Microwave technique for moisture content and pH determination during pre-harvest of mango cv. Chok Anan
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DOI: 10.17576/jsm-2018-4707-27
Abstract: The maturity of mango is usually assessed by the determination of its moisture content (m.c.), soluble solid content (SSC) and pH. However, these techniques are either time consuming, tedious or destructive. In this research, we… read more here.
Keywords: determination; moisture content; chok anan; mango ... See more keywords
Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis
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DOI: 10.3390/foods10030627
Abstract: Pectin recovered from mango peel biomass can be used as a potential source for pectic oligosaccharide hydrolysate with excellent probiotic growth-enhancing performance and prebiotic potentials. Consequently, the objectives of the current study were to optimise… read more here.
Keywords: mango peel; enzyme hydrolysis; chok anan; pectic oligosaccharide ... See more keywords