Results 1 to 10 of about 22,519 (217)

Green tea polyphenols improved the physicochemical stability of mango powder during storage [PDF]

Food Chemistry: X, 2023
In this study, the physiochemical characters including moisture content variation, pH, total soluble solids (TSS), color, ascorbic acid content, total polyphenols, and antioxidant activities of mango powder fortified with green tea polyphenols (GTP) were
Si TAN, Guangzhen XIN, Ruobing XIE, Xiaowen WU, Wenfeng LI   +4 more
doaj   +4 more sources

Investigation of microwave, irradiation, low-temperature plasma on flavor changes of mango powder [PDF]

Food Chemistry: X
To explore changes in volatile compounds of freeze-dried mango powder following various physical field treatments (microwave, irradiation, low-temperature plasma), electronic nose, HS-GC-IMS, and HS-SPME-GC–MS were employed for flavor compound ...
Kewei Lin, Qiaomei Shen, Dongjie Liu, Lukai Ma, Feng Wang, Gengsheng Xiao   +5 more
doaj   +3 more sources

Effect of microencapsulation and mango peel powder on probiotics survival in ice cream [PDF]

Brazilian Journal of Food Technology, 2021
This study evaluated the effect of microencapsulation and addition of mango peel powder on the survival of Lactobacillus acidophilus and Bifidobacterium lactis, overrun, apparent viscosity, and overall acceptability of symbiotic ice cream during storage ...
María Hayayumi-Valdivia, Luis Francisco Márquez-Villacorta, Carla Consuelo Pretell-Vásquez   +2 more
doaj   +3 more sources

The Application of Tamarind Kernel Powder in the Mango Sauce [PDF]

SHS Web of Conferences, 2016
Tamarind seed has been well-known as a perfect source of xyloglucan that has functional properties that can be applied in food products. In this research, the tamarind seeds were processed to be tamarind kernel powder (TKP) and then it was added into the
koosamart Wayu, Veerasugwanit Nutha, Jittanit Weerachet   +2 more
doaj   +2 more sources

Effects of Ultrasound and Microwave–Hot Air Drying on the Drying Kinetics and Physicochemical Properties of Mango Powder [PDF]

International Journal of Food Science
This study evaluated the effects of ultrasound (ULS) pretreatment (15 and 30 min) combined with different drying methods—hot air drying (HAD), microwave drying (MW), and hybrid microwave–hot air drying (MW-HAD)—on the drying kinetics and physicochemical ...
Ahmed Abdirahman Ahmed, Gökçen Yıldız   +1 more
doaj   +2 more sources

Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds

Heliyon, 2023
Antioxidant compounds such as phenolics and carotenoids scavenge reactive oxygen species and protect against degenerative diseases such as cancer and cardiovascular disease when used as food additives or supplements.
Md Raihan Kabir, S.M. Kamrul Hasan, Md Rakibul Islam, Maruf Ahmed   +3 more
doaj   +3 more sources

Sustainable valorization of mango peel waste by extracting bioactive compounds for functional applications [PDF]

Scientific Reports
Mango peel waste is a rich source of bioactive compounds with potential for sustainable valorization. In this study, coarse and fine mango peel powders were subjected to ethanolic and supercritical CO₂ extraction.
Ibrahim Amin Ibrahim, Hamdy Mostafa Mohamed Ebeid, Yehia Abd El-Razik Heikal, Hesham Mohsen Elhariry   +3 more
doaj   +2 more sources

Effects of Soybean Fiber on the Quality of Vacuum Freeze-dried Mango Powder

Shipin gongye ke-ji
In this study, to address the problems of low purity and high glycemic index of mango powder with maltodextrin addition, frozen crushed mango pulp was taken as the raw material, with maltodextrin and soybean fiber being added respectively, to investigate
Xun WANG, Yongjian CAI, Xinlun DENG, Qiangzhong ZHAO   +3 more
doaj   +2 more sources

Mineral Content in Dehydrated Mango Powder

Journal of Basic & Applied Sciences, 2021
The study was carried out to explore mineral content in dehydrated mango powder made from immature green stage fruits. For the purpose, two type of slices from peeled and unpeeled fruits of four commercial grown varieties viz. Desi, Sindhri, Langra and Chaunsa were prepared. These slices were categorized into three groups A, B and C. In group A, slices
null Mujahid Hussain Leghari, null Saghir Ahmed Sheikh, null M.B. Kumbhar, null A.F. Baloch   +3 more
openaire   +1 more source

Developing mango powders by foam mat drying technology

Food Science & Nutrition, 2023
AbstractUsing mango purée from overripe mangoes to produce powders helped to solve agricultural product stagnation. The research investigates the effect of thickening additives, convection drying, and heat pump drying on bioactive compounds such as total phenolic content (TPC), total flavonoid content (TFC), color, and solubility of the final product ...
Trần Thị Yến Nhi, Thanh Thao Thi Le, Nguyễn Hữu Nghĩa, Dang Be Nhu, Long Bao Huynh, Tan Xuan Tung Nguyen, Huỳnh Xuân Phong, Tan Phat Dao   +7 more
openaire   +2 more sources