Effect of Temperature and Some Added Compounds on the Stability of Blood Orange Marmalade

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Licciardello, Fabio ^a   Muratore, Giuseppe ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

Anthocyans; Cysteine; Marmalade; Pigmented oranges; Shelf life

Indexed keywords

5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; ANTHOCYANIN; ASCORBIC ACID; CYSTEINE; DRUG DERIVATIVE; FOOD ADDITIVE; FURFURAL; GALLIC ACID;

ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; FOOD PRESERVATION; FRUIT; GLYCATION; METHODOLOGY; SWEET ORANGE; TEA; TEMPERATURE;

ANTHOCYANINS; ASCORBIC ACID; CITRUS SINENSIS; COLOR; CYSTEINE; FOOD ADDITIVES; FOOD HANDLING; FOOD PRESERVATION; FRUIT; FURALDEHYDE; GALLIC ACID; MAILLARD REACTION; TEA; TEMPERATURE;

CITRUS;

EID: 80053056142     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02335.x     Document Type: Article

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