Mangos, preservation

Rankins J, Sathe SK and Spicer MT. 2008. Solar drying of mangoes preservation of an important source of vitamin A in French-speaking West Africa. J Am Diet Assoc 108 986-990. 

The Indo-Pacific rain forest is the mother ground of the banana Musa spp.), mango (Mangifera indica), chewing gum (fi-om Dyera costulata), and many spices (Table 13.1).With the advent of freezers, the spices have lost much importance as food preservatives, but their culinary role remains, albeit undermined by the fest food industry. Spices span a large variety of stmctures, from small isoprenoids to shikimates. 

Lainson et al. (1980) contaminated a variety of food with T. cruzi suspensions pasteurized milk a mix of boiled beans, flaked fish, minced beef, and rice bottled mango juice mix of cheese and guava fruit preserve and dry mandioca flour. Batches of six mice were fed with each contaminated food. T. cruzi survived for at least 3 h, at 26-28 °C, in milk and in a mix of rice, beans, fish, and beef. All the 30 mice fed with the contaminated food became infected. 

Toning Shower Gel (Australia) Palmolive kiwi and mango which are known to help preserve toned skin. Leaves skin clean, firm, and noticeably soft... 

Guerrero-Beltran, J.A., Barbosa-Canovas, G.V., Moraga-Ballesteros, G., Moraga-Ballesteros, M.J., and Swanson, B.G. 2006. Effect of pH and ascorbic acid on high hydrostatic pressure processed mango puree. Journal of Food Processing and Preservation. 30 582-596. 

Otero, L., Martino, M., Zaritzky, N., Solas, M., and Sanz, P.D. 2000. Preservation of microstructure in peach and mango during high-pressure-shift freezing. Journal of Food Science 65(3) 466 70. 

Rajashekhara, E., Suresh, E.R., and Ethiraj, S. 2000. Modulation of thermal resistance of ascospores of Neosartorya fischeri by acidulants and preservatives in mango and grape fruit. Food Microbiol. 17, 269-275. 

The formation of MAHs in soft drinks and some foods can be explained by decarboxylation of aromatic acids, whether natural or used as additives. The second case corresponds to the formation of benzene in soft drinks and fermented vegetables preserved with benzoic acid, which in the presence of ascorbic acid can yield benzene by decarboxylation. The reaction is catalysed by traces of transition metals. Traces of benzene found in cranberry and mango products that were not preserved with benzoic acid were due to a higher content of naturally present benzoic acid. 

SELECTION, PREPARATION, AND USES. Mangoes should be nearly ripe, or ripe, firm, and free from bruises. Ripe fruits are eaten raw as a dessert, fruit dish, or used in juice, jams, jellies, or preserves. Small amounts are canned. Unripe mangoes are used in pickles and chutneys—a delicacy of india. Some are sun dried, and seasoned with turmeric to produce amchur, which may be ground and used in soups and chutneys. 

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