SharePROCESSING OF GRAPES JELLIES AND JELLY CANDIES.
ELABORATION DE GELEES ET DE CONFISERIES GELIFIEES DE RAISIN.
Author(s) : MOURGUES J.
Type of article: Article
Summary
JELLIES AND JELLY CANDIES WERE ELABORATED WITH: FRESH AND FROZEN GRAPES ; JUICES AND CONCENTRATED GRAPE JUICES PREPARED AT SEMI-INDUSTRIAL SCALE. PRODUCTION TECHNIQUES OF JUICES AND CONCENTRATED JUICES, MANUFACTURE FORMULA OF VARIOUS JELLIES (EXTRA, USUAL, DIETETIC, WITH OTHER FRUIT FLAVORS, GRAPE ONLY) AND PRESERVES ARE GIVEN.
Details
- Original title: ELABORATION DE GELEES ET DE CONFISERIES GELIFIEES DE RAISIN.
- Record ID : 1986-2391
- Languages: French
- Source: Ind. aliment. agric. - vol. 103 - n. 4
- Publication date: 1986/04
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Grape; Fruit juice; Freezing; Confectionery; Concentration
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FLOW PROPERTIES OF CONCENTRATED JUICES AT LOW T...
- Author(s) : RAO M. A., COOLEY H. J., VITALI A. A.
- Date : 1984
- Languages : English
- Source: J. Food Technol. - vol. 38 - n. 3
View record
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STOCKAGE DE LA VENDANGE PAR LE FROID. INFLUENCE...
- Author(s) : MOUTOUNET M.
- Date : 1979
- Languages : French
- Source: DGRST - 67 p.; fig.; tabl.; ref.
View record
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SURGELATION DES PRODUITS A BASE DE PATES.
- Author(s) : DEVEAUX R.
- Date : 1984
- Languages : French
- Source: Rev. gén. Froid - vol. 74 - n. 3
View record
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REFRIGERATION IN THE BAKERY.
- Author(s) : CAUVAIN S. P., ROBB J.
- Date : 1988
- Languages : English
View record
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FACTORS INVOLVED IN THE STABILITY OF FROZEN DOU...
- Author(s) : WOLT M. J., APPOLONIA B. L. d'
- Date : 1984
- Languages : English
- Source: Cereal Chem. - vol. 61 - n. 3
View record