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Studies On The Chemical and Sensory Properties of Jam From Osmotically Dehydrated Pineapple Slices by MARIANELLA ASTUDILLO GUTIERREZ is a document available to read on EtoBox.

This document discusses a study on the chemical and sensory properties of jam produced from osmotically dehydrated pineapple slices. Pineapple slices were osmotically dehydrated in sugar or sugar/salt solutions, oven dried, then rehydrated and used to produce jam. The chemical properties, sensory evaluation, and food utilization potential of the dried pineapple slices and resulting jams were analyzed and compared.

Author

MARIANELLA ASTUDILLO GUTIERREZ

Language

EN