Berry jams and jellies

Berry Fruit: Value-Added Products for Health Promotion

Volumn , Issue , 2007, Pages 367-386

  Figuerola, Fernando E ^a  

^a UNIVERSIDAD AUSTRAL DE CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

CODE OF FEDERAL REGULATIONS; SWEET POTATO; VEGETABLE MATERIALS;

FRUITS;

EID: 84978866778     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (14)

1. U.S. Code of Federal Regulations, 21 CFR 150.110, 21 CFR 150.140, 21 CFR 150.141, 21 CFR 150.160, and 21 CFR 150.161, revised April 1, 2003, U.S. Government Printing Office, Washington, DC, 2003, p. 450.
2. Woodroof, J.G., Other methods of fruit processing, in Commercial Fruit Pro- cessing, Woodroof, J.G. and Luh, D.S., Eds., Avi Publishing, Westport, CT, 1975, chap. 10.
3. Splittstoesser, D.F., Microbiology of fruit products, in Processing Fruits: Science and Technology, Vol. 1, Biology, Principles and Applications, Somogyi, L.P., Ramaswamy, H.S., and Hui, Y.H., Eds., Technomic Publishing, Lancaster, PA, 1996, chap. 10.
4. MacDougall, A.J. and Ring, S.G., Pectic polysaccharides, in Chemical and Functional Properties of Food Saccharides, Tomasik, P., Ed., CRC Press, Boca Raton, FL, 2004, chap. 12.
5. Baker, R.A., Berry, N., and Hui, H., Fruits preserves and jams, in Processing Fruits: Science and Technology, Vol. 1, Biology, Principles and Applications, Somogyi, L.P., Ramaswamy, H.S., and Hui, Y.H., Eds., Technomic Publishing, Lancaster, PA, 1996, chap. 5.
6. Garcia-Viguera, C., Zafrilla, P., Romero, F., Abellán, P., Artés, F., and Tomás-Barberán, F.A., Color stability of strawberry jam as affected by cultivar and storage temperature, J. Food Sci., 64, 2, 1999.
7. Enachescu, M., Fruits and vegetable processing, Agricultural Services Bulletin 119, United Nations Food and Agriculture Organization, Rome, 1995.
8. Somogy, L.P., Direct additives in fruit processing, in Processing Fruits: Science and Technology, Vol. 1, Biology, Principles and Applications, Somogyi, L.P., Ra- maswamy, H.S., and Hui, Y.H., Eds., Technomic Publishing, Lancaster, PA, 1996, chap. 11.
9. Morris, W.C., Low or no sugar in jams, jellies, and preserves, SP325-F, Agricultural Extension Service, University of Tennessee, Knoxville, TN, 2004.
10. Schulbach, K.F., Rouseff, R.L., and Sims, C.A., Changes in volatile sulfur compounds in strawberry puree during heating, J. Food Sci., 69, 268, 2004.
11. Paltrinieri, G.Y. and Figuerola, F.E., Procesamiento de frutas y hortalizas mediante métodos artesanales y de pequeña escala, 2nd ed., Oficina Regional de la FAO para América Latina y el Caribe, Santiago, Chile, 1998, p. 255.
12. Guichard, E., Issanchou, S., Descourvieres, A., and Etievant, P., Pectin concentration, molecular weight and degree of esterification: influence on volatile composition and sensory characteristics of strawberry jam, J. Food Sci., 56, 1621, 1991.
13. Kim, D.O. and Padilla-Zakour, O.I., Jam processing effect on phenolics and antioxidant capacity in anthocyanin-rich fruits: cherry, plum and raspberry, J. Food Sci., 69, S395, 2004.
14. Schmidt, B.M., Erdman, J.W., Jr., and Lila, M.A., Effects of food processing on blueberry antiproliferation and antioxidant activity, J. Food Sci., 70, S389, 2006.