Relevant bibliographies by topics / Confectionary product

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Confectionary product'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Confectionary product"

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Bozhkova, S. E., I. F. Gorlov, M. I. Slozhenkina, et al. "Enriched confectionary dairy product." IOP Conference Series: Earth and Environmental Science 677, no. 3 (2021): 032005. http://dx.doi.org/10.1088/1755-1315/677/3/032005.

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Dr., M. N. Mohamed Abusali Sheik, and Mano Juliet R. "A STUDY ON IMPACT OF TELEVISION ADVERTISMENT ON CHILDREN'S ATTITUDE WITHSPECIAL REFFRENCE TO CONFECTIONARY PRODUCT IN PALAYAMKOTTAI." International Journal of Research – Granthaalayah 4, no. 4 (Special Edition) (2017): 59–64. https://doi.org/10.5281/zenodo.846724.

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In this research we investigate the impact of television advertisement on children with special reference to confectionary product in Palayamkottai. A questionnaire was used in order to collect data on impact of television advertisement on children with special reference to confectionary product different school of Palayamkottai were visited in order to collected data .The respondent agreed with this statement that there is impact of television advertisement on children with special reference to confectionary product.
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Sheik, M. N. Mohamed Abusali, and R. Mano Juliet. "A STUDY ON IMPACT OF TELEVISION ADVERTISMENT ON CHILDREN’S ATTITUDE WITHSPECIAL REFFRENCE TO CONFECTIONARYPRODUCT IN PALAYAMKOTTAI." International Journal of Research -GRANTHAALAYAH 4, no. 4SE (2016): 59–64. http://dx.doi.org/10.29121/granthaalayah.v4.i4se.2016.2744.

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In this research we investigate the impact of television advertisement on children with special reference to confectionary product in Palayamkottai. A questionnaire was used in order to collect data on impact of television advertisement on children with special reference to confectionary product different school of Palayamkottai were visited in order to collected data .The respondent agreed with this statement that there is impact of television advertisement on children with special reference to confectionary product.
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Mazukabzova, E. V., and L. V. Zaytseva. "Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder." Food systems 5, no. 2 (2022): 132–38. http://dx.doi.org/10.21323/2618-9771-2022-5-2-132-138.

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The recipe composition of confectionary glaze determines its high caloricity upon the low content of physiologically significant substances. Introduction of fruit and vegetable raw materials makes it possible to increase a content of dietary fibers, vitamins, macro- and microelements in a product, as well as to reduce an amount of added sugar. This paper considers a technological possibility of introducing vegetable powders into the confectionary glaze recipe by the example of the beet powder. Physico-chemical indicators of the beet powder were studied in comparison with the classic recipe com
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Yuliya, Myroshnyk, Dotsenko Viktor, Sharan Larisa, and Tsyrulnikova Vita. "USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FLOURY CONFECTIONARY PRODUCTS FOR RESTAURANT ECONOMY ENTERPRISES." EUREKA: Life Sciences 1 (January 31, 2020): 32–40. https://doi.org/10.21303/2504-5695.2020.001113.

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Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, fancy cakes, cookies. It is expedient to use supplements of non-traditional raw materials that can not only influence the technological process and quality of ready products, but also enrich them with biologically active substances as additional components of floury confectionary products. The most promising raw material for enriching products
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John, Nsikan, Unyime Ezekiel Ekanem, Bassey Charles Bassey, Mbaa Bariate, and Ine Briggs. "Strengthening Retail Confectionery Supply Chain Management: The Interaction of Channel Capability and Real-Time Information Sharing." European Journal of Logistics, Purchasing and Supply Chain Management 12, no. 3 (2025): 66–81. https://doi.org/10.37745/ejlpscm.2013/vol12n36681.

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This study investigated the relationship between channel capability, real-time information sharing, and performance of retail confectionary supply chain firms. The study was anchored on contingency and social exchange theories. Using the cross-sectional survey design, primary data were collected through the structured questionnaire from 260 randomly sampled sales marketing and distribution representatives in major confectionery supply management companies in Nigeria. Data collected addresses issues including channel partnership, channel member capability, real-time information sharing, channel
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Bajić, Bojana, Jelena Dodić, Zorana Rončević, et al. "Biosynthesis of xanthan gum on wastewater from confectionary industry." Analecta Technica Szegedinensia 8, no. 2 (2014): 13–17. http://dx.doi.org/10.14232/analecta.2014.2.13-17.

