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Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam., Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor
Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam., Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor
Joseph Okai Ashong
Investigations were conducted on the effects of sugar concentration (0%, 50%, and 100%), pH balance (3.0, 3.2, and 3.5) and high methoxy pectin concentration (0%, 0.5%, and 1.0%) on the chemical, physico-chemical characteristic of pineapple jams using standard analytical methods. Inclusion of 50% sugar was observed to improve the colour of the jam as well as the texture, gel set and solid content. The low calorie jams had unacceptable texture, colour, gel set and total soluble solids content. The jams of this formulation were too soft, and could not hold their form. Addition of 100% sugar concentration did not improve …
Optimal Foraging: Some Theoretical Explorations, Eric Charnov, Gordon H. Orians
Optimal Foraging: Some Theoretical Explorations, Eric Charnov, Gordon H. Orians
Biology Faculty & Staff Publications
This book had its genesis in a rather disorganized and poorly conceived lecture on optimal foraging theory that one of us (GHO) gave to an advanced ecology class during the winter of 1971.The deficiencies in that treatment, combined with the obvious potential of an improved conceptualization and analysis of the problem, led to the formation of a small seminar on optimal foraging theory attended by Charles Fowler, Nolan Pearson and ourselves. This seminar, which extended over two academic quarters, produced the basic fine-grained foraging models and some hints about wider applications of the results. We both found ourselves independently stimulated …