Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques

LWT

Volumn 62, Issue 1, 2015, Pages 564-568

  Sogi, Dalbir Singh ^a,b   Siddiq, Muhammad ^a,c   Dolan, Kirk D ^a,d  

^a Michigan State University   (United States)

^b GURU NANAK DEV UNIVERSITY   (India)

^c Food Science Consultant   (Canada)

^d Michigan State University   (United States)

Author keywords

Antioxidant properties; Carotenoids; Drying; Mango; Powder

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; FINITE DIFFERENCE METHOD; FRUITS; OILS AND FATS; PIGMENTS; POWDERS; WATER ABSORPTION;

ANTIOXIDANT PROPERTIES; CAROTENOIDS; DRYING TECHNIQUE; MANGIFERA INDICA L; MANGO; PHYSICOCHEMICAL CHARACTERISTICS; TOTAL CAROTENOIDS; TOTAL PHENOLICS;

DRYING;

MANGIFERA INDICA;

EID: 84924193563     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.015     Document Type: Article

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