Isabel Guiamba

Showing 5 publications


Enhancing the retention of β-carotene and vitamin C in dried mango using alternative blanching processes.

Isabel Guiamba, Lilia Ahrné, Ulf Svanberg
African Journal of Food Science. Vol. 12 (7), p. 165-174
Journal article

Retention of beta-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid

Isabel Guiamba, Lilia Ahrné, M.A.M. Khan et al
Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C. Vol. 98, p. 320-326
Journal article

Effects of blanching, acidification, or addition of EDTA on vitamin C and β-carotene stability during mango purée preparation

Isabel Guiamba, Ulf Svanberg
Food Science and Nutrition. Vol. 4 (5), p. 706-715
Journal article

Effect of Infrared Blanching on Enzyme Activity and Retention of -Carotene and Vitamin C in Dried Mango

Isabel Guiamba, Ulf Svanberg, Lilia Ahrné
Journal of Food Science. Vol. 80 (6), p. E1235-E1242
Journal article

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