Results 191 to 200 of about 3,862 (205)

Marmalade in New Found Lands

Petits Propos Culinaires, 1985
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
Marco Poiana, Vincenzo Sicari
exaly  

Orange Marmalade Keiller Recipe

2004
openaire   +1 more source

Fruit jams, jellies and marmalades

British Food Journal, 2000
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 Gurses, Adem Savas, Mehmet Murat Karaoğlu   +2 more
exaly  

Jams, jellies, & marmalades

2017
openaire   +1 more source

The Hierarchical Utility of Credence Attributes of Orange Marmalade: What do ConsumerS Look for in a Multi-Claim Food Product?

Journal of Marketing Communications
Giuseppe Di Vita, Emanuele Schimmenti, Mario D'Amico   +2 more
exaly  

Insoluble Solids in Jams, Preserves, and Marmalades

Journal of Industrial & Engineering Chemistry, 1920
openaire   +1 more source

Plinia peruviana “Yvapurũ” Fruits and Marmalade from Paraguay: Autochthon Products with Antioxidant Potential †

Proceedings (mdpi)
Laura Mereles, Silvia Caballero
exaly  

Tomato Jam and Tomato Marmalade

2015
ÇAĞLAR, ABDULLAH, ÇAĞLAR, MUHAMMED YUSUF   +1 more
openaire   +1 more source