DEVELOPMENT OF THE INTEGRATED SYSTEM OF QUALITY MANAGEMENT AND SAFETY ASSURANCE AT THE CONFECTIONERY ENTERPRISE by Surkov I.V., Gorelikova G.A., Bindyuk V.S.

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Study of functional and technological properties of plant powders for use in confectionery industry by M. Ianchyk, O. Niemirich, A. Gavrysh

“…Expediency of vegetable and fruit powders use in the confectionery industry, including their addition during production of confectionery semi-finished products has been proved. …”
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Feasibility study on indigenous confectionery business – the case of gulo puan industries by Kiki Yuliati, Ruth Samantha Hamzah, Basuni Hamzah

“…In this study, we examine economic viability of product diversification of swamp buffalo milk-based artisanal confectionery product named gulo puan, which is exclusively produced in Pampangan sub-district, Ogan Komering Ilir regency, South Sumatra, Indonesia. …”
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Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile by Larisa V. Zaytseva, Natalia V. Ruban, Tatiana B. Tsyganova, Ella V. Mazukabzova

“…Therefore, formulations of high-calorie confectionery products have to be modified. The research objective was to develop confectionery creams with a modified carbohydrate profile and a reduced calorie content, fortified with omega-3 fatty acids and dietary fibers. …”
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Physiological and psychological effects of moisture content in multi-component frozen confectionery by Keiichi WATANUKI, Masato KAWAMOTO, Kosuke OKANO, Kazuya KATSUMURA, Takumi KANO, Kyosuke KOBAYASHI, Suguru MASHIMA, Tomoya KOISHI, Mai WAJIKI, Tomohiro TAURA, Hitomi TSUCHIYA

Subjects: “…multi-component frozen confectionery…”
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The power of archetypes in business-to-consumer relationship based on confectionery market in Poland by Anna Dewalska-Opitek, Katarzyna Bilińska, Aleksandra Szejniuk

“…The method employed was a multiple case study, based on the confectionery market in Poland. Two research subjects were chosen, i.e., Wedel and Wawel – two leading brands specialising in chocolate products to allow comparisons. …”
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Prospects for the Use of the By-Products of Oil and Wine Production in Bakery and Confectionery Technologies by Olga Samokhvalova, Svitlana Oliinyk, Natalia Grevtseva

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STUDY AND DEVELOPMENT OF METHOD FOR SHELF LIFE EXTENDING OF FLOUR CONFECTIONERY PRODUCTS by Rozalyonok T.A.

“…Discussion of the problem on flour confectionery products damage is important. The author considers the food packaging treated with antimicrobial (biocidal) composition based on cluster silver as one of the means of extending the confectionery safety. …”
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Research of the vitamin composition of medicinal herbs in the development of immunostimulating confectionery products by Yu. G. Pronina, Zh. S. Nabieva, E. Ch. Bazylkhanova, O. D. Belozertseva, A. I. Samadun

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Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products by Cinzia Caggia, Rosa Palmeri, Nunziatina Russo, Rosario Timpone, Cinzia L. Randazzo, Aldo Todaro, Salvatore Barbagallo

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MODEL OF ACCOUNTING AND ANALYTICAL SUPPORT FOR MANAGEMENT ACCOUNTING OF ORGANIZATIONS IN THE CONFECTIONERY INDUSTRY by Zh. M. Korzovatykh

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Nestle China : working towards sweet success in the chocolate confectionery market. by Loo, Monica WenQi., Wee, Clarise Xinjiao., Wong, Meiwen.

“…s operations in China and in particular its participation in the chocolate confectionery market. The purpose of doing this is to look in-depth into the current emerging Chinese economy, and more specifically the current market situation in the chocolate confectionery market.…”
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The sweet shop and the toy shop: consumption, sign and play in the confectionery industry by Violaris, E

Environmental management of confectionery products: Life cycle impacts and improvement strategies by Miah, J, Griffiths, A, McNeill, R, Halvorson, S, Schenker, U, Espinoza-Orias, N, Morse, S, Yang, A, Sadhukhan, J

“…Overall, it was found that sugar confectionery had the lowest aggregated environmental impact compared to dark chocolate confectionery which had the highest, primarily due to ingredients. …”

Development of pectin jelly confectionery using Red pitaya, hylocereus polyrhizus by Cheok, Pei Chei

“…This research was carried out to develop a new jelly confectionery product by utilizing local commercial fruit, red pitaya, Hylocereus polyrhizus. …”
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All things sweet to eat / by Farrow, Joanna, author, Lewis, Sara, author, Vijayakar, Sunil, author

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Consumers’ Purchasing Decisions for Confectionery and Savoury Snack Food Items on and off Promotion by Aimee McPoland, Sinéad Furey, Christopher McLaughlin

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New types of flour confectionery products for preventive nutrition using Laminaria saccharina by Ivanova Galina, Kolman Olga, Glotova Marina, Nikulina Ekaterina, Evtukhova Olga

“…The indicators of quality and safety of the developed flour confectionery products were investigated; normative and technical documentation for new flour confectionery products was developed. …”
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PROSPECTS OF THE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE PRODUCTION OF CONFECTIONERY PRODUCTS by S. Usatiuk, A. Bozhko

Subjects: “…confectionery…”
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Methane Production from Confectionery Wastewater Treated in the Anaerobic Labyrinth-Flow Bioreactor by Marcin Dębowski, Marta Kisielewska, Joanna Kazimierowicz, Marcin Zieliński

Subjects: “…confectionery industry…”
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