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COMPARATIVE ANALYSIS OF INDUSTRIAL AND HOMEMADE STRAWBERRY JAM PROCESSING: QUALITY, DEGRADATION, AND ENERGY CONSUMPTION.
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- Environmental & Social Management Journal / Revista de Gestão Social e Ambiental, 2024, v. 18, n. 4, p. 1, doi. 10.24857/rgsa.v18n4-008
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- Publication type:
- Article
红树莓果酱制备工艺研究及其加工成本分析.
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- China Condiment, 2024, v. 49, n. 1, p. 128, doi. 10.3969/j.issn.1000-9973.2024.01.021
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- Publication type:
- Article
Nutrients, Antinutrients and Sensory Evaluation of Jam Produced from Date Palm Fruit (phoenix Dactylifera).
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- Nigerian Journal of Nutritional Sciences, 2023, v. 44, n. 2, p. 23, doi. 10.4314/njns.v44i2.3
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- Article
Use of Courgette and Added Citrus Fruit for Jam Production.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2022, v. 1, n. 38, p. 186, doi. 10.15611/nit.2022.38.11
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- Publication type:
- Article
A POST-HARVEST APPROACH FOR VALUE ADDITION TO JACKFRUIT THROUGH JAM PREPARATION.
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- Plant Archives (09725210), 2021, v. 21, n. 1, p. 678, doi. 10.51470/PLANTARCHIVES.2021.v21.no1.094
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- Article
Development and storage study of reduced calorie aloe vera (Aloe barbadensis Miller) based pineapple fruit jam.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 1, p. 961, doi. 10.1007/s11694-020-00689-6
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- Publication type:
- Article
INVESTIGATION OF THE INFLUENCE OF THE COMPONENT COMPOSITION ON THE RHEOLOGICAL CHARACTERISTICS OF PEAR FRUIT JAM.
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- Journal of Hygienic Engineering & Design, 2021, v. 34, p. 83
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- Article
ASSESSMENT OF POSSIBILITIES OF STRAWBERRY JAM REFORMULATION.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 554, doi. 10.5219/1326
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- Article
Identification and validation of microsatellite markers in strawberry tree (Arbutus unedo L.).
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- Turkish Journal of Agriculture & Forestry, 2019, v. 43, n. 4, p. 430, doi. 10.3906/tar-1807-164
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- Article
CHEMICAL COMPOSITION OF JAM FROM TRADITIONAL APPLE CULTIVARS FROM BOSNIA AND HERZEGOVINA.
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- Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2019, v. 8, n. 1, p. 46
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- Publication type:
- Article
OPTIMIZING THE ACCEPTABILITY OF JAM FROM BACCAUREA ANGULATA FRUIT PEEL.
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- e-BANGI Journal, 2019, v. 16, n. 3, p. 1
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- Publication type:
- Article
Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient.
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- Food Science & Nutrition, 2019, v. 7, n. 5, p. 1584, doi. 10.1002/fsn3.981
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- Publication type:
- Article
Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/9408715
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- 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.
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- Molecules, 2018, v. 23, n. 10, p. 2707, doi. 10.3390/molecules23102707
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- Article
Cover Image, Volume 49, Issue 4.
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- Journal of Texture Studies, 2018, v. 49, n. 4, p. i, doi. 10.1111/jtxs.12355
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- Publication type:
- Article
Relationship between sensory analysis for texture and instrument measurements in model strawberry jam.
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- Journal of Texture Studies, 2018, v. 49, n. 4, p. 359, doi. 10.1111/jtxs.12348
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- Publication type:
- Article
Desamerization of Bitter Jam: Biochemical and Sensory Quality.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/8178059
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- Publication type:
- Article
THE INFLUENCE OF STORAGE CONDITIONS ON TEXTURE PARAMETERS AND SENSORY QUALITY OF SOUR CHERRY JAMS WITH VARIOUS PLANT ADDITIVES.
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- Zywnosc, 2018, v. 25, n. 3, p. 100, doi. 10.15193/zntj/2018/116/249
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- Publication type:
- Article
PLUM JAM.
- Published in:
- 2018
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- Publication type:
- Recipe
Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties.
- Published in:
- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/1646894
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- Publication type:
- Article
Physicochemical and sensorial properties of durian jam prepared from fresh and frozen pulp of various durian cultivars.
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- International Food Research Journal, 2018, v. 25, n. 2, p. 826
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- Publication type:
- Article
Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/1460758
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- Publication type:
- Article
Determining the Optimal Method for DNA Isolation from Fruit Jams.
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- Czech Journal of Food Sciences, 2018, v. 36, n. 2, p. 126, doi. 10.17221/340/2017-CJFS
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- 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.
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- International Journal of Food Engineering, 2018, v. 14, n. 3, p. N.PAG, doi. 10.1515/ijfe-2017-0225
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- Publication type:
- Article
Physicochemical characteristics and phytochemical content of jam made from melon (Cucumis melo).
