Relevant bibliographies by topics / Nutritional Jelly

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

Academic literature on the topic 'Nutritional Jelly'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Nutritional Jelly"

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Ghosh, Sampat, and Chuleui Jung. "Chemical Composition and Nutritional Value of Royal Jelly Samples Obtained from Honey Bee (Apis mellifera) Hives Fed on Oak and Rapeseed Pollen Patties." Insects 15, no. 3 (2024): 141. http://dx.doi.org/10.3390/insects15030141.

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Young workers, i.e., nurse honey bees, synthesize and secrete royal jelly to feed the brood and queen. Since royal jelly is a protein-rich substance, the quality of royal jelly may be influenced by the consumption of feed with varying protein content. We tested whether honey bee (Apis mellifera) colonies compensates for the nutritional quality to produce royal jelly by feeding different pollen patties made of oak or rapeseed pollen. After harvesting royal jelly, we examined the chemical composition including proximate nutrients, amino acids, proteins, fatty acids, and minerals of royal jelly s
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Lusi Nur Astriansyah and Lyswidia Andriarsih. "PASAR CAH CILIK” PEMBUATAN MINUMAN ES CINCAU DENGAN PENAMBAHAN SARI BUAH IDE WIRAUSAHA UNTUK SISWA DI SDN 01 BABAKAN KECAMATAN KRAMAT KABUPATEN TEGAL." JURNAL ILMIAH PENDIDIKAN KEBUDAYAAN DAN AGAMA 1, no. 2 (2023): 1–8. http://dx.doi.org/10.59024/jipa.v1i2.87.

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students need higher nutrition, increased growth and physical development, affecting intake and nutritional needs. Can be overcome with drinks made from natural ingredients. To determine the fiber content, nutrition and acceptability of grass jelly drinks with the addition of beets and soursop. With the addition of natural grass jelly extract, namely beetroot, soursop, the nutritional value of the formulation was tested for fiber content and its proximate value. Chopped beet products produce a fiber content of 1.48% and this product can be said to be a source of fiber if consumed per 250 ml or
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Szanto, Lidia Gizella, Romina Alina Marc, Andruța Elena Mureşan, et al. "Improving Jelly Nutrient Profile with Bioactive Compounds from Pine (Pinus sylvestris L.) Extracts." Forests 16, no. 1 (2024): 11. https://doi.org/10.3390/f16010011.

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This study aimed to enhance the nutritional value of jellies by fortification with polyphenol extracts derived from Pinus sylvestris L. shoots at various maturation stages. Pinus sylvestris L., a coniferous species, is widely used in traditional medicine and functional foods due to its antioxidant, anti-inflammatory, and antimicrobial properties. Its needles, bark, and shoots are commonly used to extract bioactive compounds such as phenolic acids and flavonoids. In the current study, extracts were derived from young shoots collected directly from natural forest environments and processed using
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Ghosh, Sampat, Hyeonjeong Jang, Sukjun Sun, and Chuleui Jung. "Nutrient Composition and Quality Assessment of Royal Jelly Samples Relative to Feed Supplements." Foods 13, no. 12 (2024): 1942. http://dx.doi.org/10.3390/foods13121942.

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Royal jelly is a substance secreted by the hypopharyngeal and mandibular glands of nurse honey bees, serving as crucial nutritional source for young larvae, queen honey bees, and also valuable product for humans. In this study, the effect of the feed supplements on the nutritional composition and qualities of royal jelly was investigated. Two types of royal jelly samples were acquired: one from honey bees fed with sugar syrup as a feed supplement and the other from honey bees fed with honey. The production, harvesting, and storage of all royal jelly samples followed standard procedures. Parame
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Chauhan, Trishali, and Neetu Singh. "Innovation in Amla Jelly Millet Cake: Comprehensive Nutritional Profiling, Sensory Analysis, Microbial Assessment, and Packaging Strategies." Chemical Science International Journal 34, no. 2 (2025): 97–107. https://doi.org/10.9734/csji/2025/v34i2960.

