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0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 -
Mango (Mangifera Indica L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities
antioxidants Review Mango (Mangifera indica L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities Manoj Kumar 1,* , Vivek Saurabh 2 , Maharishi Tomar 3, Muzaffar Hasan 4, Sushil Changan 5 , Minnu Sasi 6, Chirag Maheshwari 7, Uma Prajapati 2, Surinder Singh 8 , Rakesh Kumar Prajapat 9, Sangram Dhumal 10, Sneh Punia 11, Ryszard Amarowicz 12 and Mohamed Mekhemar 13,* 1 Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India 2 Division of Food Science and Postharvest Technology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India; [email protected] (V.S.); [email protected] (U.P.) 3 ICAR—Indian Grassland and Fodder Research Institute, Jhansi 284003, India; [email protected] 4 Agro Produce Processing Division, ICAR—Central Institute of Agricultural Engineering, Bhopal 462038, India; [email protected] 5 Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla 171001, India; [email protected] 6 Division of Biochemistry, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India; [email protected] 7 Department of Agriculture Energy and Power, ICAR—Central Institute of Agricultural Engineering, Bhopal 462038, India; [email protected] 8 Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India; [email protected] 9 Citation: Kumar, M.; Saurabh, V.; School of Agriculture, Suresh Gyan Vihar University, Jaipur 302017, Rajasthan, India; Tomar, M.; Hasan, M.; Changan, S.; [email protected] 10 Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, Maharashtra, India; Sasi, M.; Maheshwari, C.; Prajapati, [email protected] U.; Singh, S.; Prajapat, R.K.; et al. -
Mango Production in Pakistan; Copyright © 1
MAGO PRODUCTIO I PAKISTA BY M. H. PAHWAR Published by: M. H. Panhwar Trust 157-C Unit No. 2 Latifabad, Hyderabad Mango Production in Pakistan; Copyright © www.panhwar.com 1 Chapter No Description 1. Mango (Magnifera Indica) Origin and Spread of Mango. 4 2. Botany. .. .. .. .. .. .. .. 9 3. Climate .. .. .. .. .. .. .. 13 4. Suitability of Climate of Sindh for Raising Mango Fruit Crop. 25 5. Soils for Commercial Production of Mango .. .. 28 6. Mango Varieties or Cultivars .. .. .. .. 30 7. Breeding of Mango .. .. .. .. .. .. 52 8. How Extend Mango Season From 1 st May To 15 th September in Shortest Possible Time .. .. .. .. .. 58 9. Propagation. .. .. .. .. .. .. .. 61 10. Field Mango Spacing. .. .. .. .. .. 69 11. Field Planting of Mango Seedlings or Grafted Plant .. 73 12. Macronutrients in Mango Production .. .. .. 75 13. Micro-Nutrient in Mango Production .. .. .. 85 14. Foliar Feeding of Nutrients to Mango .. .. .. 92 15. Foliar Feed to Mango, Based on Past 10 Years Experience by Authors’. .. .. .. .. .. 100 16. Growth Regulators and Mango .. .. .. .. 103 17. Irrigation of Mango. .. .. .. .. .. 109 18. Flowering how it takes Place and Flowering Models. .. 118 19. Biennially In Mango .. .. .. .. .. 121 20. How to Change Biennially In Mango .. .. .. 126 Mango Production in Pakistan; Copyright © www.panhwar.com 2 21. Causes of Fruit Drop .. .. .. .. .. 131 22. Wind Breaks .. .. .. .. .. .. 135 23. Training of Tree and Pruning for Maximum Health and Production .. .. .. .. .. 138 24. Weed Control .. .. .. .. .. .. 148 25. Mulching .. .. .. .. .. .. .. 150 26. Bagging of Mango .. .. .. .. .. .. 156 27. Harvesting .. .. .. .. .. .. .. 157 28. Yield .. .. .. .. .. .. .. .. 163 29. Packing of Mango for Market. .. .. .. .. 167 30. Post Harvest Treatments to Mango .. .. .. .. 171 31. Mango Diseases. .. .. .. .. .. .. 186 32. Insects Pests of Mango and their Control . -
DURING FROZEN STORAGE by ANGELA RINCON
