Effect of Storage Time on the Physical, Chemical, and Rheological Properties of Blueberry Jam: Experimental Measurements and Artificial Neural Network Simulation

The present work aimed to develop different formulations of blueberry jam (traditional and light) made from rabbiteye fruits (Powder Blue and Climax varieties) and then analyze the influence of storage on their physicochemical and rheological properties at different times: (i) zero time (i.e., fresh...

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Detalles Bibliográficos
Autores principales: Guimarães, Daniela Helena Pelegrine, Ferreira, Ana Lúcia Gabas, Arce, Pedro Felipe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418431/
https://www.ncbi.nlm.nih.gov/pubmed/37569121
http://dx.doi.org/10.3390/foods12152853

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418431/
https://www.ncbi.nlm.nih.gov/pubmed/37569121
http://dx.doi.org/10.3390/foods12152853

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