Applications of date pits in foods to enhance their functionality and quality: A review by Maha Al-Khalili, Nasser Al-Habsi, Mohammad Shafiur Rahman

“…In addition, this review focuses on the applications of date pits in many food products, such as coffee and other beverages, baked goods, meat products, dairy products, desserts, spreads, condiments, and other food-related products. …”
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Sensory Evaluation of Pralines Containing Different Honey Products by Mića A. Mladenović, Vladimir S. Popov, Aneta S. Georgijev, Jovanka G. Laličić-Petronijević, Jovanka V. Popov-Raljić

“…The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. …”
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Community-based tourism product development based on the community identity of Klong-Lad-Ma-Yom floating market Bangkok, Thailand by Phusit Phukamchanoad

“…After the successive waves of the COVID-19 pandemic had subsided, many tourists still came to buy a variety of ready-to-eat food and desserts. Food prices were negotiable and free trials were available. …”
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Les obligations de services publics aériens en Europe, ou l'intervention résiduelle des États face au libre marché by Dobruszkes, F

“…L'adaption de la France au nouveau contexte a fait disparaître certains mécanismes de soutien aux dessertes aériennes (exclusivite d'Air France), mais le reste a été refondu conformenent au droit européen, sauvant en particulier le couple initiative locale / cofinancement national. …”

How do ethnically congruent music and meal drive food choices? by Dorina Szakál, Xu Cao, Orsolya Fehér, Attila Gere

“…German, Hungarian, Italian, and Spanish ethnic music was played while participants choose congruent starters, main dishes, and desserts. Results show that visual attention decreased when any background music was played. …”
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Acceptability and centesimal composition of foods developed with avocado pulp by Edilene do Nascimento Nunes, Regina Célia Rodrigues de Miranda Milagres, Cristiane Gonçalves de Oliveira Fialho, Eliana Carla Gomes de Souza

“…The amount of calories in the flan was inferior than those found in commercially available desserts. The preparation was well accepted in all evaluated parameters, with values around 7 (I moderately liked it). …”
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Beyond Healthiness: The Impact of Traffic Light Labels on Taste Expectations and Purchase Intentions by Sonja Kunz, Simona Haasova, Jannik Rieß, Arnd Florack

“…The products were randomly sampled from the category of desserts from a supermarket. The declared amount of sugar was experimentally varied. …”
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Effect of electrode design and dust particle size on electrodynamics dust shield procedure by Sepideh Saeidpour, Bahram Khoshnevisan, Zohreh Boroumand, Nahid Ahmady

“…In this study, the removal dust particles has been sampled from three different Iran's desserts with a vast size ranges, which matches with many of the remote areas in the world. …”
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Black Chokeberry <i>Aronia Melanocarpa</i> L.—A Qualitative Composition, Phenolic Profile and Antioxidant Potential by Andrzej Sidor, Anna Gramza-Michałowska

“…Fresh, unprocessed chokeberry fruits are rarely consumed due to their astringent taste, but they are used in the food industry for the production of juices, nectars, syrups, jams, preserves, wines, tinctures, fruit desserts, jellies, fruit teas and dietary supplements. …”
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A Review of the Use of Chestnut in Traditional and Innovative Food Products by Raquel P. F. Guiné, Cátia Costa, Sofia G. Florença, Paula M. R. Correia

“…Chestnuts are a very versatile food, in terms of preparation, and can be cooked, roasted, as an accompaniment to dishes, replacing rice, pasta or potatoes, in the base of soups or the preparation of appetizing desserts and cakes. In Portugal the use of chestnuts to produce differentiated food products is traditional, but also new and innovative products are appearing on the market, either made with chestnuts or even with some residues of their processing, in the context of a circular economy. …”
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Evaluación de un programa de nutrición parenteral domiciliaria en pacientes oncológicos terminales Assessment of home parenteral nutrition programme in terminal oncological patient... by A. Alonso Babarro, M.ª Varela Cerdeira, A. Cos Blanco, A. Moya, C. Gómez Candela

“…The mean acceptance score was 3.01 ± 1.30 in the case of the first courses, 3.24 ± 1.11 in second courses and 3.53 ± 0.96 for the desserts. As for special diets, a total of 27 different courses were analyzed. …”
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Marginalisation et dépendance aérienne de l'Afrique sub-saharienne by Dobruszkes, F, Mwanza, H

