Agriculture Reference
In-Depth Information
Gujral SH, Khanna G. 2002. Effect of skim milk powder, soy
protein concentrate and sucrose on the dehydration behavior,
texture, color and acceptability of mango leather. Intl J Food
Eng 55: 343-48.
Hanemann LP. 2006. An assessment of the export competi-
tiveness of the banana, mango and mango pulp sectors in the
state of Tamil Nadu. http://www.farm2marketconsulting.
com/Projects/ABT%28INDIA%29-EXECUTIVE%20
SUMMARY.pdf .
Huaqiang D, Liangying C, Jiahou T, Kunwang Z, Yueming J.
2004. Effects of chitosan coating on quality and shelf life of
peeled litchi fruit. J Food Eng 64: 355-58.
Hussain I, Gilani SN, Khan MR, Khan MT, Shakir I. 2005.
Varietal suitability and storage stability of mango squash.
Intl J Agric Biol 7: 1038-39.
Hymavathi TV, Khader V. 2005a. Carotene, ascorbic acid and
sugar content of vacuum dehydrated ripe mango powders
stored in flexible packaging material. J Food Comp Anal
18: 181-92.
Hymavathi TV, Khader V. 2005b. Storage stability of the vac-
uum dehydrated ripe mango-mix powders. J Food Sci Tech-
nol 41: 521-24.
IFPA [International Fresh-Cut Produce Association]. 2004.
Fresh-cut produce/fresh-cut process. http://www.fresh-
cuts.org/ .
Izumi H, Nagatoma T, Tanaka C, Kanlayanarat S. 2003. Phys-
iology and quality of fresh-cut mango is affected by low O 2
controlled atmosphere storage, maturity and storage tem-
perature. Acta Hort 600: 833-38.
Johnson JR, Braddock RJ, Chen CS. 1996. Flavor losses in
orange juice during ultra filtration and subsequent evapora-
tion. J Food Sci 61: 540-43.
Kadam DM, Balasubramanian S. 2010. Foam mat drying of
tomato juice. J Food Process Preserv 35: 488-95.
Kadam DM, Wilson RA, Kaur S. 2010. Determination of bio-
chemical properties of foam-mat dried mango powder. Intl
J Food Sci Technol 45: 1626-32.
Lambrecht HS. 1995. Sulfite substitutes for the prevention of
enzymatic browning in foods. In: Lee CY, Whitaker JR, ed-
itors. Enzymatic Browning and Its Prevention . Washington,
DC: American Chemical Society. p 313-23.
Larrauri JA, Rup´erez P, Borroto P, Saura-Calixto F. 1996.
Mango peels as a new tropical fibre: Preparation and
characterization. LWT—Food Sci Technol 29: 729-
33.
Laurila E, Ahvenainen R. 2002. Minimal processing in prac-
tice. In: Ohlsson T, Bengtsson, N, editors. Minimal Process-
ing Technologies in the Food Industry . Cambridge: Wood-
head. 223 p.
Lim YY, Lim TT, Tee JJ. 2007. Antioxidant properties of
several tropical fruits: A comparative study. Food Chem
103: 1003-8.
Morton J. 1987. Mango: Fruits of Warm Climates .Miami,FL:
Julia F. Morton. p 509-39.
Nanjundaswamy AM. 1997. Processing. In: Litz RE, editor.
The Mango: Botany, Production and Uses .NewYork:CAB
International. 509-39.
Narain N, Bora PS, Narain R, Shaw PE. 1998. Mango. In: Shaw
PE, Chan HT, Nagy S, editors. Tropical and Subtropical
Fruits . Auburndale, FL: Agscience. p 1-77.
Narciso J, Plotto A. 2005. A comparison of sanitation systems
for fresh-cut mango. Hort Technol 15: 837-42.
Nicolas JJ, Richard-Forget FC, Goupy PM, Amiot MJ, Aubert
SY. 1994. Enzymatic browning reactions in apple and apple
products. Crit Rev Food Sci Nutr 34: 109-57.
Ngarmsak M, Ngarmsak T, Ooraikul B, Delaquis PJ, Toivonen
PMA, Mazza G. 2005. Effect of sanitation treatments with
heated, chlorinated water on the microbiology of fresh-cut
Thai mangoes. Acta Hort 682: 1895-99.
NMB [National Mango Board]. 2009. Fresh-cut mangoes.
http://www.mango.org/ .
NMB [National Mango Board]. 2011. Mango nutrition.
http://www.mango.org/en/nutrition.aspx .
Nongtaodum S, Jangchud A. 2009. Effects of edible chitosan
coating on quality of fresh-cut mangoes (Fa-lun) during
storage. Kasetsart J Nat Sci 43: 282-89.
Nunes Y, Moreira RG. 2009. Effect of osmotic dehydration and
vacuum-frying parameters to produce high-quality mango
chips. J Food Sci 74: 355-62.
Occena-Po LG. 2006. Banana, mango, and passion fruit. In:
Hui YH, editor. Handbook of Fruits and Fruit Processing .
Ames, IA: Blackwell.
Pilizota V, Sapers GM. 2004. Novel browning inhibitor for-
mulation for fresh-cut apples. J Food Sci 69: 140-43.
Plotto A, Bai J, Baldwin EA, Brecht JK. 2003. Effect of pre-
treatment of intact 'Kent' and 'Tommy Atkins' mangoes
with ethanol vapor, heat or 1-methylcyclopropene on qual-
ity and shelf life of freshcut slices. Proc Fla State Hort Soc
116: 394-400.
Plotto A, Bai J, Narciso JA, Brecht JK, Baldwin EA. 2006.
Ethanol vapor prior to processing extends fresh-cut mango
storage by ecreasing spoilage, but does not always delay
ripening. Postharv Biol Technol 39: 134-35.
Pott I, Neidhart S, Muehlbauer W, Carle R. 2005. Quality im-
provement of non-sulphited mango slices by drying at high
temperatures. Innovat Food Sci Emerg Technol 6: 412-19.
Poubol J, Izumi H. 2005a. Physiology and microbiological
quality of fresh-cut mango cubes as affected by high-O 2
controlled atmospheres. J Food Sci 70: M286-91.
Poubol J, Izumi H. 2005b. Shelf life and microbial quality of
fresh-cut mango cubes stored in high CO 2 atmospheres. J
Food Sci 70: M69-74.
Poubol J, Matsuoka, S., Oshima, M., Izumi, H. 2008. Quality
and shelf life of fresh-cut 'Nam Dok Mai' mango stored in
air and low O 2 atmospheres. Acta Hort 804: 477-83.
Ragab M, El-Nemr SE. 1990. Chemical composition and
volatile constituents of canned mango juice. Nahrung 34:
591-99.
Search WWH ::




Custom Search