Bulk storage of mango ( Mangifera indica L.) and pineapple ( Ananas comosus L.) pulp: effect of pulping and storage temperature on phytochemicals and antioxidant activity-Reference-Cited by-同舟云学术

Bulk storage of mango ( Mangifera indica L.) and pineapple ( Ananas comosus L.) pulp: effect of pulping and storage temperature on phytochemicals and antioxidant activity

Published:2019-05-30 Issue:11 Volume:99 Page:5157-5167
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Arampath Palitha C¹²^ORCID,Dekker Matthijs¹

Affiliation:

1. Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University Wageningen The Netherlands

2. Department of Food Science & Technology, Faculty of AgricultureUniversity of Peradeniya Peradeniya Sri Lanka

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9762

Reference34 articles.

1. Characterization of gallotannins and benzophenone derivatives from mango (Mangifera indica L. cv. ?Tommy Atkins?) peels, pulp and kernels by high-performance liquid chromatography/electrospray ionization mass spectrometry

2. The pineapple: botany, production and uses

3. Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits

4. Physicochemical Characterization of a New Pineapple Hybrid (FLHORAN41 Cv.)

5. Colour behaviour on mango (Mangifera indica) slices self stabilized in glass jars by hurdle technology during storage;Ulloa JA;Afr J Biotechnol,2008

Cited by 15 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. Enhancing the nutritional value and functional properties of mango pulp via lactic acid bacteria fermentation;LWT;2024-04

2. Improvements in the functions of probiotic-based mango pulp rich in phenolic and proline antioxidants by treatment with pectinase and fermentation with lactic acid bacteria;LWT;2023-05

3. Stability of bioactive components in smoothies within an extended period of one year;Food Bioscience;2022-10

4. Metabolomic and transcriptomic analyses reveal the mechanism of sweet-acidic taste formation during pineapple fruit development;Frontiers in Plant Science;2022-09-08

5. Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation;Foods;2022-02-25