Results 131 to 140 of about 4,661 (172)

Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability. [PDF]

Foods
Kim D, Choe U, Park YJ.
europepmc   +1 more source

Utilisation of mango seed husk for the production of phenolic compounds and glucose with C1184 enzyme preparation reveals the role of glucuronoyl esters in lignin-carbohydrate linkages in biomass recalcitrance. [PDF]

Bioresour Bioprocess
Mafa MS, Mohotloane MM, Alexander O, Masilo MH, Várnai A.   +4 more
europepmc   +1 more source

Recent Advances in the Development of Active and Intelligent Packaging Films Using Fruit Peel Powders. [PDF]

Foods
Zhang N, Ahmad B, Xu F, Liu J.
europepmc   +1 more source

GA₄/GA₇ Deficiency and Downregulated Ent-Kaurenoic Acid Oxidase Impair Seedless Mango Fruit Development. [PDF]

Foods
Gao M, Wang S, Xu W, Li W, Ma X.
europepmc   +1 more source

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Effects of mango peel powder on starch digestion and quality characteristics of bread

International Journal of Biological Macromolecules, 2019
This study investigated effects of mango peel powder on starch digestion properties and quality characteristics of bread, and discussed underneath mechanisms. Starch digestion rate and extent of bread were evaluated in vitro, and bread quality characteristics, including moisture content, volume, color and texture, were evaluated.
Yan, Chen, Lei, Zhao, Ting, He, Zhuoshen, Ou, Zhuoyan, Hu, Kai, Wang   +5 more
openaire   +4 more sources

Production of mango powder by spray drying and cast-tape drying

Powder Technology, 2017
Abstract The production of mango powder by spray drying and cast-tape drying, with and without the addition of maltodextrin was investigated. Moisture, particle size distribution, bulk density, particle density, porosity, morphology, total carotenoids content, water sorption isotherms, glass transition temperature and color of mango powders from both
Marta Fernanda Zotarelli, Vanessa Martins da Silva, Angelise Durigon, Miriam Dupas Hubinger, João Borges Laurindo   +4 more
openaire   +3 more sources

Effect of packaging material on storage ability of mango milk powder and the quality of reconstituted mango milk drink

Powder Technology, 2013
Abstract Mango milk powder (MMP) was obtained after recirculatory convective drying, conditioning and grinding. The physico-chemical characteristics of fresh canned mango pulp and those of the finished product were estimated. The microbiological quality of the beverage showed the presence of low number of cfu (colony forming unit) as 2.5 × 103 and ...
Anil Kumar Chauhan, Vaibhav Patil
openaire   +3 more sources

Physicochemical analysis of mango flavored yogurt supplemented with moringa oleifera leaf powder

Journal of Food Science and Technology, 2021
The fermented foods are same as traditional food, in appearance and consumed as normal foods but have modified by the addition of certain pro & pre-biotics or fortification with the plant extract, which have specific physiological roles beyond just satisfying nutrition requirement.
Maryam Saeed, Shinawar Waseem Ali, Saniya Ramzan   +2 more
openaire   +2 more sources