Rheological and physico‐chemical properties of a reduced‐sugar sapodilla ( Manilkara zapota L.) jam processed under high‐hydrostatic pressure

Thermal-assisted high hydrostatic pressure extraction of nutraceuticals from saffron ( Crocus sativus ): Process optimization and cytotoxicity evaluation against cancer cells

(2018) Kaunsar Jabeen Shinwari et al.   Innovative Food Science & Emerging Technologies

Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review

(2018) Kaunsar Jabeen Shinwari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of high pressure processing (HPP) on microbial safety, physicochemical properties, and bioactive compounds of whey-based sweet lime (whey-lime) beverage

(2018) Vasudha Bansal et al.   Journal of Food Measurement and Characterization

Development and characterization of reconstituted hydrogel from Aloe vera (Aloe barbadensis Miller) powder

(2016) Patruni Kiran et al.   Journal of Food Measurement and Characterization

Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization

(2015) J.I. Garrido et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of high hydrostatic pressure on gel formation of low methoxylpectin

(2014) N. Eshtiaghi   African Journal of Pharmacy and Pharmacology

Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple (Ananas comosus L.) Puree Using Response Surface Methodology

(2014) Snehasis Chakraborty et al.   Food and Bioprocess Technology

Rheological and structural characterization of prepared aqueous Aloe vera dispersions

(2014) Patruni Kiran et al.   FOOD RESEARCH INTERNATIONAL

Rheological Properties of Aloe Vera (Aloe barbadensisMiller) Juice Concentrates

(2014) Nishant R. Swami Hulle et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Rheology of Commercial and Model Borojó Jam Formulations

(2013) R. Díaz-Ocampo et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparison of two jam making methods to preserve the quality of colored carrots

(2013) Massimiliano Renna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam

(2012) M. Igual et al.   JOURNAL OF FOOD ENGINEERING

Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam

(2012) Santanu Basu et al.   JOURNAL OF FOOD ENGINEERING

QUALITY ALTERATIONS DURING STORAGE OF SUGAR-FREE GUAVA JAM WITH ADDED PREBIOTICS

(2012) KARINA SCATOLINO MESQUITA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Rheological, textural and spectral characteristics of sorbitol substituted mango jam

(2011) Santanu Basu et al.   JOURNAL OF FOOD ENGINEERING

Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits

(2011) Taha M. Rababah et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Non-conventional techniques to obtain grapefruit jam

(2010) M. Igual et al.   Innovative Food Science & Emerging Technologies

HIGH METHOXYL PECTIN/APPLE PARTICLES COMPOSITE GELS: EFFECT OF PARTICLE SIZE AND PARTICLE CONCENTRATION ON MECHANICAL PROPERTIES AND GEL STRUCTURE

(2010) DIEGO B. GENOVESE et al.   JOURNAL OF TEXTURE STUDIES

Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage

(2009) Ankit Patras et al.   Food and Bioprocess Technology