Log in

Relevant bibliographies by topics / Sales of confectionery products / Journal articles

To see the other types of publications on this topic, follow the link: Sales of confectionery products.

Journal articles on the topic 'Sales of confectionery products'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 February 2022

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 'Sales of confectionery products.'

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

Jensen, Chloe, Kirsten Fang, Amanda Grech, and Anna Rangan. "Trends in Sales and Industry Perspectives of Package Sizes of Carbonates and Confectionery Products." Foods 10, no. 5 (2021): 1071. http://dx.doi.org/10.3390/foods10051071.

Full text

Abstract:

Discretionary food package sizes are an important environmental cue that can affect the amount of food consumed. The aim of this study was to determine sales trends and reported food industry perspectives for changing food package sizes of carbonates and confectionery between 2005 and 2019. Changes in package sizes of carbonates and confectionery were investigated in Australia, the USA, Canada, and the UK. Sales data (units per capita and compound annual growth rate between 2005 and 2019) were extracted from the Euromonitor database. Qualitative data (market research reports) on industry persp

APA, Harvard, Vancouver, ISO, and other styles

2

Мистенева, Светлана, Svetlana Misteneva, Елена Солдатова, et al. "Effect of Pumpkin Husks on Cracker Dough Fermentation." Food Processing: Techniques and Technology 49, no. 3 (2019): 413–22. http://dx.doi.org/10.21603/2074-9414-2019-3-413-422.

Full text

Abstract:

Problems of rational and balanced nutrition for children and teenagers attract the attention of scientists around the world. Nowadays, pediatricians, nutritionists, and parents are interested in researches that study the nature and structure of children’s diet. The food market is wide and diverse. However, most foods, including confectionary products for children, do not correspond with the principles of healthy nutrition, food legislation, and the achievements of modern food science. As a result, it is difficult for consumers to select physiologically important products for their children. Th

APA, Harvard, Vancouver, ISO, and other styles

3

Позднякова, Ольга, Olga Pozdnyakova, Елена Егушова, Elena Egushova, Елизавета Тыщенко, and Elizaveta Tyshchenko. "Functional Confectionery Products: Development of Production Process." Food Processing: Techniques and Technology 48, no. 3 (2019): 90–95. http://dx.doi.org/10.21603/2074-9414-2018-3-90-95.

Full text

Abstract:

The development of new functional foods that contribute to the preservation and improvement of human health is one of the priorities in the food industry. In this regard, the production and sales of sugar confectionery products with low energy value and various enriching additives are gradually increasing, including those meant for diabetic therapeutic and dietary preventive nutrition. At the same time, the share of these products remains insignificant. The research prospective was to develop a technology for the production of marshmallow, which reduces the risk of obesity and type II diabetes

APA, Harvard, Vancouver, ISO, and other styles

4

Bandy, Lauren K., Peter Scarborough, Richard A. Harrington, Mike Rayner, and Susan A. Jebb. "The sugar content of foods in the UK by category and company: A repeated cross-sectional study, 2015-2018." PLOS Medicine 18, no. 5 (2021): e1003647. http://dx.doi.org/10.1371/journal.pmed.1003647.

Full text

Abstract:

Background Consumption of free sugars in the UK greatly exceeds dietary recommendations. Public Health England (PHE) has set voluntary targets for industry to reduce the sales-weighted mean sugar content of key food categories contributing to sugar intake by 5% by 2018 and 20% by 2020. The aim of this study was to assess changes in the sales-weighted mean sugar content and total volume sales of sugar in selected food categories among UK companies between 2015 and 2018. Methods and findings We used sales data from Euromonitor, which estimates total annual retail sales of packaged foods, for 5 c

APA, Harvard, Vancouver, ISO, and other styles

5

Sheludko, Viktoriia, and Halyna Riashko. "Improvement of Technological Lines of Confectionery Workshop in Restaurant Establishments Farms Specializing in the Production of Products of High Nutritional Value." Restaurant and hotel consulting. Innovations 4, no. 1 (2021): 105–20. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234833.

