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Improvement of the method for producing confitures [PDF]
BIO Web of Conferences, 2021 The method for the production of confiture has been improved, which consists in preliminary infrared processing of fruits and vegetables by drying at a temperature of 45...50 °C, followed by grinding them to 1.5...2.5 mm.
Zahorulko Andreii +3 more
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Revue Nature et Technologie, 2022 Ce travail a pour objectif la comparaison de l’influence de la méthode de désamerisation sur la qualité sensorielle de deux confitures : bigarade et pamplemousse. Le sel, la chaleur et l'eau sont considérés comme des éléments moteurs dans l’opération de
Samira LAGHA-BENAMROUCHE
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Applied Sciences, 2023 The blue honeysuckle berry is a fruit known as a rich source of many bioactive substances with proven health-promoting effects. Due to its sour taste with a noticeable hint of bitterness, fruits of this plant are rarely consumed and the consumer prefers ...
Stanisław Kalisz +4 more
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African and Mediterranean Agricultural Journal - Al Awamia, 2022 L’objectif de cette étude est d’évaluer la qualité d’une confiture de clémentine en utilisant la pectine extraite des écorces de clémentine. La confiture a été préparée en utilisant la pectine extraite (CPE) ainsi que la pectine commerciale (CPC), puis ...
H. Azzouzi +3 more
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Journal de la Faculté de Médecine d'Oran, 2022 Introduction- Food additives are used to extend the shelf life of prepared foods or to sweeten a beverage, for example. In this study, we present an overview of the food additives used in foodstuffs marketed in the city of Oran (West Algeria).
Zakaria Lotfi Guaouar +3 more
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Archivos Latinoamericanos de Nutrición, 2023 Introduction. The intake of energy-dense unhealthy food at school could influence the overall energy intake of children. Objective: To characterize the patterns of buying a snack at school and to analyze the association of these patterns with the source ...
Juan Jácome +9 more
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MODERN RESEARCH IN THE FIELD OF OBTAINING FOOD INGREDIENTS FROM SECONDARY APPLE PROCESSING RESOURCES
Новые технологии, 2020 Secondary apple processing resources – apple pomace formed during the production of direct-squeezed juice, serve as a valuable source of a complex of antioxidants such as phenolic compounds, contain dietary fiber, including pectin, cellulose and ...
T. A. Shakhrai +3 more
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The use of elder marc in the food industry
Новые технологии, 2020 The article describes the varieties of elderberry, and the process of black elderberry fruits ripening. External characteristics of flowers, followed by ripening of fruits, have been described.
L. Ch. Burak
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PRODUCTION CONFITURE FROM WILD FRUITS AND EVALUATION OF THEIR ORGANOLEPTIC CHARACTERISTICS
Современная наука и инновации, 2022 The article presents the results of a study of the chemical composition of fruit of red rowan and apples (Siberian small-fruited) on carbohydrate composition, content of ascorbic acid, P-active compounds and vitamins.
Ksenia Nikolaevna Nitsievskaya +2 more
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DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS
Пищевые системы, 2019 High-sugar canned fruits, such as jam, marmalade, confiture, are characterized by a high content of soluble dry solids and high acidity, which allows to apply to them pasteurization processes as heat treatment. In comparison with sterilization processes,
G. P. Pokudina +2 more
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