EFFECT OF PREFREEZING TREATMENTS ON QUALITY OF MANGO (Manguifera Indica L.) DURING FROZEN STORAGE by ANGELA RINCON (Under the direction of William L. Kerr) ABSTRACT At the moment there is a high demand for high-quality fruit ingredients to be used in many food formulations such as pastry and confectionery products, ice cream, frozen desserts and sweets, fruit salads, cheese and yoghurt. The overall objective was to improve quality of frozen mango using two types of food cryoprotection: one was the reduction of water content of the fruit (osmotic dehydration) and the other was the formulation of mango pulp with carbohydrates of different molecular weight to increase frozen stability. Osmotic dehydration was able to modify quality parameters of slices before and after frozen storage. Values for some parameters such as vitamin C, lightness (L*), chroma (C*), and firmness for non osmotically dehydrated slices were significantly higher than osmotically dehydrated slices. However, treatments carried out with osmotic solutions (especially those with high concentrations of sucrose) improved significantly the quality of mango slices after frozen storage. Higher moisture losses and solid gain values were reported for slices from the highest osmotic solution concentration. Thus, slices dipped in 30oBrix were better protected against freezing damage. Effects of sucrose concentration on the slices and ripening stage on frozen-thawed mango flavor perception were determined. Six flavor descriptors (color, flavor, sweetness, sourness, firmness and juiciness) were evaluated by a sensory trained panel. All descriptors were affected by sugar content and ripening stage. To study the effect of mango fruit composition on frozen stability, five pulp samples were prepared and evaluated in terms of glass transition temperature modification and its influence on ascorbic acid retention. -
Changes in the Sensory Characteristics of Mango Cultivars During the Production of Mango Purée and Sorbet
DIFFERENCES IN SENSORY CHARACTERISTICS AMONG VARIOUS MANGO CULTIVARS IN THE FORM OF FRESH SLICED MANGO, MANGO PURÉE, AND MANGO SORBET by CHRISTIE N. LEDEKER B.S., University of Delaware, 2008 A THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Interdisciplinary Food Science Graduate Program Department of Human Nutrition KANSAS STATE UNIVERSITY Manhattan, Kansas 2011 Approved by: Major Professor Dr. Delores H. Chambers Abstract Fresh mangoes are highly perishable, and therefore, they are often processed to extend shelf-life and facilitate exportation. Studying the transformation that mango cultivars undergo throughout processing can aid in selecting appropriate varieties for products. In the 1st part of this study, the flavor and texture properties of 4 mango cultivars available in the United States (U.S.) were analyzed. Highly trained descriptive panelists in the U.S. evaluated fresh, purée, and sorbet samples prepared from each cultivar. Purées were made by pulverizing mango flesh, passing it through a china cap, and heating it to 85 °C for 15 s. For the sorbets, purées were diluted with water (1:1), sucrose was added, and the bases were frozen in a batch ice cream freezer. Much of the texture variation among cultivars was lost after fresh samples were transformed into purées, whereas much of the flavor and texture variation among cultivars was lost once fresh mangoes and mango purées were transformed into sorbets. Compared to the other cultivars, Haden and Tommy Atkins underwent greater transformations in flavor throughout sorbet preparation, and processing reduced the intensities of some unpleasant flavors in these cultivars. -
6735 TROPICAL FRUIT TREES 2 TEXT PT 156 X
