Desamerization of Bitter Jam: Biochemical and Sensory Quality

<table class="table-group" id="tab7"><tr><td><table class="table"><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_left">Desamerized jams</td><td class="align_center">DJW</td><td class="align_center">DJ NaCl 2.5%</td><td class="align_center">DJ NaCl 1.25%</td><td class="align_center">DJ NaCl 0.3125%</td><td class="align_center">DJ NaCl 0.625%</td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_left">Average treatment</td><td class="align_center">3.2</td><td class="align_center">5</td><td class="align_center">5.5</td><td class="align_center">6.2</td><td class="align_center">8</td></tr><tr class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Journal of Food Quality

tab7

Table 7

Table 7: Desamerization of Bitter Jam: Biochemical and Sensory Quality 