Fresh Cut Mangoes
Mostrando 1-5 de 5 artigos, teses e dissertações.
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1. Improving the storage of minimally processed mangoes (Mangifera indica L.) by hot water treatments.
2009
Postharvest Biology and Technology. Publicado em: 2011
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2. Improving the storage of fresh-cut mangoes by hot water treatment.
2009
INTERNATIONAL SYMPOSIUM ON HUMAN HEALTH EFFECTS OF FRUITS AND VEGETABLES. Publicado em: 2011
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3. Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera indica L.).
The influence of heat treatment combined with coating on sensory quality, physico-chemicals characteristics (firmness, colour, pH, titratable acidity, total soluble solids and total carotenoids content) and microbiological quality of fresh-cut mangoes were studied. Whole mangoes (Mangifera indica cv ?Tommy Atkins?) were subjected to hot water dipping (HWD) a
International Journal of Food Science & Technology. Publicado em: 2011
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4. Combined effects of postharvest heat treatment and chitosan coating on quality of fresh-cut mangoes (Mangifera indica L.).
2009
INTERNATIONAL SYMPOSIUM ON HUMAN HEALTH EFFECTS OF FRUITS AND VEGETABLES. Publicado em: 2011
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5. Avaliação da vida util de manga (Mangifera indica cv Tommy Atkins ) minimamente processada pre-tratada com acido citrico e coberturas comestiveis / Evaluation of the shelf-life of minimally processed mango (Mangifera indica cv Tommy Atkins ) pre-treated with citric acid and edible coatings
Mango is a widely grown and consumed fruit in Brazil, being also exported `in natura¿ to many different countries. Fresh-cut mangoes, in spite of their practicity, may have enzymatic browning and unpleasant changes of texture. Thus, this work aimed to study the shelf-life of mango slices (Mangifera indica cv `Tommy Atkins¿) pre-treated with citric acid and
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/05/2008