jam — Ingredient · Foodgeist

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jam — Ingredient · Foodgeist

What science says

compound effect

“The stability of three strawberry cultivars was evaluated for changes in jam color quality during processing and storage at 20°, 30° and 37°C for 200 days.”

storage temperature → affected → jam color quality

Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature DOI →1999DOI

ingredient property

“JFP incorporation increased greenness (lower a* value), cohesiveness, resilience, water activity (a w ), total phenolic content, total flavonoid content, DPPH and ABTS inhibition of the muffins.”

jambolan fruit pulp (JFP) → increased → ABTS inhibition

Influence of jambolan (<i><scp>S</scp>yzygium cumini</i>) and xanthan gum incorporation...DOI →2015DOI

compound effect

“Presence of gallic acid, ellagic acid, corilagin and related ellagitannins, 3,6–hexahydroxydiphenoyl-glucose and its isomer, 4,6–hexahydroxydiphenoyl glucose, 1–galloyl glucose, 3–galloyl glucose and quercetin is reported in the alcoholic extraxt of Jambul seeds.”

alcoholic extract of Jambul seeds → contains → gallic acid, ellagic acid, corilagin, related ellagitannins, 3,6–hexahydroxydiphenoyl-glucose, 4,6–hexahydroxydiphenoyl glucose, 1–galloyl glucose, 3–galloyl glucose, and quercetin

Volume‐Based Feeding in the Critically Ill Patient DOI →2014DOI

technique parameter

“These include the use of osmotic dehydration (OD) and/or microwave energy (MW), as an alternative to conventional heating, and the incorporation of bamboo fibre together with pectin in order to increase the jam's consistency.”

osmotic dehydration (OD) → used → grapefruit jams

Colour and rheological properties of non-conventional grapefruit jams: Instrumental and...DOI →2013DOI

technique parameter

“Colour, consistency and rheological behaviour were measured and sensory evaluation was carried out to compare product quality.”

colour measurement → performed → grapefruit jams

Colour and rheological properties of non-conventional grapefruit jams: Instrumental and...DOI →2013DOI