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Xanthan gum is one of the major commercial biopolymers employed in many industrial processes owing to its unique physical properties such as a high degree of pseudoplasticity and high viscosity even at low concentrations. Commercially available xanthan gum is relatively expensive due to glucose or sucrose being used as the sole carbon source for its production and cost reduction could be achieved by using less expensive substrates, such as food industrial wastewaters. Effluents from the confectionery industry, because of its high organic content, are significant environmental pollutants and be
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Matshonisa Seeletse, Solly. "Demarketing strategy to develop perceived product reputation: applications in three distinct environments." Problems and Perspectives in Management 14, no. 4 (2016): 230–35. http://dx.doi.org/10.21511/ppm.14(4-1).2016.12.

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This paper illustrates ‘demarketing’ and its uses to improve product image in the customers’ viewpoints. Three events stimulated the investigations. First, a leading political party lost local municipal elections in a large South Africa metropolitan. Second, a reputable soccer club lost many fans to other teams. Thirdly, a local confectionary lost clients. Investigations took place in the three settings (soccer, politics and confectionary business). The respondents were known clients or fans of the original entities, who had defected to rivals. A questionnaire was used to collect data. The ent
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Молибога, Е. А., and М. А. Шадрин. "METHOD FOR PRODUCTION OF SUGAR CONFECTIONARY PRODUCT WITH DIABETIC PROPERTIES." Mechanics and Technologies, no. 2 (December 30, 2023): 14–29. http://dx.doi.org/10.55956/soaw2231.

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В статье представлены результаты исследования по обогащению сахаристых кондитерских изделий дополнительными функциональными ингредиентами для создания продукта повседневного потребления, который приравнивается к лечебно-профилактическому элементу питания. В качестве основополагающего вектора научно-исследовательской работы, была выделена цель исследований: разработка технологии сахаристого кондитерского изделия, с повышенной пищевой и биологической ценностью и использованием нетрадиционного вида сырья. Для подтверждения качественных показателей готового изделия использованы стандартные и индив
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Bauer, Anna-Sophia, Kärt Leppik, Kata Galić, et al. "Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension." Foods 11, no. 5 (2022): 697. http://dx.doi.org/10.3390/foods11050697.

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In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food lo
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Dissertations / Theses on the topic "Confectionary product"

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Chaisirivichien, Nutnaree, and Vuthi Tansomsakul. "The Perception of Thai Consumer toward Loose Candy (Lösgodis) : The Study of Product Selection for Thai Market." Thesis, Mälardalens högskola, Akademin för hållbar samhälls- och teknikutveckling, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:mdh:diva-12460.

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Problem: What are Thai consumers’ perceptions toward sugar confectionery  products, which are sold as loose candy (lösgodis) in Sweden? Purpose: The aim of this study is to identify and describe the perception of Thai consumers toward sugar confectionery products with the concept of loose candy (lösgodis) by putting an emphasis on the preferences of product features and the choices of product as well as explore the similarities and differences of each demographic and psychographic group. Method: Method included a collection of information concerning theories. model and confectionery market inf
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Poledňáková, Lucia. "Marketingová stratégia vybranej spoločnosti pri uvedení nového výrobku na trh." Master's thesis, Vysoká škola ekonomická v Praze, 2009. http://www.nusl.cz/ntk/nusl-16578.

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The thesis focuses on marketing strategy of Storck when launching a new product to the Czech and Slovak market. At the beginning the parent company and its Czech subsidiary are introduced together with their production capacities and products. In the next part, there is an analysis of Czech confectionary market and wafer and biscuit market as well as comparison of Czech and Slovak wafer market. In the practical part, there is description of marketing strategy of Storck and application of particular elements of the marketing mix. At the end the marketing strategy is evaluated and suggestions fo
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Beards, Emma. "Prebiotic Applications of Selected Confectionery Products." Thesis, University of Reading, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.520121.

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Pearson, Marc. "High Speed Optical Inspection of Conveyed Confectionery Product." Thesis, University of York, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503317.

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Santos, Jean Daniel dos. "Structure development in confectionery products: importance of triacylglycerol composition." Master's thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/9190.

