Evaluation of Rowanberry and Rowanberry-Pumpkin Sauces
Open Access
|Dec 2013References
- Bannwart, G. C. M. de C., Bolini, H. M. A., Toledo, M. C. de F., Kohn, A. P. C., Cantanhede, G. C. (2008). Evaluation of Brazilian light ketchups II: Quantitative descriptive and physicochemical analysis. Ciênc. Tecnol. Aliment.,Campinas, 28 (1), 107-115.
- Bourne, M. (2002). Food texture and viscosity. In: Taylor, S. L. (Ed.). FoodScience and Technology. 2nd edn. (pp. 365-368). San Diego: Academic Press, Elsevier Science Imprint.
- Cardona, L. de J. M., Salazar, B. L. C., Herrera, M J. A., Arbeláez, R. D., Gutiérrez, M. D. E. (2010). Análisis sensorial e instrumental (textura) a una salsa agridulce de borojó [Sensorial and instrumental (texture) analysis for a bittersweet borojo sauce]. Revista Lasallista de Investigacion, 7 (1), 36-41 (in Spanish).
- Chakrborty, R., Bera, M., Mukhopadhyay, P., Bhattacharya, P. (2011). Prediction of optimal conditions of infrared assisted freeze-drying of aloe vera (Aloe barbadensis) using response surface methodology. Separ. Purif. Technol., 80, 375-384.
- Coultate, T. P. (2002). Food: The Chemistry of Its Components. 4th edn. Cambridge, UK: RSC Paperbacks, pp. 213-217.
- Eder, R., Kalchgruber, R., Wendelin, S., Pastler, M., Barna, J. (1991). Vergleich der chemischen Zusammensetzung von süßen und bitteren Ebereschenfrüchte (Sorbus aucuparia L). Mitteilungen Klosterneuburg, 41 (4), 168-173 (in German).
- Figueredo, E., Cuesta-Herranz, J., Minguez, A., Vidarte, L., Pastor, C., De Las Heras, M., Vivanco, F., Lahoz, C. (2000). Allergy to pumpkin and cross-reactivity to other Cucurbitaceae fruits. J. Allergy Clin. Immunol., 106, 402-403.
- García-Viguera, Zafrilla, F. Artés, P., Romero, F., Abellán P., Tomás- Barberán, F. A. (1998) Colour and anthocyanin stability of red raspberry jam. J. Sci Food Agric, 78 (4), 565-573.
- Hayes, W. A., Smith, P. G., Morris, A. E. J. (1998). The production and quality of tomato concentrates. Critical Rev. Food Sci. Nutr., 38 (7), 537-564.
- Howard, L. (2008). Processing techniques and their effect on fruit and vegetable phytochemicals. In: Tomas-Barberan, F. A., Gil, M. I. (eds.). Improving the Health-promoting Properties of Fruit and Vegetable Product (pp. 449-471). UK: Woodhead Publishing Limited.
- Kopjar, M., Piliþota, V., Tiban, N. N., Ðubariã, D., Babiã, J., Aèkar, Ð., Sajdl, M. (2009). Strawberry jams: Influence of different pectins on colour and textural properties. Czech J. Food Sci., 27, 20-28.
- Lee, C. H., Cho, J. K., Lee, S. J., Koh, W., Park, W., Kim, C. H. (2002). Enhancing -carotene content in Asian noodles by adding pumpkin powder. Cereal Chem., 79 (4), 593-595.
- Lehkoþivová J., Karovièová J., Kohajdová Z. (2009). The quality and authenticity markers of tomato ketchup. Acta Chim. Slovaca, 2 (2), 88-96.
- Mattila, P., Hellström, J., Törrönen, R. (2006). Phenolic acids in berries, fruits, and beverages. J. Agr. Food Chem., 54 (19), 7193-7199.
- Navys, E. (2001) The investigation of morphological and ecological peculiarities of Sorbus genera species and sorts in the botanical garden of Vilnius university. Acta Biol. Univ. Daugavpiliensis, 1 (2), 94-98.
- Poyrazošlu, E. S. (2004). Changes in ascorbic acid and sugar content of rowanberries during ripening. J. Food Quality, 27, 366-370.
- Rengsutthi, K., Charoenrein, S. (2011). Physico-chemical properties of jackfruit seed starch (Artocarpus heterophyllus) and its application as a thickener and stabilizer in chilli sauce. LWT-Food Science and Technology, 44, 1309-1313.
- Rózek, A., García-Pérez, J. V., López, F., Güell, C., Ferrando, M. (2010). Infusion of grape phenolics into fruits and vegetables by osmotic treatment: Phenolic stability during air drying. J. Food Eng., 99, pp. 142-150.
- See, E. F., Wan Nadiah, W. A., Noor Aziah, A. A. (2007). Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. ASEAN Food J., 14 (2), 123-130.
- Sikora, M., Badrie, N., Deisingh, A.K., Kowalski, S. (2008). Sauces and dressings: A review of properties and applications. Critical Rev. Food Sci. Nutr., 48 (1), 50-77.
- Sikora, M., Kowalski, S., Tomasik, P., Sady, M. (2007). Rheological and sensory properties of dessert sauces thickened by starch-xanthan gum combinations. J. Food Eng., 79, pp. 1144-1151.
- Souci, S. W., Fachmann, W., Kraut, H. (2008). Rowanberry sweet. In: Deutsche Forschungsanstalt für Lebensmittelchemie (eds.). Food Compositionand Nutrition Tables=Die Zusammensetzung der Lebensmittel,Nährwert-Tabellen. 7th edn. Stuttgart: Medpharm Scientific Publishers, 1087 pp..
- Wang, S. (2007). Antioxidant capacity and phenolic content of berry fruits as affected by genotype, preharvest conditions, maturity, and postharvest handling. In: Zhao, Y. (Ed.). Berry Fruit: Value-added Products for HealthPromotion (pp. 148-186). Boca Raton, USA: CRC Press, Taylor &Francis Group.
- Стрельцина С. А., Бурмистров Л. А., Никитина Е. В. (2010). Питательные и биологически ктивные вещества плодов рябины (ЗогЬия Ь.) в условиях северо-западной зоны садоводсва России [ЬІи-ігіепіз апсі Ьіоасііѵе зиЪзіапсез оГ ітиііз оГ шоипіаіп а$Ь (ЗогЬи& Ь.) іп іЬе поПЬ-ѵѵенІегп гопе §агс1епіп§ оГ Ки$$іа]. Аграрная Россия, №. 3, 10-17 (іп Ки88Іап).
Language: English
Page range: 422 - 428
Published on: Dec 1, 2013
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Related subjects:
© 2013 Elga Berņa, Solvita Kampuse, Evita Straumīte, Irisa Mūrniece, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons License.