Some quality aspects of persimmon jam manufactured by osmotic dehydration without thermal treatment

International Journal of Food Engineering

Volumn 7, Issue 5, 2011, Pages

  Igual, Marta ^a   Castelló, María Luisa ^a   Ortolá, María Dolores ^a   Andrés, Ana ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

colour; consistency; jam; osmotic dehydration; persimmon

Indexed keywords

CONSISTENCY; GRAPE JUICE; HIGH TEMPERATURE; JAM; KINETIC STUDY; OSMOTIC DEHYDRATION; PERSIMMON; POTASSIUM SORBATES; QUALITY ASPECTS; REFRIGERATED STORAGES; ROOM TEMPERATURE; SOLUBLE SOLIDS; WATER ACTIVITY;

CITRIC ACID; COLOR; DEWATERING; FRUIT JUICES; FRUITS; HEAT TREATMENT; MECHANICAL PROPERTIES; OSMOSIS; POTASSIUM;

DEHYDRATION;

DIOSPYROS; VITACEAE;

EID: 80053545170     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.2150     Document Type: Article

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