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The goal of this study was to create and test a unique Amla Jelly Millet Cake, with a focus on its nutritional profile, physicochemical qualities, microbiological safety, and optimal packaging solutions. The cake combines Amla (Indian Gooseberry), which is high in Vitamin C and antioxidants, with millet flour, which is gluten-free and healthy. Comprehensive nutritional profile, while physicochemical analysis evaluated characteristics such as moisture content, pH and TSS. The microbial testing validated the product's safety and shelf life. Various packing materials were examined to determine th
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Nofiyanto, Erwin, Sri Haryati, and Sudjatinah Sudjatinah. "Diversification of processed foods made from grass jelly leaves at the Teger Farmers Group, Semarang." Community Empowerment 6, no. 8 (2021): 1403–7. http://dx.doi.org/10.31603/ce.5074.

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Food modification is still quite common in the community, especially the processing of candy, jelly drinks and dawet. The manufacture of candy, jelly drinks and dawet can be modified from the raw material of grass jelly leaves which have a lot of protein and vitamin content. The women of the Teger Farmer Group, Mangunsari Village, Gunungpati District, Semarang City mostly work as farmers and factory workers and do not quite know what food modification is, especially those made from grass jelly leaves. There are many grass jelly plants in the environment around the Teger Farmer Group that have
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Riddhi Prajapati, Riddhi Prajapati, Ruchik Patel, Pratham Patel, et al. "Formulation and Optimization of Energy Jelly for Enhanced Nutritional Delivery." International Journal of Pharmaceutical Research and Applications 10, no. 2 (2025): 1327–33. https://doi.org/10.35629/4494-100213271333.

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The growing demand for convenient, nutrientdense food products has driven innovation in functional foods, particularly among active individuals, athletes, and health-conscious consumers. This study focuses on the formulation and optimization of an energy jelly designed to deliver enhanced nutritional benefits in an easily consumable form. Utilizing a blend of carbohydrates, proteins, electrolytes, and vitamins, the energy jelly was developed to provide rapid energy release and sustained nutritional support. Key ingredients included glucose, maltodextrin, whey protein isolate, sodium, potassium
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Gauri, Mankar* Aditi Tikait Dr. Swati Deshmukh Janvi Joshi Shivani Wankhade. "Formulation Of Fenugreek Based Nutritional Jelly for Enhancing Paediatric Appetite." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 3340–49. https://doi.org/10.5281/zenodo.15470009.

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The present study focuses on the formulation and evaluation of a fenugreek-watermelon-based jelly designed to serve as a natural appetite stimulant for pediatric use. Recognizing the nutritional and therapeutic potential of fenugreek (Trigonella foenum-graecum) and watermelon (Citrullus lanatus), the jelly was developed to combine palatability with functional benefits. Fenugreek seeds are known for their appetite-stimulating properties due to their saponin and alkaloid content, while watermelon offers hydration and a pleasant flavor profile appealing to children. The formulation process involv
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Junsara, Kanthaporn, Chutha Takahashi Yupanqui, Arthitaya Kawee-ai, and Rajnibhas Sukeaw Samakradhamrongthai. "Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products." Foods 12, no. 6 (2023): 1138. http://dx.doi.org/10.3390/foods12061138.

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Rice bran protein (RBP) has shown good nutritional and biological values. The present study aimed to determine the functional properties of rice bran crude protein (RBCP) and apply RBCP to a rice jelly recipe to improve the jelly quality and make it an acceptable product for consumers. The design used in the jelly formulation was a central composite design. The freeze-dried crude protein of Sung Yod (SY; 0.00–0.50%) and Hom Rajinee (HR; 0.00–0.50%) rice brans were applied to the rice jelly recipe. The crude protein extract significantly influenced the physicochemical, sensory, and angiotensin
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Cantika, Adistya Dwi, Nadia Salsabila, Ainur Wachidah Choirun Niza, Maulidyah Aisyah Putri Nadifah, Aisya Eliarosa, and Juliana Christyaningsih. "Jelly candy 'Nachberry' sensory test as an innovative snack to improve nutritional status in children." Community Empowerment 8, no. 4 (2023): 448–53. http://dx.doi.org/10.31603/ce.8005.

