EDULCORANTES NATURALES UTILIZADOS EN LA ELABORACIÓN DE CHOCOLATES by ESTEBAN PALACIO VÁSQUEZ, JOHN HEVERTH HURTADO IBARBO, UAN DIEGO ARROYAVE ROA, MAURICIO CARDONA CAICEDO, JADER MARTÍNEZ-GIRÓN

“…The demand of confectionery products and their massive consumption, leads to the agri-food industry include in its transformation processes inputs that improve the nutritional quality of the final products. …”
Get full text

The availability of snack food displays that may trigger impulse purchases in Melbourne supermarkets by Thornton Lukar E, Cameron Adrian J, McNaughton Sarah A, Worsley Anthony, Crawford David A

“…We measured the availability of crisps, chocolate, confectionery, and soft drinks (diet and regular) at the checkouts, in end-of-aisle displays, and in island bin displays.…”
Get full text

THE USE OF SWEET SORGHUM AS A SOURCE OF NUTRITIOUS SUBSTANCES FOR HUMAN (LITERATURE REVIEW) by N. A. Kovtunova, V. V. Kovtunov

“…Sorghum syrup is the most valuable product that can be used in the confectionery industry and in the feeding of all animals.…”
Get full text

Impact of Using Oat Flour and Erythritol on Characteristics and Glycemic Index of Chiffon Cakes and Study the Effect of Erythritol on Cavity-Causing Bacteria by Eman Abo-Zaid

“…One of the main components of many baked confectionery goods is sucrose. Reducing the amount of refined sugar in food has become urgently necessary as a result of the growing understanding of the link between excessive sugar consumption and the emergence of chronic diseases. …”
Get full text

Antioxidant and Anti-Inflammatory Potential and Consumer Acceptance of Wafers Enriched with Freeze-Dried Raspberry Pomace by Urszula Szymanowska, Monika Karaś, Justyna Bochnak-Niedźwiecka

“…The sensory evaluation of the prepared wafers showed that the wafers fortified with 20% pomace achieved optimal scores. Enrichment of confectionery products with waste products from the fruit and vegetable industry can be a good way to increase the proportion of biologically active polyphenols in the diet and brings benefits to the environment.…”
Get full text

Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel by María Dolores Alvarez, Susana Cofrades, María Espert, Ana Salvador, Teresa Sanz

“…This study researched the partial or total replacement of CB by an oleogel (OG) formulated with a healthier lipid profile, for mixed systems that would allow a partial substitution of CB in confectionery products. The “emulsion-templated approach” was used to develop a sunflower oil-HPMC-based OG. …”
Get full text

Intervención educativa sobre sexualidad y enfermedades de trasmisión sexual by José Manuel Hernández Gutiérrez, Jean Carlos Toll Calviño, Guillermo Díaz Alonso, Jacqueline Castro Suárez

“…Posteriormente se aplicó una segunda encuesta midiendo las mismas variables con mayor grado de profundidad, obteniéndose mejoría del nivel de conocimientos sobre sexualidad y enfermedad de trasmisión sexual<br>An intervention study was conducted in a group of students from the "Raúl Cepero Bonilla" Preuniversity Institute and in a group of workers from "La Gran Vía" confectionery shop, in the municipality of "10 de Octubre", Havana City, Cuba, form October, 1997, to October, 1998, with the objective of modifying the level of knowledge and sexual behaviour of the sample under study. …”
Get full text

TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE by Tabatorovich A.N., Reznichenko I.Y.

“…Iodine is included into the list of micronutrients recommended for enrichment of confectionery. It is for the first time that the results of studies on the use of «Iodine casein» in marshmallow production technology have been presented. …”
Get full text

Highly Sensitive Fluorescence Sensor for Carrageenan from a Composite Methylcellulose/Polyacrylate Membrane by Riyadh Abdulmalek Hassan, Lee Yook Heng, Ling Ling Tan

“…Carrageenans are linear sulphated polysaccharides that are commonly added into confectionery products but may exert a detrimental effect to human health. …”
Get full text

Gender and age-specific eating behaviour in urban populations at risk of chronic noncommunicable diseases: an observational cohort study by V. V. Gorban, V. S. Menshikh, E. V. Gorban

“…Elevated total cholesterol, low-density lipoproteins, triglycerides, gamma-glutamyl transpeptidase, alanine aminotransferase, aspartate aminotransferase, bilirubin, uric acid, urea, creatinine and ultra-sensitive C-reactive protein in blood were associated with foods intake like chips and breadsticks, potatoes, sweet drinks, confectionery and borscht.Conclusion. Adopting measures to rational nutrition in population may comprise a clear declaration of dysmetabolic nature of specific foods, eating behaviour monitoring and motivated self-control of body mass index and waist girth beyond medical check-ups.…”
Get full text

