Influence of Processing Conditions
F INAL R EMARKS
Guava consumption occurs worldwide. The fruit is cultivated in various tropical countries of the world. Ripe fruits are best for eating fresh, but many processed products can be prepared, including wine. Among its notable nutritional characteristics, elevated levels of vitamin C are commonly cited, as well as being an excellent source of carbohydrates, proteins, minerals, pectin, dietary fiber, calcium and phosphorus. More than 500 volatile constituents have been identified in fresh and processed guava. Thus, guava flavor consists of a huge variety of volatile compounds. Among them, some few odorants were considered as odor-active compounds. However, factors such as fruit maturity stage, varieties, and processing conditions, can directly affect the flavor profile. Moreover, the information is scarce about its odor-active compounds and how they change during the action of these factors. Studies in this subject are still very limited, and more efforts should be made not only to determine the influence of these factors on the odor-active compounds, but also to study changes during processing and storage, as well as pre- and postharvest practices.
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I NDEX
B
carbohydrate, 34, 35, 38, 46, 54 carbohydrate metabolism, 46
carbohydrates, viii, 18, 19, 20, 24, 35, 36, 54, 60, 72, 98
carbon atoms, 56 carcinogenesis, 6 carcinoma, 8, 31
cardiovascular disease, 5, 6, 14, 21, 44, 57, 65
chemical properties, 6, 8, 37, 39, 97 chicken, 53, 63, 69
cholesterol, 23, 31, 32
chromatography, ix, 25, 56, 71, 89, 101, 102 chronic diseases, 6, 8, 58
cultivars, vii, 2, 4, 13, 42, 44, 73, 90, 93, 94, degradation, viii, 2, 26, 52, 95 dehydration, 33, 97, 105
digestibility, 21, 27, 34, 47, 62 digestion, 21, 23
dimethylformamide, 87
diseases, 5, 6, 7, 8, 21, 57, 58, 62, 65 disorder, 23
distillation, ix, 71, 91, 96, 103 distribution, 3, 41, 96 essential fatty acids, ix, 51, 60, 65 ester, 31, 92, 94
flavour, 102, 104, 105
hydrocarbons, 73, 93, 94, 95, 96, 104 hydrogen, 19, 23, 68 industrial wastes, viii, 2, 13, 68
industry(ies), viii, 17, 18, 21, 26, 28, 37, 51, 52, 53, 59, 61, 62, 64, 65, 66, 68, 98 inflammation, 29, 32, 57
inflammatory bowel disease, 23 ingestion, 8
ingredients, 19, 24, 30, 36, 48, 52, 62 mass spectrometry, ix, 25, 71, 89 materials, viii, 5, 6, 19, 21, 22, 34, 48, 51,
methodology, 46, 99, 100, 101, 107 mice, 31, 32, 45
N oxidative damage, 14, 57, 58, 62 oxidative stress, 5, 15, 45, 57, 59, 67 pharmacology, 13, 28, 42, 67, 99 phenol, 25, 42, 88
phenolic compounds, ix, 6, 25, 27, 31, 33, 35, 47, 49, 51, 52, 53, 54, 55, 58, 60, 63, 64, 65
Phenolic compounds, 44, 54, 56, 58 phenylalanine, 54, 62
phosphates, 8
phosphorus, vii, viii, 2, 3, 72, 98
physicochemical properties, viii, 18, 21, 22 Phytochemicals, v, 17, 24, 30, 33, 34, 38 phytosterols, 25, 65
polysaccharides, 20, 32, 35, 45, 47, 49 polyunsaturated fatty acids, 54 purification, 25, 35, 41, 42, 49
Q Residues from Guava Processing, v, 51 resistance, viii, 2, 5, 7, 30, 32, 52
sustainability, vii, 2, 4, 52, 66 syndrome, 44
treatment, ix, 7, 12, 26, 31, 35, 51, 52, 53,
volatile compounds, ix, 47, 71, 73, 74, 89, 90, 91, 92, 94, 95, 96, 97, 98, 100, 102,
World Health Organization (WHO), 6, 25, 30
worldwide, vii, viii, 51, 72, 98 wound healing, 9
Y
yeast, 65
yield, 4, 9, 10, 14, 60, 62, 65, 66, 95