Mango peels as food ingredient / additive: nutritional value, processing, safety and applications
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference98 articles.
1. Phytochemical composition, cellular antioxidant capacity and antiproliferative activity in mango (Mangifera indica L.) pulp and peel;Abbasi;International Journal of Food Science and Technology,2017
2. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties;Abdul Aziz;Journal of the Science of Food and Agriculture,2012
3. Utilization of mango peel extracts on the biodegradable films for active packaging;Adilah;Food Packaging and Shelf Life,2018
4. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations;Ajila;Innovative Food Science & Emerging Technologies,2010
5. Valuable components of raw and ripe peels from two Indian mango varieties;Ajila;Food Chemistry,2007
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1. Impact of washing and freezing on nutritional composition, bioactive compounds, antioxidant activity and microstructure of mango peels;Food Chemistry;2024-06
2. Valorization potential of Egyptian mango kernel waste product as analyzed via GC/MS metabolites profiling from different cultivars and geographical origins;Scientific Reports;2024-02-05
3. Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction;Food Chemistry;2024-02
4. Optimizing the ultrasonic extraction of polyphenols from mango peel and investigating the characteristics, antioxidant activity and storage stability of extract nanocapsules in maltodextrin/whey protein isolate;Ultrasonics Sonochemistry;2024-02
5. Extraction and Microencapsulation of Phytochemical Compounds from Mango Peel (Mangifera indica L.) var. “Kent” and Assessment of Bioaccessibility through In Vitro Digestion;Processes;2024-01-09
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