Antioxidant in Mango (Mangifera indica L.) Pulp
نویسندگان
چکیده
منابع مشابه
Mango (Mangifera indica L.) Lyophilization Using Vacuum-Induced Freezing
Abstract—Lyophilization, also called freeze-drying, is an important dehydration technique mainly used for pharmaceuticals. Food industry also uses lyophilization when it is important to retain most of the nutritional quality, taste, shape and size of dried products and to extend their shelf life. Vacuum-Induced during freezing cycle (VI) has been used in order to control ice nucleation and, con...
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The volatile components of 20 mango cultivars were investigated by means of simultaneous distillation-extraction, GC, and GC-MS. Three hundred and seventy-two compounds were identified, of which 180 were found for the first time in mango fruit. The total concentration of volatiles was approximately 18-123 mg/kg of fresh fruit. Terpene hydrocarbons were the major volatiles of all cultivars, the ...
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To evaluate the cultivar variation in photosynthetic rate (Pn) of mango, observations were taken in 25 cultivars representing different agro-climatic region of the country at two stages i.e. full bloom (March) and developed fruit stage (May). Seven cultivars, Papatio, Lucknow Safeda, Neelam, Mulgoa, Khas-ul-khas, Himsagar and Nisar Pasand showed the higher Pn rate at both the stages, while nine...
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ژورنال
عنوان ژورنال: Plant Foods for Human Nutrition
سال: 2007
ISSN: 0921-9668,1573-9104
DOI: 10.1007/s11130-006-0035-3