Results 61 to 70 of about 3,349 (203)
Resource Saving and Environmental Benefits From Cooking With Natural Fiber Handcrafted Boxes
Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.Cooking meals in handcrafted boxes is commonly perceived as a more sustainable option than using hobs. This paper conducts a Life Cycle Assessment (LCA) that substantiates this assumption, quantitatively demonstrating that meal preparation without the box can lead to significantly higher overall environmental impacts.
Benedetto Rugani +2 more
wiley +1 more source
Mr. Marmalade (April 8-10, 2010) [PDF]
, 2010 Program for Mr. Marmalade (April 8-10, 2010)
Haidle, Noah
core
Tạp chí Khoa học Đại học Cần Thơ, 2023 Vỏ cam là nguồn tài nguyên tiềm năng để sử dụng trong quá trình chế biến sản phẩm, đặc biệt là marmalade từ trái cam. Tuy nhiên khi ứng dụng vào sản phẩm, vỏ cam gây ra vị đắng và giảm giá trị cảm quan.
Nguyễn Đức Tùng +5 more
doaj +1 more source
JUSTIFICATION OF THE FUNCTIONAL MARMALADE RECIPE
Youth science reporter, 2021 The article analyzes the mass fraction of sugar in the composition of the most common types of marmalade in retail chains. The hypothesis of the relationship between the statistics of childhood obesity in Russia and the increase in the consumption of "hidden" sugars is presented. The article substantiates the relevance of introducing ...
A. V. Stroshkova +2 more
openaire +1 more source
Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.Fruit leathers from cornelian cherry, rosehip, and mixed were analyzed for physicochemical, bioactive, sensory, and volatile properties. Rosehip leathers showed the highest minerals, phenolics, and antioxidant capacity, while cornelian cherry had the highest acidity and volatiles.
Gülcan Koyuncu, Tuğba Kiliç
wiley +1 more source
EVALUATION AND UTILIZATION OF SOME EGYPTIAN PUMPKIN (Cucurbita moschata) CULTIVARS [PDF]
Journal of Food and Dairy Sciences, 2011 Four Egyptian pumpkin (Cucurbita moschata) cultivars namely: Qena, Edwa, Kafr-Saad and Kafr-El-Batikh were used in this study. The objective of this study was carried out to evaluate physical properties, chemical composition, mineral contents, beta ...
E. Abdel-Rahman +3 more
doaj +1 more source
EFSA Journal, Volume 24, Issue 4, April 2026.Abstract In 2023, EFSA adopted a scientific opinion on the safety of yellow/orange tomato extract as a novel food pursuant to Regulation (EU) 2015/2283, concluding that its safe use could not be established under the proposed conditions and estimated intakes could lead to an exceedance of the acceptable daily intake for lycopene when considering ...
European Food Safety Authority (EFSA) +3 more
wiley +1 more source
EFSA Journal, Volume 24, Issue 2, February 2026.Abstract The present opinion deals with the re‐evaluation of sucralose (E 955) as food additive and with the safety of a proposed extension of use in food category (FC) 7.2 ‘Fine bakery wares’. Based on the available data, no safety concerns arose for genotoxicity of sucralose (E 955) and its impurities and degradation products.
EFSA Panel on Food Additives and Flavourings (FAF) +36 more
wiley +1 more source
, 2008 The production of traditional lime marmalade is perfectly feasible and the general principles for jam making apply. Lime however, does present one unusual problem owing to its very high acidity.
core
USING THE VARIETIES OF SUGARS IN THE TECHNOLOGY OF FRUIT AND BERRY MARMALADE MASS PRODUCTION
, 2016 The paper contains results of a study of structural-mechanical properties of marmalade masses produced using the varieties of sugars in the technology of fruit and berry marmalade mass production.
Kambulova, Yuliya +2 more
core +2 more sources