Productivity and grain quality of winter triticale varieties (Triticosecale Wittmack el. Camus) under different soil and climatic growing conditions by A. M. Kyrylchuk, S. O. Liashenko, I. V. Bezprozvana, C. L. Chukhleb, N. P. Shcheina, V. D. Shkliar

“…It was found that the protein content of winter triticale varieties for the 2019–2020 research years in the Forest-Steppe zone was on average 12.6% and ranged from 12.2% (‘Liubomyr’) to 13.3% (‘MIP Yatahan’), which according to the classifier corresponded to grain of medium quality and can be used in the confectionery industry. The coefficient of variation (V,%) for this characteristic was 3.5%. …”
Get full text

Nutrition characteristics of adult inhabitants by ESSE-RF study by N. S. Karamnova, S. A. Shalnova, A. D. Deev, V. I. Tarasov, Yu. A. Balanova, А. E. Imaeva, G. A. Muromtseva, A. V. Kapustina, S. Е. Evstifeeva, О. М. Drapkina

“…Almost a half of participants (47,6%) consume pastry and confectionery every day, and 28,0% — 1-2 times weekly. …”
Get full text

Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “<i>Mollar de Elche</i>” by Marina Cano-Lamadrid, Ángel Calín-Sánchez, Jesús Clemente-Villalba, Francisca Hernández, Ángel A. Carbonell-Barrachina, Esther Sendra, Aneta Wojdyło

“…Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. …”
Get full text

Associations of dietary patterns and abdominal obesity in the adult population. Results of the Russian epidemiological ESSE-RF study by N. S. Karamnova, S. A. Shalnova, A. I. Rytova, O. B. Shvabskaya, Yu. K. Makarova, Yu. A. Balanova, S. E. Evstifeeva, A. E. Imaeva, A. V. Kapustina, G. A. Muromtseva, S. A. Maksimov, E. B. Yarovaya, O. M. Drapkina

“…Men with AO, compared with men without AO, more often consume red meat and vegetables/fruits daily by 12% and 13%, respectively, as well as less often eat cereals and pasta, confectionery, sour cream, and cottage cheese by 17%, 24%, 14%, and 19%, respectively. …”
Get full text

Some aspects of developing diets for children of different age groups by Yu.V. Chernenkov, O.I. Gumenyuk, I.A. Glushakov, V.D. Glushakova

“…Most commonly both preschool- and school-aged children were eating sausage snacks: 35% and 40% of the interviewed individuals, respectively. Fruits (32%) and confectionery products (22%) were the second most popular snacks among the preschool- and school-aged children. …”
Get full text

Public Health Response to the SARS-CoV-2 Pandemic: Concern about Ultra-Processed Food Consumption by Sara De Nucci, Roberta Zupo, Fabio Castellana, Annamaria Sila, Vincenzo Triggiani, Giuseppe Lisco, Giovanni De Pergola, Rodolfo Sardone

“…<b>Results:</b> A clear trend of an increasing consumption of sweets (chocolate, candy, cookies, pastries, cakes, desserts, and confectionery, 31.75% increase vs. 21.06% decrease), packaged fatty or salty snacks (23.71% increase vs. 20.73% decrease), and baked goods (bread products, pizza, and sandwiches, 28.03% increase vs. 13.5% decrease) emerged, versus a decrease in ready-to-eat dishes (16.2% increase vs. 22.62% decrease) and ready-made meals (10.6% increase vs. 31.43% decrease), such as instant soups, canned foods, fast food, and chips, as well as sugary drinks in general (14.55% increase vs. 22.65% decrease). …”
Get full text

A 90-day oral exposure to food-grade gold at relevant human doses impacts the gut microbiota and the local immune system in a sex-dependent manner in mice by Lauris Evariste, Bruno Lamas, Sandrine Ellero-Simatos, Laure Khoury, Christel Cartier, Eric Gaultier, Benoit Chassaing, Nicolas Feltin, Laurent Devoille, Georges Favre, Marc Audebert, Eric Houdeau

“…Abstract Background Edible gold (Au) is commonly used as a food additive (E175 in EU) for confectionery and cake decorations, coatings and in beverages. …”
Get full text

Characterization of Microwave-Controlled Polyacrylamide Graft Copolymer of Tamarind Seed Polysaccharide by Sheetal Jha, Rishabha Malviya, Shivkanya Fuloria, Sonali Sundram, Vetriselvan Subramaniyan, Mahendran Sekar, Pradeep Kumar Sharma, Srikumar Chakravarthi, Yuan Seng Wu, Neelesh Mishra, Dhanalekshmi Unnikrishnan Meenakshi, Vijay Bhalla, Sinouvassane Djearamane, Neeraj Kumar Fuloria

“…The detailed structural characteristics, as well as the excellent thermal stability and swelling capacities, will make it beneficial to use the synthesised copolymer as a precursor for the production of large-scale eco-friendly advanced materials with a wide range of applications, acting as a stabiliser, thickener, binder, release retardant, modifier, suspending agent, viscosity enhancer, emulsifying agent, or carrier for novel drug delivery systems in oral, buccal, colon, and ocular systems, and in nanofabrication and wound dressing, and it is also becoming an important part of food, cosmetics, confectionery, and bakery.…”
Get full text

