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Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel

  • Published:2020-01-01 Issue:1 Volume:23 Page:1979-1992
  • ISSN:1094-2912
  • Container-title:International Journal of Food Properties
  • language:en
  • Short-container-title:International Journal of Food Properties

Author:

Estaji Mohsen1,Mohammadi-Moghaddam Toktam2,Gholizade-Eshan Leila3,Firoozzare Ali4,Hooshmand-Dalir Moosa-Al-Reza1

Affiliation:

1. Department of Food Science and Technology, Azad Islamic University of Sabzevar, Sabzevar, Iran

2. Department of Nutritional Sciences & Food Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran

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

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

Publisher

Informa UK Limited

Subject

Food Science

Reference58 articles.

1. Chemical Composition and Potential Health Effects of Prunes: A Functional Food?

2. Łucka, M. Śpt In, Pomologia (Pomology) (Ed. A. Rejman); PWRiN: Warszawa, 1994; pp 186–250.

3. FAOSTAT - Production Data 2019. Food and Agriculture Organization of the United Nations. http://www.fao.org/faostat/en/#data/QC.
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