Non-conventional techniques to obtain grapefruit jam

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 335-341

  Igual, M ^a   Contreras, C ^a   Martinez Navarrete N ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Colour; Consistency; Fibre; Grapefruit; Jam; Microwaves; Osmotic dehydration; Rheology

Indexed keywords

ALTERNATIVE PROCEDURES; CITRUS FRUIT; CONSISTENCY; CONVENTIONAL HEATING; CONVENTIONAL TECHNIQUES; FIBRE; FLOW PROPERTIES; FRESH FRUITS; GRAPEFRUIT JUICE; KINETIC STUDY; MICROWAVE ENERGIES; MILD TEMPERATURES; ORGANOLEPTIC CHARACTERISTICS; OSMOTIC DEHYDRATION; PASTEURISATION; PROCESSING TIME; SOLUBLE SOLIDS; SUGAR CONTENT; THERMAL TREATMENT; WATER ACTIVITY;

BAMBOO; COLOR; DEWATERING; ELASTICITY; FIBERS; FRUITS; HEAT TREATMENT; HEATING; MICROWAVES; OSMOSIS; PLASTICITY; RADIO WAVES; RHEOLOGY; SUGAR (SUCROSE); VISCOSITY;

DEHYDRATION;

CITRUS; CITRUS X PARADISI; MALUS X DOMESTICA;

EID: 77649231651     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.01.009     Document Type: Article

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