Zobrazeno 1 - 3
of 3
pro vyhledávání: '"candied peel"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
The paper presents an analysis of literary sources showing how important it is to expand the range of functional products and develop a technology for the comprehensive processing of Jerusalem artichoke tubers. In the experimental studies, standardis
Externí odkaz:
https://doaj.org/article/fe08dd5ba1b54fbd875a1befe3512ca4
Autor:
Levaj, Branka, Repajić, Maja, Hećimović, Ivana, Strižak, Željka, Lukešić, Željka, Kovačević Ganić, Karin, Bursać Kovačević, Danijela, Banović, Mara, Dragović-Uzelac Verica
Mandarin and clementine are known as very aromatic fruit. They are suitable for processing into different products so their use can be extended in the off-season. Pulp can be processed into juices and jams, and peel can be candied or dried. Aim of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::c30eea2bcdebff097320aaeb89c45604
https://www.bib.irb.hr/550685
https://www.bib.irb.hr/550685
Autor:
Levaj, Branka, Dragović-Uzelac, Verica, Bursać, Danijela, Lukešić, Željka, Banović, Mara, Kovačević Ganić, Karin, Bolanča, Vesna, Repajić, Maja, Sklevicky Tadić, Nana, Smernjak, Barbara
In the laboratory conditions four different mandarins products were produced: juice, low sugar marmalade, candied peel and powder of dehydrated peel. Based on previously determined physical and chemical parameters of mandarins, several recipes of jui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::c72a7447f24a5050b302c374a2e9c059
https://www.bib.irb.hr/282385
https://www.bib.irb.hr/282385