Chemical and Sensory Analyses of Teas From Mangifera Indica L ...

Mangiferin was highest in commercial tea and Carabao. The sensory evaluation was performed using a 9-point hedonic scale with 61 untrained participants. All ...

Extraction of Mangiferin and Chemical Characterization and ... - MDPI

Extraction of Mangiferin and Chemical Characterization and Sensorial Analysis of Teas from Mangifera indica L. Leaves of the Ubá Variety. by.

(PDF) Extraction of Mangiferin and Chemical Characterization and ...

Extraction of Mangiferin and Chemical Characterization and Sensorial Analysis of Teas from Mangifera indica L. Leaves of the Ubá Variety.

P06-003-23 Sensory Analysis of Teas From Mangifera indica L ...

The special flavor is a key quality-trait that influence consumer preference. However, flavonoids, as well as sensory-associated compounds, which play a ...

[PDF] Extraction of Mangiferin and Chemical Characterization and ...

Extraction of Mangiferin and Chemical Characterization and Sensorial Analysis of Teas from Mangifera indica L. Leaves of the Ubá Variety. @inproceedings ...

Extraction of Mangiferin and Chemical Characterization and ... - OUCI

Extraction of Mangiferin and Chemical Characterization and Sensorial Analysis of Teas from Mangifera indica L. Leaves of the Ubá Variety · Natalia Medina Ramírez ...

Assessing Anti-Adipogenic Effects of Mango Leaf Tea and ...

Chemical and Sensory Analyses of Teas from Mangifera indica L. Leaves and Evaluation of Their Anti-Adipogenic Effect in 3T3-L1 Adipocytes.

Mango (Mangifera indica L.) leaf extracts as ingredient for the ...

The beverage formulated with 20% leaf extract presented the highest percentage of antioxidant activity (38.63%) and inhibition of enzymes α- ...

Physicochemical, antioxidant, and sensory properties of functional ...

Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) ... analyze physico-chemical changes during mango ripening : a ...

Chemical Characteristics of Mango Leaf Tea Prepared ... - R Discovery

indica leaves (Tommy Atkins, Keitt, Kensington Pride, Carabao, and a commercial tea). Mango leaf tea is suggested to be rich in bioactive ...

Mango (Mangifera indica L.) young leaf extract as brine additive to ...

Many research studies confirm that the leaves of mango tree are an important source of compounds possessing free radical scavenging and ...

Aromatic Characterization of Mangoes (Mangifera indica L.) Using ...

To better understand the aromatic compounds in different mango fruits, the characteristic aromatic components of five Chinese mango varieties ...

Development of Kombucha Tea with Gac and Mango Fruits: Sensory ...

The phytochemical of all samples showed increment during fermentation time and the antioxidant activity is higher in KGM100 (95.88%) while the ...

Aromatic Characterization of Mangoes (Mangifera indica L.) Using ...

Almost 29 aroma-active compounds were identified in the pulps of five mango varieties, namely, γ-terpinene, 1-hexanol, hexanal, terpinolene trans-2-heptenal ...

Physicochemical, antioxidant, and sensory properties of functional ...

The effect of two hydrocolloids, pectin and carboxymethyl cellulose (CMC), was evaluated in mango beverage stability (Mangifera indica L.) formulated and ...

Insights into the Key Aroma Compounds in Mango (Mangifera indica ...

Thirty-four aroma-active compounds, previously identified with high flavor dilution factors by application of an aroma extract dilution analysis, were ...

Characterization of Volatile Compounds and Sensory Analysis of ...

The GC/MS results showed that 130 aroma components and 20 characteristics were identified in 6 tea samples and more new volatile components ...

Aromatic Characterization of Mangoes (Mangifera indica L ... - OUCI

Approximately 29 (FD ≥ 6, OSME ≥ 2, OAV ≥ 1) aroma-active compounds were identified in the pulps of five mango varieties, namely, γ-terpinene, 1-hexanol, ...

Physicochemical Properties, Antioxidant Capacity and Sensory ...

The total color difference between the FD and SD tea was 50.74, with the SD sample exhibiting higher redness and yellowness. The FD tea was richer in ascorbic ...

Phenolic compounds of mango (Mangifera indica) by-products

coli, Salmonella typhimurium, Staphylococcus aureus and L. monocytogenes, inhibiting them, without affecting the characteristics of the fruit, according to the ...