Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds
Mango fruit has a high nutritional value and health benefits due to important components.
The present manuscript is a comprehensive update on the composition of mango fruit …
The present manuscript is a comprehensive update on the composition of mango fruit …
Mango (Mangifera indica L.) by-products and their valuable components: A review
The large amount of waste produced by the food industries causes serious environmental
problems and also results in economic losses if not utilized effectively. Different research …
problems and also results in economic losses if not utilized effectively. Different research …
Mango seed: Functional and nutritional properties
Abstract Background The mango (Mangifera indica L.) is an important tropical fruit with
worldwide acceptance, extensive marketing, vast production, wide distribution, and benefits …
worldwide acceptance, extensive marketing, vast production, wide distribution, and benefits …
Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate
L Li, G Liu - Journal of Food Engineering, 2019 - Elsevier
Oleogel as fat replacer is an emerging strategy and holds great interests in food industry.
Oleogels structured by monoglyceric stearate (MO), β-sitosterol/lecithin (SO) and ethyl …
Oleogels structured by monoglyceric stearate (MO), β-sitosterol/lecithin (SO) and ethyl …
Comprehensive research on mango by-products applications in food industry
R Oliver-Simancas, L Labrador-Fernandez… - Trends in Food Science …, 2021 - Elsevier
Abstract Background Mango (Mangifera indica) is the world most harvested tropical fruit
whose processing generates unavoidable amounts of by-products which are rich in valuable …
whose processing generates unavoidable amounts of by-products which are rich in valuable …
Recent trends in the management of mango by-products
Mango is one of the major cultivated tropical fruits in the world. A huge quantity of mango by-
products is generated after processing which gives rise to the severe problem of disposal …
products is generated after processing which gives rise to the severe problem of disposal …
The feasibility of wax‐based oleogel as a potential co‐structurant with palm oil in low‐saturated fat confectionery fillings
In this research, food‐grade oleogels (differing in concentration of bees wax in rice bran oil)
were combined with palm oil at three replacement levels (17, 33, and 50% wt) to form a …
were combined with palm oil at three replacement levels (17, 33, and 50% wt) to form a …
Trends in blending vegetable fats and oils for cocoa butter alternative application: A review
Background Global demand for cocoa butter (CB) product is rising, but the production of CB
does not meet the demand, and the availability of this fat is also limited. CB has specific …
does not meet the demand, and the availability of this fat is also limited. CB has specific …
A review on food values of selected tropical fruits' seeds
ARN Raihana, JMN Marikkar, I Amin… - International Journal of …, 2015 - Taylor & Francis
Fruit seeds are usually thrown out as waste during processing or after human consumption.
Over the years, researchers have dedicated their effort to assess the food and nutritional …
Over the years, researchers have dedicated their effort to assess the food and nutritional …
[HTML][HTML] Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate
Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk
solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of …
solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of …