Novel Hydrocolloids Obtained from Mango ( Mangifera indica ) var. Hilaza: Chemical, Physicochemical, Techno-Functional, and Structural Characteristics.

Ronald Marsiglia-Fuentes Somaris E Quintana Luis Alberto García Zapateiro

Published in: Gels (Basel, Switzerland) (2022)

Novel ingredients from mango pulp, seed, and peel at different pH levels have technological and functional properties that are potential use in the food industry as an alternative to the development of microstructural products.

Keyphrases

human health
white matter
risk assessment