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Critical Reviews in Food Science and Nutrition Volume 59, 2019 - Issue 11
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Mango kernel fat fractions as potential healthy food ingredients: A review

Jun JinCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China;Department of Food Science and Technology, The University of Georgia, Athens, GA, USAORCID Iconhttp://orcid.org/0000-0002-6186-6882View further author information
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Qingzhe JinCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. ChinaView further author information
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Casimir C. AkohDepartment of Food Science and Technology, The University of Georgia, Athens, GA, USACorrespondence[email protected]
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Xingguo WangCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. ChinaCorrespondence[email protected]
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Pages 1794-1801 | Published online: 05 Feb 2018

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Zhen Zhang, Wan Jun Lee & Yong Wang. (2021) Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect. Critical Reviews in Food Science and Nutrition 61:19, pages 3145-3159.
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Bilal Mirza, Courtney R. Croley, Maha Ahmad, Joshua Pumarol, Niranjan Das, Gautam Sethi & Anupam Bishayee. (2021) Mango (Mangifera indica L.): a magnificent plant with cancer preventive and anticancer therapeutic potential. Critical Reviews in Food Science and Nutrition 61:13, pages 2125-2151.
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Articles from other publishers (18)

Uyory Choe, Holly Childs, Melody Zeng, Wenhao Zheng, Hanshu Zhu, Lin Zhu, Zhuohong Xie, Boyan Gao & Liangli Yu. (2022) Value-Added Utilization of Fruit Seed Oils for Improving Human Health: A Progress Review. ACS Food Science & Technology 3:4, pages 528-538.
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Ana A. Vilas-Boas, Ricardo Gómez-García, Sara Marçal, Ana M. Vilas-Boas, Débora A. Campos & Manuela Pintado. 2023. Fruit and Vegetable Waste Utilization and Sustainability. Fruit and Vegetable Waste Utilization and Sustainability 229 251 .
Sarvenaz Khalili Tilami & Lenka Kouřimská. (2022) Assessment of the Nutritional Quality of Plant Lipids Using Atherogenicity and Thrombogenicity Indices. Nutrients 14:18, pages 3795.
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Mansura Mokbul, Yuen Lin Cheow & Lee Fong Siow. (2022) Characterization of the physicochemical properties of mango ( Mangifera indica L., Dragon variety) kernel fat extracted via supercritical carbon dioxide and Soxhlet techniques . Journal of Food Processing and Preservation 46:8.
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M. R. Ramos-Ramos, V. A. Garcia-Londoño, V. Borroni & M. L. Herrera. 2022. Development of Trans-free Lipid Systems and their Use in Food Products. Development of Trans-free Lipid Systems and their Use in Food Products 119 138 .
Veymar G. Tacias-Pascacio, Daniel Castañeda-Valbuena, Roberto Fernandez-Lafuente, Ángel Berenguer-Murcia, Rocío Meza-Gordillo, Luis-Felipe Gutiérrez, Neith Pacheco, Juan C. Cuevas-Bernardino & Teresa Ayora-Talavera. (2021) Phenolic compounds in mango fruit: a review. Journal of Food Measurement and Characterization 16:1, pages 619-636.
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Jun Jin, Qingzhe Jin, Casimir C. Akoh & Xingguo Wang. (2021) StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors. Trends in Food Science & Technology 118, pages 418-430.
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Rodrigo Oliver-Simancas, Lara Labrador-Fernández, M. Consuelo Díaz-Maroto, M. Soledad Pérez-Coello & M. Elena Alañón. (2021) Comprehensive research on mango by-products applications in food industry. Trends in Food Science & Technology 118, pages 179-188.
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Pranati Das, Dilshad Qureshi, Swatilekha Paul, Biswaranjan Mohanty, Arfat Anis, Sarika Verma, Sławomir Wilczyński & Kunal Pal. (2021) Effect of sorbitan monopalmitate on the polymorphic transitions and physicochemical properties of mango butter. Food Chemistry 347, pages 128987.
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Emad Karrar, Isam A. Mohamed Ahmed, Muhammad Faisal Manzoor, Frederick Sarpong, Wei Wei & Xingguo Wang. (2021) Gurum Seeds: A Potential Source of Edible Oil. European Journal of Lipid Science and Technology 123:3, pages 2000104.
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M.E. Alañón, S. Pimentel-Moral, D. Arráez-Román & A. Segura-Carretero. (2021) Profiling phenolic compounds in underutilized mango peel by-products from cultivars grown in Spanish subtropical climate over maturation course. Food Research International 140, pages 109852.
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M.E. Alañón, S. Pimentel-Moral, D. Arráez-Román & A. Segura-Carretero. (2021) HPLC-DAD-Q-ToF-MS profiling of phenolic compounds from mango (Mangifera indica L.) seed kernel of different cultivars and maturation stages as a preliminary approach to determine functional and nutraceutical value. Food Chemistry 337, pages 127764.
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H. Ewens, L. Metilli & E. Simone. (2021) Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate. Current Research in Food Science 4, pages 105-114.
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Selina Fyfe, Heather E. Smyth, Horst Joachim Schirra, Michael Rychlik & Yasmina Sultanbawa. (2020) The Nutritional Potential of the Native Australian Green Plum (Buchanania obovata) Compared to Other Anacardiaceae Fruit and Nuts. Frontiers in Nutrition 7.
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Aanada H. Jahurul, Chan Y. Ru, Ridhwan Norazlina, Mamat Hasmadi, Md Shaarani Sharifudin, Matanjun Patricia, Jau Shya Lee, Awal Shihabul, Amir H.M. Shariff, Jumardi Roslan, Noorakmar Ab Wahab & Rezaul Karim. (2020) Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia. Journal of Food Processing and Preservation 44:10.
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Julio A. Solís-Fuentes & María del Carmen Durán-de-Bazúa. 2020. Nuts and Seeds in Health and Disease Prevention. Nuts and Seeds in Health and Disease Prevention 79 90 .
Shuang Cong, Nanying Wang, Keni Wang, Yanyang Wu, Dongmei Li, Yukun Song, Sangeeta Prakash & Mingqian Tan. (2019) Fluorescent nanoparticles in the popular pizza: properties, biodistribution and cytotoxicity. Food & Function 10:5, pages 2408-2416.
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Bushra Sultana & Rizwan Ashraf. 2019. Fruit Oils: Chemistry and Functionality. Fruit Oils: Chemistry and Functionality 561 575 .

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