Full text

Abstract:

The topicality. Flour confectionery remains the leader in sales among other delicacies in Ukraine. Especially their consumption increases during the holidays. But today, society is increasingly concerned about its health. Young people prefer not only well-decorated dishes, but also pay considerable attention to the qualitative and quantitative composition of raw materials. Currently popular in Ukraine are muffins, cupcakes, brownies, blondes, biscuits, cantucci, craffins, biscuits “Savoyardi” and “Madeleine”. Good nutrition is the key to good health, especially in today’s environment. The prod

APA, Harvard, Vancouver, ISO, and other styles

6

Mishchenko, Vladimir, Peter Foshchiy, and Iryna Gorobets. "PROBLEMS OF STABILITY OF FINANCIAL STATUS OF CONFECTIONERY ENTERPRISES." Energy saving. Power engineering. Energy audit., no. 1-2(155-156) (May 23, 2021): 52–58. http://dx.doi.org/10.20998/2313-8890.2021.01.05.

Full text

Abstract:

The article justifies the relevance of solving the problem of financial status stability of confectionery industry enterprises. It is shown that according to the most recent figures, the volume of the world confectionery market for 2016-2018 increased by 3.2% and was approximately US$ 157.64 billion. The average annual growth rate of confectionery products consumption during 2016-2018 was at 2.1% and reached 15.15 million tons at the end of 2018. The world experience of ensuring the stability of confectionery industry enterprises is addressed. Based on a review, the 10 largest countries accoun

APA, Harvard, Vancouver, ISO, and other styles

7

Leonenko, E. A., S. V. Kunev, and N. N. Chindyaykina. "CHARACTERISTICS OF ORGANIZING AND MANAGING SALES ACTIVITIES USING THE EXAMPLE OF “OOO LAMZUR”." Scientific Review: Theory and Practice 10, no. 6 (2020): 1001–15. http://dx.doi.org/10.35679/2226-0226-2020-10-6-1001-1015.

Full text

Abstract:

In modern conditions, the further development of the market economy puts each subject of economic activity in very difficult conditions. For the survival and effective functioning of an organization, it is no longer enough to simply produce goods in the maximum possible volume, it is especially important to sell these goods. The significant role of sales activities in the enterprise management requires searching for new methods of improvement, one of which is the revision of existing and the development of new optimal distribution channels under conditions of environmental uncertainty. Current

APA, Harvard, Vancouver, ISO, and other styles

8

Singhvi, Sajjan, Gaurav Sharma, and Rajat Gera. "Candy Confectioneries Pvt Limited (CCL)." Emerald Emerging Markets Case Studies 7, no. 1 (2017): 1–26. http://dx.doi.org/10.1108/eemcs-07-2016-0155.

Full text

Abstract:

Subject area Rural Marketing, Sales and Distribution Management, Salesperson Motivation, Channel Management. Study level/applicability The case can be used in sales management, channel management and rural marketing courses offered to graduate students of MBA degrees. In the sales management courses, the emphasis is on understanding the typical tasks that the rural salesperson is required to conduct. The case can be used to design a suitable motivation-mix for a rural salesperson after analysing their approach towards work. In a rural marketing course, the case can be used to understand the sa

APA, Harvard, Vancouver, ISO, and other styles

9

Kazantsev, E. V., N. B. Kondratyev, M. V. Osipov, and O. S. Rudenko. "Influence of different types of hydrocolloids on the structure and preservation of sugary confectionery with a jelly structure consistency: a Review." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (2020): 107–15. http://dx.doi.org/10.20914/2310-1202-2020-2-107-115.

Full text

Abstract:

Quality is a time-varying, complex property of a confectionery that shows a measure of acceptability for the customer and rapidly or slowly deteriorates after the manufacture of foodstuffs. The safety of raw materials and finished products during storage is the most important task of global importance, according to WHO, in 2020 year. One of the important problems in the confectionery industry is to ensure long shelf life of confectionery products without reducing their taste properties, as exemplified by jelly marmalade. The task of preserving the freshness of the product is to preserve its co

APA, Harvard, Vancouver, ISO, and other styles

10

Hafner, Edvina, and Igor Pravst. "Evaluation of the Ability of Nutri-Score to Discriminate the Nutritional Quality of Prepacked Foods Using a Sale-Weighting Approach." Foods 10, no. 8 (2021): 1689. http://dx.doi.org/10.3390/foods10081689.

