The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry.
- Published in:
- Applied Sciences (2076-3417), 2025, v. 15, n. 10, p. 5790, doi. 10.3390/app15105790
- By:
- Publication type:
- Article
Works matching DE "CONFECTIONERY"
Results: 633
1
2
Alpla entwickelt recycelbare Becher für Milchprodukte.
- Published in:
- Pharma + Food, 2025, p. 46
- Publication type:
- Article
3
Optimization of sourness and flavor in orange-flavored gummy candies using a simplex-lattice mixture design implemented with R.
- Published in:
- Avances en Ciencias e Ingeniería, 2025, v. 17, n. 1, p. 1, doi. 10.18272/aci.v17i1.3414
- By:
- Publication type:
- Article
4
Taming the Cookie Monster.
- Published in:
- Palaestra, 2005, v. 21, n. 3, p. 44
- Publication type:
- Article
5
Process simulation and debottlenecking for an industrial cocoa manufacturing process.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 528, doi. 10.1016/j.fbp.2010.09.013
- By:
- Publication type:
- Article
6
Matching the nano- to the meso-scale: Measuring deposit-surface interactions with atomic force microscopy and micromanipulation.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 4, p. 341, doi. 10.1016/j.fbp.2010.08.006
- By:
- Publication type:
- Article
7
Analysing sensory panel performance in a proficiency test using the PanelCheck software.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 497, doi. 10.1007/s00217-009-1185-y
- By:
- Publication type:
- Article
8
Mathematical quantification of almond content in Jijona turrón.
- Published in:
- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 301, doi. 10.1007/s00217-006-0540-5
- By:
- Publication type:
- Article
9
Galacto-oligosaccharide production using microbial β-galactosidase: current state and perspectives.
- Published in:
- Applied Microbiology & Biotechnology, 2010, v. 85, n. 5, p. 1279, doi. 10.1007/s00253-009-2356-2
- By:
- Publication type:
- Article
10
Toxic Bromate Residues in Nigerian Bread.
- Published in:
- Bulletin of Environmental Contamination & Toxicology, 2003, v. 70, n. 3, p. 0443, doi. 10.1007/s00128-003-0006-4
- By:
- Publication type:
- Article
11
ВЛИЯНИЕ ПЛОДОВ ШИПОВНИКА НА ФИЗИКО-ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ КЕКСОВ
- Published in:
- News of Kazakhstan Science / Novosti nauki Kazahstana, 2019, n. 4, p. 146
- By:
- Publication type:
- Article
12
ПРИМЕНЕНИЕ ФИНИКА В МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЯХ
- Published in:
- News of Kazakhstan Science / Novosti nauki Kazahstana, 2019, n. 3, p. 173
- By:
- Publication type:
- Article
13
不同芒果品种果实可溶性糖组分 含量特征分析.
- Published in:
- Food Research & Development, 2021, v. 42, n. 11, p. 125, doi. 10.12161/j.issn.1005-6521.2021.11.021
- By:
- Publication type:
- Article
14
苹果-绿茶复合饮料的研制.
- Published in:
- Food Research & Development, 2020, v. 41, n. 5, p. 171, doi. 10.12161/j.issn.1005-6521.2020.05.028
- By:
- Publication type:
- Article
15
FORECAST OF THE EXPORT OF CONFECTIONERY PRODUCTS OF UKRAINE TO FOOD MARKETS.
- Published in:
- International Journal of Agricultural & Statistical Sciences, 2021, v. 17, n. 1, p. 187
- By:
- Publication type:
- Article
16
Composition of Local Confections Commonly Consumed in the Arabian Gulf.
- Published in:
- Ecology of Food & Nutrition, 2008, v. 47, n. 6, p. 518, doi. 10.1080/03670240802077375
- By:
- Publication type:
- Article
17
BIOENGINEERING RESEARCH ON SESAME ANTI-ALIMENTARY FACTORS INACTIVATION FOR CONFECTIONERY INDUSTRY.
- Published in:
- ScienceRise, 2023, n. 3, p. 18, doi. 10.21303/2313-8416.2023.003212
- By:
- Publication type:
- Article
18
Bioconversion of Wastes to Value-added Products. International publication of Ukrainian scientists research studies.
- Published in:
- Ukrainian Journal of Food Science, 2023, v. 11, n. 1, p. 42, doi. 10.24263/2310-1008-2023-11-1-7
- Publication type:
- Article
19
Effects of mono- and disaccharides on fruit gel formation.
