Results 21 to 30 of about 4,652 (189)

Effects of extrusion variables on corn-mango peel extrudates properties, torque and moisture loss

International Journal of Food Properties, 2019
Effects of extruder parameters (barrel temperature: 75–175°C; screw speed: 76–100 rpm) and feed formulations (feed moisture: 15–21%; mango peel powder: 0–33.33%) on the extrudate properties, moisture loss, and the mixing torque during extrusion was ...
Mazween Mohamad Mazlan, Rosnita A. Talib, Nor Fitriyanah Mail, Farah Saleena Taip, Nyuk Ling Chin, Rabiha Sulaiman, Radhiah Shukri, Mohd Zuhair Mohd Nor   +7 more
doaj   +1 more source

Mangifera indica L., By-Products, and Mangiferin on Cardio-Metabolic and Other Health Conditions: A Systematic Review

Life, 2023
Mango and its by-products have traditional medicinal uses. They contain diverse bioactive compounds offering numerous health benefits, including cardioprotective and metabolic properties.
Giulia Minniti, Lucas Fornari Laurindo, Nathalia Mendes Machado, Lidiane Gonsalves Duarte, Elen Landgraf Guiguer, Adriano Cressoni Araujo, Jefferson Aparecido Dias, Caroline Barbalho Lamas, Yandra Crevelin Nunes, Marcelo Dib Bechara, Edgar Baldi Júnior, Fabrício Bertoli Gimenes, Sandra Maria Barbalho   +12 more
doaj   +1 more source

Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree

Food Technology and Biotechnology, 2019
Enzymatic browning is a serious quality deterioration of fresh-cut fruits and vegetables. Recently, consumers and fruit and vegetable industrial processors have demanded the use of natural antibrowning agents to replace the use of chemicals.
Chotika Jirasuteeruk, Chockchai Theerakulkait   +1 more
doaj   +1 more source

Quality evaluation of commercially available instant mango drinks powder in local market of Bangladesh

International Journal of Agricultural Research, Innovation and Technology, 2020
The upward trend of consumption of processed food must not dim the demand of taking healthy and safe food among population. Thus, six popular commercial brands of instant mango drinks powder of Bangladesh were targeted to investigate some quality ...
MR Badsha, S Akther, JS Jothi, A Sultana
doaj   +1 more source

Functional and nutritional prospectives of low-fat cookies fortified with jamun pulp, jamun seed, mango kernel powder

Applied Food Research, 2023
The present investigation aimed to develop jamun pulp, jamun seed, mango kernel, and flax seed powder fortified low-fat functional cookies. A total of five formulations, including control (C, T1, T2, T3 and T4) were prepared with varying amounts of jamun
Sanjay Kumar, Keshav, Primanshi Seluriyal, Samiksha Sharma, Vinod Kumar, Bhawna Bisht, Saloni Joshi, Ankita Dobhal, Akuleti Saikumar   +8 more
doaj   +1 more source

Effects of Different Grinding Processes on the Physicochemical Properties and Structural Characteristics of Mango Powder

Shipin gongye ke-ji
This study investigated the effects of different powder processing techniques on the physicochemical and structural characteristics of mango powder. Mango powder was treated using conventional grinding (CG), ball milling (BM) and vibratory crushing (VC ...
Qiaomei SHEN, Xianhong BI, Kewei LIN, Wenjun LI, Wenqian HUANG, Gengsheng XIAO   +5 more
doaj   +1 more source

Effects of drying methods on functional components and properties of Tainong mango powder

Shipin yu jixie
ObjectiveTo explore the effects of different drying methods on the functional properties of mango powder.MethodsMango peel, mango sarcocarp, and mango pit powder are prepared by hot air drying, vacuum drying, and far infrared drying, and their particle ...
HU Fangyang, LIU Caihua, HE Lingling, PEI Yanhui, ZHANG Dexiang, ZHU Zhengjie   +5 more
doaj   +1 more source

Consumption of a Mango Fruit Powder Protects Mice from High-Fat Induced Insulin Resistance and Hepatic Fat Accumulation

Cellular Physiology and Biochemistry, 2017
Background/Aims: The aim of this study was to gain more insight into the beneficial effects of mango fruit powder on the early metabolic adverse effects of a high-fat diet.
Agustín G. Sabater, Joan Ribot, Teresa Priego, Itxaso Vazquez, Sonja Frank, Andreu Palou, Sybille Buchwald-Werner   +6 more
doaj   +1 more source

Microbial Spoilage, Actions of Preservatives and Phytochemical <span style="font-size: 12.0pt; font-family: 'Times New Roman',serif">Screening of Mango (<i>Mangifera indica</i>) Seed Powder

Notulae Scientia Biologicae, 2015
The work was carried out to determine the organisms responsible for the microbial spoilage of kernels of Mangifera indica. A specialized kit was employed to confirm the Gram negative organisms present in the spoilt kernels of M. indica.
Musa Olusegun AREKEMASE, Ganiyu OYEYIOLA, Fathia Oluwatoyin SAAD, Daniel Salem TERWASE   +3 more
doaj   +3 more sources

Dietary Fiber Content and Gel Properties in Different Tissue Parts of Mango

Shipin gongye ke-ji
This study aimed to promote the advancement and use of mango and its by-product resources by examining the dietary fiber content, particle morphology, and gel properties of mango peel, sarcocarp and kernel powder, employing different tissue parts from ...
Fangyang HU, Dexiang ZHANG, Lingling HE, Xiaoyu LIU, Caihua LIU, Zhengjie ZHU   +5 more
doaj   +1 more source