A field survey and genetic analysis were conducted to reveal the similarity and genetic distance between homegarden component species of Tanzania and Indonesia. Homegardens in the Uluguru Mountains in Tanzania and in Java Island in Indonesia were investigated in terms of land-use configuration and allocation of homegarden species. Samples of the ma...
A field survey and genetic analysis were conducted to reveal the similarity and genetic distance between homegarden component species of Tanzania and Indonesia. Homegardens in the Uluguru Mountains in Tanzania and in Java Island in Indonesia were investigated in terms of land-use configuration and allocation of homegarden species. Samples of the ma...
Published in Journal of food science and technology
The mango fruits remain biologically active even after harvest as they continue respiration, transpiration and other bio-chemical processes. Being highly perishable, the fruit quality deteriorates fast under ambient conditions (30 ± 5 °C and 50 ± 5% RH), rendering them unmarketable within 5-6 days. In order to extend the shelf-life of 'Amrapali' ma...
Published in Food research international (Ottawa, Ont.)
Mango industry processing generates high quantities of mango by-products such as peels and seeds (35%-60% of the fruit). Indeed, it is known that mango and its by-products contain different families of bioactive compounds that possess several health benefits. Thus, the aim of this study has been the determination of different families of phenolic d...
Published in Journal of food science and technology
The effect of different temperature regimes on ripening quality of mango cv. Dashehari was investigated. Fruits were kept at 20, 25 °C in temperature controlled chambers and at room temperature. Fruits were analyzed periodically for physico-chemical characteristics after every 24 h interval up to 168 h of ripening period. Development of soluble sol...
Published in Food chemistry
In this study, foam mat drying was applied to Tommy Atkins mango. Using a multifactorial design, the effect of soy lecithin (L) and carboxymethylcellulose (CMC) used as foam stabilizers (0-1.50g/100g), as well as temperature (T) (53-87°C), on phenolic content and antioxidant capacity of mango were evaluated. Mango pulp contains antioxidant, such as...
2016
2016
2016
2016
