Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam

Food Chemistry

Volumn 145, Issue , 2014, Pages 23-27

  Touati, Noureddine ^a   Tarazona Díaz, Martha Patricia ^b   Aguayo, Encarna ^b   Louaileche, Hayette ^a  

^a UNIVERSITY OF BEJAIA   (Algeria)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Amino acids; Hydroxymethylfurfural; Jam stability; Organoleptic quality; Physicochemical parameters; Total sugars

Indexed keywords

HYDROXYMETHYLFURFURAL; ORGANOLEPTIC QUALITY; PHYSICO-CHEMICAL STABILITY; PHYSICOCHEMICAL PARAMETERS; SENSORY CHARACTERISTICS; TIME-TEMPERATURE FACTORS; TOTAL SOLUBLE SOLIDS; TOTAL SUGARS;

SUGARS;

AMINO ACIDS;

5 HYDROXYMETHYLFURFURAL; AMINO ACID; SUGAR; TOTAL SUGAR; UNCLASSIFIED DRUG; 5-HYDROXYMETHYLFURFURAL; FURFURAL;

APRICOT; APRICOT JAM; ARTICLE; FOOD COLOR; FOOD INTAKE; FOOD PROCESSING; FOOD STORAGE; MOLECULAR STABILITY; NONHUMAN; ORGANOLEPTIC PROPERTY; PARAMETERS; PH; PHYSICAL CHEMISTRY; QUALITY CONTROL; ROOM TEMPERATURE; SENSORY ANALYSIS; SOLID; TEMPERATURE MEASUREMENT; TITRIMETRY; TOTAL SOLUBLE SOLID; ANALOGS AND DERIVATIVES; CHEMISTRY; COLOR; PRUNUS; TEMPERATURE; TIME;

PRUNUS ARMENIACA;

AMINO ACIDS; COLOR; FOOD STORAGE; FURALDEHYDE; PHYSICOCHEMICAL PHENOMENA; PRUNUS; TEMPERATURE; TIME FACTORS;

EID: 84883455153     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.037     Document Type: Article

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