Works matching DE "FRUIT pastes"

Results: 17

Development and Quality Evaluation of Banana Mushroom Blended Jam.

Published in:

Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences, 2017, v. 60, n. 1B, p. 11

By:

Ullah Khan, Mati;
Mabood Qazi, Ihsan;
Ahmed, Ishfaq;
Ullah, Shermat;
Khan, Arsalan;
Jamal, Suraiya

Publication type:

Article

Standardization of mixed fruit cheese from Guava (Psidium guajava cv. Hisar Safeda) and Mango (Mangifera indica var. Safeda) and its quality evaluation during storage.

Published in:

Journal of Applied & Natural Science, 2017, v. 9, n. 2, p. 791, doi. 10.31018/jans.v9i2.1277

By:

Sucheta;
Gehlot, Rakesh;
Siddiqui, Saleem

Publication type:

Article

Target selection in designing pasteurization processes for shelf-stable high-acid fruit products.

Published in:

2004

By:

SILVA, FILIPA;
GIBBS, PAUL;
Silva, Filipa V M

Publication type:

journal article

Modeling the refining process of an anhydrous hazelnut and cocoa paste in stirred ball mills.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 105, p. 147, doi. 10.1016/j.fbp.2017.07.004

By:

Fidaleo, Marcello;
Mainardi, Stefania;
Nardi, Roberto

Publication type:

Article

COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES.

Published in:

Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 53, doi. 10.15673/fst.v12i1.840

By:

Cherevko, O.;
Mykhaylov, V.;
Zahorulko, A.;
Borysova, A.

Publication type:

Article

High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition.

Published in:

European Journal of Lipid Science & Technology, 2015, v. 117, n. 12, p. 2044, doi. 10.1002/ejlt.201400654

By:

Pasqualone, Antonella;
Rienzo, Valentina Di;
Miazzi, Monica Marilena;
Fanelli, Valentina;
Caponio, Francesco;
Montemurro, Cinzia

Publication type:

Article

Machining effects of different mechanical crushers on pit particle size and oil drop distribution in olive paste.

Published in:

European Journal of Lipid Science & Technology, 2015, v. 117, n. 8, p. 1271, doi. 10.1002/ejlt.201400485

By:

Leone, Alessandro;
Romaniello, Roberto;
Zagaria, Riccardo;
Sabella, Erika;
De Bellis, Luigi;
Tamborrino, Antonia

Publication type:

Article

Bioactive compounds during processing and storage of sweet guava (conventional and light).

Published in:

International Food Research Journal, 2018, v. 25, n. 3, p. 1181

By:

Freda, S. A.;
Krumreich, F. D.;
Rutz, J. k.;
Hartwig, N.;
Zambiazi, R. C.

Publication type:

Article

Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods.

Published in:

Metabolomics, 2015, v. 11, n. 6, p. 1708, doi. 10.1007/s11306-015-0824-5

By:

Rambla, Jose;
Alfaro, Cristina;
Medina, Aurora;
Zarzo, Manuel;
Primo, Jaime;
Granell, Antonio

Publication type:

Article

QUALITY CONTROL OF SOME RAW MATERIALS FOR STERILIZED CANNED VEGETABLES.

Published in:

Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2016, v. 21, p. 295

By:

Căpruciu, Ramona;
Popescu, Simona Mariana

Publication type:

Article

Physicochemical and Organoleptic Properties of Yogurt with Cornelian Cherry Paste.

Published in:

International Journal of Food Properties, 2006, v. 9, n. 3, p. 401, doi. 10.1080/10942910600596258

By:

Celik, S.;
Bakırcı, I.;
Şat, I.G.

Publication type:

Article

Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice.

Published in:

European Food Research & Technology, 2012, v. 234, n. 4, p. 593, doi. 10.1007/s00217-012-1667-1

By:

Verbeyst, Lise;
Hendrickx, Marc;
Loey, Ann

Publication type:

Article

Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis.

Published in:

Grasas y Aceites, 2009, v. 60, n. 4, p. 396, doi. 10.3989/gya010509

By:

Escudero-Gilete, María Luisa;
Meléndez-Martínez, A. J.;
Heredia, F. J.;
Vicario, Isabel M.

Publication type:

Article

Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol.

Published in:

Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 5460, doi. 10.1007/s11694-021-01117-z

By:

Zuñiga-Martínez, B. Shain;
Domínguez-Avila, J. Abraham;
Wall-Medrano, Abraham;
Ayala-Zavala, J. Fernando;
Hernández-Paredes, Javier;
Salazar-López, Norma J.;
Villegas-Ochoa, Mónica A.;
González-Aguilar, Gustavo A.

Publication type:

Article

Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage.

Published in:

Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 5485, doi. 10.1007/s11694-021-01116-0

By:

Jouki, Mohammad;
Shakouri, Mohammad Javad;
Khazaei, Naimeh

Publication type:

Article

DETERMINATION OF NUTRITIONAL PARAMETERS OF COMMERCIAL AND HOMEMADE JAMS.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 7, n. 4, p. 407, doi. 10.15414/jmbfs.2017.7.4.407-411

By:

Kántor, Andrea;
Alexa, Loránd;
Kovács, Béla;
Czipa, Nikolett

Publication type:

Article

Carbon Footprint of Fruit Paste Technology.

Published in:

Polish Journal of Environmental Studies, 2016, v. 25, n. 1, p. 341, doi. 10.15244/pjoes/60244

By:

Wróbel-Jędrzejewska, Magdalena;
Stęplewska, Urszula;
Kuleta, Paweł;
Przybysz, Łukasz;
Polak, Elżbieta

Publication type:

Article