Mango (Mangifera indica L.) by-products and their valuable components: a review

• Main Authors: Jahurul, Md. Haque Akanda, Sarker, Md. Zaidul Islam, Ghafoor, Kashif, Al-Juhaimi, Fahad Y., Kar-Lin, Nyam, Norulaini, N.A.N., Ferdosh, Sahena, Mohd Omar, Ab. Kadir
• Format: Article
• Language: English
• Published: Elsevier 2015
• Subjects: Q Science (General)
• Online Access: http://irep.iium.edu.my/42650/1/jahurul2015.pdf; http://irep.iium.edu.my/42650/; http://www.sciencedirect.com/science/article/pii/S0308814615004094; http://dx.doi.org/10.1016/j.foodchem.2015.03.046

The large amount of waste produced by the food industries causes serious environmental problems and also results in economic losses if not utilized effectively. Different research reports have revealed that food industry by-products can be good sources of potentially valuable bioactive compounds....