Works matching DE "JAM (Preserves)"

Results: 129

Physiochemical and Sensory Properties of Pumpkin and Strawberry Jams Fortified with Chia Seed (Salvia hispanica L).

Published in:

Cihan University-Erbil Scientific Journal, 2024, v. 8, n. 1, p. 29, doi. 10.24086/cuesj.v8n1y2024.pp29-35

By:

Saleem, Mahmood F.;
Ahmed, Salar A.;
Galali, Yaseen;
Sebo, Nawal H.;
Yildrim, Ali;
Najmdaddin, Begard S.

Publication type:

Article

Bioactive compounds and antioxidant capacity of strawberry jams.

Published in:

2007

By:

Da Silva Pinto, Marcia;
Lajolo, Franco Maria;
Genovese, Maria Ines

Publication type:

journal article

Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam.

Published in:

Cogent Food & Agriculture, 2015, v. 1, n. 1, p. 1, doi. 10.1080/23311932.2015.1023675

By:

Younis, Kaiser;
Islam, Rayees Ul;
Jahan, Kausar;
Yousuf, Basharat;
Ray, Aradhita

Publication type:

Article

ASSESSMENT OF POSSIBILITIES OF STRAWBERRY JAM REFORMULATION.

Published in:

Slovak Journal of Food Sciences, 2020, v. 14, p. 554, doi. 10.5219/1326

By:

Rýdlová, Ladislava;
Škorpilová, Tereza;
Juhászová, Gabriela;
Rajchl, Aleš

Publication type:

Article

Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 243, doi. 10.1111/j.1365-2621.1999.tb15874.x

By:

Garcia-Viguera, C.;
Zafrilla, P.

Publication type:

Article

Sugar composition effects on textural parameters of peach jam.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 942, doi. 10.1111/j.1365-2621.1996.tb10907.x

By:

Raphaelides, S.N.;
Ambatzidou, A.

Publication type:

Article

Pectin Concentration, Molecular Weight and Degree of Esterification: Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1621, doi. 10.1111/j.1365-2621.1991.tb08656.x

By:

GUICHARD, E.;
ISSANCHOU, S.;
DESCOURVIERES, A.;
ETIEVANT, P.

Publication type:

Article

Volatile Compounds in Strawberry Jam: Influence of Cooking on Volatiles.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1393, doi. 10.1111/j.1365-2621.1991.tb04782.x

By:

LESSCHAEVE, I.;
LANGLOIS, D.;
ETIÉVANT, P.

Publication type:

Article

Fruit Content Influence on Gel Strength of Strawberry and Peach Jams.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1384, doi. 10.1111/j.1365-2621.1991.tb04780.x

By:

CARBONELL, E.;
COSTELL, E.;
DURÁN, L.

Publication type:

Article

Heat Resistance of Eurotium herbariorum, a Xerophilic Mold.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 683, doi. 10.1111/j.1365-2621.1989.tb04681.x

By:

SPLITTSTOESSER, D.F.;
LAMMERS, J.M.;
DOWNING, D.L.;
CHUREY, J.J.

Publication type:

Article

Determining the Optimal Method for DNA Isolation from Fruit Jams.

Published in:

Czech Journal of Food Sciences, 2018, v. 36, n. 2, p. 126, doi. 10.17221/340/2017-CJFS

By:

SOVOVÁ, TEREZA;
KŘÍŽOVÁ, BARBORA;
OVESNÁ, JAROSLAVA

Publication type:

Article

Chemical characterization and evaluation of the antioxidant potential of gabiroba jam (Campomanesia xanthocarpa Berg).

Published in:

Acta Scientiarum: Health Sciences, 2013, v. 35, n. 1, p. 73, doi. 10.4025/actasciagron.v3511.14389

By:

da Silva Santos, Marli;
de Lima, Jair José;
de Oliveira Petkowicz, Carmen Lúcia;
Bileski Candido, Lys Mary

Publication type:

Article

Determination of Lead, Copper, Iron and Zinc Levels in Fruit Jams, Nectars, Juices and Beverages by Electrothermal and Flame Atomic Absorption Spectrometry.

Published in:

Eurasian Journal of Analytical Chemistry, 2011, v. 6, n. 2, p. 114

By:

Acar, Orhan

Publication type:

Article

Assessing Nutritional Traits and Phytochemical Composition of Artisan Jams Produced in Comoros Islands: Using Indigenous Fruits with High Health-Impact as an Example of Biodiversity Integration and Food Security in Rural Development.

