An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes

An innovative concept for the technology of jelly-fruit marmalade using vegetable cryopastes

The results of research on the innovative concept of the technology of jelly-fruit marmalade with vegetable cryoadditives from carrots and pumpkin are presented. The use of innovative developments in marmalade makes it possible to increase productivity and improve the quality of products. It is show...

Full description

Bibliographic Details
Main Authors:	Artamonova Maiia, Shmatchenko Natalia, Gavrysh Tetyana, Pikh Liudmyla
Format:	Article
Language:	English
Published:	EDP Sciences 2021-01-01
Series:	BIO Web of Conferences
Online Access:	https://www.bio-conferences.org/articles/bioconf/full_html/2021/02/bioconf_ils2021_01004/bioconf_ils2021_01004.html

Similar Items

Study of properties of jelly-fruit marmalade with herbal additives
by: Artamonova Maya, et al.
Published: (2021-01-01)

Diabetic jelly-fruit marmalade with the chokeberry
by: L. A. Lobosova, et al.
Published: (2017-02-01)

Expansion of the assortment of jelly shaped marmalade based on vegetable puree
by: S. N. Tefikova, et al.
Published: (2018-10-01)

INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE
by: N. Shmatchenko, et al.
Published: (2018-04-01)

JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES
by: Magomedov G.O., et al.
Published: (2017-09-01)

An investigation of apple cider jelly and apple cider marmalade.
by: Voit, Fred Benidict
Published: (1940)

The retention of vitamin C and development of color in synthetic jellies and marmalade
by: Human, Theunis Paddle
Published: (2011)

Ensuring the Quality of the New Fruit and Berry Marmalade by Adding Kelp
by: Tetyana Nepochatykh, et al.
Published: (2018-02-01)

Effect of Biodegradable and Polypropylene Film Packaging on the Safety Profile of Jelly Marmalade
by: Pesterev Mikhail A., et al.
Published: (2020-10-01)

Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid
by: Tabatorovich A., et al.
Published: (2019-07-01)

Research and development of jelly-berry marmalade with natural polysaccharides based on spent syrup after osmotic dehydration
by: L. V. Berketova, et al.
Published: (2020-02-01)

Low-calorie marmalades
by: Pavlović Saša R., et al.
Published: (2003-01-01)

Trends in production of functional marmalade
by: K. R. Piskunenko, et al.
Published: (2020-09-01)

Properties of Rose Hip Marmalades
by: Oktay Yildiz, et al.
Published: (2012-01-01)

Some Quality Properties, Mineral and Heavy Metal Composition of Wild Fruit Traditional Marmalades
by: Ayla Arslaner, et al.
Published: (2020-03-01)

Fruit jelly investigations ..
by: Sevrens, Linton Garfield
Published: (2014)

<i>Plinia peruviana</i> “Yvapurũ” Fruits and Marmalade from Paraguay: Autochthon Products with Antioxidant Potential
by: Lourdes Wiszovaty, et al.
Published: (2020-08-01)

COMPORTAMENTO REOLÓGICO DE SOLUÇÕES MODELO DE GELÉIAS E DOCES EM MASSA LIGHT/RHEOLOGICAL CHARACTERIZATION OF LOW-CALORIE JELLIES AND MARMALADES MODEL SOLUTION
by: SÍLVIA CRISTINA S. R. DE MOURA, et al.
Published: (2008-11-01)

Red dragon fruit (Hylocereus spp.) peel marmalade effectively improve blood glucose and lipid profile of hypercholesterolemic wistar rats
by: Natalia Desy Putriningtyas, et al.
Published: (2020-12-01)

Determination of Some Physicochemical and Microbiological Properties of Rosehip Marmalades
by: Ayşe Özbey, et al.
Published: (2017-04-01)

Innovative Preservation Technology for the Fresh Fruit and Vegetables
by: Bernardo Pace, et al.
Published: (2021-03-01)

Innovative Preservation Technology for the Fresh Fruit and Vegetables
Published: (2021)

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly
by: Cristine Maso Jeusti Bof, et al.
Published: (2012-02-01)

Improvement of zefir production by addition of the developed blended fruit and vegetable pasteinto its recipe
by: Andreii Zahorulko, et al.
Published: (2020-04-01)

The Ascorbic Acid Content of Orange Marmalade Made With and Without Commercial Pectin
by: Burt, Dorthy Farris
Published: (1943)

Processing of fruits of the Cerrado in the form of integrals jellies
by: Thâmilla Thalline Batista de Oliveira, et al.
Published: (2020-03-01)

Effect of Carrageenans on Vegetable Jelly in Humans with Hypercholesterolemia
by: Ana Valado, et al.
Published: (2019-12-01)

The influence of the amount of caramel syrup on the processes of moisture transfer during the storage of marmalade
by: N. B. Kondratyev, et al.
Published: (2021-01-01)

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades
by: Oana-Viorela Nistor, et al.
Published: (2021-05-01)

STUDI PEMBUATAN MARMALADE JERUK KALAMANSI (Citrus microcarpa) DENGAN VARIASI SUHU DAN LAMA PEMANASAN (Study Of Making Marmalade Calamondin Citrus (Citrus microcarpa) With Variations Of Temperature And Time Of Heating)
by: Perawati .,, et al.
Published: (2018-07-01)

MODERN INNOVATIVE STORAGE TECHNOLOGIES FOR PROCESSED FRUIT AND VEGETABLE PRODUCTS (REVIEW)
by: S. V. Glazkov, et al.
Published: (2018-12-01)

Application of the microwave field in jelly products technology
by: Andriy Foshchan, et al.
Published: (2021-04-01)

Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties
by: Oana Viorela Nistor, et al.
Published: (2020-11-01)

THE EFFECT OF HEATING METHOD AND FORMULATION ON MARMALADE QUALITY PRODUCED FROM ROSE HIP PULP
by: Feramuz ÖZDEMİR, et al.
Published: (1998-02-01)

Technology concentration of fruit and vegetables
by: G. O. Magomedov, et al.
Published: (2012-10-01)

Can calcium sprays alleviate jelly seed in mango fruits?
by: Naphis Mokaya Bitange, et al.
Published: (2020-03-01)

Development and characterization of healthy gummy jellies containing natural fruits
by: Teixeira-Lemos Edite, et al.
Published: (2021-07-01)

Concept of solubility, soft drinks and pectin jelly
by: Arja Ollila, et al.
Published: (2013-05-01)

Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis
by: Toktam Mohammadi-Moghaddam, et al.
Published: (2021-10-01)

Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel
by: Mohsen Estaji, et al.
Published: (2020-01-01)