Results 31 to 40 of about 3,349 (203)
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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Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties
Molecules, 2020 The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products.
Oana Viorela Nistor +5 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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Harčova Nauka ì Tehnologìâ, 2021 Jelly and marmalade products are "lyophilic colloids" – lyophilic colloidal-dispersed, ie microheterogeneous (multi- or polyphasic) systems based on high molecular weight compounds (gelatin, pectin, agar, etc.).
I. Tsykhanovska +5 more
doaj +1 more source
Foods, 2022 The increasing attention on the impact of food on human and environmental health has led to a greater awareness about nutrition, food processing, and food waste.
Ylenia Pieracci +4 more
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Trends in production of functional marmalade
Proceedings of the Voronezh State University of Engineering Technologies, 2020 The scientific review article allows to assess the relevance of scientific research of marmalade on the basis of modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients intended to strengthen and preserve the health of the population, especially those living or working in extreme ...
K. R. Piskunenko, V. G. Popov
openaire +2 more sources