Search Results

There are 17626 results for: content related to: Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango ( Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment

  1. Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh-Cut “Ataulfo” Mangoes (Mangifera Indica L.) as Affected by Low-Temperature Storage

    Journal of Food Science

    Volume 74, Issue 3, April 2009, Pages: S126–S134, R.M. Robles-Sánchez, M.A. Islas-Osuna, H. Astiazarán-García, F.A. Vázquez-Ortiz, O. Martín-Belloso, S. Gorinstein and G.A. González-Aguilar

    Version of Record online : 20 MAR 2009, DOI: 10.1111/j.1750-3841.2009.01104.x

  2. Comparison of the Contents of Bioactive Compounds and Quality Parameters in Selected Mango Cultivars

    Journal of Food Quality

    Volume 36, Issue 6, December 2013, Pages: 394–402, Periyar Selvam Sellamuthu, Gabriela Inés Denoya, Dharini Sivakumar, Gustavo Alberto Polenta and Puffy Soundy

    Version of Record online : 10 NOV 2013, DOI: 10.1111/jfq.12058

  3. Mango Processing, Products and Nutrition

    Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

    Muhammad Siddiq, Saeed Akhtar, Raafia Siddiq, Pages: 277–297, 2012

    Published Online : 20 NOV 2012, DOI: 10.1002/9781118324097.ch15

  4. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables

    Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability

    Gustavo A. González-Aguilar, J. Fernando Ayala-Zavala, Laura A. de la Rosa, Emilio Alvarez-Parrilla, Pages: 309–339, 2009

    Published Online : 7 DEC 2009, DOI: 10.1002/9780813809397.ch11

  5. Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera indica L.)

    International Journal of Food Science & Technology

    Volume 45, Issue 4, April 2010, Pages: 849–855, Tassadit Djioua, Florence Charles, Murillo Freire Jr, Heloisa Filgueiras, Marie-Noëlle Ducamp-Collin and Huguette Sallanon

    Version of Record online : 23 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02209.x

  6. Surface treatments and coatings to maintain fresh-cut mango quality in storage

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 13, October 2010, Pages: 2333–2341, Anne Plotto, Jan A. Narciso, Nithiya Rattanapanone and Elizabeth A Baldwin

    Version of Record online : 29 JUL 2010, DOI: 10.1002/jsfa.4095

  7. 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

  8. Cassava Starch Coating and Citric Acid to Preserve Quality Parameters of Fresh-Cut “Tommy Atkins” Mango

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: E297–E304, Marcela Chiumarelli, Leila M. Pereira, Cristhiane C. Ferrari, Claire I. G. L. Sarantópoulos and Miriam D. Hubinger

    Version of Record online : 7 JUL 2010, DOI: 10.1111/j.1750-3841.2010.01636.x

  9. Quality changes of treated fresh-cut tropical fruits in rigid modified atmosphere packaging containers

    Packaging Technology and Science

    Volume 20, Issue 1, January/February 2007, Pages: 27–37, Vanee Chonhenchob, Yada Chantarasomboon and S. Paul Singh

    Version of Record online : 24 MAY 2006, DOI: 10.1002/pts.740

  10. Effects of Ultraviolet Light (UV-C) and Heat Treatment on the Quality of Fresh-Cut Chokanan Mango and Josephine Pineapple

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: S426–S434, Dominic Soloman George, Zuliana Razali, Vicknesha Santhirasegaram and Chandran Somasundram

    Version of Record online : 13 JAN 2015, DOI: 10.1111/1750-3841.12762

  11. Physiological and biochemical changes of different fresh-cut mango cultivars stored at 5 °C

    International Journal of Food Science & Technology

    Volume 43, Issue 1, January 2008, Pages: 91–101, Gustavo A. Gonzalez-Aguilar, Jorge Celis, Rogelio R. Sotelo-Mundo, Laura A. De La Rosa, Joaquin Rodrigo-Garcia and Emilio Alvarez-Parrilla

    Version of Record online : 16 JUN 2007, DOI: 10.1111/j.1365-2621.2006.01394.x

  12. Growth Potential of Listeria Monocytogenes and Staphylococcus Aureus on Fresh-Cut Tropical Fruits

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: M2548–M2554, Ke Feng, Wenzhong Hu, Aili Jiang, Yongping Xu, Sarengaowa, Xiaobo Li and Xue Bai

    Version of Record online : 7 OCT 2015, DOI: 10.1111/1750-3841.13089

  13. Shelf Life and Microbial Quality of Fresh-cut Mango Cubes Stored in High CO2 Atmospheres

    Journal of Food Science

    Volume 70, Issue 1, January 2005, Pages: M69–M74, Jutatip Poubol and Hidemi Izumi

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09049.x

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

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 13, October 2012, Pages: 2581–2586, Arpassorn Sirijariyawat, Sanguansri Charoenrein and Diane M Barrett

    Version of Record online : 17 JUL 2012, DOI: 10.1002/jsfa.5791

  15. Improving Antioxidant Capacity of Fresh-Cut Mangoes Treated with UV-C

    Journal of Food Science

    Volume 72, Issue 3, April 2007, Pages: S197–S202, Gustavo A. González-Aguilar, Mónica A. Villegas-Ochoa, M.A. Martínez-Téllez, A.A. Gardea and J. Fernando Ayala-Zavala

    Version of Record online : 31 MAR 2007, DOI: 10.1111/j.1750-3841.2007.00295.x

  16. Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: E1235–E1242, Isabel R.F. Guiamba, Ulf Svanberg and Lilia Ahrné

    Version of Record online : 28 APR 2015, DOI: 10.1111/1750-3841.12866

  17. 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

  18. Irradiation of Fresh and Fresh-Cut Fruits and Vegetables: Quality and Shelf Life

    Food Irradiation Research and Technology, Second Edition

    Xuetong Fan, Christopher H. Sommers, Pages: 271–293, 2012

    Published Online : 19 SEP 2012, DOI: 10.1002/9781118422557.ch15

  19. Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2136–2141, Sirirak Siramard and Sanguansri Charoenrein

    Version of Record online : 25 APR 2014, DOI: 10.1111/ijfs.12553

  20. Effect of the moisture content of forced hot air on the postharvest quality and bioactive compounds of mango fruit (Mangifera indica L. cv. Manila)

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 6, April 2014, Pages: 1078–1083, José de Jesús Ornelas-Paz and Elhadi M Yahia

    Version of Record online : 8 OCT 2013, DOI: 10.1002/jsfa.6384