Optimization of Preparation Processing of Starchy Roxburgh Rose Gel Soft Sweet by Response Surface Analysis by Su XU, Shaolu YAO, Yuze LIU, Qiang FEI, Fengwei MA, Haijiang CHEN, Yong LI, Jieling XU, Juan XIAO, Xinying WANG, Guangjing CHEN

“…Compared with the National Food Safety Standards of China (GB 17399-2016) and Confectionery Gel Confectionery Domestic Trade Industry Standards of China (SB/T 10021-2017), the sensory characteristics, physicochemical indexes (drying loss and the amount of reducing sugars) and microbiological indicators (total number of bacterial colonies, colibacillus and pathogenic bacterias) of the product meet the requirements of the above standards.…”
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Preparation and Biological Regulation of Lactones by Microbial Transformation: A Review by Huaixiang TIAN, Rui YANG, Shaofeng RONG, Haiyan YU, Chen CHEN

“…Lactones are widely used in confectionery, beverages, dairy products, baking and other foods due to their typical creamy, floral and fruity aromas. …”
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Research Progress of Health Candy by Shaowen ZENG, Biansheng LI

“…Under the impact of foreign brands, domestic confectionery is gradually transforming from taste demand to functional demand. …”
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