Published in:

Molecules, 2018, v. 23, n. 10, p. 2707, doi. 10.3390/molecules23102707

By:

Donno, Dario;
Mellano, Maria Gabriella;
Hassani, Saandia;
De Biaggi, Marta;
Riondato, Isidoro;
Gamba, Giovanni;
Giacoma, Cristina;
Beccaro, Gabriele Loris;
Gentili, Alessandra;
Fanali, Chiara

Publication type:

Article

CHEMICAL COMPOSITION OF JAM FROM TRADITIONAL APPLE CULTIVARS FROM BOSNIA AND HERZEGOVINA.

Published in:

Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2019, v. 8, n. 1, p. 46

By:

Mujkanović, Senahid;
Jašić, Midhat;
Andrejaš, Martina;
Šabanović, Marizela;
Alihodžić, Damir

Publication type:

Article

Use of Courgette and Added Citrus Fruit for Jam Production.

Published in:

Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2022, v. 1, n. 38, p. 186, doi. 10.15611/nit.2022.38.11

By:

Przybylska, Sylwia;
Przybylski, Piotr;
Lindorf, Damian Krzysztof

Publication type:

Article

Influence of Jam Processing Upon the Contents of Phenolics and Antioxidant Capacity in Strawberry fruit (Fragaria ananassa × Duch.).

Published in:

Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2012, v. 7, p. 18

By:

Levaj, Branka;
Kovačević, Danijela Bursać;
Bituh, Martina;
Dragović-Uzelac, Verica

Publication type:

Article

MANGO (Mangifera indica) AND AMBARELLA (Spondias cytherea) PEEL EXTRACTED PECTINS IMPROVE VISCOELASTIC PROPERTIES OF DERIVED JAMS.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2012, v. 12, n. 3, p. 6200, doi. 10.18697/ajfand.51.10185

By:

Koubala, B. B.;
Kansci, G.;
Garnier, C.;
Ralet, M. C.;
Thibault, J. F.

Publication type:

Article

Water Dynamics and Physicochemical Analysis of Two Different Varieties of Apple Jam (<italic>Fuji</italic>) and (<italic>Yinduqing</italic>) by LF- NMR and MRI.

Published in:

International Journal of Food Engineering, 2018, v. 14, n. 3, p. N.PAG, doi. 10.1515/ijfe-2017-0225

By:

Kamal, Tariq;
Zhang, Tan;
Song, Yukun;
Zhu, Bei-Wei;
Tan, Mingqian

Publication type:

Article

Process for integral use of blueberry.

Published in:

International Journal of Food Engineering, 2012, v. 8, n. 4, p. -1, doi. 10.1515/1556-3758.2415

By:

Pizzolato, Sofía;
Andrada, Matías;
Rinaldoni, Ana Noelia;
Campderros, Mercedes

Publication type:

Article

Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment.

Published in:

International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2150

By:

Igual, Marta;
Castelló, María Luisa;
Ortolá, María Dolores;
Andrés, Ana

Publication type:

Article

Time Dependent Rheological Characteristics of Pineapple Jam.

Published in:

International Journal of Food Engineering, 2007, v. 3, n. 3, p. 1, doi. 10.2202/1556-3758.1229

By:

Basu, Santanu;
Shivhare, U. S.;
Raghavan, G. S. V.

Publication type:

Article

Ticari Çilek, Kayısı ve Vişne ReÇellerinin Özellikleri.

Published in:

Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 4, p. 31

By:

Kaya, Cemal;
Kıvrak, Arzu;
Yasemin Esin, Yasemin Esin

Publication type:

Article

Bazı Katkı Maddelerinin Düşük Kalorili Greyfurt Kabuğu Reçelinin Duyusal Kalitesi Üzerine Etkisi.

Published in:

Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 3, p. 6

By:

Demirağ, Kemal;
Şahin, Rukiye

Publication type:

Article

Evaluation of Green Tomato Jams Prepared from Two Kinds of Tomatoes.

Published in:

Academic Food Journal / Akademik GIDA, 2011, p. 19

By:

Özdoğan, Fatih;
Yılmaz, Emin

Publication type:

Article

Chemical characterization and evaluation of the antioxidant potential of gabiroba jam (Campomanesia xanthocarpa Berg).

