Production of Dietetic Jam of Umbu-Caja (<i>Spondias</i> sp.): Physical, Physicochemical and Sensorial Evaluations

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Production of Dietetic Jam of Umbu-Caja (Spondias sp.): Physical, Physicochemical and Sensorial Evaluations"
written by Maria Eugênia de Oliveira Mamede, Leonardo Dib de Carvalho, Eliseth de Souza Viana, Luciana Alves de Oliveira, Walter dos Santos Soares Filho, Rogério Ritzinger,
published by Food and Nutrition Sciences, Vol.4 No.4, 2013

has been cited by the following article(s):

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[6]	Effect of sweeteners and storage on compositional and sensory properties of blackberry jams
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[16]	Physicochemical characteristics and phytochemical content of jam made from melon (Cucumis melo).
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[17]	Physicochemical characteristics and phytochemical content of jam made from melon (Cucumis melo)
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[18]	بررسی اثر جایگزینی شکر با شیرین‌کننده‌های کم‌کالری زایلیتول و سوکرالوز بر خصوصیات فیزیکوشیمیایی و حسی مربای آلبالو‎
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[19]	Extraction, Characterization and Utilization of Pectin from Jackfruit (Artocarpus heterophyllus L.) Waste
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[1]	Quality characteristics of soft persimmon spread prepared with different functional saccharides Korean Journal of Food Preservation, 2021 DOI:10.11002/kjfp.2021.28.2.209

[2]	Effect of sweeteners and storage on compositional and sensory properties of blackberry jams European Food Research and Technology, 2020 DOI:10.1007/s00217-020-03564-2

[3]	Elaboração e caracterização de geleia prebiótica mista de jabuticaba e acerola Brazilian Journal of Food Technology, 2019 DOI:10.1590/1981-6723.09818

[4]	Productive performance and parasitological control of kids supplemented with umbu fruits (Spondias tuberosa Arruda) Revista Brasileira de Saúde e Produção Animal, 2016 DOI:10.1590/S1519-99402016000300017

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