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April 4, 2024LWTOpen Access

Enzyme-assisted hydrolysis and microencapsulation for production of functional food with dietary fructooligosaccharides from Nam Dok Mai mango (Mangifera indica L.)

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NCNuttanicha ChumjitchuenKSKhursheed Ahmad ShiekhSJSaeid Jafari

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Cite This Study

Chumjitchuen et al. (2024) studied this question.

synapsesocial.com/papers/68e70681b6db643587680682https://doi.org/10.1016/j.lwt.2024.116020
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Also Consider

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  1. 1Novel Valorization of Fully Ripe Mangoes: A Dual Approach to Produce Prebiotic Short‐Chain Fructooligosaccharide–Enriched Products Through Enzymatic Synthesis and Osmotic Dehydration2026
  2. 2Functional mango juice with apigenin encapsulated in spray-dried chitosan-coated liposomes: Characterisation, in-vitro gastrointestinal release, sensory acceptance, and storage stability2024 · 2 citations
  3. 3Enzymatic Liquefaction and Characterization of Mangifera laurina Blume2024
  4. 4Microencapsulation of flaxseed oil produced by sequential rotor stator homogenization and spray drying – Optimization of emulsion composition2024 · 1 citations
  5. 5Mango (Mangifera indica L) var Banganapalli: Impact of in-situ intervention on folic acid concentration and its changes in physicochemical property2024