Comparison of individual quick freezing and traditional slow freezing on physicochemical, nutritional and antioxidant changes of four mango varieties harvested in two ripening stages

Comparison of individual quick freezing and traditional slow freezing on physicochemical, nutritional and antioxidant changes of four mango varieties harvested in two ripening stages

This research evaluated the physicochemical, nutritional and antioxidant changes of frozen cubes from four mango varieties (Tommy Atkins, Tommy Kent, Keitt, and Kent). The factors were the ripening stage (green-mature or GM and three-quarter or TQ) and freezing with the traditional slow freezing (TS...

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Bibliographic Details
Main Authors: Alma D. Noriega-Juárez, José D. Rubio-Carrillo, María de Lourdes García-Magaña, Gustavo A. González-Aguilar, Libier Meza-Espinoza, Martina A. Chacón-López, Selene Aguilera-Aguirre, Jorge A. Osuna-García, Efigenia Montalvo-González
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry Advances
Subjects:
Mango
Traditional slow freezing
Individual quick freezing
Physicochemical parameters
Nutrients
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23004112

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