Log in

Relevant bibliographies by topics / Confectionery in literature / Journal articles

To see the other types of publications on this topic, follow the link: Confectionery in literature.

Journal articles on the topic 'Confectionery in literature'

Author: Grafiati

Published: 25 July 2024

Last updated: 19 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Confectionery in literature.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Makliak, K. M., and M. M. Korkodola. "Peculiarities of a confectionery sunflower cultivation technology." Plant Breeding and Seed Production, no. 124 (December 27, 2023): 76–93. http://dx.doi.org/10.30835/2413-7510.2023.293894.

Full text

Abstract:

As of 2022, there are 22 names of confectionary sunflower in the State Register of Plant Varieties Suitable for Dissemination in Ukraine, accounting for almost 2% of the total number of cultivars and hybrids in the Register. Valuable economic characteristics of confectionery sunflowers are significantly affected by weather. In particular, 39% of the seed yield variability is determined by weather conditions; the thousand seed weight variability - by 32%; the huskness variability- by 26%; the the 3.8+ fraction proportion variability - by 41%; and the protein content variability - by 12%.&

APA, Harvard, Vancouver, ISO, and other styles

2

Fedyanina, L. N., E. S. Smertina, V. A. Lyakh, and A. E. Elizarova. "Fruit and berry raw materials is a promising source of food ingredients for flour confectionery." Khleboproducty 29, no. 11 (2020): 45–49. http://dx.doi.org/10.32462/0235-2508-2020-29-10-45-49.

Full text

Abstract:

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

APA, Harvard, Vancouver, ISO, and other styles

3

Khan, Simra, Ramal Bukhari, Faraz Sadiq, and Asif Ejaz. "Factors Affecting Waste Elimination: A Case of Confectionery Food." South Asian Journal of Operations and Logistics 2, no. 1 (2023): 28–47. http://dx.doi.org/10.57044/sajol.2023.2.1.2303.

Full text

Abstract:

This research identified the factors related to waste elimination in the confectionery industry. The rationale for conducting this research is the increasing issue of waste elimination in the confectionary sector of Pakistan and the limited research being carried out on this particular topic. The methodology used in this research was based on quantitative data collected through surveys conducted by supply chain professionals. The data was analyzed with the help of using different statistical techniques such as reliability analysis, regression and correlation analysis, and factor analysis. The

APA, Harvard, Vancouver, ISO, and other styles

4

Khodjakov, M. V. "Confectionery Production in Besieged Leningrad. 1941–1943." Modern History of Russia 12, no. 4 (2022): 812–39. http://dx.doi.org/10.21638/spbu24.2022.401.

Full text

Abstract:

The article based on archival materials analyses a problem that has not received comprehensive coverage in the historical literature. In Soviet times, it was considered the height of cynicism to talk about the confectionery factories during famine and mass mortality in besieged Leningrad. Later the authors often preferred to focus on the real and fictitious abuses by the Leningrad leaders, who allegedly enjoyed sweet life even under the blockade. The analysis of documents, many of which were previously inaccessible for researchers, indicates that candy and chocolate factories did not cease the

APA, Harvard, Vancouver, ISO, and other styles

5

Plasa, Carl. "George Eliot's “Confectionery Business”: Sugar and Slavery in “Brother Jacob”." Lit: Literature Interpretation Theory 16, no. 3 (2005): 285–309. http://dx.doi.org/10.1080/10436920500183878.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Vicananda, Ladayan Pradana, Saptiana Nur Prahasti, Khakam Ma’ruf, Rizal Justian Setiawan, and Darmono Darmono. "Design and Implementation of a Candy Color Sorter Device using Microcontroller-Based Color Sensor TCS3200." Journal of Electrical Technology UMY 8, no. 1 (2024): 1–8. https://doi.org/10.18196/jet.v8i1.20346.

Full text

Abstract:

The purpose of this research is to design and implement a candy color sorter device using a microcontroller-based TCS3200 color sensor. This technology can be applied in the confectionery and fruit businesses for color-based sorting. The method used is an experimental approach that begins with a literature study, followed by hardware and software design, and device testing. The research results show that the candy sorter device was successfully designed and implemented. This device is capable of sorting candies based on red, green, and blue colors with optimal sensor detection levels. The nove

APA, Harvard, Vancouver, ISO, and other styles

7

Petrić, Jasenka, Brigita Hengl, Ivančica Kovaček, Ksenija Markov, Đurđica Ačkar, and Dražen Knežević. "Identification of bacteria species among Enterobacteriaceae found in confectionery cakes." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 18, no. 3-4 (2023): 90–95. http://dx.doi.org/10.31895/hcptbn.18.3-4.2.

Full text

Abstract:

The goal of this research was to identify which Enterobacteriaceae species are present in cakes from confectionery establishments and whether these are species that can be considered pathogenic for humans and what their harmful impact on human health could be. The sampling of confectionery cakes was carried out in the area of the City of Zagreb, and the samples were analysed for the presence of Enterobacteriaceae in accordance with the HRN ISO 21528-2:2017 standard. In cases where the samples contained the number of Enterobacteriaceae greater than 102 CFU/g, the MALDI-TOF method was used to id

APA, Harvard, Vancouver, ISO, and other styles

8

Guevara-Rivera, Edna, Roberto Osorno-Hinojosa, Victor Zaldivar-Carrillo, and Humberto Perez-Ortiz. "Dynamic simulation methodology for implementing circular economy: A new case study." Journal of Industrial Engineering and Management 14, no. 4 (2021): 850. http://dx.doi.org/10.3926/jiem.3609.