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. …”
Get full text

A Cross-Sectional Study of the Street Foods Purchased by Customers in Urban Areas of Central Asia by Sofia Sousa, Inês Lança de Morais, Gabriela Albuquerque, Marcello Gelormini, Susana Casal, Olívia Pinho, Carla Motta, Albertino Damasceno, Pedro Moreira, João Breda, Nuno Lunet, Patrícia Padrão

“…A total of 714 customers (56.6% females, 55.5% aged ≥35 years, 23.3% overweight/obese) were observed, who bought 852 foods and beverages, the most frequent being savoury pastries/snacks (23.2%), main dishes (19.0%), sweet pastries/confectionery (17.9%), tea/coffee (11.3%) and soft drinks/juices (9.8%). …”
Get full text

Genetic mapping identifies genomic regions and candidate genes for seed weight and shelling percentage in groundnut by Sunil S. Gangurde, Sunil S. Gangurde, Sunil S. Gangurde, Janila Pasupuleti, Sejal Parmar, Sejal Parmar, Murali T. Variath, Deekshitha Bomireddy, Surendra S. Manohar, Rajeev K. Varshney, Rajeev K. Varshney, Prashant Singam, Baozhu Guo, Manish K. Pandey, Manish K. Pandey

“…QTLs identified for HSW and SHP can be used for developing potential selectable markers to improve the cultivars with desired seed size and shelling percentage to meet the demands of confectionery industries.…”
Get full text

Natural Gums to Improve the Physicochemical Stability of Cake Creams by Oscar López-Balladares, Patricio J. Espinoza-Montero, Ramiro Acosta-Sandoval

“…The physicochemical properties of pastry and confectionery products greatly influence the aesthetic design of a cake topping, since they can be susceptible to physicochemical changes in a very short time, so maintaining a good appearance and texture of the topping becomes a challenge. …”
Get full text

EMOTIONAL STATUS AND FOOD PREFERENCE STYLE: THE RESULTS OF THE EPIDEMIOLOGICAL STUDY ESSE-RF IN SAINT-PETERSBURG, SAMARA AND ORENBURG by O. P. Rotar, Е. А. Dubinina, A. V. Orlov, R. A. Libis, E. N. Isaeva, I. R. Basyrova, D. V. Duplyakov, S. A. Gudkova, V. N. Solntsev, A. N. Alyokhin, E. I. Baranova, A. O. Konradi, E. V. Shlyakhto

“…The preference of animal fats was registered in 4,8%, daily intake of sausages in 22,4%, confectionery — in 48,4%, &gt;6 tea spoons of sugar — in 36,5% respondents. …”
Get full text

Nutritional Content of Street Food and Takeaway Food Purchased in Urban Bosnia and Herzegovina by Sofia Sousa, Inês Lança de Morais, Gabriela Albuquerque, Marcello Gelormini, Mariana Santos, Aida Filipović-Hadžiomeragić, Dragana Stojisavljevic, Albertino Damasceno, Pedro Moreira, João Breda, Nuno Lunet, Patrícia Padrão

“…The most commonly bought SFs were confectionery (30.5%), water (27.9%) and soft drinks/juices (22.2%). …”
Get full text

Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink by Hamed Saberian, Vahid Pasban

“…Thus, these petals can be a good source of natural dyes applicable in pharmaceuticals, confectionery, and soft drinks. However, anthocyanins are readily unstable compounds with exposure to oxygen, pH, temperature, enzyme, light, as well as surrounding components, which reduces food color and quality. …”
Get full text

Effect of Tragacanth Gum and Wheat Starch as a Substitute for Gelatin on Rheological, Physical and Sensory Properties of Dairy Dessert by Fatemeh Yousefzadeh, M. Taghizadeh

“…Materials and Methods  In this study, pasteurized milk was purchased from Salamat Dairy Products Company, gelatin made in Pakistan, tragacanth gum and Gonabad wheat starch were purchased from Kian Shimi Company and sugar and vanilla were purchased from confectionery stores located in Mashhad. Ingredients for dessert production include 80% milk, 10% sugar, 0.1% vanilla, tragacanth gum at concentrations of 1.3%, 1%, and 0.7% and starch at concentrations of 3% , 2%, and 1% by weight (powder selection) according to the method of Tarrega et al. 2004 with a slight modification. …”
Get full text

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. …”
Get full text

Çeşitli Yönleriyle Türkiye Gülleri by Hasan ÖZÇELİK, Mustafa KORKMAZ

“…Rose oil, concrete, absolute and aqua rose which are separated from the rose waste, will be produced parfume, cleaning products, cosmetics, food and confectionery, rose products have been diversified. Microbial and worm fertilizers were produduced from the waste by us. …”
Get full text

Ethopolítica: Educación, Género y Desarrollo by Julio César Arboleda

“…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. …”
Get full text

Applications of food color and bio-preservatives in the food and its effect on the human health by Subhashish Dey, Bommu Hema Nagababu

“…The study concluded that there is a high tendency to use synthetic food colors in confectioneries and beverages and some confectioneries contain unidentified colors including a textile dye. …”
Get full text