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There are 13656 results for: content related to: Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango

  1. Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 789–800, Adeline Bonneau, Renaud Boulanger, Marc Lebrun, Isabelle Maraval and Ziya Gunata

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13038

  2. Mango wine aroma enhancement by pulp contact and β-glucosidase

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2258–2266, Xiao Li, Sien Long Lim, Bin Yu, Philip Curran and Shao-Quan Liu

    Version of Record online : 12 JUN 2013, DOI: 10.1111/ijfs.12212

  3. Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 960–968, Jin-Hong Zhao, Rui Hu, Hong-Wei Xiao, Yang Yang, Fang Liu, Zhi-Lin Gan and Yuan-Ying Ni

    Version of Record online : 11 NOV 2013, DOI: 10.1111/ijfs.12388

  4. Effects of different osmo-dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica L.)

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1441–1448, Jin-Hong Zhao, Fang Liu, Xue-Li Pang, Hong-Wei Xiao, Xin Wen and Yuan-Ying Ni

    Version of Record online : 8 APR 2016, DOI: 10.1111/ijfs.13113

  5. Antifungal activity of five different essential oils in vapour phase for the control of Colletotrichum gloeosporioides and Lasiodiplodia theobromae in vitro and on mango

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 411–418, Anand Babu Perumal, Periyar Selvam Sellamuthu, Reshma B. Nambiar and Emmanuel Rotimi Sadiku

    Version of Record online : 12 DEC 2015, DOI: 10.1111/ijfs.12991

  6. Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1549–1555, Elham Momeny, Nazanin Vafaei and Nazaruddin Ramli

    Version of Record online : 25 MAR 2013, DOI: 10.1111/ijfs.12125

  7. Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1688–1697, Modesto A. Chaves, Isadora M. A. Barreto, Ronielli C. Reis and Dattatreya M. Kadam

    Version of Record online : 26 APR 2013, DOI: 10.1111/ijfs.12139

  8. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  9. Phytosanitary irradiation in ports of entry: a practical solution for developing countries

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 249–255, Emilia Bustos-Griffin, Guy J. Hallman and Robert L. Griffin

    Version of Record online : 16 OCT 2014, DOI: 10.1111/ijfs.12676

  10. Antioxidant and functional properties of a high dietary fibre powder from carambola (Averrhoa carambola L.) pomace

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2101–2110, Maria del Rosario Pantaleón-Velasco, Irving Israel Ruiz-López, Araceli Pérez-Silva, Laura Bravo-Clemente, Raquel Mateos, Héctor Ruiz-Espinosa and Maria de los Angeles Vivar-Vera

    Version of Record online : 3 MAR 2014, DOI: 10.1111/ijfs.12519

  11. Postharvest performance of fresh-cut ‘Big Top’ nectarine as affected by dipping in chemical preservatives and packaging in modified atmosphere

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1184–1195, Maria Cefola, Bernardo Pace, Lucrezia Sergio, Federico Baruzzi, Maria Antonia Gatto, Antonia Carito, Vito Linsalata, Nicholas A. Cascarano and Donato Di Venere

    Version of Record online : 11 NOV 2013, DOI: 10.1111/ijfs.12415

  12. Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: C786–C794, Panita Ngamchuachit, Hanne K. Sivertsen, Elizabeth J. Mitcham and Diane M. Barrett

    Version of Record online : 2 APR 2014, DOI: 10.1111/1750-3841.12446

  13. Optimisation of vacuum impregnation of blackcurrant-infused apple cubes: application of response surface methodology

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 689–695, Lemuel M. Diamante, Kazunori Hironaka, Yukiko Yamaguchi and Erihemu Nademude

    Version of Record online : 1 OCT 2013, DOI: 10.1111/ijfs.12351

  14. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 3, February 2012, Pages: 557–563, Noor Aziah Abdul Aziz, Lee Min Wong, Rajeev Bhat and Lai Hoong Cheng

    Version of Record online : 30 AUG 2011, DOI: 10.1002/jsfa.4606

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    Bioutilisation of agro-industrial waste for lactic acid production

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2143–2151, Parmjit S. Panesar and Shubhneet Kaur

    Version of Record online : 14 JUL 2015, DOI: 10.1111/ijfs.12886

  16. Dietary fibre and antioxidant compounds in passion fruit (Passiflora edulis f. flavicarpa) peel and depectinised peel waste

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 268–274, Betsabé Hernández-Santos, María de los Ángeles Vivar-Vera, Jesús Rodríguez-Miranda, Erasmo Herman-Lara, Juan Gabriel Torruco-Uco, Olivia Acevedo-Vendrell and Cecilia Eugenia Martínez-Sánchez

    Version of Record online : 4 SEP 2014, DOI: 10.1111/ijfs.12647

  17. Mango film coated for fresh-cut mango in modified atmosphere packaging

    International Journal of Food Science & Technology

    Volume 45, Issue 8, August 2010, Pages: 1689–1695, Rungsinee Sothornvit and Patratip Rodsamran

    Version of Record online : 20 JUL 2010, DOI: 10.1111/j.1365-2621.2010.02316.x

  18. SENSORY LEXICON FOR MANGO AS AFFECTED BY CULTIVARS AND STAGES OF RIPENESS

    Journal of Sensory Studies

    Volume 27, Issue 3, June 2012, Pages: 148–160, S. SUWONSICHON, E. CHAMBERS IV, V. KONGPENSOOK and C. OUPADISSAKOON

    Version of Record online : 8 MAY 2012, DOI: 10.1111/j.1745-459X.2012.00377.x

  19. Color Change Kinetics of Mango at Different Maturity Stages during Air Drying

    Journal of Food Processing and Preservation

    Volume 38, Issue 1, February 2014, Pages: 508–517, Otoniel Corzo and Carlos Álvarez

    Version of Record online : 10 AUG 2012, DOI: 10.1111/j.1745-4549.2012.00801.x

  20. Spatial variance of physicochemical properties within mangos and the effect of initial ripeness stage on the quality of fresh-cut mangos

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 10, 15 August 2016, Pages: 3613–3620, Panita Ngamchuachit, Elizabeth J Mitcham and Diane M Barrett

    Version of Record online : 8 FEB 2016, DOI: 10.1002/jsfa.7597