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- International Food Research Journal, 2018, v. 25, n. 1, p. 133
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- Publication type:
- Article
DETERMINATION OF NUTRITIONAL PARAMETERS OF COMMERCIAL AND HOMEMADE JAMS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 7, n. 4, p. 407, doi. 10.15414/jmbfs.2017.7.4.407-411
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- Publication type:
- Article
SEAWEED JAM.
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- Petits Propos Culinaires, 2018, n. 110, p. 75, doi. 10.1558/ppc.27985
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- Publication type:
- Article
COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 53, doi. 10.15673/fst.v12i1.840
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- Publication type:
- Article
INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 87, doi. 10.15673/fst.v12i1.843
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- Publication type:
- Article
Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3106, doi. 10.1002/jsfa.8152
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- Publication type:
- Article
Phenotypic characterization of qualitative parameters and antioxidant contents in peach and nectarine fruit and changes after jam preparation.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3374, doi. 10.1002/jsfa.8188
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- Publication type:
- Article
Using Apple (Malus domestica), Pumpkin (Cucurbita maxima) and Cinnamon (Cinnamom vertum) to Obtain an Innovative Jam-Like Food Product.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2017, v. 74, n. 2, p. 85, doi. 10.15835/buasvmcn-agr:0019
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- Article
Influence of Carrot Pulp Fortified with Different Concentrations of Apple Pulp on Blended Jam.
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- Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences, 2017, v. 60, n. 2B, p. 96
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- Publication type:
- Article
Development and Quality Evaluation of Banana Mushroom Blended Jam.
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- Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences, 2017, v. 60, n. 1B, p. 11
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- Publication type:
- Article
Development and Quality Evaluation of Banana Mushroom Blended Jam.
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- Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences, 2017, v. 60, n. 1, p. 11
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- Publication type:
- Article
STUDY ON THE UTILIZATION OF PANEER WHEY AS FUNCTIONAL INGREDIENT FOR PAPAYA JAM.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 1, p. 171
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- Publication type:
- Article
Quality Assessment of the Sensory Attributes of Selected Mango Products: An Evaluation after the Technology Transfer.
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- Journal of Asian Regional Association for Home Economics, 2016, v. 23, n. 4, p. 157
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- Publication type:
- Article
PRODUCTION AND EVALUATION OF SYCAMORE AND FIG BLENDS JAM.
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- Egyptian Journal of Agricultural Research, 2016, v. 94, n. 3, p. 647, doi. 10.21608/ejar.2016.152684
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- Publication type:
- Article
Making Black Bloody Rosella Jam.
- Published in:
- 2016
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- Publication type:
- Recipe
Developing a household vacuum cooking equipment, testing its performance on strawberry jam production and its comparison with atmospheric cooking.
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- Agronomy Research, 2016, v. 14, p. 1475
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- Publication type:
- Article
Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process.
- Published in:
- Food Science & Technology International, 2016, v. 22, n. 3, p. 203, doi. 10.1177/1082013215585417
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- Publication type:
- Article
Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam.
- Published in:
- Food Science & Technology International, 2016, v. 22, n. 2, p. 122, doi. 10.1177/1082013215574400
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- Publication type:
- Article
COMPANY NEWS: Cactus Pear Jam.
- Published in:
- Africa Research Bulletin: Economic, Financial & Technical Series, 2015, v. 52, n. 2, p. 20757A, doi. 10.1111/j.1467-6346.2015.06317.x
- Publication type:
- Article
Moments of Dignity Conserving Traditions: Jam-making in Ruoms, France.
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- European Journal of International Law, 2015, v. 26, n. 1, p. 191, doi. 10.1093/ejil/chv001
- Publication type:
- Article
Os doces frutos da colônia: flora, conservas e compotas na América portuguesa quinhentista.
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- Dialogos (14159945), 2014, v. 18, p. 273, doi. 10.4025/dialogos.v18supl.979
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- Publication type:
- Article
Microstructure and rheology of apple jam as influenced by cross-linked acetylated starch.
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- Starch / Staerke, 2014, v. 66, n. 9/10, p. 780, doi. 10.1002/star.201300256
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- Publication type:
- Article
A New Approach to the Synthesis of Royal Jelly Acid.
- Published in:
- Chemistry of Natural Compounds, 2014, v. 50, n. 3, p. 399, doi. 10.1007/s10600-014-0969-x
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- 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
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- 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
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- Publication type:
- Article
SENSORY, PHYSICOCHEMICAL AND ANTIMICROBIAL EVALUATION OF JAMS MADE FROM INDIGENOUS FRUIT PEELS.
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- Carpathian Journal of Food Science & Technology, 2013, v. 5, n. 1/2, p. 69
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- Publication type:
- Article