Results 191 to 200 of about 14,723 (215)

Quince Marmalade

Scientific American
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, María Dolores Ortolá, María Luisa Castelló   +2 more
exaly  

The Maker Of Mango Marmalade

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

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  

Fruit jams, jellies and marmalades

British Food Journal, 2000
openaire   +1 more source

Jams, jellies, & marmalades

2017
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
exaly  

The quality of high pressure-induced and heat-inducedyuzumarmalade

High Pressure Research, 2010
exaly  

Recipe for S&M Marmalade

Gastronomica, 2002
openaire   +1 more source

Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir

International Journal of Gastronomy and Food Science
Mustafa Gürses, ADEM SAVAŞ, Tunahan Engin   +2 more
exaly