Results 31 to 40 of about 14,723 (215)
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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Sifat Fisik Dan Kimia Marmalade Jeruk Kalamansi (Citrus Microcarpa) : Kajian Konsentrasi Pektin Dan Sukrosa Physical and Chemical Properties of Marmalade Citrus of Calamondin (Citrus Microcarpa) : Study of Pectin and Sucrose Concentrations [PDF]
, 2017 The purpose of this study was to determine the effect of pectin and sucrose on the physical and chemical properties of marmalade citrus of calamondin and get the best treatment combination on making marmalade made from calamondin.
Tutuarima, T. (Tuti)
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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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Acta Periodica Technologica, 2003 The number of people suffering from insulin-dependent (Diabetes Melitus type I) and insulin-independent (Diabetes Melitus type II) is huge, and the number of potential diseased is in permanent rise. For that reason products with reduced amount of sugar have become very popular.
Pavlović Saša R. +2 more
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Some Quality Properties, Mineral and Heavy Metal Composition of Wild Fruit Traditional Marmalades
Turkish Journal of Agriculture: Food Science and Technology, 2020 In this research, some physicochemical and microbiological characteristics and mineral compositions of marmalades produced by traditional method using Berberis integerrima Bunge (purple barberry), Berberis vulgaris L.
Ayla Arslaner, Mehmet Ali Salık
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Shaped jelly marmalade with cranberry concentrate
IOP Conference Series: Earth and Environmental Science, 2021 Abstract The use of fruit raw material and its processing products in production technologies of marmalade products is a promising direction in the correction of nutritional value and consumer properties. Hence, cranberries, which are a recognized source of healthy, biologically active and minor food components, as well as natural colors,
E V Alekseenko +2 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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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
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Turkish Journal of Agriculture: Food Science and Technology, 2023 In this study, it was aimed to make a breakfast spreadable Cornelian cherry nectar similar to marmalade. Lactiplantibacillus plantarum DA100 strain, which has potential probiotic properties, was added to this nectar.
Duygu Alp, Samet Mısır
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Turkish Journal of Agriculture: Food Science and Technology, 2021 Yapılan bu çalışmada, Türkiye’de yetişen iki farklı Maviyemiş (Brigitta ve Darrow) çeşidine ait sezonluk meyveler tüm yıl boyunca ulaşılabilirliğinin sağlanması amacıyla reçel ve marmelata işlenmiştir.
Emine Kübra Güzel +3 more
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