Effect of solvent composition and its interaction with ultrasonic energy on the ultrasound-assisted extraction of phenolic compounds from Mango peels (Mangifera indica L.)
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DOI: 10.1016/j.fbp.2020.03.011
Abstract: Abstract Ultrasound has been used to intensify the extraction of phenolic compounds from many agro-food products. However, there is still a lack of understanding on how the ultrasonic energy is influenced by blends of different… read more here.
Keywords: extraction; compounds mango; ultrasound; phenolic compounds ... See more keywords
Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation
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DOI: 10.3390/foods11050682
Abstract: The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars… read more here.
Keywords: volatile compounds; compounds mango; peach; l75 ... See more keywords