Mango: Production, Properties and Health Benefits

Elton P. Young (Editor)

Series: Agriculture Issues and Policies
BISAC: TEC003030



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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Originally from Southeast Asia, the mango tree (Mangifera indica L.) was disseminated in a variety of areas worldwide, especially in tropical countries. Currently, more than 1000 mango varieties are available in the world, being grown in an area of approximately 3.7 million hectares. The mango is a climacteric fruit and is therefore classified as a drupe, featuring an edible, juicy mesocarp. Mango fruit is an important source of dietary fiber, carbohydrates, proteins, fats, micronutrients, vitamins and phytochemicals such as polyphenols, carotenoids, sterols and other secondary metabolites. This book discusses the production of mangoes, as well as its properties, and health benefits of consuming the fruit. (Imprint: Novinka)


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)


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