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Relevant bibliographies by topics / Candy-paste food

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Journal articles

Academic literature on the topic 'Candy-paste food'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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Journal articles on the topic "Candy-paste food"

1

Radia, Abdellaoui, Aissa Boukhiar, Khenchla Kechadi, and Salem Benamara. "Preparation of a Natural Candy from Date (Phoenix dactyliferaL.), Olive (Olea europaeaL.), and Carob (Ceratonia siliquaL.) Fruits." Journal of Food Quality 2018 (June 26, 2018): 1–9. http://dx.doi.org/10.1155/2018/9565931.

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Until the early 1960s, the traditional recipe “Arkouy” from the mixture of carob (Ceratonia siliquaL.) powder and olive (Olea europaeaL.) oil represented a sought-after food product in some localities of the Kabylian region (Northeastern Algeria). The present work attempted to improve this traditional recipe to obtain a natural candy from date (Phoenix dactyliferaL.), olive (Olea europaeaL.), and carob (Ceratonia siliquaL.) fruits. For this, different formulations with various proportions of the date paste, olive paste, and carob powder were obtained using a constrained mixture design (proport

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2

G. Madzgarashvili and E. Kobakhidze. "Innovative technology of making candy (paste food) for bees." GSC Advanced Research and Reviews 13, no. 2 (2022): 241–44. http://dx.doi.org/10.30574/gscarr.2022.13.2.0328.

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Paste food is usually used in beekeeping in winter and has certain advantages over the liquid form: mixed nutrients and biologically active substances retain their beneficial properties for a long time without disturbing the uniformity of the mixture. It is digested by hibernating bees satisfyingly. In addition, the traditional method of making candy by Scholtz is quite time-consuming and difficult, requires expensive and energy-intensive equipment, which makes the feed relatively expensive, and in case of weakness of the bee colony, its digestion is delayed and the feed dries up, accompanied

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3

Madzgarashvili, G., and E. Kobakhidze. "Innovative Technology of Making Candy (Paste Food) for Bees." European Journal of Food Science and Technology 11, no. 1 (2023): 31–35. http://dx.doi.org/10.37745/ejfst.2013/vol11n13135.

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Paste food is usually used in beekeeping in winter and has certain advantages over the liquid form: mixed nutrients and biologically active substances retain their beneficial properties (Gilliam a. Argauer, 1975) for a long time without disturbing the uniformity of the mixture. It is digested by hibernating bees satisfyingly. In addition, the traditional method of making candy by Scholtz (Root et al., 1964) is quite time-consuming and difficult, requires expensive and energy-intensive equipment, which makes the feed relatively expensive, and in case of weakness of the bee colony, its digestion

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4

G., Madzgarashvili, and Kobakhidze E. "Innovative technology of making candy (paste food) for bees." GSC Advanced Research and Reviews 13, no. 2 (2022): 241–44. https://doi.org/10.5281/zenodo.7671062.

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Paste food is usually used in beekeeping in winter and has certain advantages over the liquid form: mixed nutrients and biologically active substances retain their beneficial properties for a long time without disturbing the uniformity of the mixture. It is digested by hibernating bees satisfyingly. In addition, the traditional method of making candy by Scholtz is quite time-consuming and difficult, requires expensive and energy-intensive equipment, which makes the feed relatively expensive, and in case of weakness of the bee colony, its digestion is delayed and the feed dries up, ac

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5

Matovic, Kazimir, Vesna Kaljevic, Ruzica Mihailovic, et al. "Determination of some quality parameters of honey bee feed." Biotechnology in Animal Husbandry 40, no. 2 (2024): 141–53. https://doi.org/10.2298/bah2402141m.

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Due to an increasing deficiency in feed for bees, beekeepers increasingly tend to use commercial industrial sugar (sucrose) in the nutrition of bee colonies. In the bees nutrition, sugar can be used as liquid sugar - syrup (diluted in water in different ratios). In addition, sugar can be used to make sugar dough (candy paste). Beekeepers often add enzymes or acids to invert the sugars and speed up the process with additional heating. When the bees are fed syrup that has not been overheated no serious problems arise. But in a case when overheated or multiple heated syrups and the syrup hydrolyz

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6

Zagorulko, Aleksey, Olena Shydakova-Kameniuka, Kateryna Kasabova, et al. "Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste." Eastern-European Journal of Enterprise Technologies 3, no. 11 (123) (2023): 50–59. http://dx.doi.org/10.15587/1729-4061.2023.279287.