Full text

Abstract:

Purpose: Circular economy (CE) principles have evolved in response to natural resource depletion as a set of guidelines for eliminating the linear take-use-dispose model of product consumption. The consequences of shifting from a linear to a circular supply chain are difficult to visualize in the long term. This study aims to design a methodology for building a simulation model to implement CE strategies in any small and medium-sized enterprise SME to prove policies before implementing them in the real world. This paper applied the methodology in a biological cycle case study: a confectionery

APA, Harvard, Vancouver, ISO, and other styles

9

Stanciu, Ioana. "Investigation Rheological Behavior of Chocolate." Oriental Journal Of Chemistry 40, no. 4 (2024): 1087——1090. http://dx.doi.org/10.13005/ojc/400420.

Full text

Abstract:

In this article we studied chocolate with 100% cocoa without lecithin and traces of milk in the form of chips. The data obtained are in accordance with those obtained from the specialized literature. This article proposes two relations of dependence of log dynamic viscosity on log shear rate. The relations determined by second-order polynomial and exponential fitting can be successfully applied to confectionery products because the obtained correlation coefficients are close to unity.

APA, Harvard, Vancouver, ISO, and other styles

10

Piwowar-Sulej, Katarzyna, and Krzysztof Podsiadły. "Technological innovation and the labor market: The two-way non-reciprocal relationships with a focus on the confectionery industry in Poland." Journal of Entrepreneurship, Management and Innovation 18, no. 3 (2022): 135–71. http://dx.doi.org/10.7341/20221835.

Full text

Abstract:

PURPOSE: The theoretical aim of this study is to explore the nature of the “technological innovation–labor market” relationships presented recently in the literature, based on publications indexed in the Scopus and Web of Science databases. The empirical purpose is to examine these relationships in companies operating in the confectionery industry in Poland. METHODOLOGY: Literature studies, as well as a mixed-method empirical research approach, were used, including an online survey of engineers working in the confectionery industry and the case study method (with interviews and observation). F

APA, Harvard, Vancouver, ISO, and other styles

11

Hayes, Mick. "“Don’t blame the shopkeeper!!”." Journal of Historical Research in Marketing 9, no. 4 (2017): 359–85. http://dx.doi.org/10.1108/jhrm-06-2017-0025.

Full text

Abstract:

Purpose The purpose of this paper is to illustrate the impact of zoning and pooling on brands, something not covered in depth in the historical literature. Also, the paper is intended to present research into how brands in the food, drink and confectionery industries during the Second World War used advertising in response to the government control of the market. Design/methodology/approach This paper is based on a close reading and interpretation of food, drink and confectionery brands advertisements from the Daily Express and Daily Mirror newspapers across the Second World War. Building on t

APA, Harvard, Vancouver, ISO, and other styles

12

Yuliati, Kiki, Ruth Samantha Hamzah, and Basuni Hamzah. "Feasibility study on indigenous confectionery business - the case of gulo puan industries." Economia agro-alimentare, no. 1 (June 2022): 1–30. http://dx.doi.org/10.3280/ecag2022oa12375.

Full text

Abstract:

Artisanal food industry from agricultural and livestock crops have major potential on improving local community welfare and even contributing to sustainability if they are processed, produced and marketed properly. Agricultural and dairy products can be processed into a more diverse range of products that can attract wider consumers, particularly burgeoning urban middle-class. However, studies on such industry, particularly those in low and lower-middle income countries, are disproportionally sparse in the literature. In this study, we examine economic viability of product diversification of s

APA, Harvard, Vancouver, ISO, and other styles

13

Snegireva, Anna, and Larisa Meleshkina. "Prospects for the use of sweeteners in the production of pastille confectionery." BIO Web of Conferences 71 (2023): 01063. http://dx.doi.org/10.1051/bioconf/20237101063.

Full text

Abstract:

Data on the current health condition of the population convincingly proves the need to reduce the caloric content of the diet, reducing the amount of added sugar and animal fats in products. However, people cannot give up confectionery and sweet dishes, which have a positive effect on the feeling of completion of a meal and mood. Therefore, the purpose of this paper is to develop a recipe and marshmallow technology with a full replacement of sugar for erythritol. Moreover, the author partially replaced the traditional mashed apple with black currant puree in the marshmallow recipe to improve o

APA, Harvard, Vancouver, ISO, and other styles

14

Violaris, Elena. "The Sweet Shop and the Toy Shop: Consumption, Sign and Play in the Confectionery Industry." Critical Quarterly 64, no. 3 (2022): 107–26. http://dx.doi.org/10.1111/criq.12634.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Pilarska, Agnieszka A., Krzysztof Pilarski, Agnieszka Wolna-Maruwka, Piotr Boniecki, and Maciej Zaborowicz. "Use of Confectionery Waste in Biogas Production by the Anaerobic Digestion Process." Molecules 24, no. 1 (2018): 37. http://dx.doi.org/10.3390/molecules24010037.

