Results 41 to 50 of about 922,845 (234)
International Journal of Eco-Innovation in Science and Engineering, 2021 Mango is a common fruit in tropical countries. Due to its short shelf-life, it is important to study alternative preservation and consumption methods. In this study, concentrated mango juice was used to produce mango powder by using spray drying process.
Teeradate Kongpichitchoke +3 more
semanticscholar +1 more source
Modelling and optimization of drying rate and quality parameters of foam mat dried mango powder
Global Journal of Engineering and Technology Advances, 2021 A study on modeling and optimization of foam mat drying of ripe mango was carried out, three levels of whipping durations (5 min, 10 min and 15 min, three levels of Egg white albumen powder concentrations as foaming agent (6% (w/w), 12%(w/w) and 18% (w/w)
Christiana Alami Adamade +1 more
semanticscholar +1 more source
Formulation and quality evaluation of instant mango drink powder
Food Research, 2020 The study was conducted to develop a healthy instant mango drink powder and to compare its nutritional facts with commercially available mango drink powder. For this purpose, ripe Amropali mangoes were collected from a local source. After drying the mango pulp in a cabinet dryer, three formulations were prepared to compare with a locally available ...
Shireen Akther +5 more
openaire +1 more source
The Effect of Ginger Powder on Quality Attributes of some Fruit Nectars [PDF]
Journal of Food and Dairy Sciences, 2019 This study aims to investigate the effect of ginger powder (0.1% and 0.3%w/v) on quality attributes of fresh Mango, guava, and orange nectar. The antimicrobial activity, Physico - chemical properties were evaluated for prepared nectar during storage ...
M. Ayad, A. Sharaf
doaj +1 more source
Effect of Drying and Storage Conditions Towards the Bioactive Compounds Content and Antioxidant Activity of Mango Peel Powder [PDF]
, 2023 Mango peel is one of the wastes produced by the mango processing industry that contains bioactive compounds such as polyphenol and carotenoids. This study was carried out to determine the effect of drying methods on the antioxidant activity of mango peel
N. Mohdmaidin +3 more
core +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
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 +2 more
doaj +1 more source
, 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 +4 more
core +1 more source
Electro-kinetic technology as a low-cost method for dewatering food by-product [PDF]
, 2011 Increasing volumes of food waste, intense environmental awareness, and stringent legislation have imposed increased demands upon conventional food waste management.
Glendenning, S +17 more
core +1 more source
International Journal of Molecular Sciences, 2023 This study investigated the health-promoting effects and prebiotic functions of mango peel powder (MPP) both as a plain individual ingredient and when incorporated in yoghurt during simulated digestion and fermentation. The treatments included plain MPP,
H. F. Zahid +6 more
semanticscholar +1 more source