Food & Beverage

all related to processed food, food science and food regulation

Jams, Jellies, and Other Fruit Spreads

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Jams, jellies, preserves, conserves, marmalades, and butters are all gelled or thickened fruit products. Most are cooked and preserved with sugar. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the ingredients and their proportions in the mixture, and the method of preparation.

Authors: 
LuAnn Duncan
Authors: 
Beth Gaydos
Authors: 
Sharron Coplin
Authors: 
Pat Shenberger
Authors: 
Lydia Medeiros
Publisher: 
The Ohio State University
Year: 
2,009

Efecto de la concentración de albedo y sacarosa sobre las características fisicoquímicas, reológicas y aceptabilidad general en cremogenado de granadilla (Passiflora ligularis)

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Authors: 
Julio Aguilar
Authors: 
Mario Espinoza
Authors: 
Jhonatan Cabanillas
Authors: 
Elvia Gómez
Authors: 
Luder Valverde
Authors: 
Diego Benavides
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo
Year: 
2,014

Potenciación de la capacidad antioxidante mediante interacción sinergista entre bioactivos de frutas nativas colombianas

5
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Authors: 
Jeanine Kathleen Peñaloza
Authors: 
Benjamin Alberto Rojano
Publisher: 
Revista Alimentos Hoy
Year: 
2,014

Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation

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Authors: 
C.O. Ibegbulem
Authors: 
P.C. Chikezie
Authors: 
C.O. Nweke
Authors: 
C.E. Nwanyanwu
Authors: 
D.C. Belonwu
Publisher: 
American Journal of Food Technology
Year: 
2,014

Photosynthetic and antioxidant performance are differentially affected by short-term nitrogen supply in highbush blueberry cultivars

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Authors: 
Erwin Yañez-Mansilla
Authors: 
Paula Cartes
Authors: 
Marjorie Reyes-Díaz
Authors: 
Alejandra Ribera-Fonseca
Authors: 
Miren Alberdi
Publisher: 
Ciencia e Investigación Agraria
Year: 
2,014

Optimización de humedad y textura en snacks de manzana, evaluando espesor y temperatura de secado

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Authors: 
Heiler Alva
Authors: 
Eduardo Bazán Cruz
Authors: 
Jorge Cabrera Sánchez
Authors: 
Kyara Huaccha
Authors: 
Shirley Rojas
Publisher: 
Agroindustrial Science, Universidad Nacional de Trujillo
Year: 
2,013

A Guidance Document on the Best Practices in Food Traceability

4
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Authors: 
Jianrong Zhang
Authors: 
Tejas Bhatt
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,014

Effect of Frozen Storage and Packing Type on Khalas and Sukkary Dates Quality

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Authors: 
S.M. Aleid
Authors: 
A.M. Elansari
Authors: 
Tang Zhen-Xing
Authors: 
S.A. Almaiman
Publisher: 
American Journal of Food Technology
Year: 
2,014

Sistemas de gestión de calidad en el sector agroalimentario

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Índice

Authors: 
Paula Feldman,, Ing. Agr. , Téc. Quim. , Ing. Agr. , Ing. Agr.
Authors: 
Marcela Melero
Authors: 
Claudia Teisaire
Authors: 
Arnaldo Nonzioli
Authors: 
Cecilia Santín
Authors: 
Juan Manuel Alderete
Authors: 
Javier Clausse
Authors: 
Ricardo Ferrario
Authors: 
Bernardo Gulielmetti
Authors: 
Gustavo Novas
Authors: 
Margarita Henriquez
Authors: 
Laura Dominguez
Publisher: 
Ministro de Agricultura, Ganadería y Pesca Argentina
Year: 
2,013

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

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Authors: 
Clemencia Chaves-López
Authors: 
Annalisa Serio
Authors: 
Carlos David Grande-Tovar
Authors: 
Raul Cuervo-Mulet
Authors: 
Johannes Delgado-Ospina
Authors: 
Antonello Paparella
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2,014
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