Results 31 to 40 of about 5,139 (200)
Nutritive value and nutrient digestibility of ensiled mango by-products [PDF]
Maejo International Journal of Science and Technology, 2009 Mango canning by-products (seed and peel) together with ensiled mango peel were subjected to analysis of dry matter (DM), ash, crude protein (CP), crude fibre (CF), ether extract (EE), nitrogen-free extract (NFE), gross energy (GE), neutral detergent ...
Sompong Sruamsiri
doaj
Frontiers in Plant Science, 2023 IntroductionFlavonoids are important water soluble secondary metabolites in plants, and light is one of the most essential environmental factors regulating flavonoids biosynthesis. In the previous study, we found bagging treatment significantly inhibited
Minjie Qian +12 more
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In vitro anti-oxidant, anti-microbial and anti-inflammatory activities of five Indian cultivars of mango (Mangifera indica L.) fruit peel extracts [PDF]
Journal of HerbMed Pharmacology, 2019 Introduction: All parts of the mango plant contain secondary metabolites that possess several beneficial properties. In the present study, evaluation of in vitro anti-oxidant, anti-microbial and anti-inflammatory activities of five Indian cultivars of ...
Katike Umamahesh +3 more
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, 2020 Mango peel comprises of 7-25% of mango fruit that contributes to the environmental pollution. Mango peel contains nutraceutical compounds that are useful as a functional ingredient to increase nutritional properties in Asian staple food, which in our ...
Z., Nur Azura +4 more
core +1 more source
Study of The Potential Mango Peel as a Food
Jurnal Agritechno, 2023 Mango peel is a by-product of fruit processing which can pollute the environment. In this study, a proximate analysis was carried out which included water content, carbohydrates, protein, fat, minerals, and several bioactive compounds of mango peel, the study was conducted on the potential for its utilization as a food ingredient.
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Horticulturae, 2022 Phenolic compounds present in mango peel byproducts have been reported to have several beneficial health properties. In this study, we carried out an optimization of phenolic compounds using ultrasound-assisted extraction via ultrasonic bath and ...
María José Aznar-Ramos +3 more
doaj +1 more source
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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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
doaj +1 more source
Starch‐Molded Snacks Enriched With Nance (Byrsonima crassifolia L.) Fruit Flour Functional Potential
AgriFood: Journal of Agricultural Products for Food, EarlyView.Nance flour enriches starch‐molded snacks with antioxidants and fiber. These innovative snacks offer high phenolic bioaccessibility and improved sensory appeal, valorizing an underutilized fruit for sustainable food development. ABSTRACT This study aimed to develop starch‐molded snacks enriched with nance (Byrsonima crassifolia L.) flour, a native ...
Mariana Carolina Fregoso‐Ultreras +5 more
wiley +1 more source
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
openaire +3 more sources