Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Desirable Characteristics in Others01:26

Desirable Characteristics in Others

118
Various factors, including the type of relationship, gender, and duration of the relationship, influence the perception of desirable characteristics in others. While certain traits such as trustworthiness, cooperativeness, agreeableness, and extraversion are universally valued across all relationships, other characteristics are context-dependent and gain prominence based on specific relational dynamics.Universal and Context-Dependent TraitsTrustworthiness and cooperativeness are fundamental...
118
Mixtures of Acids03:27

Mixtures of Acids

21.6K
The pH of a solution containing an acid can be determined using its acid dissociation constant and its initial concentration. If a solution contains two different acids, then its pH can be determined using one of several methods depending upon the relative strength of the acids and their dissociation constants.
A Mixture of a Strong Acid and a Weak Acid
In a mixture of a strong acid and a weak acid, the strong acid dissociates completely and becomes a source of almost all the hydronium ions...
21.6K
Mixtures of Acids01:19

Mixtures of Acids

1.1K
The pH of a solution containing an acid can be determined using its acid dissociation constant and initial concentration. If a solution contains two different acids, then its pH can be determined using one of several methods depending on the relative strength of the acids and their dissociation constants.
In a strong and weak acid mixture, the strong acid dissociates completely and becomes a source of almost all the hydronium ions present in the solution. In contrast, the weak acid shows...
1.1K
Racemic Mixtures and the Resolution of Enantiomers02:30

Racemic Mixtures and the Resolution of Enantiomers

21.6K
A racemic mixture, or racemate, is an equimolar mixture of enantiomers of a molecule that can be separated using their unique interaction with chiral molecules or media. Racemic mixtures are denoted by the (±)- prefix. This ‘optical rotation descriptor’ applies to the whole solution of a racemic mixture rather than a specific stereoisomer. Enantiomers typically have the same physical and chemical properties. Hence, they are not easily separable. However, enantiomers can exhibit...
21.6K
Group Design02:01

Group Design

10.3K
The most basic experimental design involves two groups: the experimental group and the control group. The two groups are designed to be the same except for one difference— experimental manipulation. The experimental group gets the experimental manipulation—that is, the treatment or variable being tested—and the control group does not. Since experimental manipulation is the only difference between the experimental and control groups, we can be sure that any differences between...
10.3K
Factorial Design02:01

Factorial Design

13.7K
Factorial Analysis is an experimental design that applies Analysis of Variance (ANOVA) statistical procedures to examine a change in a dependent variable due to more than one independent variable, also known as factors. Changes in worker productivity can be reasoned, for example, to be influenced by salary and other conditions, such as skill level. One way to test this hypothesis is by categorizing salary into three levels (low, moderate, and high) and skills sets into two levels (entry level...
13.7K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Evaluation of honeys of different botanical origins stored under different conditions.

Anais da Academia Brasileira de Ciencias·2025
Same author

Sequential extraction of anthocyanins and pectin from jabuticaba (Plinia cauliflora) peel: Peel pretreatment effect and ultrasound-assisted extraction.

Anais da Academia Brasileira de Ciencias·2024
Same author

Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agents.

Anais da Academia Brasileira de Ciencias·2023
Same author

Quality of honeys from different botanical origins.

Journal of food science and technology·2021
Same author

Stability of camu-camu encapsulated with different prebiotic biopolymers.

Journal of the science of food and agriculture·2020
Same author

Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jellies.

Journal of food science and technology·2019
Same journal

Mechanistic Suppression of Spoilage in Indian Mackerel (Rastrelliger kanagurta) Using Phase Change Materials: An Integrated Volatile and Metabolite Profiling Approach.

Journal of food science·2026
Same journal

How Does the Extraction of Remaining Lipids From Babassu Press Cake Using Green and Traditional Solvents Affect the Oil and Defatted Solids?

Journal of food science·2026
Same journal

Inhibition of Cronobacter sakazakii by Apigenin and the Antibacterial Mechanism.

