CRGP structure anlysis of the introduction part of the article physicochemical, antioxidant, and sensory properties of functional mango

TRƯỜNG ĐẠI HỌC CÔNG NGHIỆP THỰC PHẨM THÀNH PHỐ HỒ CHÍ MINH Học phần: Tiếng anh chuyên ngành CNTP CRGP Structure anlysis of the introduction part of the article Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria Trịnh Các Các 2205210003 Đặng Nhựt Nam 2205210032 TEAM Bùi Thanh Hữu 2205210025 Phạm Ngọc My 2205210031 CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango Content • • • • INTRODUCTION TO THE ARTICLE CRGP STRUCTURE IN INTRODUCTION SECTION COMMENT CONCLUSION CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango INTRODUCTION TO THE ARTICLE Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria Dịch: Các đặc tính hóa lý, chống oxy hóa cảm quan da xoài chức (Mangifera indica L.) lên men vi khuẩn axit lactic CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango CRGP STRUCTURE IN INTRODUCTION SECTION Mango (Mangifera indica L.), family Anacardiaceae, is a fruit plant grown widely in the tropical and subtropical countries of the world Mango fruit is rich in a variety of bioactive compounds including polyphenols, which are antioxidants and have been shown to exert anti- inflammatory, anti-carcinogenic, and anti-aging properties [1] However, mango disease susceptibility, sensitivity to low storage tempera- tures (below 13 ◦C), and high perishability limit their storage, handling, and transport potential [2] Most mango fruits are consumed fresh or as industrially processed products like canned, dried, juice, paste, salad, sauce and soup preparations [3] Minimally processed and, especially, fresh fruits have a very short shelf-life since they are subject to rapid microbial and physiological degradation and most of the processing would bring about undesirable i changes in their physicochemical char- acteristics [4] Mangoes are subjected to chilling injury during cold storage, but increasing storage temperatures leads to rapid decay in fruit quality [5,6] CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango Bài dịch: Xoài (Mangifera indica L.), họ Anacardiaceae, loại ăn trồng phổ biến nước nhiệt đới cận nhiệt đới giới Xoài giàu hợp chất hoạt tính sinh học bao gồm polyphenol, chất chống oxy hóa chứng minh có tác dụng chống viêm, chống ung thư chống lão hóa [1] Tuy nhiên, tính nhạy cảm với bệnh xoài, nhạy cảm với nhiệt độ bảo quản thấp (dưới 13 ◦C) khả dễ hư hỏng cao làm hạn chế khả bảo quản, xử lý vận chuyển chúng [2] Hầu hết trái xoài tiêu thụ tươi dạng sản phẩm chế biến cơng nghiệp đóng hộp, sấy khơ, nước trái cây, bột nhão, salad, nước sốt chế phẩm súp [3] Được chế biến tối thiểu đặc biệt trái tươi có thời hạn sử dụng ngắn chúng bị vi sinh vật sinh lý phân hủy nhanh chóng hầu hết q trình chế biến dẫn đến thay đổi không mong muốn đặc điểm hóa lý chúng [4] Xồi bị tổn thương trình bảo quản lạnh, nhiệt độ bảo quản tăng lên dẫn đến chất lượng bị thối rữa nhanh chóng [5,6] Đây đoạn Context: tổng quát khái quát nguyên liệu giống trái xoài CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango Dịch: Chế biến da xoài thực tế coi biện pháp để hạn chế 50% tổn thất sau thu hoạch báo cáo việc bổ sung giá trị xồi [12] Tuy nhiên, có thất thoát chất dinh dưỡng bao gồm vitamin A, C thiamine trình vận hành đơn vị khử nước, có thơng tin mức độ thất [13] Điều địi hỏi kỹ thuật chế biến sáng tạo để ổn định chất dinh dưỡng bột giấy cho thay đổi hư hỏng nhỏ xảy q trình sấy Trong số lựa chọn cơng nghệ khác nhau, lên men vi khuẩn axit lactic (LAB) coi cơng nghệ sinh học đơn giản có giá trị để trì / cải thiện tính an tồn, dinh dưỡng, cảm quan thời hạn sử dụng trái chế biến [14] Đây đoạn Purpose: Mục tiêu nghiên cứu sau thu hoạch xoài CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango LAB fermentation has traditionally been used for food preservation LAB are considered beneficial microorganisms because they promote health (probiotic) [15] LAB fermentation improves nutritional value especially biological enrichment of food substrates with proteins, essential amino acids, essential fatty acids and vitamins [16,17] LAB are also essential for formation of inhibitory metabolites, such as organic acids (lactic acid, acetic acid, formic acid, and propionic acid), ethanol, bacteriocins, change in bioactivity