| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6403066 | LWT - Food Science and Technology | 2013 | 7 Pages |
Abstract
⺠Traditional dip was compared with new treatments (infrared and sodium acid sulfate). ⺠Physical quality and antioxidant properties of fresh-cut (FC) mangoes were evaluated. ⺠Sodium acid sulfate and infrared heat treatment preserved quality of FC mango cubes. ⺠Antioxidant properties of FC mangoes were better preserved with the traditional dip.
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Authors
M. Siddiq, D.S. Sogi, K.D. Dolan,