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

Volumn 92, Issue 3, 2012, Pages 557-563

  Abdul Aziz, Noor Aziah ^a   Wong, Lee Min ^a   Bhat, Rajeev ^a   Cheng, Lai Hoong ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

Antioxidant activity; Bioactive compounds; Dietary fiber; Functional properties

Indexed keywords

MANGIFERA INDICA; TRITICUM AESTIVUM;

ANTIOXIDANT; CARBOHYDRATE DIET; FAT INTAKE; INDUSTRIAL WASTE; PIGMENT; PROTEIN INTAKE; VEGETABLE OIL; VEGETABLE PROTEIN; WATER;

ABSORPTION; ANALYSIS; BIOSYNTHESIS; CARBOHYDRATE DIET; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; DIETARY FIBER; ECONOMICS; FAT INTAKE; FOOD INDUSTRY; FOOD PRESERVATION; FRUIT; FUNCTIONAL FOOD; GROWTH, DEVELOPMENT AND AGING; HUMAN; INDUSTRIAL WASTE; MALAYSIA; MANGIFERA; METABOLISM; NUTRITIONAL VALUE; PREVENTION AND CONTROL; PROTEIN INTAKE; SOLUBILITY; SURFACE PROPERTY;

ABSORPTION, PHYSICOCHEMICAL; ANTIOXIDANTS; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FOOD, FORTIFIED; FOOD, PRESERVED; FOOD-PROCESSING INDUSTRY; FRUIT; FUNCTIONAL FOOD; HUMANS; INDUSTRIAL WASTE; MALAYSIA; MANGIFERA; NUTRITIVE VALUE; PIGMENTS, BIOLOGICAL; PLANT OILS; PLANT PROTEINS; SOLUBILITY; SURFACE PROPERTIES; WATER;

EID: 84855345152     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4606     Document Type: Article

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