Concepedia

Jelly Making

Jelly Making is a food preservation technique that involves the extraction and concentration of fruit juice with the addition of sugar and pectin to form a clear, gel-like product through controlled heating and dehydration.

126

Publications

4.2K

Citations

428

Authors

134

Institutions

Publications per year

2017–2026

51

Parents

Publications

126

Preparation and the functional properties of water extract and alkaline extract of royal jelly

Takeshi Nagai, Reiji Inoue · Food Chemistry · 2003 · 241 citations

, , +6

Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation

Sahar Akhavan Mahdavi, Seid Mahdi Jafari, Elham Assadpour et al. · Journal of Food Engineering · 2016 · 192 citations

, , +12

Ionophoresis in silica jelly

R. Consden, A. H. Gordon, A. J. P. Martin · Biochemical Journal · 1946 · 190 citations · Full text

, , +7

Gelatin: The Paramount Food Additive

David Baziwane, He Qian · Food Reviews International · 2003 · 151 citations

, , +11

Production of a minimally processed jelly candy for children using honey instead of sugar

Ceren Mutlu, Sultan Arslan‐Tontul, Mustafa Erbaş · LWT · 2018 · 134 citations

, , +7

1–5 of 126

Authors

428

  1. VR
    Vanessa Rios de Souza

    Universidade Federal de Lavras, Brazil

    9 publications · 220 citations

    9

    h-index

  2. RP
    Rafael Pio

    Universidade Federal de Lavras, Brazil

    9 publications · 220 citations

    9

    h-index

  3. PN
    Paula Nogueira Curi

    Universidade Federal de Lavras, Brazil

    6 publications · 137 citations

    6

    h-index

  4. PA
    Patrícia Aparecida Pimenta Pereira

    Universidade Federal de Ouro Preto, Brazil

    4 publications · 99 citations

    4

    h-index

  5. HC
    Hervé Casabianca

    Centre National de la Recherche Scientifique, France

    3 publications · 145 citations

    3

    h-index

1–5 of 428

Institutions

134

  1. Universidade Federal de Lavras

    Lavras, Brazil

    9 h-index

    54 publications

    1.3K citations

  2. Universidade Federal de Ouro Preto

    Ouro Preto, Brazil

    3 h-index

    7 publications

    137 citations

  3. École Normale Supérieure de Lyon

    Lyon, France

    3 h-index

    11 publications

    685 citations

  4. Institut des Sciences Analytiques

    Villeurbanne, France

    3 h-index

    12 publications

    703 citations

  5. Université Claude Bernard Lyon 1

    Villeurbanne, France

    3 h-index

    12 publications

    703 citations

  6. Centre National de la Recherche Scientifique

    Paris, France

    3 h-index

    12 publications

    703 citations

  7. Polytechnic Institute of Viseu

    Viseu, Portugal

    2 h-index

    10 publications

    589 citations

  8. Universidade Estadual de Maringá

    Maringá, Brazil

    2 h-index

    2 publications

    28 citations

1–8 of 134

Venues

  1. Food Science and Technology

    8 publications · 209 citations

    8

    h-index

  2. Journal of Food Science

    JFS · 6 publications · 147 citations

    6

    h-index

  3. Korean Journal of Food and Cookery Science

    5 publications · 86 citations

    5

    h-index

  4. 4

    h-index

  5. LWT

    3 publications · 314 citations

    3

    h-index

1–5