Results 21 to 30 of about 3,349 (203)
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
Journal of Food Quality, 2019 The aim of the study was to develop and characterize marmalade having functional food ingredients such as omega-3 fatty acid, dietary fiber, protein, and antioxidants with the addition of chia seed (Salvia hispanica L.).
Tuğba Özbek +2 more
doaj +3 more sources
Jurnal Teknologi Pangan, 2018 ABSTRAK Penelitian ini bertujuan untuk mempelajari hubungan suhu dan waktu pemanasan terhadap kadar air, pH, vitamin C dan kekentalan marmalade jeruk kalamansi.
Perawati ., +2 more
doaj +3 more sources
Pembuatan Marmalade jeruk Bali (Kajian Proporsi Daging Buah : Albedo dan Penambahan Sukrosa)
Jurnal Teknologi Pangan, 2008 Pembuatan Marmalade jeruk Bali (Kajian Proporsi Daging Buah : Albedo dan Penambahan Sukrosa)
Jariyah ,., Rosida ,., Dewi Wijayati
doaj +2 more sources
Marmalade with the use of plant materials for diabetic nutrition [PDF]
E3S Web of ConferencesIn the Russian Federation, as well as in other countries of the world, the prevalence of diabetes continues to increase. Currently, the number of patients is more than 5 million people. The leading direction in the field of nutrition is the creation of a
Mikhailova Svetlana, Mikhailov Egor
doaj +2 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source