Results 11 to 20 of about 340 (99)

Étude des critères de qualité d’une confiture à base de la clémentine Marocaine fabriquée avec la pectine extraite des écorces de clémentine [PDF]

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, M. Achchoub, S. Salmaoui, K. Elfazazi   +3 more
doaj   +2 more sources

Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.)

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, Natalia Polak, Grażyna Cacak-Pietrzak, Andrzej Cendrowski, Bartosz Kruszewski   +4 more
doaj   +2 more sources

Etude comparative de la qualité sensorielle de deux confitures désamerisées : bigarade et pamplemousse

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
doaj   +7 more sources

BILBERRY (VACCINIUM MYRTILLUS) AND ELDERBERRY FRUIT (SAMBUCUS NIGRA L.) FROM ROMANIA PROCESSED AS CONFITURE. EVOLUTION OF COLOR, TOTAL CONTENT OF ANTHOCYANIN AND VITAMIN C

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
The subject of the present paper is the influence of sugar preservation and heat treatment on the total content of anthocyanins, vitamin C, and the color of the confiture.
MARIA LIDIA IANCU, VALENTINA MĂDĂLINA MOGA , MIHAELA ADRIANA TIȚA , OVIDIU TIȚA   +3 more
doaj   +1 more source

Authentication of berries and berry‐based food products

Comprehensive Reviews in Food Science and Food Safety, Volume 20, Issue 5, Page 5197-5225, September 2021., 2021
Abstract Berries represent one of the most important and high‐valued group of modern‐day health‐beneficial “superfoods” whose dietary consumption has been recognized to be beneficial for human health for a long time. In addition to being delicious, berries are rich in nutrients, vitamins, and several bioactive compounds, including carotenoids ...
Heikki M. Salo, Nga Nguyen, Emmi Alakärppä, Linards Klavins, Anne Linn Hykkerud, Katja Karppinen, Laura Jaakola, Maris Klavins, Hely Häggman   +8 more
wiley   +1 more source

Additifs alimentaires : Inventaire des substances ajoutées aux denrées alimentaires de large consommation dans l’Ouest algérien

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, Fatima Zahra Besseguir, Mira Gharbi, Imane Kecir   +3 more
doaj   +5 more sources

Unhealthy food consumption among Ecuadorian children: A cross-sectional study in the context of the school food regulation

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, Samuel Escandón, Alejandro Rodríguez, Carl Lachat, Roberto Aguirre, Wilma Freire, René-Vinicio Sánchez, Silvana Donoso, Susana Andrade, Angélica Ochoa-Avilés   +9 more
doaj   +1 more source

Valorisation des propriétés nutritionnelles et fonctionnelles des fruits forestiers comestibles dans le département de Bignona (Région de Ziguinchor, Sénégal)

Revue Ecosystèmes et Paysages, 2022
Dans la Région de Ziguinchor, les forêts fournissent une gamme de produits de valeur pour la population surtout des zones rurales. Parmi ces produits, les produits forestiers non ligneux (PFNL) jouent un rôle important dans l'amélioration des moyens de ...
Abdoulaye Simon Pierre Diatta, Antoine Sambou, Ousmane Ndiaye, Paul Diouf   +3 more
doaj   +1 more source

Confection d’une confiture à base de coings et fruits secs [PDF]

, 2022
La confiture est un produit alimentaire semi-solide obtenu lors de la cuisson des fruits avec du sucre, de l’acide citrique et de la pectine. Notre choix s’est porté sur la fabrication de la confiture de coing vu que C’est un fruit anti diarrhéique qui
Hachemaoui, Meryem, Touami, Imad Eddine
core  

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, E. P. Victorova, E. V. Velikanova, N. N. Kornen   +3 more
doaj   +1 more source