Sanh orange marmalade
seasoning / seasoning-sanh-orange-marmalade
カムサイン果皮のマーマレード
↑Short definition
An experimental marmalade formulated with cam sành peel. It is the subject of a food-processing test, not a recipe for household use.
A reader-facing overview for this entry is in preparation. What has been checked, and its sources, can be followed from the claim cards below.
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (1)
Sanh orange marmalade — sensory acceptability was increased by: Among the 0, 2, 4, and 6% levels tested, a 2% treated-peel formulationsupported
Scope: This marmalade trial under TCVN 3215-79
Note: This is a comparison within this formulation and process; the best ratio is not generalized to other fruits or production methods.
Among the 0, 2, 4, and 6% treated-peel formulations, the 2% formulation was rated best by the sensory criteria used in this study.
Limitations: Panel details and external validity are limited; this is not the optimal value for other citrus fruits or processes.
Source: Ảnh hưởng của loại hóa chất và phương pháp xử lý đến khả năng loại bỏ vị đắng vỏ cam sành (Citrus sinensis) bổ sung vào sản phẩm Marmalade (Nguyễn Đức Tùng; Trần Hứa Hồng Nhạn; Nguyễn Việt Thuận; Nguyễn Thị Kiều Tiên; Trần Ngọc Nhã Trân; Tống Thị Ánh Ngọc, 2023) · full text checked
Show data
seasoning-sanh-orange-marmalade —has_sensory_acceptability_increased_by→ "Among the 0, 2, 4, and 6% levels tested, a 2% treated-peel formulation"claim: clm-sanh-marmalade-peel-level / type: sensory / updated: 2026-08-31