Mango

Utilization Whey in Production of Functional Healthy Beverage “Whey-mango Beverages”

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Authors: 
Ahmed S. Gad
Authors: 
Wafaa H. Emam
Authors: 
Gamal F. Mohamed
Authors: 
Ahmed F. Sayd
Publisher: 
American Journal of Food Technology
Year: 
2013

Ataulfo Mango in Chiapas: A Value Chain Analysis

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Authors: 
Patrick Hanemann
Authors: 
Nathanael Bourns
Authors: 
Ivana Fertziger
Publisher: 
USAID
Year: 
2008

Organic produce from the Republic of South Africa

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The market for organic food products in the Netherlands is growing; however, supply shortages are hampering the grow th of the market. The Republic of South Africa (RSA) has the advantage of being able to produce organic food products during the European winter seas on, as it is located in the southern hemisphere. Sourcing organic products from the RSA could therefore amelio- rate the current shortness of supply.

Authors: 
Yuca Waarts
Authors: 
Johan Bakker
Authors: 
Joost Snels
Authors: 
Myrtille Danse
Publisher: 
LEI Wageningen UR
Year: 
2009

African Organic Agriculture Training Manual: Mango Crop Management

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Mango trees (Mangifera indica L.) are cultivated in many countries of East, South and West Africa. In these countries, mangoes contribute to farmer family diets as well as serving as a cash crop. Mangoes are a delicate fruit and, therefore, sensitive to transport, which limits trade opportunities. However, there is considerable market interest in processed mango—in pulp or dried form.
Common challenges to mango production in Africa

Authors: 
Lukas Kilcher
Authors: 
Brian Ssebunya
Publisher: 
FiBL, Research Institute of Organic Agriculture, Switzerland
Year: 
2011

Effect of 1-methylcyclopropene (1-MCP) on Softening of Fresh-cut Kiwifruit, Mango, and Persimmon Slices

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Authors: 
Eduardo V. de B. Vilas-Boas
Authors: 
Adel A. Kader
Publisher: 
Postharvest Biology and Technology
Year: 
2007

A comparison of the kinetics of mango drying in open-air, solar, and forced-air dryers

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Authors: 
Donald Mercer
Publisher: 
African Journal of Food, Agriculture, Nutrition and Development
Year: 
2012

Texture improvement of fresh and frozen mangoes with pectin methylesterase and calcium infusion

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BACKGROUND: A major problem of mango products is texture loss. The effect of commercial pectin methylesterase (PME) and calcium infusion on improvement of the texture of both fresh and frozen-thawed mango cubes was investigated in the present study.

Authors: 
Arpassorn Sirijariyawat
Authors: 
Sanguansri Charoenrein
Authors: 
Diane M. Barrett
Publisher: 
Journal Science of Food and Agriculture
Year: 
2012

Standardization of process for preparation of fig-mango mixed toffee

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The mixed fruit toffees were prepared from fig and mango pulp at different proportions viz. (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100) with sugar, liquid glucose, hydrogenated fat and khoa (40, 10, 5 and 10% by weight of pulp respectively) and evaluated for physico-chemical and sensory quality characteristics. It was observed that the toffee prepared by blending the fig and mango pulp at 80:20 proportions was found superior with respect to protein content and organoleptic quality parameters.

Authors: 
B. K. Sakhale
Authors: 
R.U. Chalwad
Authors: 
V. D. Pawar
Publisher: 
International Food Research Journal
Year: 
2012

Estudio de Mercado Chutney en Estados Unidos

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Los consumidores de productos gourmet han recuperado y superado en 2010 los niveles de compras de productos gourmet del 2008.

Authors: 
Oficina Comercial de ProChile en Miami
Publisher: 
ProChile
Year: 
2011

Mango (Mangifera indica) and ambarella (Spondias cytherea) peel extracted pectins improve viscoelastic properties of derived jams

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Authors: 
BB Koubala
Authors: 
G Kansci
Authors: 
C Garnier
Authors: 
MC Ralet
Authors: 
JF Thibault
Publisher: 
African Journal of Food, Agriculture, Nutrition and Development
Year: 
2012
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