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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A Comprehensive Review on Nutritional Traits, Extraction Methods, Oxidative Stability, Encapsulation Technologies, Food Applications and Health Benefits of Omega Fatty Acids. [PDF]
Food Sci NutrThis review has studied omega fatty acids, their importance, functionality, health benefits, sources, oxidation, preservation, and the function of foods. These essential omega fatty acids have been studied for their health benefits and effectiveness against the pathophysiology of various diseases.
Rahim MA +6 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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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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The Study Of The Rheological Properties Of Pectin Gels With Mono - And Disaccharides [PDF]
, 2016 At manufacturing of confectionary products can be used the different mono- and disaccharides – glucose, fructose, saccharose, lactulose and so on. The study of rheological parameters of pectin gels, made on the base of apple puree and different sugars ...
Dorohovich, A. (Antonella) +2 more
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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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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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Contrastivism Rather Than Something Else? On The Limits Of Epistemic Contrastivism [PDF]
, 2008 One of the most recent trends in epistemology is contrastivism. It can be characterized as the thesis that knowledge is a ternary relation between a subject, a proposition known and a contrast proposition.
Baumann, Peter
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Розробка технології формового желейного мармеладу з внесенням харчової добавки "Магнетофуд" [PDF]
, 2019 Lack of domestic raw materials, a significant portion of imported high-cost ingredients and increasing competitiveness make manufacturers look for new technological solutions in order to improve the consumer properties of marmalade products.
Tsykhanovska, Iryna
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