Extraction and characterization of pectin from pomelo peel and its impact on nutritional properties of carrot jam during storage

Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam

(2013) Mariana-Atena Poiana et al.   Chemistry Central Journal

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

(2013) Noureddine Touati et al.   FOOD CHEMISTRY

Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties

(2013) Pawadee Methacanon et al.   FOOD HYDROCOLLOIDS

Pectin extracted from apple pomace and citrus peel by subcritical water

(2013) Xin Wang et al.   FOOD HYDROCOLLOIDS

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

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

Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

(2012) Mariana-Atena Poiana et al.   Chemistry Central Journal

Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam

(2012) Clarissa Damiani et al.   Food Science and Technology

Chemical composition, functional properties and processing of carrot—a review

(2011) Krishan Datt Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor

(2010) Amit Kumar et al.   CARBOHYDRATE POLYMERS

Pectin Extraction from Lemon By-Product with Acidified Date Juice: Effect of Extraction Conditions on Chemical Composition of Pectins

(2010) Manel Masmoudi et al.   Food and Bioprocess Technology

Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation

(2010) Hyun Jae Rha et al.   FOOD HYDROCOLLOIDS

Rheological, textural, micro-structural and sensory properties of mango jam

(2010) Santanu Basu et al.   JOURNAL OF FOOD ENGINEERING

Lemon juice improves the extractability and quality characteristics of pectin from yellow passion fruit by-product as compared with commercial citric acid extractant

(2009) Beda M. Yapo   BIORESOURCE TECHNOLOGY

Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.)

(2009) S.G. Kulkarni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions

(2007) B.B. Koubala et al.   FOOD CHEMISTRY

Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

(2007) Cristiana Miglio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY