Results 41 to 50 of about 3,349 (203)
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 +2 more
doaj +1 more source
Volatile and Sensory Characterization of La Mancha Trujillo Melons over Three Consecutive Harvests
Foods, 2021 In this work, Trujillo melons were harvested across three years (2011–2013) in La Mancha region. Instrumental and sensory analysis were used for studying Trujillo melons. Solid phase extraction (SPE) was used for isolating free aroma compounds, and then,
M. A. Ferrer Valverde +4 more
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Алматы технологиялық университетінің хабаршысы, 2022 The study of functional ingredients to change the composition of water-soluble vitamins in the developed pastille of marmalade products was studied.
Yu. G. Pronina +3 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
openaire +2 more sources
, 2023 Curated and staged by Gemma Marmalade, 'How love lives in two places' is a multi- and trans-disciplinary exhibition of over thirty artists that describes the experimental boundaries of both photography and place. With a title extracted from the poetry of
Marmalade, G.
core
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 +3 more
doaj +1 more source
Mass Spectrometry Reviews, EarlyView.ABSTRACT The review examines the evolution of chemical ionization mass spectrometry (CI‐MS), a technique developed in 1966 by Field and Munson. CI is a soft‐ionization method that produces more intense molecular ions with less fragmentation than electron ionization (EI).
Malvika Dutt +4 more
wiley +1 more source
Pectin Strength of Common Varieties of Plantain Peels Used in the Production of Jam/Marmalade
, 2020 The pectin strength of peels from four plantain cultivars; Horn Plantain (sample B), French Plantain (sample C), False horn Plantain (sample D), and French Horn Plantain (sample E) and its effect on Jam and Marmalade produced was investigated. Pectin was
Akusu, O. M., Chibor, B. S.
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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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Nutrition &Dietetics, EarlyView.Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado +5 more
wiley +1 more source