Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated w...

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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Teixeira, Flavia, dos Santos, Bruna Aparecida, Nunes, Graziela, Soares, Jaqueline Machado, do Amaral, Luane Aparecida, de Souza, Gabriel Henrique Oliveira, de Resende, Juliano Tadeu Vilela, Menegassi, Bruna, Rafacho, Bruna Paola Murino, Schwarz, Kélin, dos Santos, Elisvânia Freitas, Novello, Daiana
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7180482/
https://ncbi.nlm.nih.gov/pubmed/32260369
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25071670
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