Results 51 to 60 of about 922,845 (234)

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

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

The Effect of Replacing Wheat Flour with Mango Peel Powder and Studying its Chemical and Microbial Properties in the Laboratory Cake

IOP Conference Series: Earth and Environment, 2023
Fruit peels are the byproduct that accumulate during the processing of fruits and represent a serious problem, as they have a harmful effect on the environment.
Shaimaa Fadhel Weshah, Alyaa S. Al-Hafud
semanticscholar   +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

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

Starch‐Molded Snacks Enriched With Nance (Byrsonima crassifolia L.) Fruit Flour Functional Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Nance flour enriches starch‐molded snacks with antioxidants and fiber. These innovative snacks offer high phenolic bioaccessibility and improved sensory appeal, valorizing an underutilized fruit for sustainable food development. ABSTRACT This study aimed to develop starch‐molded snacks enriched with nance (Byrsonima crassifolia L.) flour, a native ...
Mariana Carolina Fregoso‐Ultreras, Cinthia Jazmin Villegas‐Ornelas, Victor Manuel Zamora‐Gasga, Jorge Alberto Sánchez‐Burgos, Sonia Guadalupe Sáyago‐Ayerdi, Francisco Javier Blancas‐Benitez   +5 more
wiley   +1 more source

Produção e caracterização de manga desidratada em pó por diferentes processos de secagem [PDF]

, 2014
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2014.O refractance window (RW) ou janela de refractância é um processo de secagem desenvolvido com ...
Zotarelli, Marta Fernanda
core  

Characterization of Bio‐Based Phenolic Plasticizer Extracted From Rambutan Fruit Shell Waste: A Sustainable Alternative to Synthetic Plasticizers for Green Polymer Applications

Journal of the American Oil Chemists' Society, EarlyView.
Comprehensive Characterization of Bio‐Based Phenolic Plasticizer Extracted From Rambutan Fruit Shell Waste. ABSTRACT The development of eco‐friendly plasticizer is driving the interest of many scientists due to its environmentally benign nature.
Divya Divakaran, Indran Suyambulingam, Sunesh Narayanaperumal, Nadir Ayrilmis, Murugesan Palaniappan, Sivasubramanian Palanisamy, P. Senthamaraikannan, Siva Avudaiappan   +7 more
wiley   +1 more source