Addition of dried ‘Ataulfo’ mango (Mangifera indica L) by-products as a source of dietary fiber and polyphenols in starch molded mango snacks

Journal of Food Science and Technology

Volumn 52, Issue 11, 2015, Pages 7393-7400

  Blancas Benitez, Francisco Javier ^a   de Jesús Avena Bustillos, Roberto ^b   Montalvo González, Efigenia ^a   Sáyago Ayerdi, Sonia Guadalupe ^a   H McHugh, Tara ^b  

^a LABORATORIO INTEGRAL DE INVESTIGACIÓN EN ALIMENTOS   (Mexico)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Antioxidants; By products; Dietary fiber; Polyphenols; Starch molded snacks; Ataulfo mango

Indexed keywords

AGENTS; ANTIOXIDANTS; BYPRODUCTS; SENSORY PERCEPTION; STARCH;

ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; CARDIO-VASCULAR DISEASE; DIETARY FIBERS; INDUSTRIAL PROCESSING; PHYSICAL-CHEMICAL PARAMETERS; POLYPHENOLS; SENSORY CHARACTERISTICS;

FRUITS;

EID: 84944515167     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1855-7     Document Type: Article

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