Value-added Processing and Utilization of Mango By-products

Author:

Poonam Aggarwal 1,Kaur Amarjeet1,Bhise Suresh1

Affiliation:

1. Department of Food Science and Technology; Punjab Agricultural University; Ludhiana Punjab India

Publisher

John Wiley & Sons, Ltd

Reference62 articles.

1. Bioactive compounds and antioxidant potential of mango peel extract;Ajila;Food Chemistry,2007

2. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations;Ajila;Innovation in Food Science and Emerging Technology,2010

3. Physical, chemical and functional properties of Nigerian mango (Mangifera indica) kernel and its processed flour;Arogba;Journal of the Science of Food and Agriculture,1997

4. Quality characteristics of a model biscuit containing processed mango (Mangifera indica) kernel flour;Arogba;International Journal of Food Properties,2002

5. Fermentation of pretreated hydrolyzates of banana and mango fruit wastes for ethanol production;Arumugam;Asian Journal of Experimental Biological Sciences,2011

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