Full text

Abstract:

It was the objective of this study to verify the efficiency and stability of anaerobic digestion (AD) for selected confectionery waste, including chocolate bars (CB), wafers (W), and filled wafers (FW), by inoculation with digested cattle slurry and maize silage pulp. Information in the literature on biogas yield for these materials and on their usefulness as substrate in biogas plants remains to be scarce. Owing to its chemical structure, including the significant content of carbon-rich carbohydrates and fat, the confectionery waste has a high biomethane potential. An analysis of the AD proce

APA, Harvard, Vancouver, ISO, and other styles

16

Babayeva, S., N. Guliyeva, R. Salmanova, H. Huseynov, and H. Novruzov. "Bioecological Characteristics of Species of the Pimpinella L. Genus in Flora of the Nakhchivan Autonomous Republic." Bulletin of Science and Practice 10, no. 12 (2024): 48–54. https://doi.org/10.33619/2414-2948/109/06.

Full text

Abstract:

In the presented article, the species included in the Pimpinella L. genus, common in the flora of the Nakhchivan Autonomous Republic, were studied, and it was found that 11 species of the genus were found in the study area. P. anisum L., one of these species, is cultivated. The article also reflects the bioecological characteristics and areas of use of species belonging to the genus. According to the literature and our research, species belonging to the genus are valuable spices and are used in medicine, perfumery, cosmetics, food, and confectionery industries. The studied species are widespre

APA, Harvard, Vancouver, ISO, and other styles

17

Itolmasovna, Khudayorova Sokhiba. "DEVELOPMENT OF MARKETABLE PROPERTIES OF PROCESSED LEMON." American Journal of Agriculture and Biomedical Engineering 04, no. 02 (2022): 21–25. http://dx.doi.org/10.37547/tajabe/volume04issue02-05.

Full text

Abstract:

A well-known citrus plant, very common in the culture of Central Asian countries. Lemons grown in greenhouses, hotbeds. It found wild in Southeast Asia. It is eaten everywhere. The plant, due to its taste, flavoring properties, is widely used in the confectionery, wine and vodka industries. Lemons used in cosmetology. The plant has been used in medical practice since ancient times. In article, the review of literature on medicinal and preventive properties of fruits of a lemon is provided in ancient, modern traditional and scientific medicine. Citrus L, as an evergreen subtropical plant, succe

APA, Harvard, Vancouver, ISO, and other styles

18

Alesho, N. A., and I. N. Provorova. "Destruction of food stocks by insects of the fireworm family: hygienic aspects and preventive measures (review)." Sanitarnyj vrač (Sanitary Doctor), no. 10 (October 1, 2020): 61–69. http://dx.doi.org/10.33920/med-08-2010-07.

Full text

Abstract:

A review of the literature on the issue of damage to food stocks by insects of Pyralidae. Pyralidae — the most dangerous and widespread pests of food stocks, significantly affecting the sanitary and hygienic condition and quality of products of bakeries, bakeries, confectionery factories, flour and cereals and other food enterprises, warehouses and stores. They damage not only grain, flour and products from them, but also all types of dried fruits, dried vegetables, nuts, soy and chocolate candies, as well as various seeds, medicinal raw materials and herbariums, feed, cake, bran, tobacco, spi

APA, Harvard, Vancouver, ISO, and other styles

19

Ratajczak-Mrozek, Milena, and Aleksandra Hauke-Lopes. "Digital Entrepreneurial Ecosystems of Traditional Companies – A Case Study." Problemy Zarządzania - Management Issues 20, no. 1(95) (2022): 67–86. http://dx.doi.org/10.7172/1644-9584.95.3.

Full text

Abstract:

Purpose: The paper aims to answer the question of how the digital entrepreneurial ecosystem (DEE) shapes the activities of companies from highly traditional industries. In particular, we want to identify different types of actors from the DEE and how they foster the entrepreneurial activities of very traditional companies with a high proportion of manual labor, as well as to identify the kinds of entrepreneurial activities fostered by the DEE. Methodology: This paper applies a case study method based on the analysis of highly traditional companies in the confectionery industry that cooperate t

APA, Harvard, Vancouver, ISO, and other styles

20

French, Michael. "Modernity in British advertising: selling cocoa and chocolate in the 1930s." Journal of Historical Research in Marketing 9, no. 4 (2017): 451–66. http://dx.doi.org/10.1108/jhrm-05-2017-0015.

Full text

Abstract:

Purpose The purpose of this paper is to analyse the evolution of “push” marketing in the confectionery industry in Britain during the 1930s. It examines the interplay between a manufacturer and advertising agency in creating advertising for cocoa and chocolate. Design/methodology/approach A survey of the literature examines the uses of health and well-being in the design of advertising in Britain between the wars. The records of Rowntree and its main advertising agency, J Walter Thompson, are used to examine the themes and tactics used in advertising for cocoa and Aero chocolate bars during th

APA, Harvard, Vancouver, ISO, and other styles

21

Sokolov, Filipp S., Konstantin G. Gurevich, Natella I. Kriheli, Andrey V. Zaborovskiy, and Viktor M. Glinenko. "Xylitol: production, metabolism and safety of use (literature review)." Hygiene and sanitation 102, no. 1 (2023): 77–81. http://dx.doi.org/10.47470/0016-9900-2023-102-1-77-81.