18 Multivarietal orchards An age-old conservation practice in mango T.M. Gajanana, M.R. Dinesh, Sudha Mysore, C. Vasugi, Bhuwon Sthapit, Hugo A.H. Lamers, B.M.C. Reddy, V. Ramanatha Rao and V. Dakshinamoorthy GPD ‘passport’ GPD code: 12 Focus area: Production and crop management Character: System Species and varieties: Mangifera indica, including a seedling population and 28 different varieties such as Totapuri, Banganapalli, Neelum, Alphonso, Atimadhuram, Lalbaba, Gaddemar, Omelette, Rumani, Khuddus, Imam Pasand, Ali Pasand, Kalepadu, Seeri, Reddy Pasand, Dil Pasand, Chitti Bangalora, Mallika, Peter, Gadiyaram, Thorapadu, Raja Pasand, Pulira, Mulgoa, Manoranjitam and Chakkaraguttulu Name of location: Bangarupalyam, Talupulapalle and Polakala villages in Chittoor district, Andhra Pradesh, India GIS reference of Bangarupalyam Talupulapalle Polakala location(s): N 13°11′24′′ 13°23′40′′ 13°26′14′′ E 78°12′37′′ 79°03′26′′ 79°01′03′′ Name of farmers Data collected from 195 male farmers (65 from (data resource): each community)* and 1 woman custodian farmer *Data were collected at the household level, with men being the primary respondents as they are considered the head of household and knowledge holders on mango cultivation. Mango conservation in multivarietal orchards 227 Introduction Mango, the king of fruits, is one of the most important fruit crops grown in India, accounting for 38 per cent of area planted and a 22 per cent share of total fruit production. Mango has been cultivated in India for at least 4,000 years and more than 1,000 varieties are recognized (Mukherjee, 1953). The large variability that is exhibited by mango is due to seed propagation and the high heterozygosity present (Iyer and Schnell, 2009). -
Gate 3 Το Πόμολο Είναι Ένα Καλλιτεχνικό Project Που Ξεκίνησε Το 2000 Με Σκοπό Να Ολοκληρωθεί Σε 7 Τεύχη-Πύλες
”pomolo” means door-handle gate 3 Το πόμολο είναι ένα καλλιτεχνικό project που ξεκίνησε το 2000 με σκοπό να ολοκληρωθεί σε 7 τεύχη-πύλες. Μην το αναζητήσετε στα περίπτερα δεν θα το βρείτε πουθενά, διατίθεται μόνο σε φίλους, Curry spices, mango chutney, Taj Mahal, Gilgamesh δωρεάν, σε ηλεκτρονική και χάρτινη μορφή. epic, Rabindranath Tagore, Shiva and Parvati, Mather Ganga, Sadhus, Sarees, Rajasthan jewelry, Lord Pomolo is an art project which started in Ganesh, pujas, Kumbh Mela, sitar, The Blue City of 2000, and the aim was to be completed in Jodpour, textiles, herbs, medication for everything, 7 issues-gates. Don’t look for it, you will meditation, Teacher Osho… (and also Priyanka not find it at the news stands, it is only Chopra, Nitin Chauhan…) and of course the magic shared with friends, for free, as an e-zine word Namaste! or printed. These are some keywords that first come in my mind πόμολο#3 © Κυριακή Χατζησάββα when I think of Mother India. But She is more than Σχεδιασμός: Κυριακή Χατζησάββα Εκτύπωση: Snowflake that. She is the most multi-faced country in the world, Φεβρουάριος 2017 in fact She is a whole planet by Herself. pomolo#3 © Kyriaki Hadjisavva I still remember the day I bought my first “payal*” Design: Kyriaki Hadjisavva when I was a little girl… these little bells sounded so Printing: Snowflake February 2017 exotic to my ears… I remember I bought them for Above: Lord Ganesha. Right: a “very serious reason” and I had this idea that the Goddess Lakshmi with Owl. (Owl is indians used them for the same reason: to warn the the sacred symbol of greek goddess ants that a human is coming along so they move of Wisdom Athena… the greek away and not get smashed under the human feet! female Ganesha!?) I was so compassionate with all creations of God even the smallest… I still am. -
(Mangifera Indica Linn) SEED KERNEL on the GROWTH PERFORMANCES and CARCASS CHARACTERISTICS of BROILER CHICKENS
