Results 1 to 10 of about 922,845 (234)

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   +7 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   +7 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   +5 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   +3 more sources

Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powder

Applied Food Research, 2023
The present investigation aimed to develop jamun pulp, jamun seed, mango kernel, and flax seed powder fortified low-fat functional cookies. A total of five formulations, including control (C, T1, T2, T3 and T4) were prepared with varying amounts of jamun
Sanjay Kumar, Keshav, Primanshi Seluriyal, Samiksha Sharma, Vinod Kumar, Bhawna Bisht, Saloni Joshi, Ankita Dobhal, Akuleti Saikumar   +8 more
doaj   +4 more sources

Physicochemical properties of mango (Amropali cultivar) powder and its reconstituted product as affected by drying methods

International Journal of Food Properties, 2020
This study aimed to determine the effects of different drying methods on the physicochemical properties of mango powders (Amropali cultivar) and its reconstituted products.
Shireen Akther, Afroza Sultana, Md. Rahim Badsha, Md. Mokhlesur Rahman, Md. Abdul Alim, Amiza Mat Amin   +5 more
doaj   +2 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   +4 more sources

Optimization of Ultrasound-Assisted Extraction Conditions for Phenolic Content and Antioxidant Activity in Green Mango Peel Using Response Surface Methodology. [PDF]

Food Sci Nutr
Ultrasound‐assisted extraction (UAE) was applied to green mango peel to enhance the recovery of phenolic compounds and antioxidant activity. Response surface methodology was used to optimize extraction parameters, including temperature, time, and ethanol concentration.
Rohman MA, Rahman MN, Halim MA, Sohany M, Mahomud MS.   +4 more
europepmc   +2 more sources

Optimization of Maltodextrin and Tricalcium Phosphate for Producing Vacuum Dried Mango Powder [PDF]

International Journal of Food Properties, 2006
Drying of mango pulp into powder is a challenging operation, mainly due to the sticky issue of mango powder in the dryer and caking during handling and storage. To overcome the above problem, maltodextrin, MD (drying aid) and Tricalcium Phosphate, TCP (anti caking agent) were added to the mango pulp at three levels and vacuum dried.
S Jaya, H Das, Sudhagar Mani
exaly   +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