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
"Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams"
written by Rafeek M. Abolila, Hassan Barakat, Hassan A. El-Tanahy, Hamdy A. El-Mansy,
published by Food and Nutrition Sciences, Vol.6 No.13, 2015
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Optimizing the formulation for reduced‐calorie and antioxidant‐rich sapodilla‐based spread using hybrid computational techniques and fuzzy analysis of sensory data
2021
[2] Impact of processing and packages on bioactive compounds and antioxidant activity of Mangaba Jelly
2021
[3] EFFECTS OF SWEETENERS AND STORAGE ON THE ACIDITY, SOLUBLE SOLIDS AND SENSORIAL PROFILE OF LINGONBERRY JAMS.
Studia Universitatis Babes …, 2021
[4] Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies
2020
[5] La Stevia (Rebaudiana) como edulcorante acalórico. Propuesta de su adición a galletas.
2020
[6] Physical, physicochemical, microbiological, and bioactive compounds stability of low-calorie orange jellies during storage: packaging effect
2020
[7] Investigating the Effect of Sugar Replacement with Sorbitol as Low-caloric Sweetener on the Physicochemical and Sensory Characteristics of Strawberry Marmalade
2019
[8] اثر جایگزینی شکر با شیرینکننده هاي کمکالري زایلیتول و سوکرالوز بر ویژگیهاي فیزیکی شیمیایی و حسی مرباي آلبالو‎
2019
[9] اثر جایگزینی شکر با شیرین‌کننده‌ کم‌کالری سوربیتول بر ویژگی‌های فیزیکی‌شیمیایی و حسی مارمالاد توت‌فرنگی‎
2019
[10] Full Html
2019
[11] Development of Low Calorie Jam by Replacement of Sugar with Natural Sweetener Stevia
2019
[12] اثر جایگزینی شکر با شیرینکنندههاي کمکالري سوربیتول بر ویژگی هاي فیزیکی شیمیایی و حسی مارمالاد توتفرنگی‎
2019
[13] HYPOGLUCIDIC CONCENTRATED PRODUCTS FROM JERUSALEM ARTICHOKE TUBERS AND APPLES WITH ANTIOXIDANT POTENTIAL FOR PEOPLES WITH DIABETES
Scientific Papers. Series B, Horticulture, 2019
[14] Investigating the Effect of Sugar Replacement with Xylitol and Sucralose as Low-caloric Sweeteners on the Physicochemical and Sensory Characteristics of Sour …
2019
[15] Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties
Journal of Food Quality, 2018
[16] بررسی اثر جایگزینی شکر با شیرین‌کننده‌های کم‌کالری زایلیتول و سوکرالوز بر خصوصیات فیزیکوشیمیایی و حسی مربای آلبالو‎
2018
[17] Regularity of structuralization of jelly mammelade on agar polyeshaharides and pectins with low content of sugars
2018
[18] Evaluation of some products from tartufi (Jerusalem artichoke) tubers
2018
[19] Development of cultivated and wild pomegranate mixed fruit jelly and its quality evaluation during storage
2017
[20] Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener
2017
[21] Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
Food Chemistry, 2017
[22] STUDIES ON DEVELOPMENT OF GUAVA-JAMUN BASED LOW-CALORIE HEALTH DRINK
Thesis, 2016
[23] SUGAR-FREE CONCENTRATED PRODUCTS FROM ARONIA MELANOCARPA FRUITS, APPLES AND CARROTS WITH ANTIOXIDANT POTENTIAL FOR …
Free SCIRP Newsletters
Copyright © 2006-2023 Scientific Research Publishing Inc. All Rights Reserved.
Top