Evaluation of Rowanberry and Rowanberry-Pumpkin Sauces

Bannwart, G. C. M. de C., Bolini, H. M. A., Toledo, M. C. de F., Kohn, A. P. C., Cantanhede, G. C. (2008). Evaluation of Brazilian light ketchups II: Quantitative descriptive and physicochemical analysis. Ciênc. Tecnol. Aliment.,Campinas, 28 (1), 107-115.10.1590/S0101-20612008000100016Search in Google Scholar

Bourne, M. (2002). Food texture and viscosity. In: Taylor, S. L. (Ed.). FoodScience and Technology. 2nd edn. (pp. 365-368). San Diego: Academic Press, Elsevier Science Imprint.Search in Google Scholar

Cardona, L. de J. M., Salazar, B. L. C., Herrera, M J. A., Arbeláez, R. D., Gutiérrez, M. D. E. (2010). Análisis sensorial e instrumental (textura) a una salsa agridulce de borojó [Sensorial and instrumental (texture) analysis for a bittersweet borojo sauce]. Revista Lasallista de Investigacion, 7 (1), 36-41 (in Spanish).Search in Google Scholar

Chakrborty, R., Bera, M., Mukhopadhyay, P., Bhattacharya, P. (2011). Prediction of optimal conditions of infrared assisted freeze-drying of aloe vera (Aloe barbadensis) using response surface methodology. Separ. Purif. Technol., 80, 375-384.10.1016/j.seppur.2011.05.023Search in Google Scholar

Coultate, T. P. (2002). Food: The Chemistry of Its Components. 4th edn. Cambridge, UK: RSC Paperbacks, pp. 213-217.Search in Google Scholar

Eder, R., Kalchgruber, R., Wendelin, S., Pastler, M., Barna, J. (1991). Vergleich der chemischen Zusammensetzung von süßen und bitteren Ebereschenfrüchte (Sorbus aucuparia L). Mitteilungen Klosterneuburg, 41 (4), 168-173 (in German).Search in Google Scholar

Figueredo, E., Cuesta-Herranz, J., Minguez, A., Vidarte, L., Pastor, C., De Las Heras, M., Vivanco, F., Lahoz, C. (2000). Allergy to pumpkin and cross-reactivity to other Cucurbitaceae fruits. J. Allergy Clin. Immunol., 106, 402-403.10.1067/mai.2000.108109Search in Google Scholar

García-Viguera, Zafrilla, F. Artés, P., Romero, F., Abellán P., Tomás- Barberán, F. A. (1998) Colour and anthocyanin stability of red raspberry jam. J. Sci Food Agric, 78 (4), 565-573.10.1002/(SICI)1097-0010(199812)78:4<565::AID-JSFA154>3.0.CO;2-PSearch in Google Scholar

Hayes, W. A., Smith, P. G., Morris, A. E. J. (1998). The production and quality of tomato concentrates. Critical Rev. Food Sci. Nutr., 38 (7), 537-564.10.1080/10408699891274309Search in Google Scholar

Howard, L. (2008). Processing techniques and their effect on fruit and vegetable phytochemicals. In: Tomas-Barberan, F. A., Gil, M. I. (eds.). Improving the Health-promoting Properties of Fruit and Vegetable Product (pp. 449-471). UK: Woodhead Publishing Limited.Search in Google Scholar

Kopjar, M., Piliþota, V., Tiban, N. N., Ðubariã, D., Babiã, J., Aèkar, Ð., Sajdl, M. (2009). Strawberry jams: Influence of different pectins on colour and textural properties. Czech J. Food Sci., 27, 20-28.10.17221/95/2008-CJFSSearch in Google Scholar

Lee, C. H., Cho, J. K., Lee, S. J., Koh, W., Park, W., Kim, C. H. (2002). Enhancing -carotene content in Asian noodles by adding pumpkin powder. Cereal Chem., 79 (4), 593-595.10.1094/CCHEM.2002.79.4.593Search in Google Scholar

Lehkoþivová J., Karovièová J., Kohajdová Z. (2009). The quality and authenticity markers of tomato ketchup. Acta Chim. Slovaca, 2 (2), 88-96.Search in Google Scholar

Mattila, P., Hellström, J., Törrönen, R. (2006). Phenolic acids in berries, fruits, and beverages. J. Agr. Food Chem., 54 (19), 7193-7199.10.1021/jf0615247Search in Google Scholar

Navys, E. (2001) The investigation of morphological and ecological peculiarities of Sorbus genera species and sorts in the botanical garden of Vilnius university. Acta Biol. Univ. Daugavpiliensis, 1 (2), 94-98.Search in Google Scholar

Poyrazošlu, E. S. (2004). Changes in ascorbic acid and sugar content of rowanberries during ripening. J. Food Quality, 27, 366-370.10.1111/j.1745-4557.2004.00658.xSearch in Google Scholar

Rengsutthi, K., Charoenrein, S. (2011). Physico-chemical properties of jackfruit seed starch (Artocarpus heterophyllus) and its application as a thickener and stabilizer in chilli sauce. LWT-Food Science and Technology, 44, 1309-1313.10.1016/j.lwt.2010.12.019Search in Google Scholar

Rózek, A., García-Pérez, J. V., López, F., Güell, C., Ferrando, M. (2010). Infusion of grape phenolics into fruits and vegetables by osmotic treatment: Phenolic stability during air drying. J. Food Eng., 99, pp. 142-150.10.1016/j.jfoodeng.2010.02.011Search in Google Scholar

See, E. F., Wan Nadiah, W. A., Noor Aziah, A. A. (2007). Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. ASEAN Food J., 14 (2), 123-130.Search in Google Scholar

Sikora, M., Badrie, N., Deisingh, A.K., Kowalski, S. (2008). Sauces and dressings: A review of properties and applications. Critical Rev. Food Sci. Nutr., 48 (1), 50-77.10.1080/1040839060107993418274965Search in Google Scholar

Sikora, M., Kowalski, S., Tomasik, P., Sady, M. (2007). Rheological and sensory properties of dessert sauces thickened by starch-xanthan gum combinations. J. Food Eng., 79, pp. 1144-1151.10.1016/j.jfoodeng.2006.04.003Search in Google Scholar

Souci, S. W., Fachmann, W., Kraut, H. (2008). Rowanberry sweet. In: Deutsche Forschungsanstalt für Lebensmittelchemie (eds.). Food Compositionand Nutrition Tables=Die Zusammensetzung der Lebensmittel,Nährwert-Tabellen. 7th edn. Stuttgart: Medpharm Scientific Publishers, 1087 pp..Search in Google Scholar

Wang, S. (2007). Antioxidant capacity and phenolic content of berry fruits as affected by genotype, preharvest conditions, maturity, and postharvest handling. In: Zhao, Y. (Ed.). Berry Fruit: Value-added Products for HealthPromotion (pp. 148-186). Boca Raton, USA: CRC Press, Taylor &Francis Group.Search in Google Scholar

Стрельцина С. А., Бурмистров Л. А., Никитина Е. В. (2010). Питательные и биологически ктивные вещества плодов рябины (ЗогЬия Ь.) в условиях северо-западной зоны садоводсва России [ЬІи-ігіепіз апсі Ьіоасііѵе зиЪзіапсез оГ ітиііз оГ шоипіаіп а$Ь (ЗогЬи& Ь.) іп іЬе поПЬ-ѵѵенІегп гопе §агс1епіп§ оГ Ки$$іа]. Аграрная Россия, №. 3, 10-17 (іп Ки88Іап).Search in Google Scholar