Rheology of Fruit Jams

The book titled "Rheology of Fruit Jams" is structured into three chapters: technology for obtaining blueberry jam, production technologies, and methods of obtaining raspberry products, and rheological properties of some fruit spreads. Chapter 1 comprises subchapters on general aspects, blueberry jam, and the technology for obtaining black cranberry jam. Chapter 2 encompasses subchapters covering general characteristics of raspberry varieties, analysis of the assortment of raspberry products, production technologies, methods of obtaining raspberry products, sensory analysis of raspberry fruits and products, and new methods of obtaining raspberry marmalade with reduced sucrose content.