Relevant bibliographies by topics / Mango puree

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Mango puree'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Mango puree"

1

Guerrero-Beltrán, J. A., B. G. Swanson, and G. V. Barbosa-Cánovas. "High Hydrostatic Pressure Processing of Mango Puree Containing Antibrowning Agents." Food Science and Technology International 11, no. 4 (2005): 261–67. http://dx.doi.org/10.1177/1082013205056401.

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Natural mango puree and purees containing cysteine ( Cys, 200 ppm) or ascorbic acid ( AA, 500ppm) were treated at high hydrostatic pressure, HHP (379 to 586 MPa) for selected times (0, 0.033, 5, 10, 15 and 20min) to assess changes in polyphenoloxidase (PPO) activity. Mango purees were stored at 31°C. Colour parameters ( L*, a* and b*) were analysed to evaluate colour stability. PPO activity was inhibited from 93.8 to 89.7 or 85.5 enzyme activity units (EAU) after adding AAor Cys, respectively. Such inhibition was improved after applying HHP, by an average of 69.5± 10.6, 4.2 ± 2.2 and 47.0 ± 35
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Isaacs, A. R. "ASEPTIC PACKAGING OF MANGO PUREE." Acta Horticulturae, no. 291 (June 1991): 563–70. http://dx.doi.org/10.17660/actahortic.1991.291.63.

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Fransiska, Dina, Siti Nurbaity Kartika Apriani, M. Murdinah, and Susiana Melanie. "CARRAGEENAN AS BINDER IN THE FRUIT LEATHER PRODUCTION." KnE Life Sciences 2, no. 1 (2015): 63. http://dx.doi.org/10.18502/kls.v1i0.87.

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Research on the production of mango fruit leather with the addition of carrageenan as the binder has been conducted. The fruit leather production process needs ripe and fresh mango. Carrageenan which was used as the binder was produced from the extraction of seaweed Eucheuma cottonii. The concentrations of carrageenan that used were 0%, 0,2%, 0,4% and 0,6% by using gelatin as a comparison. The fruit leather ingredients are puree mango, sugar, sorbitol, and carrageenan. The analysis was conducted to the carrageenan as the binder and the fruit leather as a product. The parameters which were anal
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Phaokuntha, S., P. B. Poonlarp, and I. Pongsirikul. "RHEOLOGICAL PROPERTIES OF MANGO PUREE AND PROCESS DEVELOPMENT OF MANGO SHEET." Acta Horticulturae, no. 1024 (March 2014): 373–79. http://dx.doi.org/10.17660/actahortic.2014.1024.51.

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Ahmed, Jasim, U. S. Shivhare, and Mandeep Kaur. "THERMAL COLOUR DEGRADATION KINETICS OF MANGO PUREE." International Journal of Food Properties 5, no. 2 (2002): 359–66. http://dx.doi.org/10.1081/jfp-120005791.

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Mahattanatawee, Kanjana, Elizabeth Baldwin, Kevin Goodner, John Manthey, and Gary Luzio. "NUTRITIONAL COMPONENTS IN SELECT FLORIDA TROPICAL FRUITS." HortScience 41, no. 3 (2006): 504E—504. http://dx.doi.org/10.21273/hortsci.41.3.504e.

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Fourteen tropical fruits from southern Florida [red guava, white guava, carambola, red pitaya (red dragon), white pitaya (white dragon), mamey, sapodilla, lychee, longan, green mango, ripe mango, green papaya and ripe papaya] were evaluated for antioxidant activity, ascorbic acid (vitamin C), total fiber and pectin. ORAC (oxygen radical absorbance capacity) and DPPH (1,1-diphenyl-2-picrylhydrazyl, radical scavenging activity) assays were used to determine antioxidant activity. The total soluble phenolics (TSP), ORAC, and DPPH ranged from 205.4 to 2316.7 μg gallic acid equivalent/g puree, 0.03
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Chaurasiya, A. K., and Minerva Potsangbam. "Development of Innovative Mango Bar." International Journal of Agricultural Invention 2, no. 01 (2017): 16–20. http://dx.doi.org/10.46492/ijai/2017.2.1.4.

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Mango (Mangifera indica L.) is one of the most important tropical fruits in the world and currently ranked 5th in total world production among the major fruit crops. As mango is a seasonal fruit, about 20% of fruits are processed for products such as puree, nectar, leather, pickles, canned slices, and chutney. Mango fruit bar, an important product of commerce, is an excellent source of vitamin A and C, potassium fibre and β-carotene. They are very famous mainly because of it tastes like a mango which come handy and is available off season. Mango bars are generally prepared by drying mango pulp
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Ramaswamy, Hosahalli, and Anuradha Gundurao. "Effect of Soluble Solids and High Pressure Treatment on Rheological Properties of Protein Enriched Mango Puree." Foods 8, no. 1 (2019): 39. http://dx.doi.org/10.3390/foods8010039.

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The effects of high pressure treatment on the rheological properties of protein enriched mango puree were evaluated. In the first part, the original soluble solids in mango puree (28° Brix) was lowered to 26, 23 and 20° Brix, and each was supplemented with 2, 5 and 8% of whey protein to assess the influence of added protein. The samples were then evaluated by dynamic rheology. Pressure treatment resulted in a progressive increase in elastic (G′) and viscous modulii (G″) as well as complex viscosity (η*). Values of G′ were higher than G″ demonstrating that the product behaved more like a gel. A
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Jirasuteeruk, Chotika, and Chockchai Theerakulkait. "Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree." Food technology and biotechnology 57, no. 3 (2019): 350–57. http://dx.doi.org/10.17113/ftb.57.03.19.5728.