Published in:

Acta Scientiarum: Agronomy, 2013, v. 35, n. 1, p. 73, doi. 10.4025/actasciagron.v35i1.14389

By:

Silva Santos, Marli da;
De Lima, Jair José;
De Oliveira Petkowicz, Carmen Lúcia;
Bileski Candido, Lys Mary

Publication type:

Article

PRODUCTION AND EVALUATION OF SYCAMORE AND FIG BLENDS JAM.

Published in:

Egyptian Journal of Agricultural Research, 2016, v. 94, n. 3, p. 647, doi. 10.21608/ejar.2016.152684

By:

ABD-EL-HAK;
NASRA, A.;
ABD EL-RAHMAN, HANAA S. M.;
RIZK, AYAT E.

Publication type:

Article

Comparison of Sensory Characteristics of Jams (Strawberry, Peach, and Pear) from Mexico to Similar Jams From the United States by Undergraduate University Students.

Published in:

2010

By:

VanBeber, Anne;
Gorman, Mary Anne;
Hill, Gina;
Gorman, Allison;
Aegerter, Kristen;
Dietz, Tracy

Publication type:

Case Study

Polyphenols and Volatiles in Fruits of Two Sour Cherry Cultivars, Some Berry Fruits and Their Jams.

Published in:

Food Technology & Biotechnology, 2010, v. 48, n. 4, p. 538

By:

Levaj, Branka;
Dragović-Uzelac, Verica;
Ganić, Karin Kovačević;
Banović, Mara;
Kovačević, Danijela Bursać

Publication type:

Article

Development of Fruit Jams and Juices Enriched with Fructooligosaccharides.

Published in:

International Journal of Fruit Science, 2015, v. 15, n. 1, p. 100, doi. 10.1080/15538362.2014.948749

By:

Davim, S.;
Andrade, S.;
Oliveira, S.;
Pina, A.;
Barroca, M. J.;
Guiné, R. P. F.

Publication type:

Article

Quality of Highbush Blueberry (<i>Vaccinium corymbosum</i> L.) and Bilberry (<i>Vaccinium myrtillus</i> L.) Jam.

Published in:

International Journal of Fruit Science, 2005, v. 5, n. 2, p. 61, doi. 10.1300/J492v05n0207

By:

Rødbotten, Marit;
Martinsen, Berit Karoline;
Rosenfeld, Hans J.;
Lea, Per;
Haffner, Karin

Publication type:

Article

CloudberriesThe Northern Gold.

Published in:

International Journal of Fruit Science, 2005, v. 5, n. 2, p. 45, doi. 10.1300/J492v05n02_06

By:

Nilsen, Gerd Sigrid

Publication type:

Article

GROWTH OF EUROTIUM CHEVALIERI IN MILK JAM: INFLUENCE OF PH, POTASSIUM SORBATE AND WATER ACTIVITY.

Published in:

Journal of Food Safety, 2007, v. 27, n. 1, p. 1, doi. 10.1111/j.1745-4565.2007.00055.x

By:

CHAR, CIELO D.;
GUERRERO, SANDRA N.;
ALZAMORA, STELLA M.

Publication type:

Article

Solution to the copper pots and jam challenge.

Published in:

Analytical & Bioanalytical Chemistry, 2013, v. 405, n. 12, p. 3913, doi. 10.1007/s00216-013-6834-0

By:

This, Hervé

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

Physicochemical and organoleptic characteristics of Uapaca kirkiana, Strychnos cocculoides, Adansonia digitata and Mangiferia indica fruit products.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 7, p. 836, doi. 10.1111/j.1365-2621.2006.01294.x

By:

Saka, John;
Rapp, Isabel;
Akinnifesi, Festus;
Ndolo, Victoria;
Mhango, Jarrett

Publication type:

Article

PHYSICO-CHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF GOJI FRUITS JAM AND JELLY DURING STORAGE.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2013, v. 37, n. 2, p. 100

By:

ISTRATI, DANIELA;
VIZIREANU, CAMELIA;
IORDACHESCU, GABRIELA;
DIMA, FELICIA;
GARNAI, MARIA

Publication type:

Article

PHYSICAL-CHEMICAL CHARACTERISTICS OF THE TASTE OF JAM TYPE PRODUCTS.

