High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp
Nutritional authorities state that both total carbohydrates and low glycemic index (GI) diets affect glycemic control. High hydrostatic pressure (HHP) processing reduced the GI response of mango pulp when consumed by healthy adults. Present work evaluated the effects of HHP processing on concentrati...
Main Authors: | Leticia Elizondo-Montemayor, Perla A. Ramos-Parra, Daniel A. Jacobo-Velázquez, Niria Treviño-Saldaña, Luis M. Marín-Obispo, Ingrid P. Ibarra-Garza, Luis E. Garcia-Amezquita, Armando Del Follo-Martínez, Jorge Welti-Chanes, Carmen Hernández-Brenes |
---|---|
Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2020-01-01
|
Series: | CyTA - Journal of Food |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/19476337.2020.1731610 |
Similar Items
-
Thermal inactivation kinetics of partially purified mango pectin methylesterase
by: Claudio Alonso DÍAZ-CRUZ, et al.
Published: (2016-01-01) -
Optimization and evaluation of a pectin-based composite coating on mango and cucumber
by: Moalemiyan, Mitra.
Published: (2008) -
The combined effect of calcium, pectin methylesterase and mild heat on frozen mango quality
by: Arpassorn Sirijariyawat, et al.
Published: (2018-11-01) -
Production and Optimization of Pectinase from Pectinolytic Fungi Cultivated on Mango peels and Pectin Subjected to Submerged Fermentation
by: Kelemu Mulluye, et al.
Published: (2021-07-01) -
Physico-chemical and sensory evaluation of a mango-based fruit bar
by: Maria Alejandra Leguizamón Delgado, et al.
Published: (2019-07-01)