EFFECTS OF REPLACING MAIZE WITH BOILED MANGO (Mangifera indica Linn) SEED KERNEL ON THE GROWTH PERFORMANCES AND CARCASS CHARACTERISTICS OF BROILER CHICKENS MSc Thesis BY Yasin Beriso Ulo ADDIS ABABA UNIVERSITY COLLEGE OF VETERINARY MEDICINE AND AGRICULTURE DEPARTMENT OF ANIMAL PRODUCTON STUDIES June, 2020 Bishoftu, Ethiopia i EFFECTS OF REPLACING MAIZE WITH BOILED MANGO (Mangifera indica Linn) SEED KERNEL ON THE GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS OF BROILER CHICKENS A Thesis submitted to College of Veterinary Medicine and Agriculture of Addis Ababa University In Partial Fulfillment of the Requirements for the Degree of Master of Science in Animal Production By Yasin Beriso Ulo June, 2020 Bishoftu, Ethiopia i Addis Ababa University College of Veterinary Medicine and Agriculture Department of Animal Production Studies As MSc research advisors, we hereby certify that we have read and evaluated this Thesis prepared under our guidance by Yasin Beriso Ulo, title: Effects of replacing maize with boiled mango (Mangifera indica) seed kernel on the growth performance and carcass characteristics of broiler chickens, we recommend that it can be submitted as fulfilling the MSc Thesis requirement. _______________________________ _______________ ______________ Major Advisor Signature Date _______________________________ _______________ ______________ Co- Advisor Signature Date As member of the Board of Examiners of the MSc Open Defense Examination, we certify that we have read, evaluated the Thesis prepared by Yasin Beriso Ulo and examined -
Looks Like We Broke the Internet
LOOKS LIKE WE BROKE THE INTERNET. WHILE GO IS DOWN, YOU CAN STILL GET ALL OF YOUR FAVOURITE BLACK SHEEP RESTAURANTS DISHES DELIVERED STRAIGHT TO YOUR DOOR. You can place your order by emailing [email protected] | Or call: 2670 2670 HOW TO ORDER Send us an email with the information below: • Name • Phone Number • Delivery Time • Address • Building Name • Block Number • Floor Number • Notes You can place your order by emailing [email protected] or call us at 2670 2670 an all day lebanese canteen 11:15 - 22:30 MINIMUM ORDER $150 You can place your order by emailing [email protected] or call us at 2670 2670 BOWLS WRAPS HALF RICE AND HALF SALAD $98 BEEF SHAWARMA WRAP $98 Choose your protein: Maison’s Falafel, Za’atar Pita, Spit-Roasted, Baharat-rubbed Beef, Tomato, Salad, Fried Chicken, Chicken Meshoue, Beef Shawarma, Pickled Cucumber, Cucumber Labné Cauliflower, Halloumi CAULIFLOWER $88 CHICKEN MESHOUÉ WRAP $88 Harissa-roasted Cauliflower Pita, Marinated Grilled Chicken Thigh, Tomato, Salad, Pickled Cucumber, Toum HALLOUMI (4PCS) $88 MAISON’S FALAFEL WRAP $78 Halloumi, Za’atar Pita, Falafel, Tomato, Salad, Pickled Cucumber, Tahini ZFC (3PCS) $98 CAULIFLOWER WRAP $88 Za’atar Fried Chicken Pita, Harissa-roasted Cauliflower, Tomato, Salad, Pickled Cucumber, Tahini BEEF SHAWARMA $98 HALLOUMI WRAP $88 Spit-roasted, Baharat-rubbed beef Pita, Halloumi, Za’atar, Tomato, Salad, Mint, Harissa CHICKEN MESHOUE (4PCS) $88 Marinated Grilled Chicken Thigh, Toum, Lemon, Thyme SAUCES CUCUMBER LABNÉ • Greek yoghurt, Cucumber -
Small Minna Big Minna
Small Minna Vietnamese Summer Salad | 42 Salmon Tataki | 49 Samosa | 41 Pani Puri | 49 Cucumber, carrot, radish, sprouts, Slices of seared salmon in 3 pcs of dumplings filled with Salmon tartar with creme lychee, hijiki, krupuks and peanuts yuzu mustard sauce with potatoes, peas & black mustard fraiche, yogurt, red onion, in miso vinegar & grape leaves tobiko and chili oil seeds, served with a side of fresh mint & Mombai Spice. cilantro chutney, mango chutney Served with Pani Puri, pickled Som Tam | 44 Malai Kofta | 46 & seasoned tomato salad onion, coriander & hot sauce Papaya Salad, krupuks, cherry 4 pcs of Fried potato dumplings tomatoes, peanuts, string filled with paneer cheese & raisins, Gusht Mombai | 49 Popcorn Shrimp | 49 beans, cilantro & chili sauce seasoned with chili & Mombai Kashmiri spiced lamb & chicken Shrimp tempura in spicy spice and served in a semi-sour shawarma, served with arugula, mayonnaise with pickles Shikoku Salad | 44 tomato sauce & roasted almonds coriander, pickled onion, chili paste, and radish Japanese green leaves, wood yogurt, mango chutney and indian sorrel, red onion, assorted cherry Hanoi Calamari | 47 flatbread Ganges Carpaccio | 52 tomatoes, basil, baby radish, Crispy calamari, mint, cilantro, Thinly-sliced whitefish with fried onion & honey-wasabi sauce chili, lemon grass, nuoc cham Beef Nam Tok | 44 mango pickle, yogurt sauce, & tamarind Slices of seared beef fillet in fish and papadum Tuna Tataki | 56 sauce with lime, crispy garlic, Slices of seared tuna in yuzu and Vietnamese Wings | 46 and micro -
