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Characterisation of fibre-rich powder and antioxidant capacity of Mangifera pajang K. fruit peels

  • Published:2011-05 Issue:1 Volume:126 Page:283-288
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Hassan Fouad Abdulrahman,Ismail Amin,Hamid Azizah Abdul,Azlan Azrina,Al-sheraji Sadeq Hasan

Funder

Research University Grant Scheme

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus);Abu Bakar;Food Chemistry,2009

2. Resistant starch production from mango starch using a single screw extruder;Agustiniano-Osornio;Journal of the Science of Food and Agriculture,2005

3. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations;Ajila;Innovative Food Science and Emerging Technologies,2010

4. Valuable components of raw and ripe peels from two Indian mango varieties;Ajila;Food Chemistry,2007

5. Evaluation of diabetic diet in Jordanian hospitals;Al Hourani;Diabetologia Croatiac,2007
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