CONFECTIONERY GOODS FOR HEALTHY DIET by Dorn G.A., Savenkova T.V., Sidorova O.S., Golub O.V.

Subjects: “…Specialized confectionery goods…”
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Confectionery Standards in the Eurasian Economic Union by Elena A. Demchenko

“…They also can help confectionery producers to improve the quality and safety of confectionery products.…”
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Aronia Extracts in the Production of Confectionery Masses by Aliona Ghendov-Mosanu, Mădălina Ungureanu-Iuga, Silvia Mironeasa, Rodica Sturza

“…Elliot fruit powders in the production of sugar confectionery for the substitution of synthetic dyes. …”
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Prospects for the use of sweeteners in the production of pastille confectionery by Snegireva Anna, Meleshkina Larisa

“…However, people cannot give up confectionery and sweet dishes, which have a positive effect on the feeling of completion of a meal and mood. …”
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Treatment of Confectionery and Gum Factory Wastewater Effluent by Guzine El Diwani, Hamman El Abd, Salwa Hawash, Nagwa El Ibiari, Shadia El Rafei

“…A pilot plant for the treatment of wastewater was designed, constructed and installed for the continuous treatment of 250 l/d wastewater originating from a gum and confectionery factory. The pilot plant consisted of an equalizer, chemical mixing tank, aerator, clarifier, disinfectant tank and sand filter as the main components. …”
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Strategic Analysis of the State of the Market of Confectionery Products by Larisa Nshanovna Ashalyan, Robert Sergeevich Zebelyan, Tatiana Vladimirovna Shuruhina

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Flour confectionery products of increased nutritional value by N. K. Lapteva, L. V. Mitkinykh

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MODERN PROBLEMS OF THE CONFECTIONERY INDUSTRY IN RUSSIA AND THE WAYS OF THEIR DECISION by E. A. Korshunova, V. N. Alfyorov

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FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS by E. V. Kazantsev, N. B. Kondratev, O. S. Rudenko, N. A. Petrova, I. A. Belova

Subjects: “…confectionery…”
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APPLICATION OF THE COMPOSITE MIXTURE IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS by M. A. YAKIYAYEVA, B. Z. MULDABEKOVA, A. M. TOKTAROVA, A. K. KHASENOVA, A. A. SEYDIMKHANOVA

“…Currently, the combination of trends in the increase in the biological value of food products forces manufacturers to seek new non-traditional sources of plant raw materials for the production of confectionery products. One of the most effective areas of confectionery production is the use of composite mixtures in the production of cookies. …”
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Consumer properties of confectionery products with ordered chemical composition by N. A. Frolova

Subjects: “…sugar confectionery…”
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Thermal Analysis in the Quality Study of Chocolate and Confectionery Products by Vereshchagin A., Reznichenko I., Bychin N.

“…Thus, it is necessary to develop identification methods for chocolate authenticity, since chocolate is one of the most popular confectionery products. The present research employed the methods of thermal and thermomechanical analysis to study samples of chocolate produced in the countries of the Eurasian Economic Community (the Russian Federation, the Republic of Kazakhstan, and the Republic of Belarus) and chocolate bars with cocoa butter substitutes. …”
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Production of flour confectionery products with seaweed as a baa by N. V. Sokol, E. A. Shepelenko

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Problems and prospects of development of confectionery industry enterprises in Ukraine by В. А. Самофатова, Т. Ю. Бова

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ANALYSIS OF INDUSTRIAL-CAUSE OF MORBIDITY IN CONFECTIONERY FACTORY STAFF by I.U. IBRAGIMOV, A.B. BABAEV, Z.YA. YUSUPOV

“…Objective: Assessment of the dependence of morbidity with temporal disability (MTD) on the influence of unfavourable factors of the industrial environment of workers in a confectionery factory. Methods: The data from the sick lists for the analysis of the MTD were used over the period of three years from 345 workers in the main workshops of the “Shirin” confectionery factory. …”
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Hybrid Gel as a Substitute for Hard Fats in Confectionery by Vasilissa S. Kutsenkova, Nataliia V. Nepovinnykh, Samira A. Yeganehzad

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Development of flour confectionery products with reduced sugar content by Tumashov A. A., Gavrilov A. S., Chugunova O. V., Bulygina O. Yu.

Subjects: “…flour confectionery products…”
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Methods for increasing food value of flour confectionery goods by A. A. Теngelbayeva, A. B. Toktamysova, B. Zh. Мuldabekova, G. K. Iskakova, M. A. Yakiyayeva

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Measurement of used oil rancidity indexes in the confectioneries and food shops by Hossein Farrokhzadeh, Ebrahim Ghorbani, Hassan Hashemi, Leili Mohebat, Akbar Hassanzadeh, Mahmoud Yahay, Fatemeh Samadanian, Hossein Jaberi

Subjects: “…Confectioneries and food shops…”
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Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder by E. V. Mazukabzova, L. V. Zaytseva

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