| Articolul precedent |
| Articolul urmator |
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 1044 42 |
| Ultima descărcare din IBN: 2024-01-16 15:16 |
| Căutarea după subiecte similare conform CZU |
| 664.858 (2) |
| Conservarea substanţelor alimentare organice (în general.) Conservarea produselor din plante, a produselor vegetale (95) |
 SM ISO690:2012POPEL, Svetlana, PARSHAKOVA, Lidia, CROPOTOVA, Janna, SAVA, Parascovia. Influence of different berry varieties on the overall quality of reduced-sugar jams. In: Horticultură, Viticultură şi vinificaţie, Silvicultură şi grădini publice, Protecţia plantelor, 27 septembrie 2013, Chișinău. Chișinău, Republica Moldova: Universitatea Agrară de Stat din Moldova, 2013, Vol. 36 (1), pp. 129-133. ISBN 978-9975-64-248-4. |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
| Horticultură, Viticultură şi vinificaţie, Silvicultură şi grădini publice, Protecţia plantelor Vol. 36 (1), 2013 |
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Simpozionul "Agricultura Modernă – Realizări şi Perspective" Chișinău, Moldova, 27 septembrie 2013 | ||||||
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| CZU: 664.858 | ||||||
| Pag. 129-133 | ||||||
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The physicochemical and sensory characteristics of low-sugar jams with increased nutritional value produced from selected berry varieties are presented. Low-solids jams were prepared from mature-ripe fruits of the 2011 harvest of raspberry variety "Polana", blackberry variety "Thornfree", gooseberry varieties "Kolobok", "Captivator", "Sadko", "Severni Capitan" and blackcurrant varieties "Katyusha", "Nestor Kozin", "Plotnokistnaya", "Exotica", "Zagadka" and "Titanya", using the open-kettle process. Analytical data on the berry jams displayed that values obtained for fruit contents (45%), soluble solids (51-53%) and pH (2,5-2,9) are within the range required for fruit jams in accordance with CODEX STAN 296-2009 for Jams, Jellies and Marmalades. Sensory evaluation indicated that the jams made from the fruits of the blackcurrant varieties "Plotnokistnaya" and "Zagadka" were preferred to other berry jams, whilst storage trials showed that all jams maintained good stability after short-term sterilization even when stored at ambient conditions for two years |
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| Cuvinte-cheie berry, degustation, jam, Quality, variety |
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