Correction of the fatty acid composition of purpose dietary fats by Isabaev Ismoil, Djuraeva Nafisa, Khudaikulov Anvar

“…Insofar as margarines, which are often not balanced in terms of the ratio of fatty acids ω6 and ω3, are usually included as a fat component in the recipes of many bakery and flour confectionery products, this article proposes pre-mixing margarine with non-defatted crushed mass of oil flax and sesame seeds, without extracting the oil from their composition, before adding it to the dough.…”
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Development of a recipe for wheat bread with the addition of gluten by G. E. Aubakirova, Zh. K. Bekmukhambetova

“…RZA LLP applies new innovative technologies to implement the technological process of production of bakery products and other confectionery products in the bread shop.…”
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Storage of the Early Ripe Almonds under Modified Atmosphere to Preserve Kernel Qualitative and Sensory Traits by Riccardo Massantini, Valerio Cristofori, Maria Teresa Frangipane

“…Almonds are often used both in confectionery products and for fresh consumption. Thus, to enhance the use of early ripe or unripe fresh almonds, it is important to maintain the organoleptic and qualitative traits of the product for a period of time as long as possible. …”
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Grief Tourism on Destination Image Formation: Afyonkarahisar and Başkomutan National Historical Park by Burhan KILIÇ, Hande AKYURT

“…In research related to image components of Afyonkarahisar, confectionery, food products, and thermal tourism are the values of this destination that come to mind first. …”
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Production of Probiotic Yogurt Enriched with Aloe Vera Gel Drink by Cansu SÖKÜT, Gülden BAŞYİĞİT KILIÇ, Sultan BARIN, Aslı ALBAYRAK

“…Aloe vera (AV) is used in functional food products including milk, ice cream, confectionery and health drinks. In this study, yogurt was produced by addition of Lactobacillus plantarum AB6-25 strain which has probiotic and technological properties, and AV gel drink at the rates of 1, 2.5 and 5%. …”

Women's empowerment and food consumption: Evidence from female-headed households in Tanzania by Mosses Lufuke, Xu Tian

“…The results show that FHHs consume bread and cereals, fish, oils and fats, vegetables, and confectionery (sugar, jam, honey, chocolate, etc.) more than MHHs. …”
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Influences on the quality of young children's diets: the importance of maternal food choices. by Fisk, C, Crozier, SR, Inskip, H, Godfrey, K, Cooper, C, Robinson, S

“…This was termed a 'prudent' diet pattern and was characterised by high intakes of fruit, vegetables and wholemeal bread, but by low intakes of white bread, confectionery, chips and roast potatoes. The key influence on the quality of the children's diets was the quality of their mother's diets; alone it accounted for almost a third of the variance in child's dietary quality. …”

Formulasi campuran olein minyak sawit untuk memproduksi shortening bebas lemak trans [Formulation of palm oil olein mixture to produce trans-fat-free shortening] by Mursalin Mursalin, Yernisa Yernisa, Achmad Hizazi

“…Shortening is a solid fat with the functional properties needed to produce a better texture and appearance for bakery or confectionery products, as well as frying and cooking media. …”
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Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs by Małgorzata Starowicz, Saruhan Arpaci, Joanna Topolska, Małgorzata Wronkowska

“…The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.…”
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First Application of Mix Metallic Salt Mordant Combinations to Develop Newer Shades on Wool with Bixa orellana Natural Dye Using Reflectance Spectroscopy by Shahid -ul-Islam, Luqman Jameel Rather, Mohd Shabbir, Mohd Nadeem Bukhari, Mohd Ali Khan, Faqeer Mohammad

“…Annatto colorants derived from Bixa orellana L. seeds have been extensively used in a wide range of food commodities such as dairy products, flour confectionery, fish, soft drinks, meat products, snack foods, and dry mixes. …”
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The kitchen as a pedagogical strategy. Addressing celiac disease from the encounter with "Others" is to build a "We", which leads to accessing a good living by María de los Ángeles Cignoli

