In this study, the effect of growing conditions in different harvest years on the physicochemical properties of various Ivorian mango kernel fat (MKF) varieties was investigated. The fats extracted from mango kernels were analysed with respect to the...
Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional valu...
Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by f...
Emulsion gels are an alternative to developing food products and adding bioactive compounds; however, different stabilizers have been employed considering natural ingredients. In this work, stabilization of emulsion gels with blends of carboxymethylc...
Mango by-products are important sources of bioactive compounds generated by agro-industrial process. During mango processing, 35–60% of the fruit is discarded, in many cases without treatment, generating environmental problems and economic loss...
Mangifera odorata fruit, the hybrid forms between M. indica (mango) and M. foetida (bacang), has been shown to exhibit potential antioxidant activity, and the fruit waste could demonstrate functional and nutritional potential. In the present study, t...