Developing processed mango products for international markets

Acta Horticulturae

Volumn 645, Issue , 2004, Pages 93-105

  Maneepun, Saipin ^a   Yunchalad, Monthatip ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Flavor compounds; Green and ripe mango; Mango products; Pickled mango; Thai mango

Indexed keywords

EID: 34547570717     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

References (11)

1. Askar, A. and Treptow, H.1993. Quality assurance in tropical fruit processing, Springer Laboratory. p.233.
2. Boonbumrung, S. 2001. Studied on the aroma characteristics of Thai mango, Ph.D. Thesis, Graduated School of Agricultural Science, Ehime University, Japan, March. Center for Cooperation International Research Agricultural Development (CIRAD). 1996-2000. Obtention de aromatiques concentrees de mangue pour les P.E.D. et luers marches d'exportation, EU Contract number TC3-CT 93 0209, CIRAD, FLHOR, Montpellier, France.
3. Department of Agricultural Extension. 2000 & 2002 Statistics of horticultural production, Ministry of Agriculture and Cooperation, Bangkok, Thailand.
4. Department of Custom 2001 Ministry of Finance, Bangkok, Thailand.
5. Department of Industrial Promotion. 2002. Division of Agribusiness Promotion, Agroindustry Section, Ministry of Industry, Bangkok, Thailand.
6. FAO. 2002. Statistical Database, Production and trade, http://apps.fao.arg/cgi-bin/nphdb.plsubset=agriculture.
7. Nanjundasawamy, A.M. 1997. Processing In: The mango Botany, Production and Uses, ed. R. Litz, CAB International, New York, USA, p. 509-544.
8. Numhom, A. 1996. Developing trends of post harrvesting system for agricultural produce supplied to food processing industries, Department of Industrial Promotion, Ministry of Industry, Bangkok, Thailand.
9. Olle, D., Baron, A., Lozano Y.F. and Sznaper, C. 1997. Microfiltration and reverse osmosis affect recovery of mango puree flavor compounds, J. of Food Science, 26:6 p.1116-1119.
10. The Thailand Research Fund. 2000. Developing mango products for value added and export, Horticultural Section, The Thailand Research Fund, Bangkok, Thailand.
11. Yunchalad, M. Lozano Y. and Dhwique- Mayer, C. 1997. Comparison of aroma components in Thai mango (CV. Keaw) by different extraction methods, Proceedings of The 6th Asean Food Conference, Singapore Institute of Food Science and Technology, Singapore, Nov 24-27, p. 584-592.