Results 41 to 50 of about 3,862 (205)

Effect of Different Stabilizers and Rebaudioside A (Reb A) Sweetener on Quality Characteristics of Low-Calorie Orange Marmalade

BioResources, 2023
Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated.
Şeyda Öztürk, Cemalettin Baltacı
doaj   +2 more sources

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

Studying the influence of functional ingredients on the vitamin composition of immunostimulating pastille of marmalade products

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, Zh. S. Nabiyeva, О. D. Belozertseva, A. I. Samadun   +3 more
doaj   +1 more source

Low-calorie marmalades

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., Tepić Aleksandra N., Vujičić Biserka L.   +2 more
openaire   +2 more sources

Genetic and Molecular Basis of Processing Traits and Genetic Improvement Progress in Major Fruit Crops

Future Postharvest and Food, EarlyView.
Processing quality in fruit crops is governed by complex genetic networks controlling texture, sweetness, color, browning, aroma, and nutritional quality. Advances in genomics, genomic selection, and genome editing enable the development of processing‐oriented cultivars with improved industrial performance, reduced postharvest losses, and enhanced ...
M. Ranjani, Kaviya Dharshini U, Shalini Gaur Rudra   +2 more
wiley   +1 more source

EXPANDING THE RANGE OF MARMALADE BASED ON VEGETABLE RAW MATERIALS

Шәкәрім университетінің хабаршысы: Техника ғылымдар
This article discusses the development of marmalade with the addition of beetroot and carrot powders. Vegetable powders were obtained by air-convective drying at a temperature of 60 ° C, followed by grinding in a Novital mill. The analysis of the physico-
N. B. Zharylkasyn, L. A. Mamayeva, Zh. Assirzhanova   +2 more
doaj   +1 more source

Chemical Ionization Mass Spectrometry: Fundamental Principles, Diverse Applications, and the Latest Technological Frontiers

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, Adriana Arigò, Giorgio Famiglini, Pierangela Palma, Achille Cappiello   +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.
core   +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

How do insects pollinate flowers? Behaviour during visitation determines high pollination efficiency by a generalist insect

Functional Ecology, EarlyView.
Read the free Plain Language Summary for this article on the Journal blog. Abstract Ecosystem services provide essential benefits to human survival and well‐being. Animal behaviour is central to the delivery of many ecosystem services, yet we know little about how behaviour drives services' provision.
Martha Fox, Lorraine Scott, Isabella Capellini   +2 more
wiley   +1 more source