Drying is the oldest method of food preservation. However, the drying method can adversely
affect the product quality. This work shows the effect of solar, oven and integrated solar-oven …

The present study was aimed at evaluating the physicochemical and antioxidant properties
as well as microbiological quality of extracted juice from African star apple (Chrysophyllum …

Свойства плодов манго Mangifera laurina Blume не достаточно изучены: отсутствуют
данные о его физико-химических свойствах, питательном составе, содержании …

Mango and Moringa are nutrient-dense foods. This study examined two mango varieties
(apple and Tommy Atkin) for nectar production fortifying with Moringa leaf extract to reduce …

The fruit Mangifera laurina Blume lacks sufficient research attention, with no literature
available on its physicochemical properties, proximate nutritional composition, carotenoid …

Kenya is Africa's third-largest mango grower, but postharvest losses have increased due to
fruit perishability, limited cold storage and insufficient value addition. Mango nectar contains …

Whole-wheat flour of purple wheat varieties contains anthocyanins and other phenolic
compounds with high antioxidant activity, which makes it a potential raw material for …

The aim of this research is to improve the quality and shelf-life of mango nectar using ozone
and/or in combination with thermal hurdle treatments. The effects of four treatments ie …