Results 61 to 70 of about 14,723 (215)

PENGARUH KONSENTRASI SUKROSA DAN PEKTIN TERHADAP KARAKTERISTIK MARMALADE BUAH NAGA MERAH (Hylocereus polyrhizus) [PDF]

, 2016
Marmalade merupakan produk yang terbuat dari sari buah dengan penambahan sukrosa, pektin, asam sitrat dan potongan kulit buahnya.Tujuan penelitian adalah untuk mengetahui karkateristik produk diversifikasi marmalade yang dibuat dengan bahan baku buah ...
ELA SUTRISNO, DS, REVI ATVIOLANI, 123020273, SUPLI EFFENDI, DS   +2 more
core   +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, I. M. Titova, I. P. Massalina   +2 more
openaire   +1 more source

Re‐evaluation of sucralose (E 955) as a food additive and evaluation of a new application on extension of use of sucralose (E 955) in fine bakery wares

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), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Monika Batke, Antonios Douros, James Chipman, Riccardo Crebelli, Peter Fürst, Thorhallur Halldorsson, Manuela Mirat, Alicja Mortensen, Matthew Wright, Oliver Lindtner, Stefania Barmaz, Consuelo Civitella, Zsuzsanna Horvath, Sara Levorato, Elena Mazzoli, Josef Daniel Rasinger, Ana Maria Rincon, Camilla Smeraldi, Alexandra Tard, Federica Lodi   +36 more
wiley   +1 more source

Effects of Different Infrared Wavelength and Pretreatments on the Drying of Persimmon

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Persimmon′s high‐water content and its physiological structure being prone to deterioration shorten its shelf life. In this sense, there is a great need to research alternative methods to extend shelf life and preserve product quality. This study investigates the effects of edible coating applications applied to persimmon dried at different infrared ...
Begüm Arkain, Habib Kocabiyik, Poulami Jha   +2 more
wiley   +1 more source

In vitro bioaccessibility of calcium, iron and zinc from breads and bread spreads [PDF]

, 2016
The in vitro bioaccessibility of calcium, iron and zinc of breads added with different bread spreads was determined. The mineral contents were assessed by flame atomic absorption spectrophotometer and expressed in fresh weight (mg/100 g). For the mineral
Loh, Su Peng, Ting, S. R.
core  

Food, Affluence and the Consumption Basket*

Economic Papers: A journal of applied economics and policy, Volume 44, Issue 4, Page 323-368, December 2025.
There are significant disparities across nations in incomes and spending. For example, consumers in the poorest countries spend more than half of their income on food, while in the richest, this is one‐tenth or less. We use data from the International Comparison Program for 176 countries to estimate cross‐country demand equations focusing on food and ...
Hai Long Vo, Kenneth W. Clements
wiley   +1 more source

Assessment of Traditional and Commercial Rosehip Marmalade Samples: Physicochemical, Antioxidant, and Antibacterial Properties in Gümüşhane Province

Turkish Journal of Agriculture: Food Science and Technology
In this study, the specific physicochemical, antioxidant, and antibacterial properties of 20 different rosehip marmalade samples, produced using traditional and commercial methods in the Gümüşhane province and its districts, were comprehensively analyzed.
Fırat Yılmaz
doaj   +1 more source

Safety evaluation of jagua (genipin‐glycine) blue as a food additive

EFSA Journal, Volume 23, Issue 12, December 2025.
Abstract The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of jagua (genipin‐glycine) blue as a new food additive. Jagua (genipin‐glycine) blue is obtained by water extraction of the ground pulp of the peeled, unripe fruits of Genipa americana L.
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, José Manuel Barat Baviera, Gisela Degen, David Gott, Jean‐Charles Leblanc, Peter Moldeus, Ine Waalkens‐Berendsen, Detlef Wölfle, Consuelo Civitella, Agnieszka Mech, Concepción Medrano‐Padial, Alexandra Tard, Panagiota Zakidou, Laura Ruggeri   +29 more
wiley   +1 more source

SIFAT KIMIAWI MARMALADE KULIT BUAH NAGA DAN KULIT PISANG KEPOK

Jurnal Teknologi Pangan, 2019
  Kulit buah memiliki potensi yang besar untuk diolah dan dimanfaatkan kembali. Selama ini, pemanfaatan kulit buah masih belum cukup optimal, khususnya di bidang pengolahan pangan.
Enny Karti Basuki Susiloningsih, Fesdila Putri Nurani   +1 more
doaj   +1 more source

The Use of Milk Protein in the Production of Jelly Products [PDF]

Техника и технология пищевых производств, 2018
According to the most progressive views on nutrition, the composition of food products should involve certain vital nutrients, hence the rapid development of functional, or fortified foods.
Krylova E., Savenkova T., Rudenko O., Mavrina E.   +3 more
doaj   +1 more source