Works matching Confectionery
Results: 5000
FEATURES OF MARKETING ACTIVITY IN THE CONFECTIONERY MARKET.
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- Bulletin of KNUTD, 2014, v. 76, n. 2, p. 191
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A multidimensional evaluation of the effects of sweetener selection and UV-C treatment on orange juice and pectin-based confectionery gels.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 5, p. 3013, doi. 10.1002/jsfa.13193
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Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects.
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- International Journal of Food Properties, 2009, v. 12, n. 1, p. 176, doi. 10.1080/10942910802223404
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- Article
ŞEKERLEME TEKNOLOJİSİNDE FONKSİYONEL ÜRÜN ÜRETİMİ.
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- GIDA: The Journal of Food, 2018, v. 43, n. 6, p. 984, doi. 10.15237/gida.GD18088
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PROSPECTS OF THE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE PRODUCTION OF CONFECTIONERY PRODUCTS.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 2, p. 60, doi. 10.15673/fst.v17i2.2600
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THE CURRENT STATE OF CONFECTIONERY MARKET IN UKRAINE: COMPETITIVE ASPECTS AND MONOPOLIZATION.
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- Economics: Time Realities, 2018, n. 3, p. 55, doi. 10.5281/zenodo.1412568
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Sleep duration and food intake in people with type 2 diabetes mellitus and factors affecting confectionery intake.
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- Journal of Diabetes Investigation, 2023, v. 14, n. 5, p. 716, doi. 10.1111/jdi.13987
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Personal and Emotional Values Embedded in Thai-Consumers' Perceptions: Key Factors for the Sustainability of Traditional Confectionery Businesses.
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- Sustainability (2071-1050), 2023, v. 15, n. 2, p. 1548, doi. 10.3390/su15021548
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Chemical Characterization of Sorbitan Tri‐Stearate Commercial Samples and Their Determination in Confectionery Fats by HPLC High‐Resolution Mass Spectrometry.
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- Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 10, p. 1057, doi. 10.1002/aocs.12392
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Assessment of Competitiveness of Confectionery Enterprises for the Needs of Ecological Management.
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- Management Systems in Production Engineering, 2022, v. 30, n. 1, p. 27, doi. 10.2478/mspe-2022-0004
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Evaluating the Artificial and Microbial Contamination (Pathogenic Bacteria, Molds, Yeasts) of Confectionery Products in Iran: A Systematic Review.
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- Journal of Chemical Health Risks, 2022, v. 12, n. 2, p. 151, doi. 10.22034/jchr.2020.1883030.1064
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Using Chemical Sensors in Process Control: Formation of Confectionery Mass Aroma.
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- Journal of Analytical Chemistry, 2021, v. 76, n. 7, p. 881, doi. 10.1134/S1061934821070078
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Utilization of plant processing wastes for enrichment of bakery and confectionery products.
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- Ukrainian Food Journal, 2023, v. 12, n. 2, p. 299, doi. 10.24263/2304-974X-2023-12-2-11
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Effect of aeration on physicochemical, color and texture characteristics of confectionery foams.
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- Ukrainian Food Journal, 2020, v. 9, n. 1, p. 99, doi. 10.24263/2304-974X-2020-9-1-9
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Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder.
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- Ukrainian Food Journal, 2019, v. 8, n. 4, p. 815, doi. 10.24263/2304-974X-2019-8-4-12
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THE USE OF DOMESTIC VARIETIES OF TRITICALE FLOUR FOR THE PRODUCTION OF FLOUR CONFECTIONERY.
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- Journal of Hygienic Engineering & Design, 2023, v. 44, p. 82
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ANALYSIS OF THE COVID-19 PANDEMIC'S IMPACT ON THE UKRAINIAN CONFECTIONERY MARKET.
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- Journal of Hygienic Engineering & Design, 2022, v. 41, p. 381
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SCIENTIFIC FOUNDATIONS OF THE INTEGRATED USE OF SWEETENERS AND IODINE-CONTAINING RAW MATERIALS IN CONFECTIONERY TECHNOLOGY.
