Results 121 to 130 of about 922,845 (234)
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
Removal of trace metals with mango seed powder
, 2002 540-542Removal of heavy metals like Cu, Cd, Pb from aqueous solution was studied using mango seeds powder. Study was carried out in batch technique as a function of contact time, metal ion concentration and pH of the solution.
Parekh, Dimple C +3 more
core
Antioxidant capacity of mango kernel powder extract by different extraction Techniques
, 2021 A manga é uma fruta amplamente cultivada no mundo, cujo processamento industrial gera resíduos, onde estes são ricos em compostos fenólicos. Com isso, o presente trabalho objetivou estudar o aproveitamento da amêndoa do caroço da manga para a obtenção de extratos com atividade antioxidante aplicando técnicas de extração como o sistema Soxhlet ...
Souza, Marcelo Eduardo Alves Olinda de +6 more
openaire +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
, 2011 Access is limited to UniMAP community.Mango peel is a major by-product obtained during processing of mango products besides mango seed. In the present study, mango peel was incorporated into biscuits and improvement in the nutraceutical properties of ...
Nurul Syuhada, Hj. Baharudin
core
Preparation and characterisation of mango bark and mango leaf nanoparticles for lubrication [PDF]
, 2019 Nanoparticles are the simplest form of structures with sizes in the nanometre range (
A. N., Oumer +3 more
core
Characteristics and quality of freeze-dried mango powder pre-frozen at different temperatures
, 2000 Aseptically processed mango puree was first frozen at either -40 C or -65 C using an ultra-low temperature freezer, or at -192 C by direct immersion in liquid nitrogen.
Capariño, Ofero A.
core
Optimization of processing parameter for enhancing good quality of mango powder using response surface methodology [PDF]
, 2001 The main purpose in mango powder production research is to identify the most influencing independent variables, their interactions and obtain the optimum value for the variables.
Che Yunus, Mohd Azizi, Ripin, Adnan
core
Effect on quality of paneer using unripe mango powder as a natural coagulant
Indian Journal of Dairy SciencePaneer, an important traditional dairy product is manufactured by different types of coagulants, however, use of natural coagulants reported are few. In this study, unripe mango powder was used as the natural coagulant in paneer manufacturing. Three variables employed were unripe mango powder (12-16 g/kg), coagulation temperature (70 to 85 °C),
Aditya Kumar +4 more
openaire +1 more source