Results 41 to 50 of about 14,723 (215)

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, Liliana Șeremet (Ceclu), Gabriel Dănuț Mocanu, Vasilica Barbu, Doina Georgeta Andronoiu, Nicoleta Stănciuc   +5 more
doaj   +1 more source

The Effect of Different Cooking Methods and Addition of Different Sweeteners on the Physicochemical and Antioxidant Properties of Aronia Marmalade

Turkish Journal of Agriculture: Food Science and Technology, 2023
The present study examined the physicochemical properties, antioxidant activity (DPPH, ABTS, and FRAP), and sensory properties of aronia marmalades prepared with different cooking methods (CM) (boiled (B) and pressure-boiled (PB)) by adding sugar (S) and
Memnune Şengül, İsa Arslan Karakütük, Sefa Aksoy, Melek Zor   +3 more
doaj   +1 more source

Functional and technological properties of food additive "Magnetofood" in production of shaped jelly marmalade on agar and pectin

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, V. Yevlash, R. Trishch, T. Lazarieva, A. Alexandrov, A. Nikulina   +5 more
doaj   +1 more source

Community perceptions and management of the fleshy‐fruited invasive alien plant Pyracantha angustifolia: Insights from South Africa's Montane grasslands

People and Nature, EarlyView.
Abstract Invasive alien plants can provide economic or cultural benefits to local communities, influencing perceptions and potentially affecting management decisions. Understanding these perceptions is crucial to avoiding inefficiencies, misunderstandings and conflicts in the management of invasive alien species.
Lehlohonolo D. Adams, Grant. D. Martin, Sandy‐Lynn Steenhuisen, Colleen T. Downs   +3 more
wiley   +1 more source

Digestibilidade dos fenos de soja anual e capim papuã puros ou em mistura Digestibility of soybean and hay marmalade grass hay pure or mixtures

Ciência Rural, 1998
Fenos de soja anual (Glycine max (L.) Merril) e de capim papuâ (Brachiaria plantaginea (Link) Hitch), puros ou misturados, foram avaliados em um ensaio de dígestibilidade in vivo com ovinos. O experimento foi realizado no Galpão de Estudos Metabólicos do
Marcos Weber do Canto, Ana Gabriela de Freitas Saccol, Maria Beatriz Fernandez Gonçalves, Ismar Leal Barreto   +3 more
doaj   +1 more source

Phytochemical Characterization of Citrus-Based Products Supporting Their Antioxidant Effect and Sensory Quality

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, Laura Pistelli, Massimiliano Cecchi, Luisa Pistelli, Marinella De Leo   +4 more
doaj   +1 more source

Science Educators and Researchers Must Uphold the Human Rights of Trans, Nonbinary, and Intersex Persons

Science Education, EarlyView.
Abstract Trans, nonbinary, and intersex persons are—and have always been—an integral part of humankind. However, these communities are under attack. We live in a time of growing state repression and the normalization of political violence against trans, nonbinary, and intersex persons throughout much of the world, and we have a responsibility to ...
Quentin C. Sedlacek, A. M. Aramati Casper, Katherine Doerr, Sophia Jeong, Nelly K. M. Marosi, K. Rende Mendoza, Marco Reggiani, Shersingh Joseph Tumber‐Dávila, Jennifer D. Adams, Andrew P. Anderson, Lucy Avraamidou, Charlie K. Blake, Tina Cheuk, Sara J. Dozier, Sarah L. Eddy, Alexander Eden, Rebecka Fingalsson, Michelle Friend, Agustín Fuentes, Heather Haeger, Kathryn L. Kirchgasler, Rishi Krishnamoorthy, Catherine Lemmi, Jeffrey Maloy, Dax Ovid, Kathryn Ribay, Ronan O. Rock, Tatiane Russo‐Tait, Sara Tolbert, Brie Tripp, Maria Varelas   +30 more
wiley   +1 more source

Marmalade’s formulation of Madu Susu Orange (Citrus reticulata) on multiple concentrations of sucrose [Formulasi marmalade jeruk madu susu (Citrus reticulata) pada berbagai konsentrasi sukrosa]

Jurnal Teknologi & Industri Hasil Pertanian
Generally, the type of orange used in marmalade production is Sunkist oranges.  In this study, Madu Susu Oranges (Citrus reticulata), a local orange variety typically consumed fresh and rarely processed into products, were used as the raw material for ...
Mulya Agustina, Yohana Sutiknyawati Kusuma Dewi, Oke Anandika Lestari   +2 more
doaj   +1 more source

Characteristic of Red Dragon Fruit Marmalade with Different Types of Sweeteners

Journal of Applied Food Technology, 2021
Red dragon fruit, a popular in Indonesia, has 30-35% portion of skin that has not been used and mostly become a waste. Previous study showed that the skin of red dragon fruit can be used for orange marmalade production.
Siti Susanti, Fajar Fikri Najar, Nurwantoro Nurwantoro   +2 more
doaj   +1 more source

PENGARUH UMUR SIMPAN MARMALADE JERUK KEPROK (Citrus nobilis) DALAM KEMASAN BOTOL KACA MENGGUNAKAN METODE ASLT (Accelerated Shelf Life Testing) PENDEKATAN ARRHENIUS [PDF]

, 2018
Marmalade adalah produk makanan semi basah. Dibuat dari campuran sari buah jeruk, cacahan kulit jeruk dan gula dengan atau tanpa bahan tambahan makanan yang diizinkan.
Nana Sutisna Achyadi, Dosen, NITA KUSUMAWATI, 133020267   +1 more
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