Effect of Peels on Quality Attributes of Mango Puree Held for Different Times-Reference-Cited by-同舟云学术

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Effect of Peels on Quality Attributes of Mango Puree Held for Different Times

Published:2016-07-19 Issue:3 Volume:41 Page:e12946
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Mirondo Rita¹,Barringer Sheryl¹

Affiliation:

1. Department of Food Science and Technology; The Ohio State University; 2015 Fyffe Road Columbus OH 43210

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12946/fullpdf

Reference37 articles.

1. Mango peel dietary fiber: composition and associated bound phenolics;Ajila;J. Funct. Foods,2013

2. Valuable components of raw and ripe peels from two Indian mango varieties;Ajila;J. Food Chem.,2007

3. Qualitative and nutritional differences in processing tomatoes grown under commercial organic and conventional production systems;Barrett;J. Food Sci.,2007

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice;Foods;2021-12-20

2. Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry ( SIFT ‐ MS );Flavour and Fragrance Journal;2019-07-05

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