4.3 Determinants of Mango Exports (Survey Data) 85 4.3.1 Determinants of Mango Exports (All Markets) 86
DETERMINANTS OF MANGO EXPORT FROM PAKISTAN By ABDUL GHAFOOR M.Sc. (Hons.) Agricultural Economics A Thesis Submitted in Partial Fulfilment for the Degree of DOCTOR OF PHILOSOPHY IN AGRICULTURAL MARKETING Department of Marketing & Agribusiness, Faculty of Agricultural Economics & Rural Sociology, University of Agriculture, Faisalabad 2010 The Controller of Examinations, University of Agriculture, Faisalabad. We, the members of the Supervisory Committee, certify that the contents and format of the thesis submitted by Mr. Abdul Ghafoor, Registration Number, 92-ag-1209 have been found satisfactory and recommend that it be processed for the evaluation by the External Examiner(s) for the award of the degree. Supervisory Committee Chairman: ___________________________________ (Professor Dr. Khalid Mustafa) Member: ______________________________________ (Professor Dr. Muhammad Iqbal Zafar) Member: ______________________________________ (Dr. Khalid Mushtaq) Declaration I hereby declare that the contents of the thesis, “Determinants of Mango Export from Pakistan” are product of my own research and no part has been copied from any published source (except references, standard mathematical or genetic models/ equations/ formulae/ protocols etc.). I further declare that this work has not been submitted for award of any other diploma/ degree. The University may take action if the information provided is found inaccurate at any stage (In case of any default the scholar will be proceeded against as per HEC plagiarism policy). (Abdul Ghafoor) Table of Contents -
Characterization of Mango Peel Mangiferin to Elucidate Its Nutraceutical Potential
Characterization of mango peel mangiferin to elucidate its nutraceutical potential By Muhammad Imran M.Sc. (Hons.) Food Technology A thesis submitted in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY IN FOOD TECHNOLOGY NATIONAL INSTITUTE OF FOOD SCIENCE & TECHNOLOGY UNIVERSITY OF AGRICULTURE, FAISALABAD PAKISTAN 2013 To, The Controller of Examinations, University of Agriculture, Faisalabad. We, the Supervisory Committee, certify that the contents and form of this thesis submitted by Muhammad Imran, Reg. # 2002-ag-1661 have been found satisfactory, and recommend that it be processed for evaluation by the External Examiner(s) for the award of degree. SUPERVISORY COMMITTEE: Chairman: (Prof. Dr. Masood Sadiq Butt) Member: (Prof. Dr. Faqir Muhammad Anjum) Member: (Prof. Dr. Javed Iqbal Sultan) Dedicated To Hazrat Muhammad (Sallallahu Alaihi Wasallam) & MY FATHER (Late) Khadim Hussain DECLARATION I hereby declare that the contents of the thesis, studies on “Characterization of mango peel mangiferin to elucidate its nutraceutical potential” are the product of my own research and no part has been copied from any published source (expect the references, standard mathematical or genetic models/equations/formulas/protocols etc). I, further, declare that this work has not been submitted for the award of any other diploma/degree. The university may take action if the information provided found inaccurate at any stage. (In case of any default the scholar will be proceeded against as per HEC plagiarism policy). Muhammad Imran ACKNOWLEDGEMENTS I feel myself inept to regard the Highness of Almighty ALLAH, my words have lost their expressions, knowledge is lacking and lexis scarce to express gratitude in the rightful manner to the blessings and support of Allah the Almighty who flourished my ambitions and helped me to attain goals.