“…That is to say, the achievement of Municipal Ordinance 94/2019 in district 079 of the province of Buenos Aires and the Laws: National and Provincial in Argentina are still known and are gradually being complied with, being the Gastronomic offer, sale of food, services of confectionery, among other insufficient. They do not have at least one menu for celiacs, with few exceptions. …”
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Making Polyol Gummies by 3D Printing: Effect of Polyols on 3D Printing Characteristics by Hao Le, Xiaorui Wang, Yabo Wei, Yunfeng Zhao, Jian Zhang, Lianfu Zhang

“…With growth of confectionery industry, there is a great demand for candy shape, and 3D printing technology is way to achieve it. …”
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Industrial and agricultural production in the makhallas of Uzbekistan by Yuldashev N.K., Nabokov V.I., Nekrasov K.V.

“…Much attention is paid to the expansion of small industries in the Mahalla environment, including handicraft, sewing, shoe and confectionery. Support is provided to those engaged in home work. …”
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Address for correspondence: Lugovaja Inna S. – Belarusian National Technical University, 12 Ya. Kolasa str., 220013, Minsk, Republic of Belarus. Tel: +375 17 292-84-37 gpa_atf... by I. S. Lugovaja

“…Such liquids include food products (honey, molasses, tar, minced meat, dough, pasta, creams, starches), construction materials (clay, cement, sealant), petroleum products, etc. which are found in chemical and textile, wine and bakery, cosmetic and confectionery, dairy and paintwork, construction industry and many other areas of activity. …”
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THE HARMONY OF HEALTH, BEAUTY AND AROMATIC PUNGENCY by M. I. Mamedov, O. N. Pishnaya, E. A. Dzhos, Y. P. Tucuser

“…The fruits of these forms and products of their processing are suitable for industrial applications and are the basis of many sauces, pastes, ketchups, and ingredients, which is used in food, pharmaceutical, confectionery, alcoholic beverage, military and other industries. …”
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Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions by Ankan Kheto, Yograj Bist, Anchal Awana, Samandeep Kaur, Yogesh Kumar, Rachna Sehrawat

“…To address this gap, the present review focuses on the physicochemical characteristics of inulin and its utilization in developing functional foods such as beverages, dairy, bakery, and confectionery products. In addition, the possible drawbacks of inulin-fortified products with future research scope have also been addressed to encourage the research community to develop more healthy food items.…”
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The use of non-traditional types of flour in the technology of sponge cake by Gur’ev Sergey, Ivanova Vera, Safonova Elvira, Trukhina Elena, Bernavskaya Maya

“…Increasing the nutritional value of flour and flour confectionery products by adding additives with a high content of protein and amino acids, including non-traditional types of flour, is a promising direction in the food industry. …”
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Development of technology of gingerbread products enriched with raw materials of the Far Eastern region by Kostrykina Svetlana, Osipenko Elena

“…The expediency of using regional raw materials to expand the range of flour confectionery products of increased nutritional and biological value has been proved.…”
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Nutrition Patterns of Polish Esports Players by Monika Szot, Barbara Frączek, Florentyna Tyrała

“…Eight DPs were considered unhealthy; ‘fast food’, ‘High-processed food, meat and confectionery’, ‘Sweet’, ‘Fat-diary products’, ‘Vegetable-fruit’, ‘Spices and additives’, ‘Fats’ and ‘Cereal’; and only one was deemed healthy. …”
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Perspective sample of root chicory by O. M. Vyutnova, T. Yu. Polyanina, I. A. Novikova

“…One of the types of agricultural raw materials for the food industry is the root chicory, the product from the roots of which is produced in pure form, as well as is an important component in the production of tea and coffee drinks, confectionery. Its value is determined by the content in the roots of inulin, fructose, intibin and chicory. …”
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