of polyphenols, and many more benefits, often in combination with a decrease in water activity (by drying or the use of salt) [15,18,19] These benefits result in enhanced nutritional and nutraceutical value as well as increased shelf life of the product CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango Dịch: LAB lên men theo truyền thống sử dụng để bảo quản thực phẩm LAB coi vi sinh vật có lợi chúng thúc đẩy sức khỏe (lợi khuẩn) [15] Quá trình lên men LAB cải thiện giá trị dinh dưỡng, đặc biệt làm giàu sinh học chất thực phẩm với protein, axit amin thiết yếu, axit béo thiết yếu vitamin [16,17] LAB cần thiết cho hình thành chất chuyển hóa ức chế, chẳng hạn axit hữu (axit lactic, axit axetic, axit formic axit propionic), ethanol, vi khuẩn, thay đổi hoạt tính sinh học polyphenol nhiều lợi ích khác, thường kết hợp với việc giảm hoạt động nước (bằng cách sấy khô sử dụng muối) [15,18,19] Những lợi ích dẫn đến việc nâng cao giá trị dinh dưỡng dinh dưỡng tăng thời hạn sử dụng sản phẩm Đây đoạn Review : Phương pháp sử dụng để lên men xoài LAB CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango Fruit leather processing by physical methods like drying has limita-tion in key nutrient loss especially vitamins and phenolic compounds[9] (Đây đoạn Gap: vấn đề chế biến xoài chưa giải ) Sun drying of mango leather from ripe fruit pulp results into the sun-dried product becoming discolored and the process is unhygienic and lengthy [9] Fermentation using LAB takes advantage of the pres- ence of low concentrations of phenolics in the mango pulp to stimulate growth of LAB Species or strain-specific metabolic features of these LAB, in synergy with plant enzyme activities, may improve the bioavailability and bioactivity of phytochemicals, as well it may lead to a marked increase of functional microbial metabolites with beneficial consequences for the human health [20] Lactic acid fermentation is thus a promising alternative to expand the diversity of processed foods, while concurrently maintaining and/or boosting nutritional/functional benefits Hence, the objective of this study was to determine the effect of lactic acid fermentation of mango pulp using L plantarum and L casei strains as starter cultures on physicochemical, antioxidant, and sensory properties of mango leathers as new products in Kenya (Đây đoạn Purpose: mục tiêu giải mục tiêu nghiên cứu chế biến xoài phương pháp lên men lactic thay cho phương pháp sấy phổ biến CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango Dịch: Chế biến vỏ phương pháp vật lý sấy khô hạn chế mát chất dinh dưỡng quan trọng, đặc biệt vitamin hợp chất phenolic [9] Phơi nắng vỏ xồi từ chín dẫn đến sản phẩm phơi nắng bị biến màu trình vệ sinh kéo dài [9] Quá trình lên men sử dụng phịng thí nghiệm (LAB) tận dụng lợi nồng độ phenol thấp cùi xồi để kích thích phát triển Các tính trao đổi chất đặc trưng cho giống lòai LAB này, phối hợp với hoạt động enzym thực vật, cải thiện tính sinh khả dụng hoạt tính sinh học hợp chất tự nhiên có nguồn gốc từ thực vật, dẫn đến gia tăng đáng kể chất chuyển hóa chức vi sinh vật với kết có lợi cho sức khỏe người [20] Vì vậy, trình lên men lactic giải pháp thay đầy hứa hẹn để mở rộng đa dạng thực phẩm chế biến, đồng thời trì và/hoặc tăng cường lợi ích dinh dưỡng/chức Do đó, mục tiêu nghiên cứu xác định ảnh hưởng trình lên men axit lactic cùi xoài cách sử dụng chủng L plantarum L casei làm môi trường nuôi cấy khởi đầu đặc tính hóa lý, chống oxy hóa cảm quan da xồi sản phẩm Kenya CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango Comment Đoạn Đoạn Đoạn Đoạn Đoạn 5a Đoạn 5b Context C Review Gap Purpose R P R G P CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango Conclusion The CRGP structure in the Introduction of the article has all the components:Context, Review,Gap, Purpose and is not arranged in the correct order Inwhich, the review and Purpose section accounted for the majority while the context, gap part each occupied only accounts for one paragraph.In general, the Introduction is quite good in terms of form and content CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango CRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mangoCRGP.structure.anlysis.of.the.introduction.part.of.the.article.physicochemical antioxidant and.sensory.properties.of.functional.mango