Potentials of Mahachanok mango peel pectin in modulating glycaemic index in simulated in vitro carbohydrate digestion of meat product-Reference-Cited by-同舟云学术

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Potentials of Mahachanok mango peel pectin in modulating glycaemic index in simulated in vitro carbohydrate digestion of meat product

Published:2024-12 Issue: Volume:18 Page:101304
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Srikamwang Chonlada^ORCID,Willats William G.T.,Bakshani Cassie R.,Sommano Sarana Rose,Wongkaew Malaiporn

Funder

Chiang Mai University

Publisher

Elsevier BV

Reference114 articles.

1. Major Tropical Fruits—Preliminary Results 2020,2021

2. Cell death due to chilling injury of mango cultivars' Nam Dok Mai No. 4','Nam Dok Mai Si Thong'and'Mahachanok'during low temperature storage,2016

3. Processing feasibility and qualities of freeze dried mango powder for SME scale,2019

4. Impact of storage temperature on physiological changes and shelf life of mango CV,2022

5. Valorisation of mango peels: extraction of pectin and antioxidant and antifungal polyphenols;Rojas;Waste and Biomass Valorization,2020

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