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Physicochemical and sensorial properties of grapefruit jams as affected by processing

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Physicochemical and sensorial properties of grapefruit jams as affected by processing

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Igual Ramo, M.; García Martínez, EM.; Camacho Vidal, MM.; Martínez Navarrete, N. (2013). Physicochemical and sensorial properties of grapefruit jams as affected by processing. Food and Bioprocess Technology. 6(1):177-185. doi:10.1007/s11947-011-0696-2

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/57965

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Title: Physicochemical and sensorial properties of grapefruit jams as affected by processing
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
Jam is an effective and tasty way of preserving fruit. Jam processing procedures as well as storage conditions and duration are important factors for jam quality. Traditional jam processing involves the application of ...[+]
Subjects: Grapefruit , Jam , Osmotic dehydration , Microwaves , Consistency , Colour , Sensory analysis
Copyrigths: Reserva de todos los derechos
Source:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-011-0696-2
Publisher:
Springer Verlag (Germany)
Publisher version: http://dx.doi.org/10.1007/s11947-011-0696-2
Thanks:
The authors would like to thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2005-05994. The language revision of this paper was funded by the Universidad Politecnica de ...[+]
Type: Artículo

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