Full text

Abstract:

The implementation of mandatory front-of-pack nutrition labelling is currently being discussed in the European Union (EU). The Nutri-Score (NS) was developed in France to empower consumers to make informed and healthier food choices. Based on strong evidence of its efficacy in supporting healthy choices, it has already been implemented for voluntary use in some EU member states, making it relevant to developing a harmonised EU scheme. This study aimed to evaluate the NS’s discriminating ability on products available in the food supply and compare it with Slovenian national nutritional recommen

APA, Harvard, Vancouver, ISO, and other styles

11

Poku, Kofi, and Martin Owusu Ansah. "Design Thinking as a Strategy for Marketing Confectionery Products: A Case Study of Cocoa Processing Company—Ghana." Business and Management Horizons 2, no. 1 (2014): 48. http://dx.doi.org/10.5296/bmh.v2i1.5281.

Full text

Abstract:

This research looked at a shift from plain technology improvements to real endeavours in order to address the needs of consumers and to generate powerful and sustainable solutions that could tackle the current and future challenges at Cocoa Processing Company through Design Thinking. The main objective was to investigate how Design Thinking can be used by Cocoa Processing Company as a critical strategic tool for the marketing of their confectionery products.The research aimed at investigating how C.P.C used design thinking in its market strategies, to help increase its sales through discovery

APA, Harvard, Vancouver, ISO, and other styles

12

Lytvynenko, T. M., and O. S. Danylchenko. "BRAND MANAGEMENT AS A FACTOR OF INCREASING THE COMPETITIVENESS OF THE CONFECTIONERY ENTERPRISES." THEORETICAL AND APPLIED ISSUES OF ECONOMICS, no. 39 (2019): 4–15. http://dx.doi.org/10.17721/tppe.2019.39.1.

Full text

Abstract:

Problem’s setting. Many experts are increasingly inclined to conclude that the main factor for the success of most enterprises is the commitment and loyalty of consumers. A higher degree of consumer loyalty is an almost fanatical appreciation of the brand. Any product while entering the market creates some impression - positive or negative. These associations and consumer perception of the product are called the brand. This is some impression of a product in the minds of consumers or a label that is thoughtfully attached to the product. However, branding is not always a sure guarantee of succe

APA, Harvard, Vancouver, ISO, and other styles

13

Kochetov, V. K., and N. V. Ageeva. "The practic application of traceability principles." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (2019): 84–91. http://dx.doi.org/10.20914/2310-1202-2019-2-84-91.

Full text

Abstract:

The procedure of traceability of finished product, the regulating actions for tracking of products, beginning from the raw materials used for production of the single-part randomly chosen consumer package of a product and ending with shipment of this product to distributing facilities and also for tracking of processing of randomly chosen raw materials are offered. The traceability system does not guarantee a complete elimination of risk from arrival to the enterprise of improper raw and other materials, but allows tracking and identifying a source of nonconformance, after receiving of problem

APA, Harvard, Vancouver, ISO, and other styles

14

Anwari, Egi, Ella Meilani, and Oktarina Prasetyowati. "PERANCANGAN GRAFIS KEMASAN MAKANAN BURAYOT SEBAGAI OLEH-OLEH KHAS GARUT." DeKaVe 10, no. 2 (2018): 12. http://dx.doi.org/10.24821/dkv.v10i2.1990.

Full text

Abstract:

This research was made to redesign the packing of Burayot, a typical snack from Garut. Food packaging, in addition to serving as a food protector, can also be a medium for communicating related food product information, brand, positioning and product differentiation. Burayot is a typical snack of Garut made from raw rice flour, brown sugar and coconut milk. In its development appeared other flavors, such as pandanus, black rice, menthol, strawberries, sesame and cheese. Generally, families in the area of Leles Garut can make burayot, but not every family sells it as commercial product. There a

APA, Harvard, Vancouver, ISO, and other styles

15

Eyles, Helen, Kathy Trieu, Yannan Jiang, and Cliona Ni Mhurchu. "Reducing children's sugar intake through food reformulation: methods for estimating sugar reduction program targets, using New Zealand as a case study." American Journal of Clinical Nutrition 111, no. 3 (2019): 622–34. http://dx.doi.org/10.1093/ajcn/nqz313.

Full text

Abstract:

ABSTRACT Background Reducing sugar in packaged foods and beverages could help protect children's future health. Clear methods for the development of feasible yet impactful sugar reduction program targets are needed. Objectives To outline methods for the development of program targets that would reduce, by 20%, the total sugar content of packaged foods and beverages commonly consumed by children. New Zealand (NZ) is used as a case study. Methods Sugar content and pack size targets were developed using a 6-step process informed by the UK sugar and salt reduction programs. Food groups contributin

APA, Harvard, Vancouver, ISO, and other styles

16

Kondratyev, N. B., E. V. Kazantsev, M. V. Osipov, O. S. Rudenko, and E. N. Krylova. "Determination of sources of sulfur dioxide in confectionery." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (2019): 203–8. http://dx.doi.org/10.20914/2310-1202-2018-4-203-208.