- Published in:
- Ukrainian Journal of Food Science, 2022, v. 10, n. 2, p. 171, doi. 10.24263/2310-1008-2022-10-2-7
- By:
- Publication type:
- Article
20
Rationale of fruit and berry raw materials choice to increase the confectionery nutritional value.
- Published in:
- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 103, doi. 10.24263/2310-1008-2021-9-1-10
- By:
- Publication type:
- Article
21
Improvement technologies of aqueous-alcoholic infusions for the production of syrups.
- Published in:
- Ukrainian Journal of Food Science, 2016, v. 4, n. 2, p. 258, doi. 10.24263/2310-1008-2016-4-2-8
- By:
- Publication type:
- Article
22
Essential Oils of Four Virginia Mountain Mint (Pycnanthemum virginianum) Varieties Grown in North Alabama.
- Published in:
- Plants (2223-7747), 2021, v. 10, n. 7, p. 1397, doi. 10.3390/plants10071397
- By:
- Publication type:
- Article
23
Clubroot Disease Stimulates Early Steps of Phloem Differentiation and Recruits SWEET Sucrose Transporters within Developing Galls.
- Published in:
- Plant Cell, 2018, v. 30, n. 12, p. 3058, doi. 10.1105/tpc.18.00283
- By:
- Publication type:
- Article
24
Book Reviews: The Politics of Surviving: How Women Navigate Domestic Violence and Its Aftermath by Paige L. Sweet.
- Published in:
- 2023
- By:
- Publication type:
- Book Review
25
АНАЛИЗ НА ФАКТОРИТЕ ЗА УСПЕХА НА РЕСТОРАНТЬОРСКИЯ БИЗНЕС.
- Published in:
- New Knowledge Journal of Science / Novo Znanie, 2023, v. 12, n. 1, p. 23
- By:
- Publication type:
- Article
26
АНАЛИЗ НА ФАКТОРИТЕ ЗА УСПЕХА НА РЕСТОРАНТЬОРСКИЯ БИЗНЕС.
- Published in:
- New Knowledge Journal of Science / Novo Znanie, 2023, v. 12, n. 1, p. 23
- By:
- Publication type:
- Article
27
King’s Confectionery: Transferring Tacit Knowledge from Malaysia to Bangladesh.
- Published in:
- South Asian Journal of Business & Management Cases, 2016, v. 5, n. 2, p. 198, doi. 10.1177/2277977916665984
- By:
- Publication type:
- Article
28
CARRYING CAPACITY MODEL OF FOOD MANUFACTURING SECTORS FOR SUSTAINABLE DEVELOPMENT FROM USING ENVIRONMENTAL AND NATURAL RESOURCES OF THAILAND.
- Published in:
- Journal of Ecological Engineering, 2015, v. 16, n. 5, p. 1, doi. 10.12911/22998993/60447
- By:
- Publication type:
- Article
29
Domesticating Sweet Sadness: Thessaloniki’s Glykà as a Travel Narrative.
- Published in:
- Cultural Studies/Critical Methodologies, 2012, v. 12, n. 2, p. 159, doi. 10.1177/1532708611435216
- By:
- Publication type:
- Article
30
DEMAND PLANNING ON SMALL AND MEDIUM-SIZED ENTERPRISES IN MEXICO: A CASE STUDY OF A CONFECTIONERY FIRM.
- Published in:
- Advances in Business-Related Scientific Research Journal, 2020, v. 11, n. 2, p. 56
- By:
- Publication type:
- Article
31
Wegańskie wypieki na wrocławskim rynku: analiza dostępności i reakcja konsumentów na prototyp wypieku wegańskiego.
- Published in:
- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2023, n. 39, p. 75, doi. 10.15611/nit.2023.39.06
- By:
- Publication type:
- Article
32
WPŁYW AUDYTU DOSTAWCÓW NA ZAPEWNIENIE JAKOŚCI I BEZPIECZEŃSTWA ŻYWNOŚCIOWEGO PRODUKTÓW NA PRZYKŁADZIE PRODUKCJI MIESZANEK PIEKARNICZO-CUKIERNICZYCH.
- Published in:
- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2011, n. 3, p. 131
- By:
- Publication type:
- Article
33
KIERUNKI ROZWOJU OPAKOWAŃ NA PRZYKŁADZIE WYBRANEGO PRZEDSIĘBIORSTWA PRZEMYSŁU CUKIERNICZEGO.
