Results 201 to 210 of about 922,845 (234)

ACCELERATED STORAGE, SHELF LIFE AND COLOR OF MANGO POWDER

Journal of Food Processing and Preservation, 2005
Vacuum-dried mango powder was produced from mango pulp through the addition of glycerol monostearate and tricalcium phosphate at 0.015 kg each per kg mango solids and maltodextrin at 0.62 kg per kg dry mango solids. The mango powder was packed in aluminum foil-laminated pouches and stored in an accelerated storage environment maintained at 90% relative
S. JAYA, H. DAS
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FREEZE-DRIED MANGO POWDER PROCESSING FOR NUTRACEUTICAL USE

Acta Horticulturae, 2014
Mango (Mangifera indica L.) locally called Ma Muang, is one of the important sources of plant-derived medicinal herbs with a whole range of nutritional and medicinal properties. Having high nutritional value with high range of polyphenols and specific enzyme contents, the ripe mango was shown to have high antioxidant and anti carcinogenic properties ...
S. Chaisawadi, S. Suwanyeun, S. Boonnumma   +2 more
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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
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Removal of methylene blue by mango seed kernel powder

Biochemical Engineering Journal, 2005
Abstract Batch experiments were carried out for the sorption of methylene blue onto mango seed kernel particles. The operating variables studied were initial solution pH, temperature, adsorbent mass, initial dye concentration and contact time. Equilibrium data were fitted to Freundlich and Langmuir isotherm equation and the equilibrium data were ...
K. Vasanth Kumar, A. Kumaran
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Utilization of aloe vera gel and mango powder in the preparation of instant beverage mix: Physicochemical, phytochemical, and antioxidant analyses

Italian Journal of Food Science
This study aimed to develop an instant beverage mix using aloe vera gel powder and mango powder, evaluating its physicochemical, antioxidant, microbial, and sensory characteristics.
Fareena Jamil, Nida Firdous, Umar Farooq, Ammara Ainee, Fozia Bakhtawar, Ashiq Hussain, Ayaz Ali Khan, Waqar Ali, T. Aziz, A. Binsaleh, Nawal Al-Hoshani, Fahad Al‐Asmari   +11 more
semanticscholar   +1 more source

Moisture sorption characteristics of mango–soy‐fortified yogurt powder

International Journal of Dairy Technology, 2006
Moisture adsorption isotherms of plain yogurt, mango–soy‐fortified yogurt (MSFY) and MSFY containing 0.4% gelatin stabilizer (MSFYG) powder were determined at 20, 30, 40 and 50°C. A gravimetric static method was used under 0.11–0.81 water activity ranges for the determination of sorption isotherms that were found to be typical type II sigmoid ...
PRADYUMAN KUMAR, HARI NIWAS MISHRA
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Determination of biochemical properties of foam‐mat dried mango powder

International Journal of Food Science & Technology, 2010
SummaryInvestigations were carried out to see the impact of drying air temperature (65, 75 and 85 °C) and milk as foaming agent in different concentration levels (0%, 10%, 15%, 20% and 25%) on the chemical properties of foam‐mat dried mango juice powder. Chemical properties such as total sugars, ascorbic acid, total carotenes, minerals, total acid, pH,
Dattatreya M. Kadam, Robin A. Wilson, Sumandeep Kaur   +2 more
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Effects of Mango Seed (Mangifera indica) Powder on Growth Performance, Immune Response, Gut Morphology, and Gene Expression of Nile Tilapia (Oreochromis niloticus)

Fishes
This study explored the effects of mango seed (MS) powder supplementation on the growth, immune response, gene expression, and intestinal morphology of Nile tilapia (Oreochromis niloticus) over an 8-week period.
C. Fontana, Md. Afsar Ahmed Sumon, Supreya Wannavijit, Anisa Rilla Lubis, Nuttapon Khongdee, Nguyen Vu Linh, Yuthana Phimolsiripol, S. Hoseinifar, Hien Van Doan   +8 more
semanticscholar   +1 more source

Potential of mango shell powder as a bio filler in flax-jute hybrid epoxy composites: mechanical and wear characterization

Journal of polymer engineering
The exploration of natural fillers has garnered considerable attention in response to persistent concerns about material pollution and diminishing resources. In the context of this study, one such natural filler under scrutiny is mango shell powder (MSP),
Avinash Petta, S. Kachhap
semanticscholar   +1 more source

Influence of particle size on rheological properties of mango peel powder

Indian Journal of Horticulture, 2017
This study was envisaged to investigate the effect of particle size on the rheological characteristics ofmango cv. Bangalora peel powder under ambient conditions using a rotational rheometer. The consequencesof sample concentration, i.e., powder: water (1: 4, 1: 5, 1: 6) was also evaluated.
Manoj Mahawar, Kirti Jalgaonkar, V.S. Meena, V. Eyarkai Nambi, Bharat Bhushan, Pankaj K. Kannaujia   +5 more
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