Journal of food science·2026
Same journal

Efficient Decolorization of Molasses Wastewater by Thermophilic Carboxyl Ester Hydrolase: A New Immobilization Method.

Journal of food science·2026
Same journal

Fermentation Profiling of Blackened Jujube Vinegar Elucidates Flavor Dynamics and Bioactive Enrichment.

Journal of food science·2026
Same journal

Survey of Veterinary Drug Residues in Imported Aquaculture Shrimp From US Retail Stores, 2021 and 2022.

Journal of food science·2026
See all related articles

Related Experiment Video

Updated: Jan 24, 2026

A Workflow for Lipid Nanoparticle LNP Formulation Optimization using Designed Mixture-Process Experiments and Self-Validated Ensemble Models SVEM
13:54

A Workflow for Lipid Nanoparticle LNP Formulation Optimization using Designed Mixture-Process Experiments and Self-Validated Ensemble Models SVEM

Published on: August 18, 2023

5.9K

Berry Jelly: Optimization Through Desirability-Based Mixture Design.

Maria Cecília E V Schiassi1, Derlyene L Salgado1, Beatriz S Meirelles1

  • 1Dept. of Food Science, Federal Univ. of Lavras, Lavras, Minas Gerais, 37200-000, Brazil.

Journal of Food Science
|May 24, 2019
PubMed
Summary
This summary is machine-generated.

Optimizing mixed berry jelly with blackberry, blueberry, and strawberry enhances nutritional and sensory value. The ideal formulation maximizes consumer acceptance and utilizes perishable fruits effectively.

Keywords:
blackberryblueberrydesirability functionmixture designstrawberry

More Related Videos

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

10.9K
Methodology to Test Control Agents and Insecticides Against the Coffee Berry Borer Hypothenemus hampei
09:23

Methodology to Test Control Agents and Insecticides Against the Coffee Berry Borer Hypothenemus hampei

Published on: March 23, 2022

2.3K

Related Experiment Videos

Last Updated: Jan 24, 2026

A Workflow for Lipid Nanoparticle LNP Formulation Optimization using Designed Mixture-Process Experiments and Self-Validated Ensemble Models SVEM
13:54

A Workflow for Lipid Nanoparticle LNP Formulation Optimization using Designed Mixture-Process Experiments and Self-Validated Ensemble Models SVEM

Published on: August 18, 2023

5.9K
The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

10.9K
Methodology to Test Control Agents and Insecticides Against the Coffee Berry Borer Hypothenemus hampei
09:23

Methodology to Test Control Agents and Insecticides Against the Coffee Berry Borer Hypothenemus hampei

Published on: March 23, 2022

2.3K

Area of Science:

  • Food Science
  • Nutritional Science
  • Fruit Processing

Background:

  • Berries are nutrient-dense fruits, and their mixtures can create value-added products.
  • Fruit mixtures enhance both nutritional and sensory qualities of processed foods.
  • High perishability of berries like blackberries, blueberries, and strawberries limits fresh consumption.

Purpose of the Study:

  • To optimize a mixed berry jelly formulation using blackberry, blueberry, and strawberry.
  • To determine the ideal fruit proportions for enhanced sensory and nutritional characteristics.
  • To identify suitable berry processing methods for underutilized cultivars.

Main Methods:

  • Mixture design methodology was employed to explore various fruit combinations.
  • Desirability function and response surface methodology were used for optimization.
  • Physical-chemical, sensory, and nutritional attributes were analyzed.

Main Results:

  • Fruit mixture significantly impacts the physical-chemical, sensory, and nutritional profiles of jelly.
  • Combining multiple berries can improve product acceptance and nutritional content.
  • Optimal jelly formulation: 55-100% blackberry, 0-20% blueberry, 0-40% strawberry.

Conclusions:

  • A mixed berry jelly formulation can be optimized for sensory appeal and nutritional value.
  • This research provides a framework for utilizing perishable berries in processed products.
  • The findings support the development of attractive and nutritious berry jellies for consumers.