Mango

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

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Autores: 
Ahmed S. Gad
Autores: 
Wafaa H. Emam
Autores: 
Gamal F. Mohamed
Autores: 
Ahmed F. Sayd
Editora: 
American Journal of Food Technology
Año: 
2013

Ataulfo Mango in Chiapas: A Value Chain Analysis

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Autores: 
Patrick Hanemann
Autores: 
Nathanael Bourns
Autores: 
Ivana Fertziger
Editora: 
USAID
Año: 
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.

Autores: 
Yuca Waarts
Autores: 
Johan Bakker
Autores: 
Joost Snels
Autores: 
Myrtille Danse
Editora: 
LEI Wageningen UR
Año: 
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

Autores: 
Lukas Kilcher
Autores: 
Brian Ssebunya
Editora: 
FiBL, Research Institute of Organic Agriculture, Switzerland
Año: 
2011

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

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Autores: 
Eduardo V. de B. Vilas-Boas
Autores: 
Adel A. Kader
Editora: 
Postharvest Biology and Technology
Año: 
2007

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

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Autores: 
Donald Mercer
Editora: 
African Journal of Food, Agriculture, Nutrition and Development
Año: 
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.

Autores: 
Arpassorn Sirijariyawat
Autores: 
Sanguansri Charoenrein
Autores: 
Diane M. Barrett
Editora: 
Journal Science of Food and Agriculture
Año: 
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.

Autores: 
B. K. Sakhale
Autores: 
R.U. Chalwad
Autores: 
V. D. Pawar
Editora: 
International Food Research Journal
Año: 
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.

Autores: 
Oficina Comercial de ProChile en Miami
Editora: 
ProChile
Año: 
2011

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

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Autores: 
BB Koubala
Autores: 
G Kansci
Autores: 
C Garnier
Autores: 
MC Ralet
Autores: 
JF Thibault
Editora: 
African Journal of Food, Agriculture, Nutrition and Development
Año: 
2012
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