Full text

Abstract:

The review article provides information on a common sweetener - xylitol, ranging from methods of production and purification, to metabolism in the body and practical applications in medicine and other industries. Considering some prejudice with which xylitol is treated in the Russian Federation, safety of use and low prevalence, it was decided to consider the relevance of use in medicine and related industries, affecting the effectiveness of use as one of the preventive measures in diseases of dental caries. Literature search: according to the Scopus, CyberLeninka, PubMed databases, selective,

APA, Harvard, Vancouver, ISO, and other styles

22

Varqani, Nurul Al, and Februadi Bastian. "Review: Utilization of cellulose in food products." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (2023): 012039. http://dx.doi.org/10.1088/1755-1315/1230/1/012039.

Full text

Abstract:

Abstract Cellulose is one of the most abundant natural materials in the world. It has a long-chain carbohydrate polymer made up of repeating glucose units. Reviewed literature shows that the material has been widely explored as a functional ingredient in foods, including meat products, emulsions, beverages, dairy products, bread, confectionery, and fillings. This carbohydrate polymer has many promising applications in the functional food and nutraceutical industries. Cellulose can be isolated through chemical, mechanical, and biological means to produce a variety of functional materials in the

APA, Harvard, Vancouver, ISO, and other styles

23

Syamsuni HR, Elli Elli, Rismawati, and Sumarni. "EKSISTENSI PANDEMI COVID-19 DALAM STUDI MASALAH SOCIAL DI INDONESIA." Jurnal Sosial Humaniora 13, no. 1 (2022): 1–14. http://dx.doi.org/10.30997/jsh.v13i1.4543.

Full text

Abstract:

The level of public understanding of existence of Covid-19 in Indonesia is a challenge in implementing the Covid-19 pandemic confectionery program and creating social phenomena that often occur in the midst of Covid-19 pandemic. This study aims to provide an overview of the existence of Covid-19 in the perspective of social phenomenology by using the phenomenological analysis research method, the nature of the study conducted is descriptive analysis of data sourced from the community and health workers. This study uses a qualitative method with a literature and empirical approach. The existenc

APA, Harvard, Vancouver, ISO, and other styles

24

Ratajczak-Mrozek, Milena, Marcin Wieczerzycki, and Aleksandra Hauke-Lopes. "Relationship and digital competencies of individuals in value creation in the Polish digitized environment." Journal of Eastern European and Central Asian Research (JEECAR) 8, no. 4 (2021): 463–80. http://dx.doi.org/10.15549/jeecar.v8i4.661.

Full text

Abstract:

The aim of this paper is to indicate how the relational and digital competencies of individuals impact value creation processes during a cooperation between companies in a digitized environment. The paper applies the case study method and analyzes a digitized small company operating in Poland and its cooperators (confectionery shops, end commercial businesses, and individual customers). The study contributes to the literature on individual and managerial competencies by addressing both the relational and digital competencies of individuals needed for value creation. It proposes a novel approac

APA, Harvard, Vancouver, ISO, and other styles

25

Aquilano, Claudio Gabriel, Nora Mabel Percibaldi, and María José Martínez. "Implementation of a method for the identification and quantification of phytosterols in peanut (<i>Arachis hypogaea</i> L.) by gas chromatography." AgriScientia 41, no. 2 (2025): 19–26. https://doi.org/10.31047/1668.298x.v41.n2.44246.

Full text

Abstract:

Peanut (Arachis hypogaea L.), a major source of oil, is the second most widely cultivated legume crop worldwide after soybean. Argentina is the largest producer of confectionery peanuts in Latin America and the seventh in the world. This legume has bioactive compounds of nutritional value, phytosterols among the most important ones. Phytosterols protect against cancer and lower cholesterol rates. The objective of this work was to adjust and refine a method to identify and quantify phytosterol content in peanut seeds by gas chromatography. The method was found to be accurate, as demonstrated th

APA, Harvard, Vancouver, ISO, and other styles

26

Costa, Juliana Eloy Granato, Paula Zambe Azevedo, Jessica da Silva Matos, et al. "Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein." Processes 13, no. 2 (2025): 371. https://doi.org/10.3390/pr13020371.

Full text

Abstract:

This review aims to understand the techno-functional and structural properties of bean proteins, highlighting their strengths and weaknesses while presenting them as a robust alternative protein source with high potential to become a competitive ingredient in the protein market. For this purpose, ScienceDirect and Scopus were used as databases with the keywords “bean proteins”, “protein modifications + beans”, and “techno-functional properties + beans” to consult the relevant literature. This could reduce global dependence on soy and pea proteins. The study compiles various current articles th

APA, Harvard, Vancouver, ISO, and other styles

27

Çevik Aka, Damla. "Analysis of Sustainable Supply Chain Risks: An Application in the Food Industry." Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi 27, no. 1 (2025): 193–209. https://doi.org/10.32709/akusosbil.1294077.

