Results 21 to 30 of about 922,845 (234)

Physicochemical, microbiological and sensory properties of mango juice made from dried mango powder

GSC Advanced Research and Reviews
Côte d’Ivoire, a mango-exporting country in the sub-region, is facing the problem of post-harvest losses estimated at 65 % of national production. It is therefore necessary to find preservation techniques not only to mitigate the reduction of these post-harvest losses, but also to find derived products that can be available even after the campaign ...
OULAI, Sylvie Florence, KOKORA, Aya Philomene, KOUASSI, Kouame Appolinaire, CISSE, Mohamed   +3 more
openaire   +2 more sources

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

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   +2 more sources

Mango peel ingredient as salt and phosphate replacement in chicken breast marinade [PDF]

International Journal of Food Studies, 2020
Whole mango peel powder and fibre extracted from mango peel were investigated as potential ingredients to replace salt and phosphate in chicken marinade. Whole mango peel powder possessed higher water absorption capacity than mango peel fibre, 4.57%
Sunisa Roidoung, Napatsawan Ponta, Ruttapong Intisan   +2 more
doaj   +2 more sources

Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) Powder

Polish Journal of Food and Nutrition Sciences
Mango powder is a nutrient-dense substance that can be used directly or as a supplement in food items. However, due to the high sugar content, the removal of moisture from mango was difficult.
Phuoc-Bao-Duy Nguyen, Thi-Van-Linh Nguyen, Thi-Thuy-Dung Nguyen   +2 more
doaj   +2 more sources

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

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   +2 more sources

Effects of Different Physical Field Treatment Technologies on the Quality of Freeze-dried Mango Powder [PDF]

Shipin gongye ke-ji
To investigate the effects of non-thermal physical field treatment techniques on the quality of freeze-dried mango powder, untreated freeze-dried mango powder was used as a control group (CK). The experimental groups were subjected to different microwave
Kewei LIN, Zijian LI, Linjing LI, Feng WANG, Lukai MA, Gengsheng XIAO   +5 more
doaj   +2 more sources

Development of Entomopathogenic Bacterium Serratia nematodiphila GCSR38 Formulation for the Control of Mango Anthracnose Disease

Journal of Pure and Applied Microbiology
Mango anthracnose, caused by Colletotrichum gloeosporioides, is a significant disease affecting mango production. This study aimed to develop and evaluate a bio-formulation of Serratia nematodiphila GCSR38 for controlling mango anthracnose.
Waraporn Sutthisa, Phatthraporn Nachai, Rattikan Yutthasin   +2 more
doaj   +3 more sources

Anthocyanin Stability Profile of Mango Powder: Temperature, pH, Light, Solvent and Sugar Content Effects

Turkish Journal of Agriculture: Food Science and Technology, 2020
Anthocyanins, a major natural food colorant rich in mango powder, need considerable protection during processing and storage for better retention due to colour instability.
Shireen Akther, Farhana Sultana, Md. Rahim Badsha, Jakia Sultana Jothi, Md. Abdul Alim   +4 more
doaj   +2 more sources

Processing feasibility and qualities of freeze dried mango powder for SME scale

IOP Conference Series: Earth and Environmental Science, 2019
Abstract This research studied the processing feasibility and quality of the premium mango powder ‘Mahachanok’ for SME business. Freeze-dried mango powder as alternative high quality mango powder. The frozen mango puree was thawed at 4°C for 12 hours. The freeze dry processes to freezing and vacuum drying product within a single chamber.
P Mawilai, N Chaloeichitratham, P Pornchaloempong   +2 more
openaire   +2 more sources

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   +4 more sources