Full text

Abstract:

Sulfur dioxide is used to ensure the safety of fruit raw materials and semi-finished products used for the production of confectionery. This preservative has allergenic properties. In accordance with the Technical Regulations of the Customs Union TR CU 022/2011 "Food products in terms of their labeling" the content of sulfur dioxide must be specified when labeling confectionery products, if its content exceeds 10 mg per kg. The definition of this preservative in raw materials, semi-finished products and confectionery in accordance with the current GOST 26811 “Confectionery. The iodometric meth

APA, Harvard, Vancouver, ISO, and other styles

17

Petrova, A. S. "Optimization of Confectionery Products Quality Indicators." IOP Conference Series: Earth and Environmental Science 852, no. 1 (2021): 012083. http://dx.doi.org/10.1088/1755-1315/852/1/012083.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Nikolaeva, M. A., and T. S. Tananaeva. "Conditions and terms of storage of confectionery products." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 12 (December 1, 2020): 64–71. http://dx.doi.org/10.33920/igt-01-2012-11.

Full text

Abstract:

The article discusses the conditions and terms of storage of confectionery products. The purpose of this article is to compare the temperature and humidity storage conditions of different types of confectionery products regulated in various legal documents, as well as to identify criteria for the end of the shelf life of certain classification subgroups. It is established that the majority of sugar and flour-based confectionery products, except for cakes and pastries, as well as roll cakes, belong to the group with a moderate temperature and humidity regime (temperature-18±3°C with relative hu

APA, Harvard, Vancouver, ISO, and other styles

19

Stadnyk, Igor, Volodymyr Piddubnyi, Mykhail Kravchenko, Larysa Rybchuk, Stepan Balaban, and Taisia Veselovska. "The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter." Potravinarstvo Slovak Journal of Food Sciences 15 (April 28, 2021): 318–29. http://dx.doi.org/10.5219/1578.

Full text

Abstract:

This article reveals the possibility of using legume butter to obtain a new combined product of increased quality. The technology of model compositions of finishing semi-finished products, in particular, confectionery legume butter with DDW, has been developed. The results of a study on optimizing the recipe composition of finishing semi-finished products made it possible to develop this technology of multifunctional confectionery butter with the desired (specified) organoleptic and structural and mechanical properties. The analysis of the formation of the structure of legume butter of opposit

APA, Harvard, Vancouver, ISO, and other styles

20

Gumeniuk, Oksana, Maria Кseniuk, Olga Denisko, and Alina Kiriy. "REPLACEMENT OF HYDROGENATED FATS FOR VEGETABLE OIL IN THE COMPOSITION OF CONFECTIONERY." Technical Sciences and Technologies, no. 2(16) (2019): 165–69. http://dx.doi.org/10.25140/2411-5363-2019-2(16)-165-169.

Full text

Abstract:

Urgency of the research. One of the trends in the development of the global confectionery market, which is linked to the care of consumers health, is the development of confectionery that do not contain hydrogenated fats. Their source in confectionery are margarines and confectionery fats, which are made on the basis of vegetable oils, in particular, palm and coconut or low-quality animal fats, which are waste meat and fish processing enterprises. A direct relationship between the increased content of trans-isomers in the products and diseases of the cardiovascular system, impaired metabolic p

APA, Harvard, Vancouver, ISO, and other styles

21

Podgornova, N. M., and O. V. Volkova. "The use of dietary fiber in confectionery products." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 11 (November 1, 2020): 29–33. http://dx.doi.org/10.33920/igt-01-2011-03.

Full text

Abstract:

The article summarizes the results of a study on the use of dietary fi ber in confectionery products to improve their consumer qualities. When choosing food products, including confectionery, the attention is attracted to functional products, the composition of which is formed in accordance with the basic requirements and principles of a comprehensive and healthy diet.

APA, Harvard, Vancouver, ISO, and other styles

22

Hladni, Nada, and Dragana Miladinović. "Confectionery sunflower breeding and supply chain in Eastern Europe." OCL 26 (2019): 29. http://dx.doi.org/10.1051/ocl/2019019.

