Results 31 to 40 of about 4,652 (189)

PENGARUH JENIS AIR PERENDAM TERHADAP KANDUNGAN VITAMIN C, SERAT, DAN PROTEIN TEPUNG MANGGA (Mangifera Indica L.)

Jurnal Bahan Alam Terbarukan, 2014
Mango is a tropical and sub-tropical fruit known throughout the world because it tastes good and fresh. However the freshness of mangoes can not stand for too long so it is necessary to have a good post-harvest handling and management.
Octavianti Paramita
doaj   +1 more source

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

Preparation of Pectin Aerogels From Flaxseed and Evaluation of Their Potential as Hemostatic Agents: Water Absorption Characteristics

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Flaxseed has been used extensively to extract flaxseed oil and drugs used for breast cancer treatment. Flaxseed contains a considerable amount of pectin in addition. We extracted pectin from flaxseed and prepared pectin aerogels by the steps of de‐esterification, gelation, solvent exchange and supercritical CO2 drying.
Jin‐A Choe, Hyon‐Tae Pak, Kwang‐Myong Cha, Song‐Su Ma, Chol‐Ung Kim, Yong‐Son Rim   +5 more
wiley   +1 more source

Dietary supplementation with mango leaf powder influences broiler chickens’ growth characteristics, blood parameters, and carcass

Acta Scientiarum: Animal Sciences
This study examined the impact of mango leaf powder supplementation on broiler chickens’ growth, blood parameters, and carcass of broiler chickens. Two hundred (200) day-old broilers were divided into four groups: Control (CONT), 200 mg kg-1 Vitamin C ...
Olugbenga David Oloruntola, Samuel Adebowale Adeyeye, Olumuyiwa Joseph Olarotimi, Victor Olabisi Akinduro, Olufemi Adesanya Adu, Francis Ayodeji Gbore, Ojurereoluwa Adebimpe Ayodele   +6 more
doaj   +1 more source

Mathematical Modeling for Isotherms of Mango Pulp Powder, Obtained by Atomization

Journal of Encapsulation and Adsorption Sciences, 2014
Mango, as the other fruits, is a perishable food that can be easily deteriorated and presents high levels of post-harvest loss. Therefore, dehydration is an important alternative to use the production excess. In this context, this work aimed at evaluating the hygroscopic behavior of the integral mango pulp powder, obtained by atomization, by means ...
Érica Milô de Freitas Felipe Rocha, Sueli Rodrigues, Marcos Rodrigues Amorim Afonso, José Maria Correia da Costa   +3 more
openaire   +2 more sources

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition

Food Chemistry International, EarlyView.
Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley   +1 more source

Antioxidant Properties, Texture and Sensory Quality of Sliced Bread Enriched with Leaf Powder from Mango ( Mangifera indica )

Polish Journal of Food and Nutrition Sciences
Mango leaf ( Mangifera indica L.) is used in traditional medicine and more recently in food applications due to its bioactive compounds that promote healthy effects.
Mónica Pirca-Palomino, Yvette I. Malange, Fernando Ramos-Escudero, Ana María Muñoz, Keidy Cancino-Chávez   +4 more
doaj   +1 more source

Evaluation of Some Selected Mango Varieties for Fruit Powder Production In Ghana

Journal of Tropical Crop Science, 2021
Mango is an important fruit, which receives high patronage in Ghana. However, the highly seasonal and perishable nature of the crop, besides being a constraint to both farmers and processors, also deny consumers the opportunity to enjoy the fruit all year round.
Vida Opoku Edusei, Gloria Essilfie, Firibu Kwesi Saalia, John Ofosu-Anim, Vincent Eziah   +4 more
openaire   +1 more source

Edible Antifungal Coatings Based on Litchi Chinensis Seed Starch Enriched With Pericarp Procyanidins for the Postharvest Preservation of Strawberries

Food Chemistry International, EarlyView.
Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera, José Sandoval‐Cortes, Juan A. Ascacio‐Valdes, Olga B. Álvarez‐Pérez, Jorge E. Wong‐Paz, María L. Flores López, Ahmet Yemenicioğlu, Cristóbal N. Aguilar   +7 more
wiley   +1 more source

Antioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins

Food Technology and Biotechnology
Research background. Mango peel is a production waste and can cause environmental problems, but its nutritional value consists of bioactive compounds that could be beneficial for human health. The aim of this study is to determine the bioactive compounds,
Yossaporn Plaitho, Aikkarach Kettawan, Hataichanok Sriprapai, Aurawan Kringkasemsee Kettawan, Phakpoom Kooprasertying   +4 more
doaj   +1 more source