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International Journal of Fruit Science Volume 22, 2022 - Issue 1

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Optimization of ingredients level for developing yellow passion (passiflora edulis) fruit jam

Bayu Tadelea Department of Food Technology and Process Engineering, Haramaya Institute of Technology, Haramaya University, Dire Dawa, EthiopiaView further author information

Solomon Aberaa Department of Food Technology and Process Engineering, Haramaya Institute of Technology, Haramaya University, Dire Dawa, EthiopiaView further author information

Belay Derejeb Department of Food Process Engineering, Wolkite University, Wolkite, EthiopiaCorrespondence[email protected]

https://orcid.org/0000-0003-1265-2252 View further author information

Pages 183-202 | Published online: 02 Feb 2022

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https://doi.org/10.1080/15538362.2022.2025515
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Citations (3)

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Articles from other publishers (3)

Juan Zhang, Siyu Tao, Guige Hou, Fenglan Zhao, Qingguo Meng & Shenpeng Tan. (2023) Phytochemistry, nutritional composition, health benefits and future prospects of Passiflora: A review. Food Chemistry 428, pages 136825.
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Shuai Yuan, Lijun Zhou, Fenglin Cai, Dongyang Wang, Lujia Wang & Lin Huang. (2023) A Lightweight Optimization Study for Large Capacity Dry-Type On-board Traction Transformer of EMU Based on CFD and RSM. IEEE Transactions on Transportation Electrification 9:2, pages 2941-2954.
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Adugna Mosissa Bikila, Yetenayet Bekele Tola, Tarekegn Berhanu Esho & Sirawdink Fikreyesus Forsido. (2022) Anchote (Coccinia abyssinica [Lam.] Cogn.) powder, an underutilized indigenous crop, as a substitute to commercial pectin in the production of strawberry jam. Heliyon 8:9, pages e10700.
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