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Listar por palabra clave "Grapefruit jam"

Mostrando ítems 1-2 de 2

Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam

Igual Ramo, Marta; Sampedro, Fernando; Martínez Navarrete, Nuria; Fan, Xuetong (Elsevier, 2013-02)

[EN] A combined osmodehydration process and high pressure treatment (OD-HHP) was developed for grapefruit jam preservation. The inactivation kinetics of pectin methylesterase (PME) and peroxidase (POD) in the osmodehydrated ...
Jam processing and storage effects on b-carotene and flavonoids content in grapefruit

Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Elsevier, 2013-04)

[EN] Grapefruit phytochemicals (beta-carotene and flavonoids) stability after different jam processing was evaluated. Osmotic dehydration, microwave energy and conventional heating techniques have been used to obtain jam. ...

Mostrando ítems 1-2 de 2