Düşük kalorili greyfurt kabuğu reçeli eldesinde bazı katkı maddelerinin kaliteye etkisinin  incelenmesi

Şahin, R., Ege University, Faculty of Engineering, İzmir . Div. of  Food Engineering

A research on the effect of varios food additives on the quality of reduced calorie grapefruit peel jam | Düşük kalorili greyfurt kabuğu reçeli eldesinde bazı katkı maddelerinin kaliteye etkisinin incelenmesi

2006

Şahin, R., Ege University, Faculty of Engineering, İzmir (Turkey). Div. of Food Engineering

Inglés. This study was planned to observe the effects of some food additives on the quality of reduced calorie grapefruit peel jam. The grapefruits were obtained from market and after peeling operation peels were debittered with three varios traditional debittering methods.

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Turco. Bu çalışma düşük kalorili greyfurt kabuğu reçeli eldesinde bazı katkı maddelerinin kaliteye etkisinin incelenmesi amacıyla planlanmıştır. Bu amaçla öncelikle piyasadan temin edilen greyfurt meyvelerinin kabukları soyulduktan sonra, kabukların acılığı üç farklı yöntemle giderilmeye çalışılmıştır.

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Palabras clave de AGROVOC

acesulfame additif alimentaire aditivos alimentarios aliment basse calorie analyse organoleptique aspartame aspartamo calidad chemical composition color colour composition chimique confiture contenido de materia seca couleur dry matter content edulcorantes food additives formulaciones formulation formulations fruit products grapefruits jams low calorie foods nutritive value organoleptic analysis peel pelure ph piel (vegetal) pomelo procesamiento processing production productos derivados de las frutas quality saccharose sorbitol sucrosa sucrose sweeteners toronja traitement turkey turquie valeur nutritive valor nutritivo xilitol xylitol

Información bibliográfica

Editorial

Ege University, Graduate School of Natural and Applied Sciences

Paginación

83 p.

Otras materias

Teneur en matia¨re sa¨che; Composicia³n quimica; Alimentos bajos caloraas; Anailisis organola©ptico; Produit aa base de fruits; Mermeladas; Produccia³n; Aedulcorant; Turquaa; Aca©sulfame; Qualita©

Idioma

Turco

Nota

Summaries (En, Tr)

30 tables

4 fig.

ref.

Thesis (MSc in Food Engineering)

Tipo

Summary; Thesis

Autores corporativos

Ege University, Graduate School of Natural and Applied Sciences, İzmir (Turkey)