Results 31 to 40 of about 466,181 (202)

ENHANCING OF MILK BEVERAGES [PDF]

Journal of Food and Dairy Sciences, 2009
The effect of adding mango, guava pulp, total milk protein powder, skim milk powder, storage period and fat ratio on Chemical composition was investigated.
M. S. Mostafa, A. E. Khalel, El-Tahra M. A. Ammar   +2 more
doaj   +1 more source

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Agriculture, 2021
Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season.
Willis O. Owino, Jane L. Ambuko
doaj   +1 more source

Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level

, 2020
Mango peel comprises of 7-25% of mango fruit that contributes to the environmental pollution. Mango peel contains nutraceutical compounds that are useful as a functional ingredient to increase nutritional properties in Asian staple food, which in our ...
Z., Nur Azura, S., Radhiah, Z. A., Nurul Shazini, W.I., Wan Zunairah, M. R., Ismail-Fitry   +4 more
core   +1 more source

Effects of Soybean Fiber on the Quality of Vacuum Freeze-dried Mango Powder

Shipin gongye ke-ji
In this study, to address the problems of low purity and high glycemic index of mango powder with maltodextrin addition, frozen crushed mango pulp was taken as the raw material, with maltodextrin and soybean fiber being added respectively, to investigate
Xun WANG, Yongjian CAI, Xinlun DENG, Qiangzhong ZHAO   +3 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

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

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

Stability and microstructure of powdered pulp of the Palmer mango obtained by the process of lyophilisation

REVISTA CIÊNCIA AGRONÔMICA, 2019
ABSTRACT The aim of this work was to study the stability of powdered mango pulp obtained through the process of lyophilisation, as well as its structural characteristics using electron microscopy analysis. In response to an earlier experimental design using maltodextrin concentrations of 0%, 10%, 20% and 30% and periods of 24 and 30 hours, the ...
Costa, Laiana Oliveira, Lara Junior, Jovan Marques, Costa, José Maria Correia da, Afonso, Marcos Rodrigues Amorim, Rodrigues, Sueli, Wurlitzer, Nédio Jair   +5 more
openaire   +4 more sources

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

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