Mango peels as food ingredient / additive: nutritional value, processing, safety and applications
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference98 articles.
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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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