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Stunting is caused by a lack of important nutrients that occur early in life. Consumption of nutritious food is one of the efforts to improve the nutritional status of stunted children. One of the sources of nutritious food that is widely grown in Indonesia is spinach and strawberries which are rich in micronutrients such as iron, protein, calcium, beta-carotene, vitamins A, vitamin C, calcium, and phosphorus. These food ingredients can be processed into jelly candy snacks that are delicious and liked by children. The PKM team created a new food innovation in the form of a jelly candy called N
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Dissertations / Theses on the topic "Nutritional Jelly"

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Ramires, Sandra da Silva. "Desenvolvimento de drageados de chocolate." Master's thesis, 2012. http://hdl.handle.net/10400.14/14528.

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O presente trabalho teve como objectivo o desenvolvimento de drageados de chocolate com diferentes centros que pudessem ser propostos a alargar a gama de produtos da empresa Imperial – Produtos Alimentares, S.A.. Para tal foi efectuada (i) uma pesquisa de centros, (ii) uma pesquisa e contacto com fornecedores, (iii) o desenvolvimento de protótipos a nível laboratorial e, finalmente, (iv) testes sensoriais e cálculos do valor nutricional dos diferentes produtos seleccionados. Os centros elegidos para o desenvolvimento dos drageados foram: gomas e fruta desidratada. Numa primeira etapa foram dr
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Books on the topic "Nutritional Jelly"

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Mattare, Marty. Better than Peanut Butter & Jelly. McBooks Press, 2009.

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Mattare, Marty. Better than peanut butter and jelly: Quick vegetarian meals your kids will love. McBooks Press, 2006.

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Nutrition handbook: Dr. Bernard Jensen's Daily regimen for healthy living : for patient use and nutritional counseling. B. Jensen, 1992.

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Seaweed Jelly-Diet Cookbook Guide: Simply Gourmet! Discover the Secrets to Savory Flavors, Creamy Textures, and Nutritional Weight Loss - Naturally! Lulu Press, Inc., 2011.

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5

Jia ting ying yang shou ce: Jian dan, ming liao, zheng que de yin shi guan nian. Chen xing chu ban you xian gong si, 2001.

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Book chapters on the topic "Nutritional Jelly"

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Turk, Cebrahil. "Use of Some Bee Products in the Aquaculture Industry." In Methods of Biochemical Analysis of Bee Products. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359326.9.

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In addition to their traditional medicinal uses, bee products have also had an important place in the aquaculture industry in recent years. Bee products such as honey, propolis, royal jelly and bee venom offer potential benefits for a variety of applications in aquaculture. These products are used to improve fish health, combat diseases, increase growth rate and support environmental sustainability. For example, the antimicrobial properties of propolis can be effective in treating and preventing fish diseases, while the nutritional components of honey can promote the development of aquaculture
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Tahiroglu, Veysel. "Antioxidant Properties of Bee Products and Evaluation of Some in Vitro Analyzes." In Methods of Biochemical Analysis of Bee Products. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359326.6.

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Due to the different chemical contents of bee products such as honey, propolis, pollen, royal jelly, bee venom, beeswax and bee bread, it can be used as an antioxidant against damage that may be caused by oxidative stress. It covers highly reliable tests of the antioxidant capacities of bee products obtained from different geographical regions with different floristic characteristics through in vitro analysis; Studies are being carried out to determine total antioxidant level (TAS), total oxidant level (TOS) and oxidative stress index (OSI), which is a new indicator of oxidative stress level.
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"Development of Pomegranate-Cherry Jelly Enriched with Beet Root Juice." In Prospective Research and Technological Advancements in Food and Health Sciences. Skyfox Publishing Group, 2023. http://dx.doi.org/10.22573/spg.023.978-93-90357-07-9/5.