- Published in:
- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2011, n. 3, p. 201
- By:
- Publication type:
- Article
34
Role of feeding specialization in taste receptor loss: insights from sweet and umami receptor evolution in Carnivora.
- Published in:
- Chemical Senses, 2022, v. 47, p. 1, doi. 10.1093/chemse/bjac033
- By:
- Publication type:
- Article
35
Linoleic and Oleic Acids Alter the Licking Responses to Sweet, Salt, Sour, and Bitter Tastants in Rats.
- Published in:
- Chemical Senses, 2006, v. 31, n. 9, p. 835, doi. 10.1093/chemse/bjl026
- By:
- Publication type:
- Article
36
Synergistic Responses of the Chorda Tympani to Mixtures of Umami and Sweet Substances in Rats.
- Published in:
- Chemical Senses, 2003, v. 28, n. 3, p. 261, doi. 10.1093/chemse/28.3.261
- By:
- Publication type:
- Article
37
Development of Thabdi milk sweets of Gujarat State, India utilizing Ghee residue as an ingredient.
- Published in:
- Journal of Applied & Natural Science, 2020, v. 12, n. 4, p. 575, doi. 10.31018/jans.v12i4.2414
- By:
- Publication type:
- Article
38
Shelf-life of a dragee product based on sunflower kernel depending on packaging materials used.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 6, p. 717, doi. 10.1111/j.1365-2621.2005.01147.x
- By:
- Publication type:
- Article
39
The sensory attributes of cakes containing large numbers of low sugar raisins, as evaluated by consumers and a trained sensory panel.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 759, doi. 10.1111/j.1365-2621.2005.01009.x
- By:
- Publication type:
- Article
40
The use of a natural colorant based on betalain in the manufacture of sweet products in India.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 10, p. 1087, doi. 10.1111/j.1365-2621.2004.00879.x
- By:
- Publication type:
- Article
41
Production of Bio-chewing Gum Based on Saqqez as the Biopolymer: Its Biodegradability and Textural Properties.
- Published in:
- Journal of Polymers & the Environment, 2018, v. 26, n. 9, p. 3889, doi. 10.1007/s10924-018-1244-1
- By:
- Publication type:
- Article
42
Summary of: The erosive potential of candy sprays.
- Published in:
- British Dental Journal, 2009, v. 206, n. 10, p. 530, doi. 10.1038/sj.bdj.2009.453
- By:
- Publication type:
- Article
43
The effect of social demographic factors, snack consumption and vending machine use on oral health of children living in London.
- Published in:
- 2006
- By:
- Publication type:
- journal article
44
Mocha and muffins.
- Published in:
- 2006
- By:
- Publication type:
- Letter
45
Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days.
- Published in:
- Chemical Industry / Hemijska Industrija, 2013, v. 67, n. 5, p. 781, doi. 10.2298/HEMIND120903004P
- By:
- Publication type:
- Article
46
Teksturalna i senzorna svojstva krem proizvoda sa saharozom i maltitolom.
- Published in:
- Chemical Industry / Hemijska Industrija, 2012, v. 66, n. 3, p. 385, doi. 10.2298/HEMIND110902094P
- By:
- Publication type:
- Article
47
Environmental and Social Approach to Creating a Product Strategy in Confectionery Industry Enterprises.
- Published in:
- Polish Journal of Environmental Studies, 2022, v. 31, n. 5, p. 4893, doi. 10.15244/pjoes/148185
- By:
- Publication type:
- Article
48
Products, Firms and Consumption: Cadbury and the Development of Marketing, 1900–1939.
- Published in:
- Business History, 2005, v. 47, n. 4, p. 511, doi. 10.1080/00076790500132977
- By:
- Publication type:
- Article
49
PREVALENCE AND ANTIMICROBIAL SUSCEPTIBILITY OF FOODBORNE BACTERIAL PATHOGENS ISOLATED FROM BAGHLAVA AN IRANIAN EXPORTING PASTRY SWEET.
- Published in:
- Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 3, p. 57, doi. 10.34302/crpjfst/2022.14.3.5
- By:
- Publication type:
- Article
50
A journey towards a sweeter, yet healthier future!
- Published in:
- IDA Times, 2023, v. 19, n. 8, p. 4
- Publication type:
- Article