African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

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

Isabel I. R. Guiamba
  • Isabel I. R. Guiamba
  • Departamento de Engenharia Química, Faculdade de Engenharia, Universidade Eduardo Mondlane, Maputo, Moçambique.
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Lilia Ahrne
  • Lilia Ahrne
  • Department of Food Science, University of Copenhagen, Copenhagen, Denmark.
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Ulf Svanberg
  • Ulf Svanberg
  • Department of Biology and Biological Engineering/Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.
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  •  Received: 09 August 2017
  •  Accepted: 25 September 2017
  •  Published: 31 July 2018

How to cite this article

APA /
Guiamba, I. I. R., Ahrné, L., & Svanberg, U. (2018). Enhancing the retention of β-carotene and vitamin C in dried mango using alternative blanching processes. African Journal of Food Science, 12(7), 165-174.
Chicago /
Isabel I. R. Guiamba, Lilia Ahrn&e and Ulf Svanberg. "Enhancing the retention of β-carotene and vitamin C in dried mango using alternative blanching processes." African Journal of Food Science 12, no. 7 (2018): 165-174.
MLA /
Isabel I. R. Guiamba, Lilia Ahrn&e and Ulf Svanberg. "Enhancing the retention of β-carotene and vitamin C in dried mango using alternative blanching processes." African Journal of Food Science 12.7 (2018): 165-174.
DOI /
https://doi.org/10.5897/AJFS2017.1645
URL /
https://academicjournals.org/journal/AJFS/article-abstract/410CEA357404

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

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