Results 21 to 30 of about 3,862 (205)
DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP [PDF]
Техника и технология пищевых производств, 2017 The article considers the possibility of using the extract of Manchurian walnut pericarp as a dye, a preservative, and a source of biologically active substances in the production of marmalade.
Levchuk T.V. +3 more
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THE USE OF FOOD ADDITIVE "MAHNETOFООD" IN THE TECHNOLOGY OF FORMED JELLY MARMELADE
Harčova Nauka ì Tehnologìâ, 2021 Expansion and improvement of production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of a colloidals dispersed system and improving the quality of finished products ...
I. Tsykhanovska +4 more
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Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade [PDF]
Техника и технология пищевых производств, 2020 Introduction. Waste management and poorly degradable polymer packaging are one of the main environmental issues. Biodegradable materials based on a composition of native and modified starches can solve the problem of polymer waste in food packaging. They
Pesterev Mikhail A. +4 more
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The Usability of Crab Apple (Malus floribunda) Anthocyanins as a Natural Colorant in Apple Marmalade [PDF]
Brazilian Archives of Biology and Technology, 2023 In this study, the usability of crab apple as a natural food colorant for apple marmalade was investigated. Marmalades were stored at 9, 22, and 35 oC for 6 months and analyzed some physicochemical and biochemical parameters. Titratable acidity decreased
Ayca Gülhan +2 more
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Determination of Bioactive Properties, Phenolic Compounds and Mineral Contents of Boiled Fruit Juice Types [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2021 Antioxidant activity, total phenol, total flavonoid, and anthocyanin contents, phenolic compounds, and macro-and microelement contents of concentrated fruit pulp (boiled juices) were determined.
Tatiana Zhukovets, Mehmet Musa Özcan
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Frontiers in Sustainable Food Systems, 2022 This study was carried out to conduct the geographical discrimination of various types of honey, and their utilization in development of novel functional foods where in honey could be substituted in place of white sugar.
Tariq Ahmad Ganie +6 more
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Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition, 2020 Background: Polyphenols, antioxidants, dietary fiber, and vitamin contained in the red dragon fruit peel. Red dragon fruit peel can be processed into marmalade. Red dragon fruit peel marmalade has the potential to be a functional food. Functional food is
Natalia Desy Putriningtyas +4 more
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Antioxidants, 2019 Grape foods with probiotics are sources of beneficial bacteria for the gastrointestinal (GI) tract and also have a high antioxidant capacity. The addition of probiotics to dairy food is a traditional process; therefore, probiotic non-dairy products might
Lesly Samedi, Albert Linton Charles
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Proceedings, 2020 In this study, we aimed to describe the antioxidant content and physicochemical characteristics of the marmalade and fruits of Plinia peruviana “Yvapurũ”, harvested in Paraguay.
Lourdes Wiszovaty +4 more
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Ciência e Agrotecnologia, 2008 Objetivou-se com este trabalho comparar doces (marmeladas) produzidos a partir de frutos de diferentes cultivares de marmeleiro, como também os possíveis ganhos obtidos com a mistura de polpa dos frutos das cultivares.
Ângelo Albérico Alvarenga +4 more
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