Full text

Abstract:

Limited production resources and high competition expose supply chains in the food industry to various risks. Therefore, it is crucial to manage the risks implement sustainable supply chain in the food industry. The objective of this study is to determine the importance weights of sustainable supply chain risks in the food industry (confectionery and chocolate). The results are expected to help food industry managers better manage a sustainable supply chain. In this document, the process was managed with four experts to prioritize nine sub-risk factors, including supply, demand and internal ri

APA, Harvard, Vancouver, ISO, and other styles

28

Kovtunova, N. A., and V. V. Kovtunov. "THE USE OF SWEET SORGHUM AS A SOURCE OF NUTRITIOUS SUBSTANCES FOR HUMAN (LITERATURE REVIEW)." Grain Economy of Russia, no. 3 (July 17, 2019): 3–9. http://dx.doi.org/10.31367/2079-8725-2019-63-3-3-9.

Full text

Abstract:

At present many countries are actively working over the use of sorghum in the food industry as juice, syrup, as well as for the production of alcohol and bioethanol. We do not consider the use of sweet sorghum as a sugar substitute in the food industry and a source of renewable energy in Russia. The main purpose of sorghum, until recently, was fodder. Green mass of sweet sorghum can be used to produce green fodder, hay, haylage, silage, grass meal, granules, etc. In terms of nutritional value, sorghum syrup is next best to sugar-containing products from sugar beet, sugar cane, while its cultiv

APA, Harvard, Vancouver, ISO, and other styles

29

Czarnecka, Kamila, Aleksandra Pilarz, Aleksandra Rogut, et al. "Aspartame—True or False? Narrative Review of Safety Analysis of General Use in Products." Nutrients 13, no. 6 (2021): 1957. http://dx.doi.org/10.3390/nu13061957.

Full text

Abstract:

Aspartame is a sweetener introduced to replace the commonly used sucrose. It was discovered by James M. Schlatter in 1965. Being 180–200 times sweeter than sucrose, its intake was expected to reduce obesity rates in developing countries and help those struggling with diabetes. It is mainly used as a sweetener for soft drinks, confectionery, and medicines. Despite its widespread use, its safety remains controversial. This narrative review investigates the existing literature on the use of aspartame and its possible effects on the human body to refine current knowledge. Taking to account that as

APA, Harvard, Vancouver, ISO, and other styles

30

Kasapis, S. "Viscoelasticity of Oxidised Starch and Low Methoxy Pectin in the Presence of Glucose Syrup." Journal of Agricultural and Marine Sciences [JAMS] 4, no. 1 (1999): 63. http://dx.doi.org/10.24200/jams.vol4iss1pp63-71.

Full text

Abstract:

The structural properties of mixtures with pectin, oxidised starch and glucose syrup were investigated using small deformation dynamic oscillation. The composition of the mixture, pH and temperature course of analysis were designed to imitate the development of confectionery products. In the absence of added calcium, preparations of low methoxy pectin with glucose syrup form viscous solutions, which remain crystal-free at subzero temperatures. Samples of oxidised starch and glucose syrup. on the other hand, exhibit solid-like behavior due to the crystalline nature of the amylose-like helices.

APA, Harvard, Vancouver, ISO, and other styles

31

Huseyn oglu, Mirzoev Azer. "PREVALENCE OF SKIN MYCOSES IN GANJA, AZERBAIJAN REPUBLIC." Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 25, no. 1 (2025): 56–60. https://doi.org/10.31718/2077-1096.25.1.56.

Full text

Abstract:

Introduction. Skin fungal diseases are widespread and pose a serious public health problem. The dynamics of the growth of these infections is positive in many countries of the world [1, 2]. According to the literature, fungal infections cause more than 1.5 million deaths worldwide, and more often among people with weak immune systems [3]. In Azerbaijan, the number of people suffering from fungal diseases is 225,974 (2.3% of the total population) [4]. The purpose of this study was to analyze the prevalence of skin mycoses in Ganja, Azerbaijan Republic, in the period 2013-2015. Materials and met

APA, Harvard, Vancouver, ISO, and other styles

32

Ирматова, Ж. К., Ю. Ф. Росляков, М. У. Карымшакова, В. Б. Эрматова, and Б. Т. Жантураева. "SELECTION OF NONTRADITIONAL LOCAL PLANT RAW MATERIALS FOR THE DEVELOPMENT OF INNOVATIVE TECHNOLOGIES OF FLOUR PRODUCTS." НАУКА, НОВЫЕ ТЕХНОЛОГИИ И ИННОВАЦИИ КЫРГЫЗСТАНА, no. 3 (March 31, 2022): 10–13. http://dx.doi.org/10.26104/nntik.2022.56.60.002.

Full text

Abstract:

В данной статье рассматривается проблема улучшения ассортимента мучных изделий с позиций удовлетворения потребительского спроса в продуктах функционального назначения. Дан анализ отечественной и зарубежной научной литературы по перспективным направлениям совершенствования ассортимента функциональных мучных изделий. Кыргызская Республика богата сырьевыми ресурсами разнообразными плодами и растениями, которые обладают физиологическим (функциональным) действием на организм человека. Представлена информация о потреблении основных продуктов питания в Кыргызской Республике с учетом потребительской к

APA, Harvard, Vancouver, ISO, and other styles

33

Jang, Jun-Ho, Boo-Kyeong Jin, and Myung-Hee Kim. "A study on the quality optimization condition of Ciabatta with added with Rhubarb." Table and Food Coordinate Society of Korea 19, no. 1 (2024): 23–34. http://dx.doi.org/10.26433/tfck.2024.19.1.23.

