Affiliations 

  • 1 Food Technology Division, School of Industrial Technology, University Sains Malaysia, 11800 Minden, Penang, Malaysia. naziah_usm@yahoo.com
J Sci Food Agric, 2012 Feb;92(3):557-63.
PMID: 25363645 DOI: 10.1002/jsfa.4606

Abstract

Mango is a highly perishable seasonal fruit and large quantities are wasted during the peak season as a result of poor postharvest handling procedures. Processing surplus mango fruits into flour to be used as a functional ingredient appears to be a good preservation method to ensure its extended consumption.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.