Browsing by Subject "jam"

Now showing items 1-4 of 4

Caracteristici fizico-chimice ale gustului produselor de tip gem, confitiur

PALADI, D.; TATAROV, P. (Editura U.T.M., 2008)

În prezenta lucrare, prin analiza fizico-chimică şi senzorială a produselor de tip gem, confitiur, s-a demonstrat corelaţia directă dintre indicii fizico-chimici SU, pH, Ac şi gradul de gust dulce. S-a elaborat o metodă ...
Evaluation of sensory quality of gelified products with a low sucrose content

SANDULACHI, Elisaveta; TATAROV, Pavel (Valahia University Press, 2012)

This article presents the quality evaluation of strawberry jam with low sugar content, manufactured by a methodology that differs from the traditional, applied in the conservation industry in Republic of Moldova. In this ...
Obtainment of jam and confiture type products from fruits with programmed sweet taste grade

PALADI, D.; TATAROV, P.; MIJA, N. (Romanian Inventors Forum, 2017)

A product with programmed sweet taste grade has been obtained, which iis included in the limits of 15 up to 20 units, depending on total acidity, pH value of the raw material and on the dry substance content hydro soluble ...
Physical-chemical characteristics of the taste of jam type products

PALADI, Daniela; TATAROV, Pavel (University Dunarea De Jos, Galati, 2008)

The purpose of this work was to elaborate the physical-chemical method able to estimate the sweet taste degree of jam as a function of the physical-chemical properties of fruits and saccharose content of the final products. ...

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