Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity-Reference-Cited by-同舟云学术

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Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity

Published:2020-01-01 Issue:1 Volume:23 Page:1737-1747
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Mohammadi-Moghaddam Toktam¹,Firoozzare Ali²,Daryadar Samin³,Rahmani Zahra¹

Affiliation:

1. Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran

2. Department of Agricultural Economics, College of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

3. Department of Food Science and Technology, Professional and Technical College Girls, Neyshabur, Iran

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1830798

Reference56 articles.

1. EFFECT OF PROCESSING ON NUTRIENT COMPOSITION AND TEXTURE OF PRUNES

2. Comparison of the cell wall composition for flesh and skin from five different plums

3. Phenolic Composition and Antioxidant Activity of Prunes and Prune Juice (Prunus domestica)

4. Jhones JS, Bullis DE (1929). The chemical composition and food value of Oregon dried prunes. Agric. Exp. Station Bull., 249, 1–10.

5. Characterization and Antioxidative Properties of Oligomeric Proanthocyanidin from Prunes, Dried Fruit ofPrunus domesticaL.

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1. Spray-drying microencapsulation of plum peel bioactives using Arabic gum and maltodextrin as coating matrix;Food Bioscience;2024-10

2. Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis;Gels;2024-09-08

3. Efficiency of post-preparation treatment by gamma radiation to guarantee quality properties of plum molasses;International Journal of Radiation Biology;2023-03-07

4. Determination of Phenolic Compounds and Bioactive Potential of Plum (Prunus salicina) Peel Extract Obtained by Ultrasound-Assisted Extraction;BioMed Research International;2022-08-02

5. Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties;European Food Research and Technology;2021-07-16

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