Full text

Abstract:

Growing confectionery sunflower for consumption is becoming more and more attractive in the whole world. In Eastern European countries production, processing, and breeding of confectionery sunflower differ from oil-type sunflower. There is no precise information on the sowing areas of confectionery varieties and hybrids in Eastern European countries, mostly because, in statistical reports, sunflower producers do not provide separate data on the share of varieties in gross revenue of all manufactured products. Confectionery sunflower seeds are used in bakery products, but also in a number of na

APA, Harvard, Vancouver, ISO, and other styles

23

TEUFEL, PAUL, FRANK L. BRYAN, FAHMIDA QADAR, SHAHID RIAZ, SABIHA ROOHI, and ZAKA-UR-REHMAN MALIK. "Risks of Salmonellosis and Staphylococcal Food Poisoning From Pakistani Milk-based Confectioneries." Journal of Food Protection 55, no. 8 (1992): 588–94. http://dx.doi.org/10.4315/0362-028x-55.8.588.

Full text

Abstract:

Hazards of milk-based products were conducted in three confectionery manufacturing shops in a city in Pakistan. The incoming khoa (a heat-concentrated milk product having a water activity of approximately 0.97) was initially contaminated with staphylococci and contained enterotoxin. The confectionery was subsequently cooked to temperatures that would be lethal to staphylococci, but staphylococci were often found in high numbers in the finished products. Recontamination occurred during handling. Khoa-filled confectionery and confectionery made from renin-processed cheese were contaminated by sa

APA, Harvard, Vancouver, ISO, and other styles

24

Carbonell-Barrachina, Ángel Antonio, Pedro Aracil, Elena García, Francisco Burló, and Francisco Martínez-Sánchez. "Source of Arsenic in Licorice Confectionery Products." Journal of Agricultural and Food Chemistry 51, no. 6 (2003): 1749–52. http://dx.doi.org/10.1021/jf026057h.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Morgan, Maria, Ruth Fairchild, Andrea Phillips, Kate Stewart, and Lindsay Hunter. "A content analysis of children’s television advertising: focus on food and oral health." Public Health Nutrition 12, no. 6 (2009): 748–55. http://dx.doi.org/10.1017/s1368980008003169.

Full text

Abstract:

AbstractObjectivesTo analyse the nature and content of advertising during children’s popular television viewing times with the specific aims of (i) identifying the proportion of advertising time devoted to confectionery and potentially cariogenic products (those which readily give rise to dental caries, more commonly known as tooth decay); and (ii) determining whether there is a variation in the advertisement of confectionery and other high-sugar products within children’s school holiday time v. outside holiday time.MethodIn five separate one-week periods, the output of the four most popular B

APA, Harvard, Vancouver, ISO, and other styles

26

Bodnarchuk, Oksana. "Monitoring research of the quality of confectionery fats and glazes by fatty acid composition." FOOD RESOURCES 9, no. 16 (2021): 39–48. http://dx.doi.org/10.31073/foodresources2021-16-04.

Full text

Abstract:

Availability of a wide range of fats and growing production volumes brings to the forefront the issue of reasonable choice of their use in the manufacture of confectionery products and requires quality control of the most common domestic market confectionery fats and glazes. Purpose of the work is to evaluate the quality of the fatty acid composition of fats and glazes manufactured in Ukraine these being in active demand in the food industry for various fillings of confectionery products, candies and chocolate. Subject of study: fatty acid composition and content of trans-isomers of confection

APA, Harvard, Vancouver, ISO, and other styles

27

Sagdeeva, G. S., and R. I. Aisina. "Research of the possibility of replacing sugar to sugar substitute in the recipe of cake from wheat flour." Khleboproducty 30, no. 2 (2021): 46–48. http://dx.doi.org/10.32462/0235-2508-2021-30-2-46-48.

Full text

Abstract:

The article presents the results of a study on replacing sugar with the sugar substitute «Stevia» in bakery and confectionery products, in particular, in muffins. In the course of test baking, the optimal concentration of the Stevia sweetener in the wheat flour cake recipe was determined, at which the finished confectionery product meets the requirements for organoleptic and physicochemical indicators for confectionery products. A comparative assessment of the energy value of a cake made from wheat flour with sugar and a sugar substitute «Stevia» is given.