Characterization of effluent from food processing industries and stillage treatment trial with Eichhornia crassipes (Mart.) and Panicum maximum (Jacq.) by N.A. Noukeu, I. Gouado, R.J. Priso, D. Ndongo, V.D. Taffouo, S.D. Dibong, G.E. Ekodeck

“…The principal component analysis (PCA) grouped industries according to their organic matter levels; thus, stillage, livestock, molasses and sugar refinery effluents show some similarities, as well as confectionery, oil mill, dairy and brewery effluents. …”
Get full text

Development of recipes and technologies for producing functional desserts using sea buckthorn fruits by S. O. Nekrasova, A. V. Komarov

“…Technological progress leads to a significant decrease in physical activity, which determines the need to reduce the calorie content of food consumed. Currently, most confectionery products are high in calories and low in dietary fiber, pectins, vitamins and minerals. …”
Get full text

Relationship between molecular markers and important fruit‐related traits in almond (Prunus dulcis [Mill.] D.A. Webb syn. P. amygdalus Batsch) as revealed using multiple regression... by Ali Khadivi, Zeinab Mashhadi, Akram‐Sadat Hosseini

“…P. amygdalus Batsch) is one of the most important nut crops, and its kernel is the edible part that has a high nutritional value and is used in the confectionery and cosmetics industries. The present research aimed to identify random amplified polymorphic DNA (RAPD) and inter simple sequence repeat (ISSR) molecular markers associated with important fruit traits in late‐blooming almond genotypes through multiple regression analysis (MRA). …”
Get full text

Protection of navy-bean bioactive peptides within nanoliposomes: morphological, structural and biological changes by Nazila Zeynali Namdar, Leila Roufegarinejad, Ainaz Alizadeh, Narmela Asefi, Seid Mahdi Jafari, Khashayar Sarabandi

“…Liposomes loaded with navy-bean peptides can be used as a health-giving formula in enriching all kinds of drinks, desserts, confectionery products, etc. Graphical Abstract…”
Get full text

From Waste to Value: Recent Insights into Producing Vanillin from Lignin by Paola D’Arrigo, Letizia A. M. Rossato, Alberto Strini, Stefano Serra

“…Due to the great demand in the food confectionery industry, as well as in the perfume industry, medicine, and more, the majority of vanillin used today is produced synthetically, and only less than one percent of the world’s vanilla flavoring market comes directly from the traditional natural sources. …”
Get full text

Haplotype-Based Genotyping in Polyploids by Josh P. Clevenger, Walid Korani, Peggy Ozias-Akins, Scott Jackson

Get full text

Exploring the potential of cashew waste for food and health applications- A review by Nabila Aslam, Syed Ali Hassan, Fakiha Mehak, Sania Zia, Zuhaib F. Bhat, Seydi Yıkmış, Rana Muhammad Aadil

“…Cashew waste can be utilized in the confectionery, beverage, meat, and baking industry and to produce eco-friendly packaging materials. …”
Get full text

THE USE OF BLACK LEAVES OF BERGENIA IN FOOD PRODUCTION by Tsyrendorzhieva S.V., Khamaganova I.V.

“…There are perspectives of using bergenia in the technology of such groups of food products as foods of animal origin, bakery and confectionery products, various sauces, canned foods and others. …”
Get full text

COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES by O. Cherevko, V. Mykhaylov, A. Zahorulko, A. Zahorulko, A. Borysova

“…The suggested compositions of dried three-component fruit and berry paste are recommended for use in food rations as an independent product, as well as for manufacturing flour products, soft drinks and spirits, confectionery and bakery products.</p>…”
Get full text

Effects of genotype by environment interaction on agronomic and functional flour properties among cassava genotypes targeted for industrial use by Lifa Chimphepo, Maurice Monjerezi, Emmanuel O. Alamu, Pheneas Ntawuruhunga, John D.K. Saka

“…Additive main effect and multiplicative interaction (AMMI) analysis identified I010040, MM06/0045 and TMSL110080 genotypes and Mbundumali, Mpale and Sagonja varieties as the most stable with high yield performance hence recommended for cultivation in a wide range of environments for the production of high quality cassava flour (HQCF) and starch for various industrial applications such as the production of ethanol, biofuels, starch and glucose syrup in chemical industries; thickeners, stabilizers, and texture modifiers in food, bakery and confectionery industries.…”
Get full text