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- Journal of Hygienic Engineering & Design, 2020, v. 32, p. 11
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DEVELOPMENT OF NANOTECHNOLOGY FOR PROCESSING CHICKPEAS INTO PROTEIN PLANT SUPPLEMENTS AND THEIR USE TO OBTAIN A NEW GENERATION OF CONFECTIONERY.
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- Eastern-European Journal of Enterprise Technologies, 2020, v. 108, n. 11, p. 27, doi. 10.15587/1729-4061.2020.217928
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COMPLIANCE WITH LABELING LEGISLATION OF THE REPUBLIC OF MOLDOVA IN THE FIELD OF CONFECTIONERY PRODUCTS.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2013, v. 17, n. 2, p. 61, doi. 10.2478/aucft-2013-0013
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IZVOZNI MARKETING KONDITORSKE INDUSTRIJE SRBIJE: EMPIRIJSKA STUDIJA - KONCERN ,,BAMBI BANAT" A.D.
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- Megatrend Review / Megatrend Revija, 2013, v. 10, n. 2, p. 271
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The usage of a binder system for frozen berries in the manufacture of confectionery.
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- Agronomy Research, 2020, v. 18, n. (S3), p. 1738, doi. 10.15159/AR.20.078
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Consumers' Purchasing Decisions for Confectionery and Savoury Snack Food Items on and off Promotion.
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- DBS Business Review, 2019, v. 3, p. 82
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Oil Migration in Chocolate–Peanut Butter Paste Confectionery as a Function of Chocolate Formulation.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 6, p. E266, doi. 10.1111/j.1750-3841.2008.00797.x
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Methane Production from Confectionery Wastewater Treated in the Anaerobic Labyrinth-Flow Bioreactor.
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- Energies (19961073), 2023, v. 16, n. 1, p. 571, doi. 10.3390/en16010571
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FORECAST OF THE EXPORT OF CONFECTIONERY PRODUCTS OF UKRAINE TO FOOD MARKETS.
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- International Journal of Agricultural & Statistical Sciences, 2021, v. 17, n. 1, p. 187
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The influence of consumer capital to the formation corporate strategic planning system of confectionery enterprises.
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- Marketing & Management of Innovations / Marketing ì Menedžment Ìnnovacìj, 2013, n. 1, p. 218
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Environmental and Social Approach to Creating a Product Strategy in Confectionery Industry Enterprises.
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- Polish Journal of Environmental Studies, 2022, v. 31, n. 5, p. 4893, doi. 10.15244/pjoes/148185
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Trends in Sales and Industry Perspectives of Package Sizes of Carbonates and Confectionery Products.
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- Foods, 2021, v. 10, n. 5, p. 1071, doi. 10.3390/foods10051071
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The Influence of Pomace Powder of Musky Squash on the Characteristics of Foamy Confectionery Products during Storage.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 15, p. 6671, doi. 10.3390/app14156671
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Associations between weight status, physical activity, and consumption of biscuits, cakes and confectionery among young people in Britain.
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- Nutrition Bulletin, 2004, v. 29, n. 4, p. 301, doi. 10.1111/j.1467-3010.2004.00445.x
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Has Household Purchasing of Confectionery Products in Turkey Changed in the Last Decade?
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- Journal of Tekirdag Agricultural Faculty, 2021, v. 18, n. 1, p. 98, doi. 10.33462/jotaf.727646
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PERFORMANCE AND SEED QUALITY OF MOROCCAN SUNFLOWER VARIETIES AND SPANISH LANDRACES USED FOR CONFECTIONERY AND SNACK FOOD / RENDIMIENTO Y CALIDAD DE SEMILLA DE VARIEDADES MARROQUÍES DE GIRASOL Y RAZAS LOCALES ESPAÑOLAS EMPLEADAS EN CONFITERÍA Y PARA CONSUMO DIRECTO / PERFORMANCE ET QUALITE DES GRAINES DE VARIETES MAROCAINES ET DE VARIETES LOCALES ESPAGNOLES UTILISEES POUR LA CONFISERIE ET LE TOURNESOL DE BOUCHE
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- Helia, 2011, v. 34, n. 55, p. 75, doi. 10.2298/HEL1155075N
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King’s Confectionery: Transferring Tacit Knowledge from Malaysia to Bangladesh.
