ArticleGels (Basel, Switzerland)2024
Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis.
Article in Gels (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Physicochemical and Sensory Evaluation of Spreads Derived from Fruit Processing By-Products.Foods (Basel, Switzerland) · 2025Article
- Sustainable Meat Alternatives: Incorporation ofFoods (Basel, Switzerland) · 2025Article
- Structure formation in fruit preparations by fruit fermentates produced with exopolysaccharide-forming lactic acid bacteria.Current research in food science · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fruit juice processing can generate significant waste, but efficiently repurposing some of its byproducts not only reduces environmental impact but also adds value, thereby enhancing sustainability in the food industry. This work assesses the use of hydrocolloids in jam preparation and the influence of time and temperature on gelation in the presence of apple pomace. The effects of different processing conditions were analyzed using response surface methodology. Viscosity, elastic modulus (G'), viscous modulus (G″), and firmness were measured. Results indicated that both time and temperature significantly improved rheological and textural properties. The optimal conditions (35.6 min and 84.2 °C) yielded a viscosity of 3.66 × 10⁴ ± 4.49 × 10
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Registered trials
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