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The object of research is the technology of creamy-whipped sweets with the addition of fruit and berry paste. Its addition solves the problem of improving sugar masses, namely structural characteristics and physiological value (enrichment with non-starch polysaccharides, vitamin C, polyphenols, and organic acids). In addition, a positive effect is achieved by providing the products with original organoleptic properties without the use of synthetic dyes and flavors. The proposed fruit and berry paste is obtained at gentle temperatures, which allows preserving the biological potential of raw mat

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7

BROCKMANN, STEFAN O., ISOLDE PIECHOTOWSKI, and PETER KIMMIG. "Salmonella in Sesame Seed Products." Journal of Food Protection 67, no. 1 (2004): 178–80. http://dx.doi.org/10.4315/0362-028x-67.1.178.

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In the context of an international outbreak of multiresistant Salmonella Typhimurium DT 104 that was correlated to the consumption of halvah (“helva,” an Asian candy made from sesame seed), we examined several sesame seed products for the occurrence of Salmonella. Of 117 ready-to-eat food items containing sesame, we isolated salmonellae from 11 (9.4%) samples. In addition to finding Salmonella Typhimurium DT 104 in the halvah involved in the outbreak, we also isolated different Salmonella Typhimurium strains out of halvah from other manufacturers and countries of origin, as well as Salmonella

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8

Yoshida, Ayako, Yutaka Takagaki, and Takahiro Nishimune. "Enzyme Immunoassay for Carminic Acid in Foods." Journal of AOAC INTERNATIONAL 78, no. 3 (1995): 807–11. http://dx.doi.org/10.1093/jaoac/78.3.807.

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Abstract A competitive enzyme immunoassay (EIA) for carminic acid was investigated. Monoclonal anti-carminic acid antibody was obtained from A/J mice immunized with carminic acid-human immunoglobulin G (IgG) conjugate. Carminic acid was extracted with distilled water from beverage, jelly, candy, pasta sauce, yogurt, or ice cream samples. Ham or fish paste samples were digested with pro-nase, then carminic acid was extracted from samples with sodium hydroxide solution. The extract was diluted more than 10-fold with 1% gelatin in borate buffer solution. Microtiter plates were coated with carmini

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9

Libardoni, Gabriela, Alfredo De Gouvea, Fabiana Martins Costa-Maia, et al. "Effect of different Bacillus thuringiensis strains on the longevity of Africanized honey bee." Semina: Ciências Agrárias 39, no. 1 (2018): 329. http://dx.doi.org/10.5433/1679-0359.2018v39n1p329.

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The aim of this study was to assess the effects of three strains of Bacillus thuringiensis (Bt) on the longevity of workers of Africanized honey bee. Solutions at a concentration of 3 × 108 spores.mL-1 (dosage) were prepared for each strain of Bt (IPS 82, BR 81, and BR 147). Three bioassays were performed as follows: spraying on the bees, contact with the sprayed surface, and candy paste incorporated with Bt. The bees of the Bt bioassay were submitted to histological analysis of the mesenteron. The longevity of workers was assessed from one to 120 hours using different ranges. It was found tha

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10

Senyuva, Hamide Z., Dilek Cimen, and John Gilbert. "Determination of Aflatoxins and Ochratoxin A in High-Sugar-Content Traditional Turkish Foods by Affinity Column Cleanup and LC Fluorescence Detection." Journal of AOAC INTERNATIONAL 92, no. 4 (2009): 1128–35. http://dx.doi.org/10.1093/jaoac/92.4.1128.

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Abstract The effectiveness of an affinity column cleanup procedure followed by LC with fluorescence detection was established for the determination of aflatoxins and ochratoxin A in high-sugar-content traditional Turkish foods. Traditional foods, such as baklava (finely layered pastry filled with nuts and steeped in syrup), halvah (containing sesame paste and pistachios), cevizli sucuk (a confection made of grape juice boiled and dried on strings of nuts), Turkish delight (containing hazelnuts, pistachios, or walnuts), and pimaniye (candy made of sugar, butter, and flour), were tested, and the

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