Jam manufacture with osmodehydrated fruit

Food Research International

Volumn 35, Issue 2-3, 2002, Pages 301-306

  Garcia Martinez E ^a   Ruiz Diaz, G ^a   Martinez Monzo J ^a   Camacho, M M ^a   Martinez Navarrete N ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Jam; Kiwifruit; Marmalade; Orange; Osmotic dehydration

Indexed keywords

ACTINIDIA CHINENSIS; ACTINIDIA DELICIOSA;

EID: 0036175713     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00200-9     Document Type: Conference Paper

References (12)

1. Caracterización del flujo de mermeladas comerciales españolas
2. Colour measurement
3. Changes of sugars and acids of osmovac dried apple slices
4. Osmotic concentration of potato II - Spatial distribution of the osmotic effect
5. Pectins
6. An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups
7. Osmotic dehydration of fruits - Recent modifications and applications
8. Osmotic dehydration of fruits
9. Application of osmotic dehydration technology on jam processing