Results 181 to 190 of about 3,349 (203)

The quality of high pressure-induced and heat-inducedyuzumarmalade

High Pressure Research, 2010
Ai Teramoto, Michiko Fuchigami
exaly  

marmalade

2013
openaire   +1 more source

Functional Activity of Four Autochthonous Strains L. paraplantarum AB362736.1, L. plantarum MF369875.1, W. paramesenteroides CP023501.1, and E. faecalis HQ802261.1 in a Probiotic Grape Marmalade during Storage

Antioxidants, 2019
Lesly Samedi, Albert Linton Charles
exaly  

The Maker Of Mango Marmalade

Calabash: a Journal of Caribbean Arts and Letters, 2001
openaire   +1 more source

The effect of home processing on postharvest fungicide residues in citrus fruit: Residues of imazalil, 2‐phenylphenol and thiabendazole in ‘home‐made’ marmalade, prepared from Late Valencia oranges

Food Additives and Contaminants, 1994
Stewart L Reynolds
exaly  

Marmalade on toast

2019
openaire   +1 more source

Effect of Temperature and Some Added Compounds on the Stability of Blood Orange Marmalade

Journal of Food Science, 2011
Fabio Licciardello, Giuseppe Muratore
exaly  

Dundee marmalade

2013
openaire   +1 more source

Influence of Healthy Sweeteners (Tagatose and Oligofructose) on the Physicochemical Characteristics of Orange Marmalade

Journal of Texture Studies, 2015
Susana Rubio-Arraez, Maria Dolores Ortolá, Maria Luisa Castello   +2 more
exaly  

Use of orange by‐products (dry peel) as an alternative gelling agent for marmalade production: Evaluation of antioxidant activity and inhibition of HMF formation during different storage temperature

Journal of Food Processing and Preservation, 2018
Vincenzo Sicari, Marco Poiana
exaly