Published in:

By:

Paladi, Daniela;
Tatarov, Pavel

Publication type:

Article

Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3106, doi. 10.1002/jsfa.8152

By:

Tomas, Merve;
Toydemir, Gamze;
Boyacioglu, Dilek;
Hall, Robert D;
Beekwilder, Jules;
Capanoglu, Esra

Publication type:

Article

Phenotypic characterization of qualitative parameters and antioxidant contents in peach and nectarine fruit and changes after jam preparation.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3374, doi. 10.1002/jsfa.8188

By:

Drogoudi, Pavlina;
Gerasopoulos, Dimitrios;
Kafkaletou, Mina;
Tsantili, Eleni

Publication type:

Article

Antioxidant and rheological properties of guava jam with added concentrated grape juice.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 1, p. 146, doi. 10.1002/jsfa.6233

By:

Corrêa, Rúbia C G;
Haminiuk, Charles W I;
Sora, Gisele T S;
Bergamasco, Rosangela;
Vieira, Angélica M S

Publication type:

Article

Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits.

Published in:

Journal of the Science of Food & Agriculture, 2011, v. 91, n. 6, p. 1096, doi. 10.1002/jsfa.4289

By:

Rababah, Taha M.;
Al-Mahasneh, Majdi A.;
Kilani, Isra;
Yang, Wade;
Alhamad, Mohammad N.;
Ereifej, Khalil;
Al-u'datt, Muhammad

Publication type:

Article

Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration.

Published in:: Chemistry Central Journal, 2012, v. 6, n. 1, p. 4, doi. 10.1186/1752-153X-6-4
Publication type:: Article

Developing a household vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking.

Published in:

Agronomy Research, 2016, v. 14, p. 1475

By:

Tomruk, D.;
Devseren, E.;
Koç, M.;
Ocak, Ö. Ö.;
Karataş, H.;
Kaymak-Ertekin, F.

Publication type:

Article

Cover Image, Volume 49, Issue 4.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 4, p. i, doi. 10.1111/jtxs.12355

By:

Kurotobi, Tomoka;
Hoshino, Takayoshi;
Kazami, Yukari;
Hayakawa, Fumiyo;
Hagura, Yoshio

Publication type:

Article

Relationship between sensory analysis for texture and instrument measurements in model strawberry jam.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 4, p. 359, doi. 10.1111/jtxs.12348

By:

Hoshino, Takayoshi;
Kurotobi, Tomoka;
Hagura, Yoshio;
Kazami, Yukari;
Hayakawa, Fumiyo

Publication type:

Article

Exploratory Study of Physicochemical, Textural and Sensory Characteristics of Sugar-Free Traditional Plum Jams.

Published in:

Journal of Texture Studies, 2014, v. 45, n. 2, p. 138, doi. 10.1111/jtxs.12057

By:

Culetu, A.;
Manolache, F.A.;
Duta, D.E.

Publication type:

Article

HIGH METHOXYL PECTIN/APPLE PARTICLES COMPOSITE GELS: EFFECT OF PARTICLE SIZE AND PARTICLE CONCENTRATION ON MECHANICAL PROPERTIES AND GEL STRUCTURE.

Published in:

Journal of Texture Studies, 2010, v. 41, n. 2, p. 171, doi. 10.1111/j.1745-4603.2010.00220.x

By:

GENOVESE, DIEGO B.;
AIQAIN YE;
SINGH, HARJINDER

Publication type:

Article

Analysis of Betacarotene, Total Sugar, and Organoleptic Jam of Purple Sweet Potato (Ipomoea Batatas L. Poir) Variation with Cassava Sugar (Manihot Esculenta).

Published in:

Amerta Nutrition, 2024, v. 8, n. 2, p. 253, doi. 10.20473/amnt.v8i2.2024.253-262

By:

Handayani, Septy;
Hidayati, Khusnul

Publication type:

Article

PRODUCTION AND EVALUATION OF THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF FRUIT JAM FROM STAR FRUIT, HOG PLUM AND BLACK PLUM.

Published in:

EUREKA: Life Sciences, 2024, n. 2, p. 41, doi. 10.21303/2504-5695.2024.003459

By:

Adindu-Linus, Chidiamara Onyinyechi;
Linus-Chibuezeh, Adindu;
Okparaji, Adaeze Favour;
Onyema, Nmesoma Carnelian;
Iwe, Maduebisis Ofo

Publication type:

Article