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Mestrado em Biotecnologia - Alimentar<br>The objective of this thesis was to study the effect of the ratio symmetric/asymmetric TAG on the crystallization properties, storage stability and fat migration of fat blends. In order to do that, eight blends with varying ratios of symmetric/asymmetric TAG, but with an equal amount of saturated fatty acids (40%) were prepared. The preparation of the blends involved the mixing of different fractions of shea butter with high oleic sunflower oil. The ratio of symmetric/asymmetric TAG decreased from blend 1 to 8. These blends were crystallized at 15°C and
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Matita, I. C. "Rheology and crystallisation of filling fats for confectionery products." Thesis, University of Reading, 2016. http://centaur.reading.ac.uk/66396/.

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As the continuous phase in which other ingredients are distributed, filling fat plays an important role in determining the sensory attributes such as hardness, flavour release and texture of filled confectionery products. For this reason, knowledge on the rheological properties and crystallisation behaviour of filling fat is crucial. Two filling fats, which mainly differ in POP (1,3-dipalmitoyl-2-oleoyl-glycerol) and SOS (1,3-distearoyl-2-oleoyl-glycerol) triacylglycerol compositions, were used in this study. Rheological properties of the two filling fats, namely Creamelt 601 and Creamelt 701,
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Wichchukit, Sukanya. "Rheological property studies of confectionary products using conventional viscometries and tomographic viscometry /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2004. http://uclibs.org/PID/11984.

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Valli, Veronica <1986&gt. "Possibilities for the healthy and nutritional improvement of confectionery and sweet products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6359/1/Valli_Veronica_tesi.pdf.

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The overall objective of this PhD was to investigate the possibility to increase the nutritional value of confectionary products by the use of natural ingredients with healthy functions. The first part of the thesis focused on the possible substitution of the most characteristic component of confectionary products, i.e. refined sugar. Many natural whole sweetening alternatives are available, though not widely used; the use of molasses, the byproduct of sugar beet and cane production, still rich in healthy components as minerals and phytochemicals is hereby discussed; after having verified mol
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Valli, Veronica <1986&gt. "Possibilities for the healthy and nutritional improvement of confectionery and sweet products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6359/.

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The overall objective of this PhD was to investigate the possibility to increase the nutritional value of confectionary products by the use of natural ingredients with healthy functions. The first part of the thesis focused on the possible substitution of the most characteristic component of confectionary products, i.e. refined sugar. Many natural whole sweetening alternatives are available, though not widely used; the use of molasses, the byproduct of sugar beet and cane production, still rich in healthy components as minerals and phytochemicals is hereby discussed; after having verified mol
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Magnusson, Björn. "Evaluation of pre-fermentation using confectionery waste products for two-stage anaerobic digestion." Thesis, Linköpings universitet, Tema vatten i natur och samhälle, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-57469.

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The finite amount of energy carriers affects all of us. It is important to utilize all available sources and to find new sources of energy. The confectionery industry generates both solid and liquid waste during the production of confectioneries, which could be utilized as a substrate for biogas production. However, problems might arise during the biogas process since these kinds of waste are very rich in carbohydrates. The initial breakdown of the substrate would probably cause an accumulation of fermentation products such as volatile fatty acids (VFA) and a low pH. A solution to this might
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Books on the topic "Confectionary product"

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Postnikova, Evgeniya, and A. Bogdanov. Organization of bakery products production. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/995653.

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The textbook provides basic information about the classification of bakery products, their nutritional value. The characteristics of raw materials, their preparation for production are considered, the processes occurring during storage, their role in the preparation of dough are described. Modern methods of dough preparation, including accelerated ones, their hardware and technological schemes are described.&#x0D; Meets the requirements of the federal state educational standards of secondary vocational education of the latest generation.&#x0D; It is addressed to students of secondary vocationa
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Nagasawa, Shinʼya. 老舗ブランド「虎屋」の伝統と革新: Keiken kachi sōzō to gijutsu keiei. Kōyō Shobō, 2007.

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Islam, Fatima S. Confectionery products (SIC 2064 and SIC 2066). Oklahoma Dept. of Commerce, Research and Planning Division, 1991.

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Kurochkin, Anatoliy, and Vladimir Zimnyakov. Technological equipment for the production of bread, confectionery and pasta. INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1832088.

