Medlar Jam Production (Mespilus germanica) with the Use of Sous Vide Method
Medlar Jam Production (Mespilus germanica) with the Use of Sous Vide Method
About this item
Full title
Medlar Jam Production (Mespilus germanica) with the Use of Sous Vide Method
Author / Creator
Publisher
Basel: MDPI AG
Journal title
Processes, 2022-08, Vol.10 (8), p.1584
Language
English
Formats
Publication information
Publisher
Basel: MDPI AG
Subjects
More information
Scope and Contents
Contents
The aim of this study was to evaluate the influence of sous vide technology on the chemical properties of fruit jams produced with medlar fruit (Mespilus germanica L.). The fruit jams were produced using sous vide technology at different temperatures: 60 °C, 70 °C, and 80 °C. The fruit jams were also produced at 100 °C using the traditional cooking...
Alternative Titles
Full title
Medlar Jam Production (Mespilus germanica) with the Use of Sous Vide Method
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_journals_2706281549
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2706281549
Other Identifiers
ISSN
2227-9717
E-ISSN
2227-9717
DOI
10.3390/pr10081584
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