The barberry (Berberis vulgaris) extract which is a rich source of anthocyanin was used for
encapsulation with three different wall materials ie, combination of gum Arabic and …

This study investigated some chemical, physical and sensorial properties of honey jelly
candies made by two different mixing techniques (cold and hot), three gelatine doses (15, 20 …

The objective was to study and model the effect of the main formulation variables on the
rheological and mechanical properties, colour and overall acceptability of apple jelly, and to …

The growing demand for quality of life and health has driven innovation in the food industry.
Developing a healthy gummy candy with functional properties is an interesting approach as …

An attempt was made for manufacturing low calorie mango jam by replacement of sucrose
with alternative sweeteners (stevioside and sucralose). Manufacture of mango jam with …

With the growing popularity of the concept of healthy diet, modern obesity treatment is
gradually shifting from surgical or pharmacological treatment to nutritional intervention. As a …

The aim of this study was to utilize Garcinia atroviridis fruit purée, pectin from its rind, and
gelatin extracted from Salmo salar skin to develop a gummy jelly product, and to investigate …

Abstract High Pressure Processing (HPP) is a novel extraction method. This technique
increases the yield of gelatin and enhances its properties. In this study, the performance of …

Texture is linked to food structure at micro-and macro-levels. The most effective way to
manipulate gel texture is to change the number of crosslinks per unit volume. Polymer …

Since the characteristics of the fresh fruit of cape gooseberry (Physalis peruviana L.) are little
known, its valorization and use are impaired. The fruit's bioactive compounds at two stages …