Results 191 to 200 of about 466,181 (202)

In Vitro Bioaccessibility of Phenolic Compounds and Alpha-Glucosidase Inhibition Activity in Yoghurts Enriched With Mango Peel Powder

Food Bioscience, 2022
Akhtar Ali, Said Ajlouni, Zhongxiang Fang   +2 more
exaly  

Effect of the Carriers on the Microstructure of Mango Powder Obtained by Spray Drying and Its Functional Characterization

Innovative Food Science and Emerging Technologies, 2005
A M Ramos
exaly  

Application of Powder Formulation of Meyerozyma caribbica for Postharvest Control of Colletotrichum gloeosporioides in Mango (Mangifera indica L.)

LWT - Food Science and Technology, 2019
Pedro Ulises Bautista-Rosales, Juan Arturo Ragazzo-Sanchez, Lizet Aguirre-Güitrón   +2 more
exaly  

A Modelling Approach to Determine the Effect of Pre-Treatment on the Grinding Ability of Dried Mangoes for Powder Production (Mangifera indica Var Kent)

Journal of Food Engineering, 2007
Joel Scher, Stéphane Desobry
exaly  

Physical and Chemical Stability of Refractance Window®–Dried Mango (Philippine ‘Carabao’ var.) Powder During Storage

Drying Technology, 2017
Juming Tang, J R Powers
exaly  

Alternation Drying and Grinding (ADG) Technique: A Novel Approach for Producing Ripe Mango Powder

LWT - Food Science and Technology, 2011
J Scher, C M F Mbofung
exaly  

Active Hydroxypropyl Methylcellulose-Based Composite Coating Powder to Maintain the Quality of Fresh Mango

LWT - Food Science and Technology, 2018
Rungsinee Sothornvit
exaly  

Characterisation of Fast Dispersible Fruit Tablets Made From Green and Ripe Mango Fruit Powders

Journal of Food Engineering, 2014
Yus Aniza Yusof, N L Chin, M G Aziz
exaly  

Utilisation of Mango Peel Powder as Phytopreservative in the Refrigeration Storage of Chicken Cutlets

International Journal of Livestock Research, 2017
Asif Bhat, Arvind Kumar, Sajad Sheikh, Mohd Dar, Zulfikar Haq   +4 more
openaire   +1 more source

Carotene, Ascorbic Acid and Sugar Content of Vacuum Dehydrated Ripe Mango Powders Stored in Flexible Packaging Material

Journal of Food Composition and Analysis, 2005
exaly