Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

Plant extracts have the potential to be used as food additives; however, their use have been limited by causing undesirable changes in the sensory attributes of foods. We characterized the mango seed extract as a preserving agent for fresh-cut mangoes. We established the maximum concentration of ext...

Descripción completa

Detalles Bibliográficos
Autores principales: Bernal-Mercado, Ariadna Thalia, Ayala-Zavala, Jesus Fernando, Cruz-Valenzuela, Manuel Reynaldo, Gonzalez-Aguilar, Gustavo A., Nazzaro, Filomena, Fratianni, Florinda, de Miranda, Maria Raquel Alcantara, Silva-Espinoza, Brenda A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6111737/
https://www.ncbi.nlm.nih.gov/pubmed/30061481
http://dx.doi.org/10.3390/foods7080120

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6111737/
https://www.ncbi.nlm.nih.gov/pubmed/30061481
http://dx.doi.org/10.3390/foods7080120

Ejemplares similares