Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam-Reference-Cited by-同舟云学术

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Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam

Published:2014-02 Issue: Volume:145 Page:23-27
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Touati Noureddine,Tarazona-Díaz Martha Patricia,Aguayo Encarna,Louaileche Hayette

Funder

Algerian Ministry of Higher Education

Scientific Research

Universidad Politécnica de Cartagena

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Effect of storage on 5-hydroxymethylfurfural (HMF) formation and colour change in jams;Aslanova;International Journal of Food Properties,2010

2. Rheological, textural and spectral characteristics of sorbitol substituted mango jam;Basu;Journal of Food Engineering,2011

3. Amino acid loss in peach juice concentrate during storage;Buedo;Innovative Food Science and Emerging Technologies,2001

4. Utilization of tender coconut pulp for jam making and its quality evaluation during storage;Chauhan;Food Bioprocess Technology,2012

5. CODEX STAN 296–2009 (2009). Codex standard for jam, jellies and marmalades. Available from: (07/04/2012).

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4. Investigation of the effect of storage on the structural-mechanical and sensory properties of pear alginate-carragean jelly;E3S Web of Conferences;2024

5. Carbon dioxide and ethylene production modeling of apricot at three maturity stages;Acta Horticulturae;2023-11

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