Results 11 to 20 of about 3,349 (203)
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
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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
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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
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INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE
Harčova Nauka ì Tehnologìâ, 2018 This article presents the results of studies of the properties of marmalade with natural plant cryoadditives during storage for 3 months (90 days). To improve the organoleptic characteristics and antioxidant properties of marmalade, plant additives of ...
N. Shmatchenko +3 more
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Pengaruh Penambahan Gelling Agent Dan Sukrosa Terhadap Mutu Marmalade Jeruk Kalamansi
Agritepa, 2018 Jeruk kalamansi merupakan salah satu produk unggulan di Provinsi Bengkulu dan memiliki potensi yang cukup baik untuk dikembangkan. Salah satu alternatif pengolahan jeruk kalamansi yang bisa dilakukan adalah dengan mengolah menjadi marmalade.
Apri Jaya, Siska Apriyani
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Study of properties of jelly-fruit marmalade with herbal additives
BIO Web of Conferences, 2021 The results of studies of the properties of jelly-fruit marmalade with plant additives from Sudanese rose, rose hip and pumpkin during storage for 3 months are presented.
Artamonova Maya +2 more
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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.
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Journal of Agricultural Sciences, 2012 The objective of this study was to investigate the physico-chemical and sensorial changes during storage period in yogurts that were manufactured by adding loquat fruit (Eriobotrya japonica) marmalade at 4 different ratios (5%, 10%, 15%, 20%). The pH and
Hasan Temiz
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JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES [PDF]
Техника и технология пищевых производств, 2017 The development of new types of marmalade products using non-traditional types of plant raw materials containing an increased amount of vitamins, macro and microelements, and dietary fiber is promising and actual.
Magomedov G.O. +2 more
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SIFAT KIMIAWI MARMALADE KULIT BUAH NAGA DAN KULIT PISANG KEPOK
Jurnal Teknologi Pangan, 2019 Kulit buah memiliki potensi yang besar untuk diolah dan dimanfaatkan kembali. Selama ini, pemanfaatan kulit buah masih belum cukup optimal, khususnya di bidang pengolahan pangan.
Enny Karti Basuki Susiloningsih +1 more
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