Table of Contents
Table of Contents
Preface
Chapter 1. Mango: Production, Properties and Health Benefits are Approaching
Marcela Zonta Rodrigues, Aline Inacio Alves, Érica Nascif Rufino Vieira, and Afonso Mota Ramos (Food Technology Department, Federal University of Viçosa. Viçosa, Minas Gerais State, Brazil)
Chapter 2. Mango: Chemical Composition and Health Benefits
Gisela Palma-Orozco, Obed Osorio-Esquivel, Hugo Nájera (Unidad Profesional Interdisciplinaria de Biotecnología, Departamento de Bioingeniería, Instituto Politécnico Nacional, Col. La Laguna Ticomán, Delegación Gustavo A. Madero, México D.F. México, and others)
Chapter 3. Recovery of Valuable Compounds from Mangifera indica L. using High-Pressure Techniques
Mª Teresa Fernández-Ponce, Lourdes Casas, Casimiro Mantell and Enrique J. Martínez de la Ossa (Department of Chemical Engineering and Food Technology, Faculty of Science, University of Cadiz, International Agri-food Campus of Excellence, ceiA3, Puerto Real, Cadiz, Spain)
Chapter 4. Studies of Mango Seed Kernels: Technological Application
Musa Umaru, Ibrahim Aris Mohammed, Ibrahim Shaba Mohammed, Aliyu Mohammed, Bilyaminu Suleiman, and Alfa Amina (Department of Chemical Engineering, Federal University of Technology, Minna, Niger State, Nigeria, and others)
Chapter 5. Fruit Yield of Mango Irrigated with Saline Waters
V. H. Durán Zuazo, C. R. Rodríguez Pleguezuelo, D. Franco Tarifa, I. García Tejero, and J. R. Francia Martínez (IFAPA Centro “Las Torres-Tomejil,” Alcalá del Río, Sevilla, Spain, and others)
Index
