Results 31 to 40 of about 4,142 (179)
Determination of quality parameters of pulp and peel of different mango varieties under Chhattisgarh Plains zone [PDF]
International Journal of Minor Fruits, Medicinal and Aromatic PlantsThe pulp represents the quality of any mango variety which determines its market price and demand but mango peel is also used as a by-product in the food industry, hence finding out its biochemical properties is a very important factor based on which we ...
Gangaram Rana
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Fluids, 2021 Emulsion gels are an alternative to developing food products and adding bioactive compounds; however, different stabilizers have been employed considering natural ingredients.
Luis Mieles-Gómez +4 more
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Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
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Study of shrunken (as wrinkles) mango peel
, 2023 Mango peel shrinks as wrinkles after overripening, which physical appearance looks very similar to wrinkled skin of older people. The study includes comparison between UMP (unwrinkled mango peel) and WMP (wrinkled mango peel). FTIR analysis showed higher absorption peak bands for WMP compared to UMP.
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Sanitizers Effect in Mango Pulp and Peel Antioxidant Compounds
Food and Nutrition Sciences, 2014 Effects of ozonated water as sanitizer method on mango was studied on total phenolics, flavonoids, carotenoids and vitamin C of pulp or peel. Mango cultivar “Palmer” was harvested and subjected to sanitization treatments by immersion in water, chlorinated water (10 minutes sodium hypochlorite 100 mg·L-1) or ozonated water for 10 and 20 minutes ...
Monaco, Kamila de Almeida +3 more
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Graphene Materials for Sustainable Energy Applications: A Contemporary Perspective
Carbon Energy, EarlyView.ABSTRACT Graphene has garnered significant attention as a promising material with great potential for contributing to sustainable energy initiatives, such as RE100 (100% renewable energy initiative) and CF100 (100% carbon‐free initiative). This review aims to explore the potential of graphene for advancing renewable energy applications by highlighting
Niraj Kumar +3 more
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Mango Peels as a New Tropical Fibre: Preparation and Characterization
LWT - Food Science and Technology, 1996 Peer ...
Larrauri, José A. +3 more
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ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
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Sequential Pressurized Liquid Extraction of Food Matrices: Fractionation, Selectivity, and Scale‐Up
ChemFoodChem, EarlyView.Sequential pressurized liquid extraction separates food‐processing side streams into chemically distinct fractions by changing solvent polarity and operating conditions across stages. Lipophilic and phenolic compounds are recovered selectively, while co‐extraction is reduced.
Derya Ozalp Unal
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Brazilian Journal of Food TechnologyThe use of mango peel, an agro-industrial byproduct rich in bioactive compounds, was the subject of this study, seeking an innovative application in the manufacture of sliced bread.
Cesar Moreno-Rojo +3 more
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