15. Mango Processing, Products and Nutrition

  1. Muhammad Siddiq PhD
  1. Muhammad Siddiq PhD3,
  2. Saeed Akhtar1 and
  3. Raafia Siddiq2

Published Online: 20 NOV 2012

DOI: 10.1002/9781118324097.ch15

Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging

How to Cite

Siddiq, M., Akhtar, S. and Siddiq, R. (2012) Mango Processing, Products and Nutrition, in Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging (ed M. Siddiq), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781118324097.ch15

Editor Information

  1. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA

Author Information

  1. 1

    Department of Food Science and Technology, Bahauddin Zakariya University, Multan, Pakistan

  2. 2

    AFC R&E Packaging Engineer, Kimberly-Clark Corp., Neenah, Wisconsin, USA

  3. 3

    Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA

Publication History

  1. Published Online: 20 NOV 2012
  2. Published Print: 17 AUG 2012

ISBN Information

Print ISBN: 9780813811420

Online ISBN: 9781118324097

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Keywords:

  • mango processing;
  • fresh-cut, “semi-processed”;
  • postharvest physiology;
  • stress-type treatments;
  • pretreatment;
  • ethylene effect;
  • flow diagram;
  • CA storage;
  • nutritional profile;
  • vitamins C/A for health

Summary

This chapter contains sections titled:

  • Introduction

  • Minimally Processed or Fresh-Cut Products

  • Mango Processing and Products

  • Nutritional Profile and Health Benefits

  • Summary

  • References