Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Physicochemical and Sensory Characterization of Banana and Araçá-Boi Jam"
written by Eliseth de Souza Viana, Jaciene Lopes de Jesus, Ronielli Cardoso Reis, Marcos Vinícius Silva de Andrade, Celio Kersul do Sacramento,
published by Food and Nutrition Sciences, Vol.5 No.8, 2014
has been cited by the following article(s):
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[1] Comparative Study on the Proximate, Physicochemical and Sensory Properties of Jams from Selected Tropical Fruits Spiced with Ginger, Garlic and Turmeric
2021
[2] Extraction of Pectin from Lemon (Citrus limon L.) fruit peels and its utilization in the Production of Watermelon (Citrullus lanatus) Jam
2020
[3] Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory …
2020
[4] PHYSICO-CHEMICAL CHARACTERIZATION OF SOME MANGO VARIETY GROWN IN ETHIOPIAN FOR JAM SUITABILIT
2020
[5] Wild Brazilian species of Eugenia genera (Myrtaceae) as an innovation hotspot for food and pharmacological purposes
2019
[6] Elaboração e caracterização de geleia prebiótica mista de jabuticaba e acerola
2019
[7] Uji hedonik pisang lokal apuy sebagai bahan kultivar unggul lokal kabupaten Majalengka
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[8] Physicochemical characteristics and phytochemical content of jam made from melon (Cucumis melo)
2018
[9] Physicochemical characteristics and phytochemical content of jam made from melon (Cucumis melo).
International Food Research Journal, 2018
[10] Standardization of blended fruit jam of wood apple and
2018
[11] Development and Quality Evaluation of Banana Mushroom Blended Jam
2017
[12] Elaboration and Characterization of Apple Nectars Supplemented with Araçá-boi (Eugenia stipitata Mac Vaugh—Myrtaceae)
Beverages, 2017
[13] Screening of Ethiopian mango cultivars for suitability for《 真) preparing jam and determination Of pectin, Sugar, and aCid tyS effects On physico-chemical …
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