Food Technology and Biotechnology, 2011 Mango ginger (Curcuma amada Roxb.) is a unique spice having morphological resemblance to ginger but imparts raw mango flavour. The sequential extraction of mango ginger rhizome powder was carried out using hexane, chloroform, ethyl acetate, acetone ...
Raghu H. Chandrashekhar +3 more
doaj
Revue Congolaise des Sciences et TechnologiesMalnutrition remains a major challenge in the Democratic Republic of the Congo. This study aims to improve mango (Mangifera indica L. Var. Kent) preservation by comparing two techniques: freeze-drying and steam drying.
Carlos Kabengele Nkongolo +10 more
doaj +1 more source
Microencapsulation of Phenolic Compounds from Waste Mango Seed Kernel Extract by Spray Drying Technology [PDF]
Nature Environment and Pollution Technology, 2019 Mango seed kernel, a byproduct of the mango processing industry, is known to be a rich source of phenolic compounds. Phenolic compounds are bioactive in nature and highly valuable due to a number of potential health and therapeutic benefits making it a ...
Alden A. Cabajar, Kramer Joseph A. Lim, Mahaleel Karl V. Migallos, Camila Flor Y. Lobarbio and Evelyn B. Taboada
doaj
Food Chemistry AdvancesIn this study, fortified bread was prepared with the incorporation of mango peel powder (MPP), and mango pulp powder (MPuP). Different concentrations of MPP (2.5 %, 5.0 %, and 7.5 %) and MPuP (7.5 %) were added to improve the functional and bioactive ...
Md. Mehedi Hasan +4 more
doaj +1 more source
Effect of processing on the absorption spectra of carotenoid pigments of Badami mango.
, 1961 Badami mango, used in the preparation of strained mango pulp and drum-dried custard powder, is a rich source of ßcarotene. Canning of mango pulp results in considerable changes in the absorption characteristics of the carotenoid pigments.
Ranganna, S., Siddappa, G. S.
core
Quality and storage behaviour of amchur (Raw mango powder) as influenced by varietal differences of mango grown in Malda district [PDF]
The Pharma Innovation, 2020 B Krishna, AK Banik, S Das
openaire +1 more source
ADSORPTION CHARACTERISTICS OF MANGO LEAF (Mangifera indica) POWDER AS ADSORBENT FOR MALACHITE GREEN DYE REMOVAL FROM AQUEOUS SOLUTION [PDF]
, 2014 The adsorption of malachite green (MG) dye on mango leaf powder (MLP) was investigated in a batch process. The adsorbent prepared was characterized by Fourier Transform Infrared Spectroscopy.
Lateef, Ibrahim Opeyemi +2 more
core
Removal of hazardous triphenylmethane dye through adsorption over waste material-mango bark powder
, 2011 469-474This study deals with the use of low cost, easily available, high efficiency and ecofriendly adsorbent as an ideal alternative to the currently used expensive methods of removing dye from waste water.
Rupainwar, D C, Srivastava, Ruchi
core
Effects of Ultrasound and Microwave-Hot Air Drying on the Drying Kinetics and Physicochemical Properties of Mango Powder. [PDF]
Int J Food SciAhmed AA, Yıldız G.
europepmc +1 more source
Strained baby foods. Part II. Drying of strained mango pulp and mango custard.
, 1961 Mango pulp may be dried either by drum drying or freeze drying. The drum dried product is, however, thin and papery in texture and rather difficult to powder. The mango custard blend, however, gives, on drum drying, a product which is crisp in texture,
Ranganna, S., Siddappa, G. S.
core