Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis [PDF]
Food Chemistry: X, 2021 One of the goals of producing and developing new products is to provide desirable features to the target community, followed by promoting marketability and gaining more market share in similar products basket.
Toktam Mohammadi-Moghaddam +1 more
exaly +4 more sources
Response Surface Methodology Optimization for Analytical Microwave-Assisted Extraction of Resveratrol from Functional Marmalade and Cookies [PDF]
Foods, 2023 A novel analytical method based on microwave-assisted extraction has been successfully optimized and validated to determine resveratrol from functional marmalade and cookies.
Widiastuti Setyaningsih +3 more
doaj +2 more sources
Technologically Driven Approaches for the Integrative Use of Wild Blackthorn (Prunus spinosa L.) Fruits in Foods and Nutraceuticals [PDF]
Antioxidants, 2023 Different technological approaches were used in this study for the valorization of blackthorn (Prunus spinosa L.) fruits in marmalade, jam, jelly, and nutraceuticals.
Oana Viorela Nistor +5 more
doaj +2 more sources
International Journal of Food Properties, 2020 This study investigated the effect of black plum peel puree (40–60%) and pectin (0.3−0.6%) concentrations on the chemical compositions, sensory attributes, rheological, and textural properties, antioxidant activity, and total phenolic compounds of black ...
Mohsen Estaji +4 more
exaly +2 more sources
Obtaining marmalade using melon crops
Алматы технологиялық университетінің хабаршысы, 2023 The use of melon processing in food production attracts the close attention of scientists and the public. This article presents the technology of production and formulation of marmalades using melon processing products on various jelling agents ...
U. Chomanov, M. Idayatova
doaj +2 more sources
Bioactive and rheological properties of rose hip marmalade [PDF]
Journal of Food Science and Technology, 2015 In this study, bioactive (total phenolic, antioxidant and antiradical activity) and rheological properties (steady and dynamic) of rose hip marmalade were investigated. Bioactive properties were determined in rose hip marmalade and extract. Extract had higher total phenolic content (38.5 mg GAE/g dry extract), antioxidant activity (124 mg AAE/g dry ...
Omer Said Toker +2 more
exaly +4 more sources
Properties of Rose Hip Marmalades
Food Technology and Biotechnology, 2012 Rose hip, also known as wild rose, is a summer fruit. The aim of this research is to present physical, chemical, rheological, sensory and antioxidant properties of rose hip marmalades.
Oktay Yildiz, Mehmet Alpaslan
doaj +2 more sources
The main factors of marmalade molecular structure formation
Пищевые системы, 2021 The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure.
N. B. Kondratev +4 more
doaj +1 more source
Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid [PDF]
Техника и технология пищевых производств, 2019 Complex diet therapy for type II diabetes involves confectionery products based on fructose, sugar substitutes, and/or intensive sweeteners. The formulation of diabetic jelly marmalade ‘Karkade’ does not contain sugar or molasses.
Tabatorovich A., Reznichenko I.
doaj +1 more source
An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes
BIO Web of Conferences, 2021 The results of research on the innovative concept of the technology of jelly-fruit marmalade with vegetable cryoadditives from carrots and pumpkin are presented.
Artamonova Maiia +3 more
doaj +1 more source