Caracterización funcional de la almendra de las semillas de mango [Mangifera indica L.]. (Functional Characterization of Mango Seeds Kernel [Mangifera indica L.].)
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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Mango (Mangifera indica) is an important fruit crop grown in the tropics mostly for its pulp. Mango seed, which represents between 20-60% of the fruit, has limited food or industrial use in most producing countries and is therefore wasted. The kernel contained in the seed (mango seed kernel: MSK) is a good source of carbohydrates (58-80%), contains moderate quantities of proteins (6-13%) and fa...
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ژورنال
عنوان ژورنال: CIENCIA EN DESARROLLO
سال: 2015
ISSN: 2462-7658,0121-7488
DOI: 10.19053/01217488.3651