Full text

Abstract:

The average temperature that rises every year is expected to change to a subtropical climate by 2080, mainly in the central inland region. In this case, interest in research on subtropical vegetables as a new income replacement crop in the future is increasing. Among them, rubab has a high organic acid content, so it has a flavor of fruit, is widely used as a fruit substitute during the non-harvest period of fruit, and its functional value has been recognized, such as being used in various ways for confectionery. This study presented the optimal conditions for ciabatta with rubab based on the

APA, Harvard, Vancouver, ISO, and other styles

34

Iftikhar, Amna, Umaima Zafar, Waqar Ahmed, et al. "Applications of Cannabis Sativa L. in Food and Its Therapeutic Potential: From a Prohibited Drug to a Nutritional Supplement." Molecules 26, no. 24 (2021): 7699. http://dx.doi.org/10.3390/molecules26247699.

Full text

Abstract:

Hemp (Cannabis sativa L.) is a herbaceous anemophilous plant that belongs to the Cannabinaceae family. The cannabis seed (hemp) has long been utilized as a food source and is commercially important as an edible oil source. In this review, the positive and negative health effects of cannabis, the relationship between cannabis and various diseases, and the use of cannabis in various food products have been discussed. In addition, the scientific literature on the potential use of cannabis and its derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic dege

APA, Harvard, Vancouver, ISO, and other styles

35

Dehghani, Parva, Faezeh Taheri, and Sedigheh Asgary. "Decoding the Delights: Unraveling the Health Benefits of Dark Chocolate in Comparison to White Chocolate." Functional Food Science - Online ISSN: 2767-3146 4, no. 4 (2024): 119–33. http://dx.doi.org/10.31989/ffs.v4i4.1300.

Full text

Abstract:

This review article will examine the nutritional and health disparities between dark and white chocolate. After examining the ingredients involved, dark chocolate appears as a nutritionally beneficial food, rich in cocoa solids, antioxidants, and minimal amounts of additives, in stark contrast to the sugar-laden content of white chocolate. Antioxidants (such as procyanidins), abundant in dark chocolate significantly contribute to cellular protection and overall health. Regarding cardiovascular health, studies indicate a notable correlation between dark chocolate consumption and improved cardio

APA, Harvard, Vancouver, ISO, and other styles

36

Kochetkova, A. A., V. M. Kodentsova, V. M. Vorobyeva, et al. "Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation." Theory and practice of meat processing 6, no. 3 (2021): 269–78. http://dx.doi.org/10.21323/2414-438x-2021-6-3-269-278.

Full text

Abstract:

The available scientific literature, domestic and international regulatory codes of normative documents concerning the fortification of various types of food products have been analyzed. The groups of food products of conventional and regular consumption included into the diets of all categories of consumers, recommended for fortification with essential micronutrients, have been determined: wheat and cereal flour (spelt wheat, buckwheat, oat, corn flour, etc.); pastry; milk and dairy products, including ice cream; non-alcoholic soft drinks; mineralized drinking water; fruit and vegetable juice

APA, Harvard, Vancouver, ISO, and other styles

37

De Nucci, Sara, Roberta Zupo, Fabio Castellana, et al. "Public Health Response to the SARS-CoV-2 Pandemic: Concern about Ultra-Processed Food Consumption." Foods 11, no. 7 (2022): 950. http://dx.doi.org/10.3390/foods11070950.

Full text

Abstract:

Introduction: There is scientific consistency in the concept of ultra-processed foods (UPFs) as a descriptor of an unhealthy diet. The most recent literature points to troubling evidence that policies adopted to address the SARS-CoV-2 pandemic may have contributed to diverting eating habits toward a poorer diet. Considering the historically unique SARS-CoV-2 pandemic lockdown scenario, and the health burden imposed by UPFs on human health, it is critical to investigate how the epidemic has influenced UPF intake directly. Reviewing the literature, we aimed to assess the changes in the consumpti

APA, Harvard, Vancouver, ISO, and other styles

38

Soni, Pavleen, and Jyoti Vohra. "Advertising foods to Indian children: what is the appeal?" Young Consumers 15, no. 2 (2014): 178–92. http://dx.doi.org/10.1108/yc-06-2013-00380.

Full text

Abstract:

Purpose – This paper aims to identify the nature of themes/appeals used in food commercials shown on children’s networks in India. Marketers use various themes/appeals in TV advertisements to influence food consumption habits of children. Children are also found to focus on these appeals while selecting foods rather than using nutritional value as a criteria to select foods. Design/methodology/approach – For the present study, a content analysis of 114 discrete food commercials broadcast on children’s networks was done. These were further analysed to collect data on themes/appeals used in them

APA, Harvard, Vancouver, ISO, and other styles

39

Sakketou, Eleni‐Konstantina I., Georgios K. Baxevanis, and Panagiotis T. Kanellos. "The nutritional value and health properties of tahini and tahini-based products." Journal of Atherosclerosis Prevention and Treatment 15, no. 1 (2024): 9–17. http://dx.doi.org/10.53590/japt.02.1057.