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The textbook discusses the classification, the principle of operation, the device, as well as the basic technical data of the equipment for the production of bread, confectionery and pasta. The main technological calculations necessary for the justification and selection of equipment of the corresponding production lines are presented. The structure and content of the textbook are designed to prepare graduates to solve problems of professional activity mainly of technological and project types.&#x0D; Meets the requirements of the federal state educational standards of higher education of the l
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Kusova, Irina, Nellya Fedotova, Svetlana Il'dirova, and Anton Nikitenko. Organization of cooking processes and preparation of semi-finished products for complex culinary products. INFRA-M Academic Publishing LLC., 2024. http://dx.doi.org/10.12737/1913587.

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The textbook discusses the nutritional value of animal and vegetable products, methods of mechanical processing and production of semi-finished products from it, storage conditions and terms, and control questions. Meets the requirements of the federal state educational standards of secondary vocational education of the latest generation. For students of secondary vocational education studying in the specialties of 02/3/15 "Cookery and confectionery", 01/43/09 "Cook, pastry chef".
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Kurochkin, Anatoliy, and Galina Shaburova. Bakery production equipment. Workshop. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1045703.

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The workshop presents the methodology and the necessary material for practical training in the section "Equipment of bakery production" of the discipline "Technological equipment for the production of bread, confectionery and pasta". Meets the requirements of the federal state educational standards of higher education of the latest generation. For bachelors of the training direction 19.03.02 "Food products from vegetable raw materials", the profile "Technology of bread, confectionery and pasta" with production and technological and calculation and design types of professional activity.
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Calladine, Louise. What opportunity exists for Cadbury to develop a new chocolate confectionery product through new product development. Oxford Brookes University, 2001.

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Ltd, Mintel International Group, ed. Indian foods: Jeans ; microwave ovens ; sugar confectionery ; sweet spreads ; women's bodycare product. Mintel International, 2000.

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Medved', Tat'yana. The processes of preparation and preparation for the sale of hot dishes, culinary products, snacks of a complex assortment. INFRA-M Academic Publishing LLC., 2023. http://dx.doi.org/10.12737/1895448.

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The textbook includes a detailed description of the content of laboratory work related to the processes of preparation and preparation for the sale of hot dishes, culinary products and snacks of a complex assortment, as well as recommendations for the organization of their implementation by students.&#x0D; Meets the requirements of the federal state educational standards of secondary vocational education of the latest generation.&#x0D; It is intended for students of the specialty 02/3/15 "Cooking and confectionery business", as well as for teachers of secondary vocational education working wit
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Eriksson, Päivi. Managerial processes behind long-term product mix changes: An historical study on Fazer Confectionery, 1950-1990. Helsinki Schook of Economics and Business Administration, 1991.

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Book chapters on the topic "Confectionary product"

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Bennion, E. B., G. S. T. Bamford, and A. J. Bent. "Packaging of confectionery products." In The Technology of Cake Making. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_30.

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Potter, Norman N. "Confectionery and Chocolate Products." In Food Science. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-015-7262-0_20.

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Potter, Norman N., and Joseph H. Hotchkiss. "Confectionery and Chocolate Products." In Food Science Text Series. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-4985-7_20.

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Owusu-Apenten, Richard, and Ernest Vieira. "Sugar and Confectionery Products." In Elementary Food Science. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-65433-7_24.

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Jagarlamudi, Lakshmi. "Confectionery and Chocolate Ingredients." In Bakery and Confectionery Products. CRC Press, 2022. http://dx.doi.org/10.1201/9781003364535-9.

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Minifie, Bernard W. "Milk and Milk Products." In Chocolate, Cocoa, and Confectionery. Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-5745-0_10.

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Jagarlamudi, Lakshmi. "Quality Assessment and Standard Specifications of Confectionery Products." In Bakery and Confectionery Products. CRC Press, 2022. http://dx.doi.org/10.1201/9781003364535-15.

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Jagarlamudi, Lakshmi. "Quality Assessment and Standard Specifications of Bakery Products." In Bakery and Confectionery Products. CRC Press, 2022. http://dx.doi.org/10.1201/9781003364535-8.

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Jagarlamudi, Lakshmi. "Formulations and Processing of Cakes and Types of Cakes." In Bakery and Confectionery Products. CRC Press, 2022. http://dx.doi.org/10.1201/9781003364535-5.

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Jagarlamudi, Lakshmi. "Bakery Equipment." In Bakery and Confectionery Products. CRC Press, 2022. http://dx.doi.org/10.1201/9781003364535-7.

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Conference papers on the topic "Confectionary product"

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Bootello, Miguel, Imro Zand, and Jeanine Werleman. "Fat structuring in confectionery applications: Evaluation of raw materials and its impact on processing and functionality." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jxmy5477.

