The effects of different temperatures (4, 15, 25, and 35° C), package (vacuum and normal
pressure) and light/dark conditions on the quality changes of dried apricots during storage …

The present study aimed to develop a probiotic rose petal jam containing
microencapsulated L. plantarum. The attributes of L. plantarum microcapsules and bacteria …

Fruit jams are preserved fruits and sugars normally canned or sealed for long-term storage.
Jam making involves the disruption of the fruit tissue followed by heating with added water …

Pectin was extracted using 0.1 N HCl at 90° C for 120 min at pH 1.5 and 2.0 from pomelo
peel and characterized in this study. Influence of various concentrations of extracted pomelo …

The present study aimed to investigate the effects of sugar, pectin, and processing
temperature on the qualities of jam developed from pineapple (smooth cayenne). The …

In this study, the quality and health-promoting components in rhubarb products sweetened
with isomaltulose and enriched with fruit (apple, chokeberry, black currant) and vegetable …

The aim of this work was to assess the effect of a set storage period on the phenolics,
anthocyanins, antioxidant activity, color, and texture of three types of jams made from tart …

Although, the use of pesticides is necessary in agriculture to prevent crops destruction and
to avoid the attack to leaves and stems of the plants, which cause quality defects of fruits and …

In this study, the stability of different physicochemical and nutritional parameters of fruit
nectars was monitored during storage for 28 days at 4, 25 and 37C. Moreover, potential …

Exposing fruits to freezing temperature has been shown to successfully extend the shelf life
and control the microbiological activity in the fruits. However, freezing could also lead to …