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Mango首推可持续家用亚麻系列，75%的原料为可再生材料（图）
Mango 家用亚麻 原料 可再生材料
2021/6/7
近日，财经网生活由Mango官方获悉，Mango为履行可持续发展承诺，首推可持续家用亚麻系列。据了解，该系列包括床上用品、靠垫、毛巾和浴袍等产品。75%的面料使用可持续亚麻和棉花等材料，并采用环保方法制作。
Yield Constraints of Mango Orchards in Thailand
sustainable land use yield gap analysis yield constraints mango Thailand land evaluation land use planning
2015/2/3
Farmers in Phrao, North Thailand, planted a large number of mango orchards on a “trial and error” basis and with varying success. In 1993, a Comparative Performance Evaluation (CPE) of 45 mango orchar...
Antibacterial Effect of Malic Acid Against Listeria monocytogenes, Salmonella enteritidis and Escherichia coli in Mango, Pineapple and Papaya Juices
Malic Acid Against Listeria monocytogenes Salmonella enteritidis
2016/6/2
Consumption of un-pasteurized fruit juices has increased in recent years due to their freshness and other attractive characters. Contamination of those by pathogenic microorganisms is considered as on...
Utilization Whey in Production of Functional Healthy Beverage “Whey-mango Beverages”
Healthy Beverage Utilization
2016/6/2
Beverages can be a refreshing way for consumers to get an increasing range of health-promoting ingredients. The main objective of this investigation was utilizing whey in production of functional beve...
Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
Saccharomyces cerevisiae immobilisation Mango peel biocatalyst sensory evaluation
2014/2/25
The preparation of mango wine by yeast-mango peel immobilised biocatalyst system by repeated batch fermentation was conducted and compared to free cells fermentation at 15, 20, 25, and 30°C. The opera...
Changes in Physical and Chemical Properties during Maturation of Mango Fruit (Mangifera indica L. ‘Irwin’) Cultured in a Plastic Greenhouse
maturation of ‘Irwin’mango culture in plastic greenhouse Hunter color value
2009/7/8
The changes in physical and chemical properties during maturation of ‘Irwin’ mango fruit were examined. The fruit used in this experiment was cultured in a plastic greenhouse {temperature: winter, min...
Variation of Total Polyphenol and Polyphenol Oxidase Activity during Maturation of Mango Fruit (Mangifera indica L. ‘Irwin’) Cultured in a Plastic House
‘Irwin’ mango fruit maturation of mango variation of total polyphenol
2009/7/8
Variation of total polyphenol (TPP) and polyphenol oxidase activity (PPO) was investigated in ‘Irwin’ mango fruit in various color stages of development: green, purple, purplish red and red. Fruits us...
Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango “Kaew”
mango pectin molecular weight
2009/7/7
Water soluble pectin (WSP) in an alcohol insoluble solid (AIS) of mango “Kaew”, which is exclusively used in processing, increased with maturation. Hydrochloric acid soluble pectin (HSP) decreased. Am...
Changes in Properties during Maturation and Ripening of ‘Chiin Hwang No. 1’ Mango Fruit Cultivated in a Plastic Greenhouse
‘Chiin Hwang No. 1’ mango maturation ripening
2009/6/18
Mango fruits ‘Chiin Hwang No. 1’ produced on 7-year-old trees cultivated in a plastic greenhouse {inside temp.: in winter, min. 5.8°C (room) and 12.7°C (soil); in summer, max. 42.5°C (room) and 26.8°C...
Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method
mango Mangifera indica L. ‘Keaw’ odor detection threshold
2009/6/18
Odor detection thresholds of optically active compounds and other volatile compounds found in the oil of yellow Keaw mangoes were determined. Odor intensity of individual components was evaluated by L...
The Volatile Constituents in the Peel and Pulp of a Green Thai Mango, Khieo Sawoei Cultivar （Mangifera indica L.）
Mangifera indica L. Thai mango Khieo Sawoei cultivar
2009/6/18
The essential oil in the peel and pulp of a popular green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.) has been characterized by means of the odor thresholds. γ-Terpinene, (E)-β-ocimene, (E...
Kinetics of Moisture Uptake of Osmo-Foam-Mat Dried Mango Powders and Application of Sorption Isotherms to Shelf-Life Prediction
Osmo-Foam-Mat Dried Mango Powders Shelf-Life Prediction
2016/5/31
The kinetics of moisture uptake by foam-mat dried powder from mango pulp was evaluated at four temperatures (10, 20, 30 and 40°C) and two relative humidities (55 and 80%), while moisture sorption data...
Development of Stable Restructured Mango Gel
Mango restructured hurdle technology texturization gel alginate
2008/10/31
Restructured mango gel was prepared by alginate texturization of mango pulp using sodium alginate, glucono-δ-lactone and calcium hydrogen orthophosphate. The requisite quantities of the chemical addit...
Modified/Controlled Atmosphere Storage of Minimally Processed Mango Slices (Var. Arka anmol)
Mango Arka anmol modified atmosphere controlled atmosphere minimal processing pre-cut
2008/10/26
Stabilization of mango slices (var. Arka anmol) in pre-cut form was achieved by using additive based minimal processing and modified atmosphere storage. The pre-treatments included use of firming agen...
Restructured mango gel was prepared by alginate texturization of mango pulp using sodium alginate, glucono-δ-lactone and calcium hydrogen orthophosphate. The requisite quantities of the chemical addit...