Full text

Abstract:

Tahini is an oily paste made from mechanically hulled, roasted and ground sesame, which is used as an ingredient in many traditional Middle Eastern recipes. It is rich in MUFAs, PUFAs, polyphenols, minerals and vitamins. Literature about the health effects of tahini consumption is limited since only two studies in human population and one study in animal model are available, so far. A 6-week supplementation with 28 g tahini in T2DM patients led to lower TG and hs-CRP and higher HDL-C levels. Additionally, consumption of 50 g tahini decreased plasma glucose and increased total phenolic content,

APA, Harvard, Vancouver, ISO, and other styles

40

Erşova, Svetlana, Daria Suhovici, Tatiana Cesko, Maria-Marcela Barbaroș, Liliana Popescu, and Aliona Ghendov-Mosanu. "POSSIBILITIES OF OBTAINING AND VALORIZING DIETARY FIBERS IN THE CONTEXT OF THE CIRCULAR BIOECONOMY." JOURNAL OF ENGINEERING SCIENCE 31, no. 1 (2024): 75–96. http://dx.doi.org/10.52326/jes.utm.2024.31(1).07.

Full text

Abstract:

This article aimed to review the recent literature on the characterization of dietary fibers and their role in the human body, focusing on the methods of extraction of dietary fibers from agro-food waste as well as their use in various areas of the food industry. Dietary fibers are biologically active substances with beneficial effects on human health. Soluble dietary fiber is involved in reducing cholesterol levels and blood sugar levels, while insoluble dietary fiber helps regulate intestinal transit and maintain colon health. It would be useful to identify the extraction procedures and char

APA, Harvard, Vancouver, ISO, and other styles

41

Erşova, Svetlana, Daria Suhovici, Tatiana Cesko, Maria-Marcela Barbaroș, Liliana Popescu, and Aliona Ghendov-Mosanu. "Possibilities of obtaining and valorizing dietary fibers in the context of the circular bioeconomy." Journal of Engineering Science 31, no. 1 (2024): 75–96. https://doi.org/10.52326/jes.utm.2024.31(1).07.

Full text

Abstract:

This article aimed to review the recent literature on the characterization of dietary fibers and their role in the human body, focusing on the methods of extraction of dietary fibers from agro-food waste as well as their use in various areas of the food industry. Dietary fibers are biologically active substances with beneficial effects on human health. Soluble dietary fiber is involved in reducing cholesterol levels and blood sugar levels, while insoluble dietary fiber helps regulate intestinal transit and maintain colon health. It would be useful to identify the extraction procedures and char

APA, Harvard, Vancouver, ISO, and other styles

42

Meleshkina, E. P., S. N. Kolomiets, and N. S. Zhiltsova. "Amount of damaged starch in laboratory and production grinding flour." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 3 (2023): 67–73. http://dx.doi.org/10.20914/2310-1202-2023-3-67-73.

Full text

Abstract:

Due to the different approach to the Russian and European flour milling process in Russia, the amount of damaged starch (SC) at flour mills is rarely controlled. This issue needs a comprehensive study, since the indicator of damaged starch is of great importance: its assessment allows determining the intended purpose of flour (bread baking, confectionery and pasta production). Manage the flour-grinding process in terms of monitoring the operation of the mill rolls during grinding, namely, checking their parallelism and wear, optimizing the gap and pressure. Flour with a high content of damaged

APA, Harvard, Vancouver, ISO, and other styles

43

Koudoro Yaya Alain, Konfo Tétédé Rodrigue Christian, Bakrou Orou Doro Emmanuel, Félicien Avlessi, Edwige Dahouenon-Ahoussi, and Dominique Sohounhloue. "Valorization of Vitellaria paradoxa butter in cosmetics and agrifood in Africa." GSC Advanced Research and Reviews 10, no. 1 (2022): 096–104. http://dx.doi.org/10.30574/gscarr.2022.10.1.0264.

Full text

Abstract:

Forest species are very abundant in African ecosystems and contribute to the economy of households, through their use in cosmetics, pharmaceuticals and agri-food. Among these species, Vitellaria paradoxa (sapotaceae) is a tree that can reach about fifteen meters, which grows exclusively in wooded savannas in Africa. Its area of distribution is Senegal, Mali, Burkina Faso, Guinea Bissau, Guinea, Sierra Leone, Côte d'Ivoire, Ghana, Togo, Benin, Nigeria, Cameroon, Chad and Ethiopia. The purpose of this study was to highlight the forms of valuation of shea butter in the food industry and in cosm

APA, Harvard, Vancouver, ISO, and other styles

44

Koudoro, Yaya Alain, Tétédé Rodrigue Christian Konfo, Orou Doro Emmanuel Bakrou, Avlessi Félicien, Dahouenon-Ahoussi Edwige, and Sohounhloue Dominique. "Valorization of Vitellaria paradoxa butter in cosmetics and agrifood in Africa." GSC Advanced Research and Reviews 10, no. 1 (2022): 096–104. https://doi.org/10.5281/zenodo.5954284.