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Lipids play a crucial role in defining functionality, processing and sensory properties of confectionery products. In applications, such as chocolates and compound coatings, the fat is the continuous phase where other ingredients (sugar, milk powders, cocoa powders, nuts, emulsifiers, etc) are dispersed and determines the physical and textural properties of the final product. For confectionery fillings, the type of fat used affects the sensory properties of the filling, its compatibility with the other components and the shelf life of the product. &#x0D;Formulation of most lipid-based confect
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Voloshin, Yury N., Musa Ts Didanov, Murat M. Nagoev, Elsa Yu Daurova, and Milana L. Huranova. "Modeling formulations confectionery products." In 2016 IEEE Conference on Quality Management, Transport and Information Security, Information Technologies (IT&MQ&IS). IEEE, 2016. http://dx.doi.org/10.1109/itmqis.2016.7751938.

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Kritskaya, S. S., and N. A. Tarasenko. "FOOD SECURITY AND PROVISION OF CONFECTIONERY TO THE POPULATION." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.275-276.

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Today, issues related to food security and the provision of various segments of the population with confectionery products are becoming more and more important. To ensure food safety of confectionery products and increase production volumes, it is necessary to ensure the rational use of raw materials, the selection of highly qualified personnel, and the economy of scarce raw materials. Also, the introduction of non-traditional raw materials for the production of new types of mass-produced confectionery products, enriched with various protein substances, microelements, and organic fibers, plays
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Rodnov, Mikhail I. "From gingerbread to the confectionery market (on the example of Ufa province of the second half of the 19th century)." In Торговля, купечество и таможенное дело в России в XVI–XX веках. ИПЦ НГУ, 2023. http://dx.doi.org/10.31518/tktdr-35-2023-18.

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In the second half of the 19th century, the traditional food system was changed in Ufa, in particular instead of the old Russian printed gingerbread, bakery and confectionery products became widespread. They are replacing the gingerbread even among the ordinary population. But the gingerbread in the form of a lightweight gingerbread product turned out to be convenient for machine production. Gingerbread factories appear, where large volumes of gingerbread were produced on an industrial scale. The author reveals different details of this process.
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Фаттоев, Фируз, and Гулноза Мирпайзиева. "QUALITY PERCEPTION BY THE CONSUMER WHEN SELECTING FLOUR PRODUCTS CONFECTIONERY." In Status and development trends of standardization and technical regulation in the world. Tashkent state technical university, 2022. http://dx.doi.org/10.51346/tstu-conf.22.1-77-0026.

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Аt the present stage, the confectionery market is quite diverse and extensive. In this article, the value of flour confectionery in food is considered and the criteria of choice at their purchase by a certain segment of consumers are analyzed.
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Venger, Vitalii, Nataliia Romanovska, Andrii Ramskyi, Oleksandr Sheiko, and Olena Burunova. "Factors of development of the confectionery market in Poland." In VI International Conference on European Dimensions of Sustainablе Development. National University of Food Technologies, 2024. https://doi.org/10.24263/edsd-2024-6-45.

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In recent years the Polish food industry has faced a sharp increase in production and marketing costs, disruptions in the supply chains of raw materials, consumables and packaging, as well as the loss of traditional sales markets due to the war in Ukraine. The study of the peculiarities of the Polish confectionery market made it possible to assess the main indicators of the Polish market of confectionery goods of all categories, as well as its volume and trends. It was concluded that during 2022 there was a 12% increase in the volume of production of confectionery goods of all categories. At t
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Antonova, E. V., L. E. Grigorova, E. E. Kravtsova, and A. N. Stanitskaya. "ANGARA CONFECTIONERY PRODUCTS AS AN IMPORTANT PART OF GASTRONOMIC TOURISM IN IRKUTSK REGION." In V International Scientific and Practical Conference "Economic Aspects Of Gastronomy Tourism In Russia And Europe". Publishing House of Irkutsk State University, 2021. http://dx.doi.org/10.26516/978-5-9624-2012-7.2021.4.

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The article examines the market for sugar confectionery products and its role in the formation of gastronomic tourism in the Irkutsk region. The reasons for the high products competitiveness of the Angara confectionery plant are studied. The structure of the range and consumer properties of products are analyzed with an emphasis on their geographical information expressiveness (Lake Baikal, the Angara River, the Irkutsk city).
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Peshkova, D. N., N. A. Tarasenko, and I. A. Chumak. "SAFETY OF FOOD FIBERS IN THE DEVELOPMENT OF ENRICHED GINGERBREAD PRODUCTS." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.458-462.