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Mixed fruit jelly was developed from pomegranate and cherry fruit juice and further enriched with beetroot juice. The different physico-chemical characteristics of pomegranate, cherry fruits along with beetroot were analyzed and the total phenolic content ranged between 18.86±0.68, 6.75±0.44 and 2.68±0.19 mg GAE/g, respectively. Further, the jelly was prepared from mixed fruits and enriched with beetroot juice in the ratio of 70, 20 and 10% was rated best on the basis of organoleptic evaluation. The developed jelly was rich in nutritional and functional value with total phenolic content of 17.
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Yeung, Yiu To, and Sandro Argüelles. "Bee Products: Royal Jelly and Propolis." In Nonvitamin and Nonmineral Nutritional Supplements. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-812491-8.00063-1.

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Yavuz, Sıraç. "The Use of Bee Products in Animal Production and Nutrition." In Diagnosis and Treatment Methods of Bee Diseases, edited by Münire Turhan and Ebubekir İzol. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359159.9.

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The rising global demand for protein-rich meals as a result of fast population increase has resulted in fierce competition for resources for human nutrition and animal feed production, causing substantial environmental degradation and resource depletion. This convergence of needs has resulted in a slew of environmental issues, including deforestation, worsening water scarcity, and biodiversity loss, all of which reflect the significant ecological strain caused by this competition.In this climate of environmental crisis, the idea of incorporating bee products into animal feed emerges as a compe
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"Epigenetics as a Mechanism for Dietary Fatty Acids to Affect Hematopoietic Stem/Progenitor Cells And Leukemia - Royal Jelly for the Blood." In Nutrition and Cancer From Epidemiology to Biology, edited by Vincent E. Sollars. BENTHAM SCIENCE PUBLISHERS, 2012. http://dx.doi.org/10.2174/978160805447311201010065.

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"Green jelly Nutrition and learning: the hidden cost of a free school meal, halal kitchens and why children eat with plastic forks." In Oranges and Lemons. Routledge, 2005. http://dx.doi.org/10.4324/9780203007020-8.

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Conference papers on the topic "Nutritional Jelly"

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Nogaim, Qais, Ali Salem, Saad Sharaf, and Waeil Kharsan. "Determination of Vitamin C in some Yemeni Citrus and Study of its Stability During Processing and Storage." In 5th International Conference on Biomedical and Health Sciences. Cihan University-Erbil, 2024. http://dx.doi.org/10.24086/biohs2024/paper.1445.

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Our work aims to determine concentrations of Ascorbic acid (vitamin C) in 50 samples of some Yemeni citrus such as orange, Mandarin and lemon which were collected in Ibb city, Yemen, also to study the nutritional value depends on the stability of Vit. C during processing and storage by making three products namely Jelly, Jam and Marmalade. The production and analysis carried out in food science and technology department laboratories, Ibb University, Yemen. The results could be summarized as: Content of (Vitamin C) in citrus peels was in highest level in orange, meanwhile the lowest was in lemo
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Negrea, Monica, Ileana Cocan, Ersilia Alexa, Diana Obistioiu, and Calin Jianu. "VALORIZATION OF POME FRUITS WASTE INTO FUNCTIONAL CANNED PRODUCTS IN THE CONTEXT OF "ZERO WASTE" SYSTEM." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.48.

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Currently, in order to respond to the needs of the human population and food security issues worldwide, it is necessary to implement strategies for recovery and transformation of waste from the food industry into a circular system of production and consumption. Fruit waste such as peels and seeds have a high waste rate worldwide. These wastes have a high nutritional content, suggesting a potential for use in the food industry. Pome fruits (apples, pears and quince) belong to Rosaceae family, have tough central core which contains small seeds. These fruit wastes are rich in nutrients, especiall
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Sitanggang, Hendra Dhermawan, and Ummi Kalsum. "The Pattern of Snack And Beverage Concumption for Suku Anak Dalam (Sad) Children in The Trans Social Area of Nyogan Village, Muaro Jambi, Jambi Province." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.21.

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Background: Consumption of street food in school has an impact on children’s health, especially their nutritional status. Children in the Anak Dalam Tribe (SAD) are mostly malnourished and short. The remote indigenous community (Suku Anak Dalam) in Nyogan Village has undergone a social transition for 15 years since being granted permanent settlement by the Government. Many changes have occurred as well as consumption patterns. This study aims to determine the pattern of consumption of street food and beverages in schools for SAD children in Nyogan Village. Subjects and Method: This was a quali
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