regards health benefits and cuisine improvements.     3. The public user can apply Calamansi for everyday use as health benefits, cuisine improvements, and beverage servings.     Recommendations     Based on the foregoing conclusions the following recommendations are drawn:     1. Citrus fruits like calamansi can be used as a whitening agent (elbows, knees.)     2. Citrus fruits can be used as odor agent.     3. Citrus fruits are a good source of Vitamin C.     4. Citrus fruits can be used for dehydration
ER  -