Full text

Abstract:

Forest species are very abundant in African ecosystems and contribute to the economy of households, through their use in cosmetics, pharmaceuticals and agri-food. Among these species, <em>Vitellaria paradoxa</em> (sapotaceae) is a tree that can reach about fifteen meters, which grows exclusively in wooded savannas in Africa. Its area of distribution is Senegal, Mali, Burkina Faso, Guinea Bissau, Guinea, Sierra Leone, Côte d'Ivoire, Ghana, Togo, Benin, Nigeria, Cameroon, Chad and Ethiopia. The purpose of this study was to highlight the forms of valuation of shea butter in th

APA, Harvard, Vancouver, ISO, and other styles

45

Pomorova, Yu Yu, V. V. Pyatovsky, and A. S. Bushnev. "Variability of biochemical parameters of seeds of the sunflower variety SPK plus depending on sowing dates." Oil Crops 2, no. 202 (2025): 32–37. https://doi.org/10.25230/2412-608x-2025-2-202-32-37.

Full text

Abstract:

The article presents the results of the study of changes in biochemical characteristics of seeds of sunflower variety SPK plus at different sowing dates and depending on meteorological conditions of the year. The biochemical composition of economically valuable traits of seeds of the variety SPK plus was determined. The patterns of oil and protein accumulation of this variety in relation to the duration of the growing season and the amount of precipitation in different periods were studied. The peculiarities of variability and ratio of biochemical components in seeds under different regimes of

APA, Harvard, Vancouver, ISO, and other styles

46

Yuan, Yin. "Thomas Moore’s Confectionary Orientalism." SEL Studies in English Literature 1500-1900 59, no. 4 (2019): 763–85. http://dx.doi.org/10.1353/sel.2019.0034.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Рукшан, Л. В., and Е. С. Новожилова. "Investigation of technological properties of flour obtained from lupine seeds processed in various ways." Food processing industry, no. 6 (June 6, 2023): 30–32. http://dx.doi.org/10.52653/ppi.2023.6.6.009.

Full text

Abstract:

Проведен анализ литературных данных, свидетельствующий о перспективности люпиновой муки при создании пищевых продуктов функционального назначения, безглютеновых хлебобулочных и мучных кондитерских изделий. В лабораторных условиях получена мука из обработанных разными способами (гидротермическая обработка – ГТО, обжаривание, экструдирование) семян узколистного люпина белорусской селекции. Оценены технологические свойства полученной люпиновой муки комплексно по таким показателям, как крупность, влажность, содержание химических веществ (белок, крахмал, сахара, клетчатка, жир, зола), водоудерживаю

APA, Harvard, Vancouver, ISO, and other styles

48

Рукшан, Л. В., and Е. С. Новожилова. "Analysis of the quality and prospects for using beans." Food processing industry, no. 5 (April 13, 2024): 63–66. http://dx.doi.org/10.52653/ppi.2024.5.5.018.

Full text

Abstract:

Проведен анализ литературных данных, свидетельствующий об отсутствии на территории Беларусь изученных в технологическом плане сортов фасоли обыкновенной. Выявлено, что главные причины слабого внедрения фасоли в производство – отсутствие сортов, адаптированных к конкретной почвенно-климатической зоне. Поэтому все проводимые в настоящее время исследования в основном направлены на поиск доминантных признаков селекции сортов. Для исследования сформированы группы образцов семян следующим образом: белая крупная, белая мелкая, цветная (красная). Изучены показатели технологических свойств и перспектив

APA, Harvard, Vancouver, ISO, and other styles

49

Kosenko, I. S., A. I. Opalko, O. A. Balabak, V. M. Hrabovyi, and O. A. Opalko. "Hazelnut (Corylus domestica Kos. et Opal.) breeding results for anthropoadaptability." Faktori eksperimental'noi evolucii organizmiv 33 (September 1, 2023): 36–41. http://dx.doi.org/10.7124/feeo.v33.1562.

Full text

Abstract:

Aim. Hazelnut (Corylus domestica Kos. et Opal.) fruits are valuable raw materials for the confectionery industry, the production of biologically active additives to food products and feed, as well as for obtaining from hazelnut oil the liposomal nanoemulsions and nanodispersions, which are part of medicinal preparations. The domestic hazelnut production level is insufficient and unable to satisfy either the needs of the processing industry or the demand of the population of Ukraine for fresh nuts. This motivated the search for ways to improve the assortment of this nut-bearing crop, foremost t

APA, Harvard, Vancouver, ISO, and other styles

50

Slyvka, N. B., O. Ya Bilyk, O. R. Mikhailytska, and V. O. Nagovska. "Improvement of technology of curd products with succade from pumpkin." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 92 (2019): 47–52. http://dx.doi.org/10.32718/nvlvet-f9209.

Full text

Abstract:

The purpose of the work was to improve the technology of multicomponent milk and protein products – curd products with functional and technological components – pumpkin succades, the use of which will allow to increase the biological value and stability of quality indicators of production. Succades are confectionery made from whole or sliced fruits, cooked with sugar, dried or sugar-coated or glazed. Production of succades from local cheap carotene containing raw materials, such as pumpkin, allows to expand the range of vegetable succades of domestic production. The experimental part of the wo

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!