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You searched for: Journal International journal of fruit science Remove constraint Journal: International journal of fruit science Publication Year 2019 Remove constraint Publication Year: 2019 Source 2019 v.19 no.1 Remove constraint Source: 2019 v.19 no.1 Subject apples Remove constraint Subject: apples Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Demand for Selected Fruits Among Students of A Tertiary Institution in Southwest Nigeria

Author:
Obayelu, Oluwakemi Adeola; Ibe, Rebecca Bolatito; Adegbite, Olayinka; Oladimeji, Ayoolafimihan
Source:
International journal of fruit science 2019 v.19 no.1 pp. 45-56
ISSN:
1553-8621
Subject:
Almost Ideal Demand System; apples; bananas; college students; cucumbers; data analysis; demand elasticities; descriptive statistics; females; fruits; learning; pineapples; prices; questionnaires; sampling; watermelons; Nigeria
Abstract:
... Increased demand for fruits among students is pivotal to healthier lifestyles and better learning abilities. However, there is a paucity of information on elasticity of university students’ demand for fruits in Nigeria. The demand for selected fruits among students of University of Ibadan, Nigeria, was therefore assessed in this study. A multistage sampling technique was used to collect primary da ...
DOI:
10.1080/15538362.2018.1533911

2. Preparation and Quality Evaluation of Nutritionally Enriched Jam Made from Blends of Indian Blackberry and Other Fruits

Author:
Garg, Sourav; Ghosh, Payel; Rana, Sandeep Singh; Pradhan, Rama Chandra
Source:
International journal of fruit science 2019 v.19 no.1 pp. 29-44
ISSN:
1553-8621
Subject:
Syzygium cumini; anthocyanins; antioxidants; apples; ascorbic acid; bioactive compounds; blackberries; fruits; gallic acid; gels; hydroxymethylfurfural; jams; kiwifruit; lactic acid; physicochemical properties; pulp; sensory evaluation; sensory properties; tannins; tartaric acid; texture
Abstract:
... Jamun (Syzygium cumini) is a tropical, underutilized fruit which is highly perishable in nature. It is a good source of vitamin C, tannins, gallic acid and anthocyanins and its beneficial effects are mostly due to the presence of bioactive compounds (pigments and phenolic compounds) in it. Due to astringent and fibrous nature, preparation of jam from jamun pulp is quite difficult, but other fruits ...
DOI:
10.1080/15538362.2018.1536872