Effect of Sugar, Pectin, and Processing Temperature on the Qualities of Pineapple Jam-Reference-Cited by-同舟云学术

Effect of Sugar, Pectin, and Processing Temperature on the Qualities of Pineapple Jam

Published:2022-08-30 Issue:1 Volume:22 Page:711-724
ISSN:1553-8362
Container-title:International Journal of Fruit Science
language:en
Short-container-title:International Journal of Fruit Science

Author:

Chalchisa Teklu¹,Zegeye Adamu²,Dereje Belay¹^ORCID,Tolesa Yohannes¹

Affiliation:

1. Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia

2. School of Chemical and BioEngineering, Addis Ababa University, Addis Ababa, Ethiopia

Funder

Ministry of Education, Ethiopian

Publisher

Informa UK Limited

Subject

Horticulture,Plant Science,Agronomy and Crop Science,Ecology

Link

https://www.tandfonline.com/doi/pdf/10.1080/15538362.2022.2113598

Reference36 articles.

1. Afoakwa, E., E. Nartey, J. Ashong, and G. Annor. 2006. Effect of sugar, pectin and acid balance on the quality characteristics of pineapple (Ananas comosus) jam. Proceeding of the 13th World Food Congress. 1–2.

2. Ali, M.M., N. Hashim, S. Abd Aziz, and O. Lasekan (2020). Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products. Food Research International, 109675.

3. AOAC. Official methods of analysis of the association of official analytical chemists. (2004). Official Methods of Analysis of the Association of Official Analytical Chemists, 1058–1059.

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