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

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Research Article

Effect of Sugar, Pectin, and Processing Temperature on the Qualities of Pineapple Jam

Teklu Chalchisaa Department of Food Process Engineering, Wolkite University, Wolkite, EthiopiaView further author information

Adamu Zegeyeb School of Chemical and BioEngineering, Addis Ababa University, Addis Ababa, EthiopiaView further author information

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

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

Yohannes Tolesaa Department of Food Process Engineering, Wolkite University, Wolkite, EthiopiaView further author information

Pages 711-724 | Published online: 30 Aug 2022

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https://doi.org/10.1080/15538362.2022.2113598
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Citations (3)

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Articles from other publishers (3)

Diana Nur Afifah, Fitriyono Ayustaningwarno, Anisa Rahmawati, Dhara Nabila Cantikatmaka, Ningsih Wigati, Etika Ratna Noer, Nurmasari Widyastuti, Hartanti Sandi Wijayanti, Denny Nugroho Sugianto, Yesi Pratama Aprilia Ningrum & Vivilia Niken Hastuti. (2023) Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives. Scientific Reports 13:1.
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Ying Zhou, Yongfu Liu, Qiang Li, Wenyan Fan, Xiaoli Pan & Wangxin Yu. (2023) Drying kinetics and heat mass transfer characteristics of thin layer pineapple during microwave vacuum drying. Journal of Computational Methods in Sciences and Engineering 23:3, pages 1165-1178.
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Bayan J. Almaghlouth, Nashi K. Alqahtani, Khadijah I. Alnabbat, Hisham A. Mohamed, Tareq M. Alnemr & Hosam M. Habib. (2023) Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam. Foods 12:9, pages 1906.
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