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Enzymatic browning is a serious quality deterioration of fresh-cut fruits and vegetables. Recently, consumers and fruit and vegetable industrial processors have demanded the use of natural antibrowning agents to replace the use of chemicals. Mango (Mangifera indica cv. Chok Anan) peel was prepared in the form of mango peel liquid nitrogen powder. This included extraction by ultrasound or ultrasound combined with stirring. The total phenolic content of mango peel liquid nitrogen powder extract (further in the text: mango peel extract) was the highest after the extraction for 15 min using ultras
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Azeredo, Henriette M. C., Luiz Henrique C. Mattoso, Delilah Wood, Tina G. Williams, Roberto J. Avena-Bustillos, and Tara H. McHugh. "Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers." Journal of Food Science 74, no. 5 (2009): N31—N35. http://dx.doi.org/10.1111/j.1750-3841.2009.01186.x.

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Dissertations / Theses on the topic "Mango puree"

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Ledeker, Christie N. "Differences in sensory characteristics among various mango cultivars in the form of fresh sliced mango, mango purée, and mango sorbet." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/12125.

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Master of Science<br>Food Science Institute, Human Nutrition<br>Delores H. Chambers<br>Fresh mangoes are highly perishable, and therefore, they are often processed to extend shelf-life and facilitate exportation. Studying the transformation that mango cultivars undergo throughout processing can aid in selecting appropriate varieties for products. In the 1st part of this study, the flavor and texture properties of 4 mango cultivars available in the United States (U.S.) were analyzed. Highly trained descriptive panelists in the U.S. evaluated fresh, purée, and sorbet samples prepared from each c
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Sugai, Aurea Yuki. "Processamento descontínuo de purê de manga (Mangífera indica Linn.), variedade Haden: estudo da viabilidade do produto para pronto consumo." Universidade de São Paulo, 2002. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-05052003-151029/.

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No presente projeto, foi estudada a viabilidade do purê de manga (Mangifera indica Linn.), variedade 'Haden', para pronto consumo. Inicialmente foi feito o acompanhamento do processo de amadurecimento das mangas para determinar o estágio de maturação adequado para o processamento do purê. Foram feitas análises de firmeza, pH, acidez titulável expressa em porcentagem de ácido cítrico, sólidos solúveis e teor de pectina da polpa das frutas. Os resultados mostraram que a coloração da casca foi um bom indicador do estágio de maturação das mangas. Após acidificação, foram alicados no purê quatro tr
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Gundurao, Anuradha. "Thermo-physical and rheological properties of mango puree as influenced by soluble solids, temperature and high pressure treatment." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=98717.

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Two classes of parameters are important in product quality control and process design: thermo-physical and rheological properties. Reliable estimates of thermal properties (thermal conductivity, diffusivity, density, specific heat, and glass transition temperature) are needed to model the rate of heat transfer during food processing. Measurements of rheological parameters like viscosity and elasticity have been recognized as important tools to provide fundamental insights on structural organization of the food. Small amplitude oscillatory testing is useful in evaluation of gel characteristics
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Moore, Jennifer Pittet. "Carotenoid synthesis and retention in mango (Mangifera indica) fruit and puree as influenced by postharvest and processing treatments." [Gainesville, Fla.]: University of Florida, 2003. http://purl.fcla.edu/fcla/etd/UFE0000747.

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Sugai, Aurea Yuki. "Processamento contínuo de purê de manga (Mangifera indica Linn.), variedade Palmer." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-27062007-192618/.

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No presente trabalho, diferentes condições de pasteurização foram estudadas a fim de desenvolver um purê de manga para pronto consumo, sem adição de açúcares e de conservantes, com estabilidade microbiológica, físico-química e sensorial. A qualidade e a vida de prateleira do purê foram avaliadas por meio de análises físico-químicas, microbiológicas, enzimáticas, reológicas e sensoriais. Na primeira etapa do trabalho, foram estudadas temperaturas de pasteurização entre 65 e 85 °C, em trocador de calor a placas e tubular. Os ensaios mostraram que o trocador tubular foi o mais indicado para a pas
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Jhuang, Fei-Ping, and 莊斐萍. "A study on the antioxidant and physical properties of production fruit bars and fruit slices by Irwin mango (Mangifera indica L) puree." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/veqfbd.

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碩士<br>大仁科技大學<br>食品科技研究所<br>104<br>The basic materials used in this study are Irwin mangoes produced in Shizi Township in the south of Taiwan. After mincing to puree, and adding the optimum ratio of agar powder and xanthan gum, different proportions (0%, 16%, 28%, 37%, 44%) of granular sugar are used to make mango fruit bars; and different baking times (25min, 30min, 35min, 40min) are used to make mango fruit slices. The study is designed to investigate the physical properties of the products, their antioxidant capabilities and the sensory evaluation. The results reveal that the optimum ratio
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Books on the topic "Mango puree"

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Christopher, North, ed. GTO: the early years: The "pure love" gang of Shonan beach = Shonan junai gumi. Tokyopop, 2006.

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Mizuno, Junko. Pure Trance. Last Gasp, 2005.

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Mizuno, Junko. Pure Trance. Last Gasp of San Francisco, 2020.

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Book chapters on the topic "Mango puree"

1

Greenberg, Robert S., Catherine A. Culver, Nicholas S. Kretchman, and Jennifer DiCicco. "Non-Enzymatic Browning in Orange Juice and Mango Puree." In Color Quality of Fresh and Processed Foods. American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0983.ch017.

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Hernandez, Ernesto, Miguel Hernandez, Tania Choque, and Zury Sócola. "Influence of Refined Pulping and Environmental Exposure Time on the Color of Mango (Mangifera Indica) Puree Creole Variety of Chulucanas." In Advances in Manufacturing, Production Management and Process Control. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-51981-0_48.

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