Results 81 to 90 of about 3,349 (203)
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
core
, 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
core
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
doaj +1 more source
Pumpkin variety as a factor in improving the quality of sugar confectionery products
Овощи РоссииRelevance. Vegetable crops of the pumpkin family (Cucurbitaceae) grown in the Russian Federation are high-value plant raw materials, with a rich biochemical (polysaccharides, bettacarotene, vitamins V1, V2, PP, C) and microelement (K, Mg, Fe) composition
S. L. Beletsky +5 more
doaj +1 more source
, 2020 Pumpkin, a fruit that is rich in mineral, vitamin and fiber, is good for a healthy diet. The aim of this study was to produce jam, marmalade and fruit leather from pumpkin ( Cucurbita moschata Duch.) and examine the physicochemical and quality properties
Seymen, Sezin +2 more
core
Studies on the Development of Mixed Fruit Marmalade
Journal of Environmental Science and Natural Resources, 2013 This study reports on processing of mixed fruit marmalades from malta, mango and pineapple juices at different ratios. Sensory attributes and storage studies of the mixed fruit marmalades were also evaluated. The fresh and fully mature fruits were used for this experiment.
M Easdani +3 more
openaire +2 more sources
Potensi Penglohan Buah Nangka Menjadi Marmalade di RT 03 Desa Bulu Rampai
, 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
core +1 more source
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
core
Potensi Pengolahan Buah Nangka Menjadi Marmalade di RT 03 Desa Buluh Rampai
, 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
core +1 more source