| ACKNOWLEDGEMENTS | 第1-11页 |
| ABSTRACT | 第11-14页 |
| 摘要 | 第14-20页 |
| CHAPTER 1 INTRODUCTION AND LITERATURE REVIEW | 第20-29页 |
| ·INTRODUCTION | 第20-22页 |
| ·DESCRIPTION OF MANGO | 第22-26页 |
| ·Mango seed | 第22-23页 |
| ·Global impact of mango on economy, society and trade | 第23-24页 |
| ·Chemical Composition and active components | 第24-26页 |
| ·THERAPEUTIC PROPERTIES AND HEALTH PROMOTION OF ACTIVE COMPONENTS IN MANGO | 第26-27页 |
| ·PROBLEM STATEMENT AND ITS JUSTIFICATION | 第27页 |
| ·OBJECTIVE OF THE STUDY | 第27-29页 |
| ·Overall objective | 第27-28页 |
| ·Contents of the study | 第28页 |
| ·Hypothesis of the study | 第28-29页 |
| CHAPTER 2 COMPOSITION OF MANGO PULP | 第29-43页 |
| ·INTRODUCTION | 第29页 |
| ·MATERIALS AND METHODS | 第29-36页 |
| ·Materials | 第29-30页 |
| ·Analysis of moisture and total solids | 第30页 |
| ·Crude protein | 第30页 |
| ·Fat | 第30-31页 |
| ·Ash | 第31页 |
| ·Carbohydrates | 第31页 |
| ·Sugar contents | 第31-32页 |
| ·Caloric value | 第32页 |
| ·Pectin analysis | 第32页 |
| ·Titratable acidity | 第32页 |
| ·Vitamin C content | 第32页 |
| ·pH measurement | 第32-33页 |
| ·Determination of Calcium and Phosphorus content | 第33页 |
| ·Determination of phenolic compounds in mango pulp | 第33-34页 |
| ·Determination of carotene compounds in mango pulp | 第34-35页 |
| ·Determination of flavor compounds in Chinese mango pulp | 第35-36页 |
| ·RESULTS AND DISCUSSION | 第36-42页 |
| ·The main composition of mango pulp | 第36-38页 |
| ·β-carotene of mango pulp | 第38-39页 |
| ·Flavor components of mango pulp | 第39-42页 |
| ·CONCLUSION | 第42-43页 |
| CHAPTER 3 STEAM BLANCHING TREATMENT ON PPO AND POD OF MANGO PULP WITH COLOR DEPENDANT | 第43-52页 |
| ·INTRODUCTION | 第43-44页 |
| ·MATERIALS | 第44页 |
| ·METHODS | 第44-46页 |
| ·Extraction of PPO | 第44-45页 |
| ·PPO activity assay | 第45页 |
| ·Extraction of POD | 第45页 |
| ·POD assay | 第45页 |
| ·Colour measurement | 第45-46页 |
| ·Data analysis | 第46页 |
| ·RESULTS AND DISCUSSION | 第46-51页 |
| ·Effect of steam blanching time on PPO and POD of mango pulp. | 第46-49页 |
| ·Colour of mango pulp of different blanching time during storage | 第49-51页 |
| ·CONCLUSION | 第51-52页 |
| CHAPTER 4 PREPARATION OF CLOUDY MANGO JUICE | 第52-69页 |
| ·INTRODUCTION | 第52-53页 |
| ·MATERIALS AND METHODS | 第53-58页 |
| ·Materials | 第53页 |
| ·Methods | 第53-58页 |
| ·RESULTS AND DISCUSSION | 第58-68页 |
| ·Enzymes screening for the best ranges of some important responses | 第58-61页 |
| ·Juice yield | 第61-63页 |
| ·Cloudy stability | 第63-65页 |
| ·Browning index | 第65-67页 |
| ·Optimization | 第67-68页 |
| ·CONCLUSION | 第68-69页 |
| CHAPTER 5 PROCESSING TECHNOLOGY OF CLOUDY MANGO JUICE AND ITS STORAGE STABILITY | 第69-92页 |
| ·INTRODUCTION | 第69页 |
| ·MATERIALS AND METHODS | 第69-74页 |
| ·Materials | 第69-70页 |
| ·Methods | 第70-74页 |
| ·RESULTS AND DISCUSSION | 第74-91页 |
| ·Composition of cloudy mango juice | 第74-75页 |
| ·Stabilization of mango juice by using different stabilizers | 第75-77页 |
| ·Effect of sterilization and High Temperature Short Time (HTST) on β-carotene content of mango cloudy juice | 第77-78页 |
| ·Particle size distribution of the final mango cloudy juice | 第78-79页 |
| ·Effect of sterilization and High Temperature Short Time (HTST) on Mangiferin content and Benzoic acid content of mango cloudy juice | 第79-80页 |
| ·Effect of sterilization and High Temperature Short Time (HTST) on flavor content of mango cloudy juice | 第80-84页 |
| ·Effect of sterilization and High Temperature Short Time (HTST) on some quality attributes under different condition (pH and temperature) of mango cloudy juice | 第84-87页 |
| ·Microbiology tests after different pasteurization treatments and storage color stability after three months | 第87-89页 |
| ·Sensory evaluation results | 第89-90页 |
| ·Effect of different storage on cloud stability of MCJ | 第90-91页 |
| ·CONCLUSION | 第91-92页 |
| GENERAL CONCLUSION AND RECOMMENDATIONS | 第92-95页 |
| GENERAL CONCLUSION | 第92-93页 |
| RECOMMENDATIONS (including Perspectives) | 第93-95页 |
| REFERENCES | 第95-102页 |
| ANNEX | 第102-112页 |
| PAPERS PUBLISHED | 第112页 |
