Enhancing the retention of -carotene and vitamin C in dried mango using alternative blanching processes

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Enhancing the retention of Î²-carotene and vitamin C in dried mango using alternative blanching processes

Isabel I. R. Guiamba
Departamento de Engenharia QuÃmica, Faculdade de Engenharia, Universidade Eduardo Mondlane, Maputo, MoÃ§ambique.
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Ulf Svanberg
Department of Biology and Biological Engineering/Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.
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This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Isabel I. R. Guiamba
Departamento de Engenharia QuÃmica, Faculdade de Engenharia, Universidade Eduardo Mondlane, Maputo, MoÃ§ambique.

Lilia Ahrne
Department of Food Science, University of Copenhagen, Copenhagen, Denmark.

Ulf Svanberg
Department of Biology and Biological Engineering/Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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