A market investigation for a new confectionery product by Dadakis, Constantine S, Geittmann, Edwin J

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Application of low temperature storage of Mastura (J37) jackfruit bulbs on ice confectionery processing by Mat Johari, Amiruddin

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Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat by Febrianto, Noor Ariefandie

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Confectioneries and condiments intake were associated with decreased birth Weight in the Universiti Sains Malaysia birth cohort study by Mohamed, Hamid Jan

“…Fruits and green leafy vegetables were associated with increased head circumference (p<O 01 and p<0.05). respectively. In contrast, confectioneries and condiments intake were associated with decreased birth weight (p<0.05 and p<0.001). respec/tvely. …”
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The efficiency of Nestle's distribution management at Confectionery and Pet Care Business Unit (CPBU), Bukit Raja / Mahadhir Ahmad Sanadi by Ahmad Sanadi, Mahadhir

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Assessment of magic angle spinning spectroscopy for studying migration in solid milk chocolate by Chambers, Dwight McCoy

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Young consumers’ disconfirmation of expectation and satisfaction with SMEs’ halal food products in the Klang Valley, Malaysia by Abdul Salam, Siti Soleha

“…Questionnaires measuring expectation, perceived performance, overall satisfaction and also post-purchase behavioural intention toward SMEs halal confectionery products were administered using convenience sampling within young Muslim consumer in Klang Valley area. …”
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A Task Inventory at Job-Entry Level for Malaysian Bakers by Kuroda, Masako

“…So it is necessary to get the employers and the job incumbents to be involved in vocational Home Economics related programmes, particularly the Bakery and Confectionery programme. A study is needed to examine the relationship between programme content and the competencies required by the industries in which the students are being trained for, especially in Home Economics because the market demand is comparatively small. …”
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Enzymatic interesterification, fractional crystallisation and its physicochemical properties of palm-based cocoa butter equivalent with high palmitoyl-oleoyl-stereoyl level by Mohamad Alwi, Siti Maslina

“…Hence, from this study, CBE 34 is recommended for utilization in the confectionery industry as CBE.…”
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Development and evaluation of enzyme-linked immunosorbent assays for the detection of gelatin sources by Tukiran, Nur Azira

“…However, the use of gelatin derived from mammalian sources in confectionery and pharmaceutical products have become a controversial issue regarding to religious and health concern. …”
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HUBUNGAN ANTARA POLA MAKAN DAN PERILAKU MAKAN DENGAN STATUS GIZI MAHASISWA S1 FAKULTAS NON KESEHATAN UNIVERSITAS GADJAH MADA by , MERINDYA LISTARINA, , Dr. Toto Sudargo, M.Kes

“…Result: There was significant association between eating pattern from frequency of intake of animal side (p = 0.000), vegetable dishes (p = 0.007), fruit (p = 0.003), fast foods frequency intake (p = 0.011), and frequency of intake confectionery (p = 0.000) and nutritional status. There was insignificant association between eating behavior (p=0,083) related nutritional status. …”

Ethical business: an ethnography of ethics and multiplicity in commercial settings by Bartlett, L

“…</p> <p>Through examination of research material gathered during extensive ethnographic studies in three self-avowedly 'ethical organisations' - an ethical start-up, an ethical confectionery company, and an ethical consultancy - the thesis addresses this research gap. …”

Extrusion processing of chocolate crumb paste by Walker, A

“…<p>This project considers the co-rotating twin screw extrusion of a confectionery paste comprising powdered proteins, sugars, water and fats. …”

Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations by Kumara, Bakti

“…These results provide strong evidence to indicate incompatibility between those fats, which causes softness in chocolate and confectionery products. By using response surface methodology (RSM), it was found that a ratio of 90CB: I 0PMF:2.5STS was the optimum formulation for the best physical and chemical characteristics of fat system. …”
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Exploring authentic dodol as sustainable Malay heritage food in the southern states of Peninsular Malaysia by Ismail, Norsyahidah

“…Accordingly, the meaning of dodol in Malay culture depicted as: 1) a sweet treat served during Islamic festivals and celebrations, 2) a gourmet that symbolising prosperity, 3) a classic confectionery in the Malay heritage, and 4) a manifestation of the Malay culture. …”
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Preparation and characterization of cantaloupe (Cucumis melo L. reticulatus cv. Glamour) fruit powder using foam mat drying and spray drying by Tan, Suet Lin

“…FMD and SD cantaloupe powder can be used as a natural colourant and are suitable for confectionery products such as cake icing. The data in this study is useful in food product development and the use of AG could provide more information in foam mat drying using AG as carrier agent.…”
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Physicochemical and rheological properties of foam mat dried pineapple Ananas comosus powders by Shaari, Nur Atiqah

“…Foam mat dried pineapple powder is suitable for instant beverages and confectionery products like pie filling while spray dried pineapple powder recommended for instant beverages. …”
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Dietary Patterns and Obesity Risk Among Adults in Mongolia by Dugee, Otgontuya

“…The Traditional dietary pattern was heavily loaded on milk and milk products, fat and oil, sugar,confectionery and horse meat, whereas the Healthy dietary pattern was high in egg, barley, whole grain bread, vegetable salad, fruits and rice. …”
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Functional properties of palmyra palm (Borassus flabellifer L.) exocarp and mesocarp and its potential application by Mohd Hassan, Rodiah

“…It is recommended that DMP be incorporated into low-calorie and high-fiber products such as baked confectioneries, noodles, meat products and breakfast cereals.…”
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Consumer knowledge, attitude and concern in consuming contaminated peanut-based products by Hassan, Nur Adibah

“…In Malaysia, peanut has been consumed in form of snacks, or better known as peanut-based products (roasted peanut, peanut candy, confectioneries, pastry) and as main ingredients in several local dishes, most notably the satay sauce. …”
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