“…</p> <p>L’Afrique se situe clairement en marge du système aérien mondial. Sa desserte interne et externe pèse peu par rapport à l’offre des pays du centre. …”

Free Sugars Consumption in Canada by Huma Rana, Marie-Claude Mallet, Alejandro Gonzalez, Marie-France Verreault, Sylvie St-Pierre

“…The top four sources were: (1) sugars, syrups, preserves, confectionary, desserts; (2) soft drinks; (3) baked products and (4) juice (without added sugars), and accounted for 60% of total free sugars intake. …”
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Enhancing Rheological and Textural Properties of Gelatin-Based Composite Gels through Incorporation of Sesame Seed Oleosome-Protein Fillers by Fatemeh Sheikh, Maryam Hasani, Hossein Kiani, Mohammad Javad Asadollahzadeh, Farzaneh Sabbagh

“…In general, it can be said that composite gels based on gelatin-sesame seed protein modified with oleosome can be used as a part of food components in various dairy products, gelatin desserts, lean meat products and the production of useful products.…”
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Is Physical Activity Protective against Emotional Eating Associated Factors during the COVID-19 Pandemic? A Cross-Sectional Study among Physically Active and Inactive Adults by Marcela Larissa Costa, Maycon George Oliveira Costa, Márcia Ferreira Cândido de Souza, Danielle Góes da Silva, Diva Aliete dos Santos Vieira, Raquel Simões Mendes-Netto

“…Emotional eating for the active group was associated with perceived stress, body dissatisfaction, and increased consumption of sweets and desserts. In addition to these factors found among the active group, working or studying >8 h/day, sleep worsening, increased amount of food consumed, increased purchase of food through delivery, and increased vegetable consumption were also associated with emotional eating for the inactive group. …”
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Consumption habits of pregnant women in the Jazan region, Saudi Arabia: a descriptive study by Tariq Al Bahhawi, Abrar Anwar Doweri, Rawan Mohammed Sawadi, Mariam Yahya Awaji, Mada Mohammad Jarad, Zahra Yahya Sulays, Khadijah Abdulrhman Madkor

“…Results Meat, fish, and fruits were consumed by 97%, 86%, and 90% of the sample. Sugary desserts, fast food, and canned food were consumed by 90%, 81%, and 71% of the sample. …”
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De novo transcriptome assembly of two Vigna angularis varieties collected from Korea by Yeonhwa Jo, Sen Lian, Jin Kyong Cho, Hoseong Choi, Sang-Min Kim, Sun-Lim Kim, Bong Choon Lee, Won Kyong Cho

“…The adzuki bean is known as an ingredient that adds sweetness to diverse desserts made in Eastern Asian countries. Libraries prepared from two V. angularis varieties referred to as Taejin Black and Taejin Red were paired-end sequenced using the Illumina HiSeq 2000 system. …”
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Complex Tannins Isolated from Jelly Fig Achenes Affect Pectin Gelation through Non-Specific Inhibitory Effect on Pectin Methylesterase by Shang-Ta Wang, You-Jiang Feng, Ying-Jang Lai, Nan-Wei Su

“…Jelly fig (<i>Ficus awkeotsang</i> Makino) is used to prepare drinks and desserts in Asia, owing to the gelling capability of its pectin via endogenous pectin methylesterase (PE) catalyzation. …”
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The Epidemiology of Salmonella enterica Outbreaks in Australia, 2001–2016 by Laura Ford, Cameron R. M. Moffatt, Emily Fearnley, Emily Fearnley, Megge Miller, Joy Gregory, Timothy S. Sloan-Gardner, Benjamin G. Polkinghorne, Robert Bell, Neil Franklin, Neil Franklin, Deborah A. Williamson, Kathryn Glass, Martyn D. Kirk

“…Outbreaks due to egg-based sauces and Vietnamese style sandwiches, which often contain pâté and raw egg butter, increased, while outbreaks due to poultry meat, beef, pork, other sandwiches, and other desserts had a decreasing trend from 2001 to 2016. …”
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Encapsulated probiotics: Potential techniques and coating materials for non-dairy food applications by Koh, Wee Yin, Lim, Xiao Xian, Tan, Thuan-Chew, Rovina Kobun, Babak Rasti

“…Recent studies on probiotic encapsulations using non-dairy food matrices, such as fruits, fruit and vegetable juices, fermented rice beverages, tea, jelly-like desserts, bakery products, sauces, and gum products, were also included in this review. …”
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