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Confectionery products are an important part of the diet of different age groups. A distinctive feature of these products is their low content of useful micronutrients and high content of such macro nutrients as fats and carbohydrates, which determines their increased energy value, but a low nutritional value. Therefore, today's research on the development of confectionery products, in particular gingerbread, enriched with such important food components as dietary fiber, is very relevant. This type of functional additive must be controlled for the safety of its use in food products. This artic
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Kondratyev, N. B. "Increasing the safety of confectionery products of jelly-like consistency." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-244.

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The influence of various factors on the rate of moisture transfer processes during the storage of jelly marmalade has been investigated. The obtained results make it possible to substantiate additional requirements for quality indicators, chemical composition and type of structure-forming agents, properties of packaging materials and storage temperature to guarantee the preservation of quality during a given shelf life of marmalade and other confectionery products of a jelly-like consistency.
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10

Bryksina, Kristina V., Sergey I. Danilin, and Dmitry V. Akishin. "Development of innovative technology of confectionery products with fruit additives." In Agro-industrial complex: problems and prospects of development. Far Eastern State Agrarian University, 2024. https://doi.org/10.22450/978-5-9642-0637-8-44-50.

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The article examines the influence of apple powder on the main indicators of souffle quality. The optimal dosage of powder has been established to improve the quality of products in terms of physical and chemical properties.
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Reports on the topic "Confectionary product"

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Shchurenko, Anastasia. PATENT PROTECTION OF MODERN SMART TECHNOLOGIES. Intellectual Archive, 2024. http://dx.doi.org/10.32370/iaj.3045.

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FORMING THE BASIS OF A PATENT APPLICATION TO PROTECT THE TECHNOLOGY FOR PRODUCING SMART COMPOSITE CONFECTIONERY PRODUCTS AND HOMOGENIZED BEVERAGES. Using TRIZ and ARIZ analytical tools when preparing a provisional patent application to the US Patent Office. The specialization of the technical solution underlying the application is the production technology of composite confectionery products and smart combined food drinks (drinking emulsions) with a high degree of homogenization.
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Regulated Products Risk Assessment Team. Safety assessment: Cannabidiol (CBD) isolate as a novel food for use in a range of food categories including food supplements. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.okw212.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in February 2021 from Cannaray Brands Ltd (“the applicant”) for the authorisation of cannabidiol (CBD) isolate as a novel food. The novel food is a &gt;98% pure form CBD isolate which is intended to be used as a food ingredient in food supplements, beverages, and confectionary for adults. For CBD a provisional Acceptable Daily Intake (ADI) of 10 mg/day has been published by the FSA and was considered in assessing this novel food. The provisional ADI (section 2.7) was recommended, subject to the ex
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MacDonald, S., M. Harrison, and K. Heinrich. Analysis of CBD Products (2022-23). Food Standards Agency, 2024. https://doi.org/10.46756/sci.fsa.vkv674.

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The Food Standards Agency (FSA) commissioned Fera Science Ltd. to carry out a survey of cannabidiol (CBD) products on sale in England and Wales in order to inform FSA risk assessment of CBD products. The survey commenced in October 2022 and was completed in March 2023. 100 CBD products on the FSA public list, at the time of the survey, were purchased from a range of online sellers from England and Wales. Samples comprised of oils and sprays, capsules, confectionary, beverages and a range of miscellaneous products that included other foods and dog treats. The sampling followed a scheme suggeste
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Agency, Food Standards. Safety Assessment : Outcome of assessment on an application under the Novel Foods Regulation 2015/2283 as retained in UK Law for Barley Rice Protein. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.wnv790.

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An application was submitted to the Food Standards Agency in January 2021 from Evergrain, LLC, USA (“the applicant”) for the authorisation of Barley Rice Protein, a mixture of protein from barley at levels of 30-70% and rice at levels of 70-30%. The applicant intends to market the product within food categories including: bakery products, breakfast cereals, spreadable fats and dressings, grain products and pastas, snack foods, jam, marmalade and other fruit spreads, candy/confectionery, dairy and dairy imitates, dessert sauces and syrups, meat imitates, soups and soup mixes, savoury sauces, le
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