Taste and palatability of strawberry jam as affected by organic acid content-Reference-Cited by-同舟云学术

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Taste and palatability of strawberry jam as affected by organic acid content

Published:2020-01-01 Issue:1 Volume:23 Page:2087-2096
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ikegaya Atsushi¹²³^ORCID,Toyoizumi Tomoyasu²^ORCID,Kosugi Toru²,Arai Eiko³⁴

Affiliation:

1. Department of Agricultural Production, Shizuoka Professional University Junior College of Agriculture, Iwata, Japan

2. Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan

3. Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Suruga-ku, Shizuoka, Japan

4. School of Food and Nutritional Sciences, University of Shizuoka, Suruga-ku, Shizuoka, Japan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1843484

Reference34 articles.

1. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

2. Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

3. Sensory analysis of individual strawberry fruit and comparison with instrumental analysis

4. Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads

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1. Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives;Scientific Reports;2023-09-13

2. Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk;Foods;2023-07-15

3. Bioactive Ingredients with Health-Promoting Properties of Strawberry Fruit (Fragaria x ananassa Duchesne);Molecules;2023-03-17

4. Strawberry Variety Influences the Effectiveness of Postharvest Treatment with Gaseous Ozone: Impact on the Physicochemical, Microbiological, and Bioactive Properties of the Fruit;Processes;2023-01-20

5. Trial Analysis of the Relationship between Taste and Biological Information Obtained While Eating Strawberries for Sensory Evaluation;Sensors;2022-12-05

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