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Original Articles

Effect of Temperature on Rheological Properties of Different Jams

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Pages 135-146 | Received 01 Mar 2005, Accepted 10 Jul 2005, Published online: 06 Feb 2007

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Santanu Basu & Siddhartha Singha. 2023. Advances in Food Rheology and Its Applications. Advances in Food Rheology and Its Applications 385 411 .
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Sahithi Murakonda & Madhuresh Dwivedi. (2022) Impact of maturity on mechanical and textural properties and rheological properties modeling of wood apple fruit ( Limonia acidissima ) . Journal of Food Process Engineering 45:5.
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Ahsen RAYMAN ERGÜN & Yeliz TEKGÜL. (2021) PRODUCTION OF QUINCE JAM WITH GINKGO BILOBA EXTRACT AS A PECTIN SUBSTITUTE: EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL, RHEOLOGICAL AND SENSORY QUALITIESPEKTİN İKAMESI OLARAK GINKGO BILOBA ÖZÜ İLE AYVA REÇELİ ÜRETİMİ: FİZİKOKİMYASAL, MİKROBİYOLOJİK, REOLOJİK VE DUYUSAL KALİTE ÜZERİNE ETKİLERİ. Gıda 46:5, pages 1301-1312.
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Arnab De, Deepika Malpani, Bhaskar Das, Debmalya Mitra & Amalesh Samanta. (2020) Characterization of an arabinogalactan isolated from gum exudate of Odina wodier Roxb.: Rheology, AFM, Raman and CD spectroscopy. Carbohydrate Polymers 250, pages 116950.
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Fakhreddin Salehi. (2020) Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates. Journal of Food Measurement and Characterization 14:5, pages 2472-2488.
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Lilian E. Figueroa & Diego B. Genovese. (2019) Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product. LWT 111, pages 423-428.
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S. Basu, U.S. Shivhare & P. Chakraborty. 2017. Advances in Food Rheology and Its Applications. Advances in Food Rheology and Its Applications 355 376 .
Alice Vilela, Sílvia Matos, Ana S. Abraão, André M. Lemos & Fernando M. Nunes. (2015) Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach. Journal of Food Processing 2015, pages 1-14.
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J. C. SPADA, P. D. GURAK, C. D. MACHADO & L. D. F. MARCZAK. (2015) RHEOLOGICAL BEHAVIOR OF MANGO JELLY WITH INCORPORATION OF ITS BY-PRODUCT. RHEOLOGICAL BEHAVIOR OF MANGO JELLY WITH INCORPORATION OF ITS BY-PRODUCT.
Libor Severa, Jaroslav Buchar, Šárka Nedomová & Květoslava Šustová. (2014) Rheological profile of raw whey. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58:1, pages 167-174.
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Cong-ping Tan, Bo Cui, Yan-min Lu, Na Zhao & Yin Wang. (2014) Microstructure and rheology of apple jam as influenced by cross-linked acetylated starch. Starch - Stärke 66:9-10, pages 780-787.
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R Vishwakarma, Rupesh Chavan, U Shivhare & Santanu Basu. 2014. Methods in Food Analysis. Methods in Food Analysis 1 43 .
Lingfeng Li, Yanjun Huan & Chunjuan Shi. (2014) Effect of Sorbitol on Rheological, Textural and Microstructural Characteristics of Peanut Butter. Food Science and Technology Research 20:4, pages 739-747.
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Namita Jindal, Davinder Pal Singh & Jasvirinder Singh Khattar. (2013) Optimization, characterization, and flow properties of exopolysaccharides produced by the cyanobacterium Lyngbya stagnina . Journal of Basic Microbiology 53:11, pages 902-912.
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Santanu Basu & U. S. Shivhare. (2012) Rheological, Textural, Microstructural, and Sensory Properties of Sorbitol-Substituted Mango Jam. Food and Bioprocess Technology 6:6, pages 1401-1413.
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Santanu Basu, U.S. Shivhare & T.V. Singh. (2013) Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam. Journal of Food Engineering 114:4, pages 465-476.
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Antonietta Baiano, Marcella Mastromatteo & Matteo Alessandro del Nobile. (2012) Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies. Molecules 17:10, pages 11421-11434.
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Anita Pichler, Andrija Pozderović & Jasmina Pavlović. (2012) Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling. Czech Journal of Food Sciences 30:3, pages 227-235.
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Santanu Basu & U.S. Shivhare. (2010) Rheological, textural, micro-structural and sensory properties of mango jam. Journal of Food Engineering 100:2, pages 357-365.
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Daniel Ikhu-Omoregbe & Grace Manoja Bushi. (2008) Rheological characteristics of South African commercial sauces. International Journal of Food Science & Technology 43:12, pages 2230-2236.
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