Results 81 to 90 of about 3,862 (205)
Fruit jelly marmalade recreational purposes
, 2013 This work is devoted to development of a process of obtaining the fruit and jelly marmalade with pectin as structurant, gelling apple and rhubarb sauce enriched by fruit juice and black elderberry and extracts of herbs (thyme, oregano and violet)
Leschinska, Т., Bashta (Sheremet), Alla
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Occurrence of Orthophenylphenol During Manufacture of Lemon Marmalade
Journal of Food Protection, 1979 Orthophenylphenol (OPP) content in lemon peels was reduced to less than half of its original content with the procedure used to remove bitter substances. OPP content in peels decreased little after dipping them in water. The increment of OPP content in marmalade was proportional to the ratio of peeled pieces of lemon.
Yoshio, Ito +4 more
openaire +2 more sources
Pemanfaatan Lidah Buaya (Aloevera) Pada Pembuatan Marmalade
, 2017 ABSTRAK Irawan, Rizky Hana. 2016. Pemanfaatan Lidah Buaya (Aloevera) Pada Pembuatan Marmalade. Tugas Akhir, Jurusan Teknologi Industri, Fakultas Teknik, Universitas Negeri Malang, Pembimbing: (I) Dra. Wiwik Wahyuni, M.Pd. (II) Lismi Animatul Chisbiyah,
Rizky Hana Irawan; Mahasiswa
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Potensi Pengolahan Buah Nangka Menjadi Marmalade di RT 03 Desa Buluh Rampai [PDF]
, 2023 Jackfruit is a fruit that is quite common in RT 03 Buluh Rampai Village. The lack of utilization of jackfruit in RT 03 in its processing is still not optimal so it is necessary to innovate in processing jackfruit into a food that is liked by the wider ...
Sebastian, Aldi +10 more
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EVALUATION OF THE RUBY MANGO CULTIVAR FOR THE MANUFACTURE OF NECTAR, MARMALADE, AND CANNED SLICES IN HEAVY SYRUP [PDF]
, 1983 EVALUATION OF THE RUBY MANGO CULTIVAR FOR THE MANUFACTURE OF NECTAR, MARMALADE, AND CANNED SLICES IN HEAVY SYRUPEVALUATION OF THE RUBY MANGO CULTIVAR FOR THE MANUFACTURE OF NECTAR, MARMALADE, AND CANNED SLICES IN HEAVY ...
de Hernández, Evangelina R.
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Marmalade with the use of plant materials for diabetic nutrition [PDF]
E3S Web of ConferencesIn the Russian Federation, as well as in other countries of the world, the prevalence of diabetes continues to increase. Currently, the number of patients is more than 5 million people. The leading direction in the field of nutrition is the creation of a
Mikhailova Svetlana, Mikhailov Egor
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, 2021 Pumpkin, a fruit that is rich in mineral, vitamin and fiber, is good for a healthy diet. The aim of this study to produce jam, marmalade and fruit leather from pumpkin (Cucurbita moschata Duch.) and examine the physicochemical and quality properties of ...
Copur, Omer Utku +2 more
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PREPARATION AND EXPERT EVALUATION OF JELLY-FRUIT MARMALADE FORTIFIED WITH QUERCETIN
Harčova Nauka ì TehnologìâThe technique of obtaining a water-soluble pectin-quercetin complex has been developed. The spectral properties of the resulting complex have been studied.
O. Мalynka, O. Antipina, M. Boykova
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The Radicals Scavenging Activity of Yogurt Fortified with Rose Hip Marmalade During 21 Days of Storage Period [PDF]
, 2017 In this study, the handmade rose hip marmalade was added to regular yogurt (before or after fermentation) and in different concentrations (5, 10, 15%).
Demirci, Talha +2 more
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Pengaruh Substitusi Sari Kurma Terhadap Daya Terima Marmalade Jeruk Pamelo [PDF]
, 2018 Banyaknya produksi jeruk pamelo di Indonesia, membuat pemanfaatan jeruk pamelo harus lebih dioptimalkan. Pengolahan jeruk menjadi marmalade memiliki kelebihan dibandingkan pengolahan lainnya, karena pengikutsertaan kulit jeruk yang umumnya menjadi limbah
Darni, Joyeti +2 more
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