Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

Autor: Paula Nogueira Curi, Givago Coutinho, Mariana Matos, Rafael Pio, Francielly Corrêa Albergaria, Vanessa Rios de Souza

Publikováno v: Revista Brasileira de Fruticultura, Vol 40, Iss 2 (2018)

Abstract With the purpose of adding value to the final product and aiming to identify which cultivars implanted in tropical regions are more appropriate for the processing of marmelade, the objective of this study was to characterize and evaluate the

Externí odkaz: https://doaj.org/article/8b4ba7e4dd5f4f96860302d79ec4df5f

СРАВНЕНИЕ ГОСУДАРСТВЕННЫХ СТАНДАРТОВ НА МАРМЕЛАД

ГОСТ, как известно, – это государственный стандарт, который формулирует требования государства к качеству выпускаемой продукции. В нас�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c25918eae0cb24db05fba25b38e3ec05

Caracterização e potencial de processamento na forma de marmeladas de cultivares de Marmeleiro de regiões tropicais

Autor: Rafael Pio, Givago Coutinho, Vanessa Rios de Souza, Paula Nogueira Curi, Francielly Corrêa Albergaria, Mariana Matos

Publikováno v: Revista Brasileira de Fruticultura, Vol 40, Iss 2 (2018)
Revista Brasileira de Fruticultura v.40 n.2 2018
Revista brasileira de fruticultura
Sociedade Brasileira de Fruticultura (SBF)
instacron:SBFRU
Revista Brasileira de Fruticultura, Volume: 40, Issue: 2, Article number: e-986, Published: 26 APR 2018

With the purpose of adding value to the final product and aiming to identify which cultivars implanted in tropical regions are more appropriate for the processing of marmelade, the objective of this study was to characterize and evaluate the influenc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::174005d359c891c168284b30e08a7365
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200803&lng=en&tlng=en

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Fizikalno-kemijska i senzorska svojstva te fenolni sastav svježih i prerađenih jagoda

Autor: Đurica, Vanja

U ovom radu ispitivan je fizikalno – kemijski sastav jagoda sorti Clery, Honeoye i NF 421 te su od njihovih kaša pripremljene niskokalorične marmelade. Određeni su ukupni fenoli, neflavonoidi, flavonoidi, antocijani te antioksidativna aktivnost

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::fa070ce0b4342210774f79a0dd825b36
https://www.bib.irb.hr/319390