Obtaining marmalade using melon crops [PDF]
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
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 +2 more sources
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
doaj +3 more sources
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
doaj +2 more sources
Pengaruh Penambahan Gelling Agent Dan Sukrosa Terhadap Mutu Marmalade Jeruk Kalamansi [PDF]
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
doaj +2 more sources
The Effect of Loquat Fruit (Eriobotrya japonica) Marmalade Addition and Storage Time on Phsico-Chemical and Sensory Properties of Yogurt [PDF]
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
doaj +2 more sources
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
doaj +2 more sources
SIFAT KIMIAWI MARMALADE KULIT BUAH NAGA DAN KULIT PISANG KEPOK [PDF]
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
doaj +2 more sources
The agency of a marmalade machine: Gender, class and mechanical gadgets in the British Kitchen, c.1870–1938 [PDF]
Gender &History, Volume 38, Issue 1, Page 139-157, March 2026.Abstract This article explores the marmalade machine, a mechanical device designed to slice orange peel. These niche objects were manufactured between roughly 1870 and 1938 in Britain. As a so‐called ‘labour‐saving’ gadget, the marmalade machine sliced orange peel quickly and effectively, removing the tedious process of slicing orange peel by hand ...
Katie Carpenter
wiley +2 more sources
Safety evaluation of the food enzyme dextransucrase from the genetically modified <i>Bacillus subtilis</i> strain DP-Eyp97. [PDF]
EFSA JAbstract The food enzyme dextransucrase (sucrose:1,6‐α‐d‐glucan 6‐α‐d‐glucosyltransferase; EC 2.4.1.5) is produced with the genetically modified Bacillus subtilis strain DP‐Eyp97 by Genencor International B.V. The production strain met the requirements for the qualified presumption of safety. The food enzyme was considered free from viable cells of the
EFSA Panel on Food Enzymes (FEZ) +18 more
europepmc +2 more sources