Agriculture & Biology
mangoes
100%
process design
27%
consumer attitudes
23%
pectinesterase
15%
total soluble solids
14%
ascorbic acid
12%
pretreatment
11%
consciousness
8%
high pressure treatment
7%
texture
7%
color
7%
mass transfer
6%
processing technology
6%
Netherlands
6%
leaching
6%
product quality
6%
Indonesia
5%
degradation
5%
cultural differences
4%
candy
4%
China
4%
focus groups
4%
calcium
3%
water
3%
snacks
3%
processing time
3%
Mangifera indica
3%
consumer preferences
3%
product development
3%
meals (menu)
3%
health promotion
3%
new products
3%
raw fruit
3%
food choices
3%
shear stress
3%
sugar content
3%
firmness
2%
weight loss
2%
foods
2%
ingredients
2%
ingestion
2%
nutrition
2%
drying
2%
cell walls
2%
kinetics
2%
diet
1%
enzymes
1%