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- South Asian Journal of Business & Management Cases, 2016, v. 5, n. 2, p. 198, doi. 10.1177/2277977916665984
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Identification of bacteria species among Enterobacteriaceae found in confectionery cakes.
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- Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2023, v. 18, n. 3/4, p. 90, doi. 10.31895/hcptbn.18.3-4.2
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Development of a Date Confectionery: Part 2. Relating Instrumental Texture to Sensory Evaluation.
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- International Journal of Food Properties, 2006, v. 9, n. 3, p. 365, doi. 10.1080/10942910600741482
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Toward identification of the risk group of food products: Chemometric assessment of heavy metals content in confectionery products.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2019, v. 36, n. 7, p. 1068, doi. 10.1080/19440049.2019.1606455
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PERFORMANCE OF CONFECTIONERY GROUNDNUT CULTURES OF ICRISAT AT JUNAGADH, INDIA.
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- Legume Research: An International Journal, 2013, v. 36, n. 4, p. 280
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Can we understand food oral processing using Kano model? Case study with confectionery products.
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- Journal of Texture Studies, 2020, v. 51, n. 6, p. 861, doi. 10.1111/jtxs.12550
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Effect of starch substitution with pullulan on confectionery starch gel texture of lokum.
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- Mediterranean Agricultural Sciences, 2019, v. 32, n. 3, p. 323, doi. 10.29136/mediterranean.609017
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(A)symmetry, (Non)linearity and Hysteresis of Pricing-To-Market: Evidence from German Sugar Confectionery Exports.
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- Journal of Agricultural & Food Industrial Organization, 2013, v. 11, n. 1, p. 1, doi. 10.1515/jafio-2013-0003
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Nutrient requirement for confectionery groundnut (Arachis hypogaea L.) under irrigated condition.
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- Agricultural Science Digest, 2016, v. 36, n. 1, p. 48, doi. 10.18805/asd.v35i1.9310
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Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar.
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- Molecules, 2022, v. 27, n. 7, p. 2216, doi. 10.3390/molecules27072216
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AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION.
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- Food & Environment Safety, 2020, v. 19, n. 2, p. 122
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YIELD AND QUALITY OF CONFECTIONERY SUNFLOWER SEEDS AS AFFECTED BY FOLIAR FERTILIZERS AND PLANT GROWTH REGULATORS IN THE LEFT-BANK FOREST-STEPPE OF UKRAINE.
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- Scientific Papers. Series A. Agronomy, 2020, v. 63, n. 1, p. 155
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WPŁYW AUDYTU DOSTAWCÓW NA ZAPEWNIENIE JAKOŚCI I BEZPIECZEŃSTWA ŻYWNOŚCIOWEGO PRODUKTÓW NA PRZYKŁADZIE PRODUKCJI MIESZANEK PIEKARNICZO-CUKIERNICZYCH.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2011, n. 3, p. 131
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Influence of various corn syrup types on the quality and sensory properties of gelatin-based jelly confectionery.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 10, p. 8408, doi. 10.1007/s11694-024-02809-y
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Valorization of bio‐waste eggshell as a viable source of dietary calcium for confectionery products.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 8, p. 3193, doi. 10.1002/jsfa.11662
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Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams.
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- Food Technology & Biotechnology, 2018, v. 56, n. 3, p. 441, doi. 10.17113/ftb.56.03.18.5641
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HEALTH PROMOTING OLIVE LEAF AS A FOOD INGREDIENT: INDUSTRIAL STUDY ON A CONFECTIONERY PRODUCT.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2022, v. 46, n. 1, p. 93, doi. 10.35219/foodtechnology.2022.1.08
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