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100道一學就懂的港式點心&小吃

為了解決Jelly candy的問題，作者蔡潔儀 這樣論述：

　　100道家傳戶曉、具香港特式的點心和小吃，內容分為：街頭小吃、茶樓美點、家常美食和喜慶糕點。每個食譜皆有實用貼士，食譜易學易明，容易取得成功。

Jelly candy進入發燒排行的影片

芒果採收後熱處理和果皮粉末對果實炭疽病之影響

為了解決Jelly candy的問題，作者武氏幸丹 這樣論述：

Mango (Mangifera indica L.) is a popular and important fruit in the world with a huge production and consumption due to its attractive eating quality and nutritional composition. Mango could be used as fresh fruit or by-products such as juice, jelly, dried fruit, and candy. However, mango is a peri

shable fruit, which ripes quickly after harvest and face with many kinds of plant pathogen. Among pathogen factors, Anthracnose is a major disease that causes damage on leaves, branch, flower, and fruit especially under high temperature and high humidity conditions.Heat treatment is an effective, ec

onomical and safe approach to control anthracnose in mango fruit. In this study, the efffect of Hot Water Brushing (HWB) on mango anthracnose was evaluated on 4 varieties of mango including ‘Local’, ‘Irwin’, ‘Jinhuang’, and ‘Taichung No.1’. Moreover, the effectiveness of anthracnose control was comp

ared between Hot Water Brushing and Vapour Heat Treatment (VHT). In addition, the effect of mango peel powder on mycelial growth of Colletotrichum sp. was also investigated in this study.Our results showed that each cultivar had diferrent optimal period of time for HWB treatment at 55oC, which were

12 min, 15 min, 10 min, and 10 min for ‘Local’, ‘Irwin’, ‘Jinhuang’, and ‘Taichung No.1’, respectively. In general, application of HWB could reduce the disease infection considerably in compariron with untreated fruit. HWB delayed the ripening process on ‘Irwin’ cultivar that leads to preserve the f

ruit weightloss, firmness, and titratable acidicity. However, on ‘Jinhuang’ and ‘Taichung No.1’, HWB increased the weight loss of mango fruit during storage time. HWB did not have negative effect on ‘Local’ variety. In addition, HWB reduced the ethylene production as well as respiration rate on ‘Irw

in’ cultival when the fruit was treated at 55oC for 15 min. These results suggested that HWB delays ripening process and increases disease resistance in mango fruit. When treated with VHT at 48oC, the disease infection of ‘Irwin’ cultivar was reduced. VHT did not have negative effects on fruit quali

ty, however, fruit treated with VHT had some change in its peel color. In comparison with VHT, HWB was more effective in terms of disease resistance and quality preservation. The application of mango peel powder into Potato Dextrose Agar (PDA) resulted in significant inhibition the mycelial growth o

f Colletotrichum sp. after innoculation. The inhibition increased when the concentration of mango peel powder raised. However, further study to investigate the active component of mango peel powder and its application is needed.In conclusion, this study evaluated the effect of HWB and VHT on anthrac

nose disease control and fruit quality of various mango cultivars which may be used to reduce the disease damage and preserve the fruit quality in trading. In addition, mango peel powder had inhibitory effect on the mycelial growth of Colletotrichum sp. which may explain the less severe of disease i

nfection in immature fruits and may be applied to develop a new approach to control anthracnose disease in mango fruits.

莉雅的法式甜點教室(親簽版+贈品)

為了解決Jelly candy的問題，作者莉雅Leah 這樣論述：

超容易！ 餅乾、糖果、蛋糕 只要一個攪拌鍋＋一個平底鍋 就可以零失敗做出多項超人氣點心！ 　　以烘焙器具為出發，創造出只要有一個平底鍋與一個攪拌鍋就可以做出書中70款甜點，有餅乾、小西點、蛋糕與糖果等。 　　一個攪拌鍋＋一個平底鍋，只需要一個平底鍋就能完成許多小點心，不光是能享用到美味的點心，還能省下大多數人覺得麻煩的清潔時光，如此簡單又方便的食譜通通收錄，書中涵蓋了多達七十種的食譜，每一部分不但圖文淺顯易懂，還依照難易度做編排，讓讀者更能一目瞭然的清楚書中的每個細節。   　　贈品： 　　品 名：牛老大26% 特級全脂奶粉 　　規 格：500g/1包 　　單 價：200元/1包 　　

有效日期：2022／3／11  

機能性果膠軟糖之開發及升糖反應

為了解決Jelly candy的問題，作者林宇慧 這樣論述：

本研究為將研製具機能性之果膠軟糖，並探討果膠軟糖對於人體升醣反應之影響。先以常見果膠軟糖配方進行軟糖之生產，另添加膳食纖維與異麥芽寡糖製成具機能性醣類之果膠軟糖，再分別與市售明膠軟糖進行比較，採用人體食用樣品後兩個小時的平均血糖值計算平均GI值。 添加膳食纖維及異麥芽寡糖之果膠軟糖，經品評後，其甜度、黏牙度及整體接受性較市售果膠軟糖來得好。另發現升糖反應較慢，ＧＩ值較葡萄糖低，約為93.36。推測應是果膠在製糖過程中，與其他糖份因氫鍵結合，延緩糖份吸收。