APA, Harvard, Vancouver, ISO, and other styles

28

Chernenkova, Alfiya, Svetlana Leonova, Valery Chernykh, and Evgeniy Chernenkov. "Influence of biologically active raw materials on rheological properties of flour confectionery products." Acta Biologica Szegediensis 63, no. 2 (2020): 195–205. http://dx.doi.org/10.14232/abs.2019.2.195-205.

Full text

Abstract:

New achievements in science, food technologies and medicine call for sounder, scientifically proven nutrition. Food must be functional being aimed at preventing numerous diseases, improving performance capacity and health. Cereals, in particular bakery and confectionery, have the highest potential to be modified to get functional properties. Currently the assortment of this daily food has been actively enlarged. Therefore, the purpose of this work is to improve the production technology of the national flour confectionery "Chak-chak" using biologically active raw materials of the Republic of B

APA, Harvard, Vancouver, ISO, and other styles

29

Mishchenko, Volodimir, Sergii Mekhovych, and Irina Gorobets. "PROVIDING OF FINANCIAL STABILITY OF ENTERPRISES OF PASTRY INDUSTRY." Energy saving. Power engineering. Energy audit., no. 3-4(157-158) (September 11, 2021): 62–69. http://dx.doi.org/10.20998/2313-8890.2021.03.07.

Full text

Abstract:

The article identifies the main trends characteristic of the modern confectionery market of Ukraine. The reasons for the slowdown in production growth, the gradual increase in prices for all types of confectionery, changes in the structure of demand for products are considered. Exports of confectionery products require Ukrainian producers to expand their own range, as well as to bring the quality of products to European standards. The recent trend characterizes the increase in demand in the domestic market for complex (combined) confectionery, so the main prerequisite for the development of th

APA, Harvard, Vancouver, ISO, and other styles

30

Reznichenko, Irina, and Mikhail Shcheglov. "Sugar Substitutes and Sweeteners in Confectionery Technology." Food Processing: Techniques and Technology 50, no. 4 (2020): 576–87. http://dx.doi.org/10.21603/2074-9414-2020-4-576-587.

Full text

Abstract:

Introduction. Targeted diabetic confectionery for people with carbohydrate metabolism impairment includes sugar substitutes or sweeteners instead of sugar. At the same time, modified carbohydrate composition should guarantee high sensory characteristics of the finished product, production technology and the raw materials being the main quality factors. Certain safety requirements are imposed on sweeteners and sugar substitutes, and their daily intake is regulated. Sweeteners and sugar substitutes have various technological and functional properties that are taken into account when developing s

APA, Harvard, Vancouver, ISO, and other styles

31

Zumbé, Albert, Adam Lee, and David Storey. "Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery." British Journal of Nutrition 85, S1 (2001): S31—S45. http://dx.doi.org/10.1079/bjn2000260.

Full text

Abstract:

Polyol-containing confectionery offers considerable advantages over traditional sucrose-based confectionery in terms of reduced energy content and reduced cariogenicity. However, over-consumption of polyol confectionery may lead to gastrointestinal symptoms in some individuals. Rather than consider this as a distinct disadvantage to the consumer, this article discusses how careful consideration of the physico-chemical properties of polyols and advances in product development and formulation can provide suitable polyol-based products for the consumer. Furthermore, food legislation and ingredien

APA, Harvard, Vancouver, ISO, and other styles

32

ШАРИФУЛИН, Сергей, Sergej SHARIFULIN, Алина КУРАГИНА, and Alina KURAGINA. "THE SUCCESS FACTORS OF CONFECTIONERY BUSINESS." Services in Russia and abroad 11, no. 5 (2017): 102–25. http://dx.doi.org/10.22412/1995-042x-11-5-9.

Full text

Abstract:

The article is devoted to theoretical issues of success of confectionery business. It examines the factors affecting the process of economic activity of the confectionery enterprise. Sweets are a source of taste pleasure and positive emotions and for most consumers become a vital product. In the modern world a tea culture with sweets is widely developed, therefore confectionery business will always be quite promising. The business "with a sweet taste" has a lot of manifestations, but at the present time the tendency of development of such enterprises as cafe-confectioneries is obvious. Cafe-co

APA, Harvard, Vancouver, ISO, and other styles

33

Sobko, Anna. "Innovative Technologies of Flour Confectionery Products for Students." Restaurant and hotel consulting. Innovations 2, no. 1 (2019): 94–108. http://dx.doi.org/10.31866/2616-7468.2.1.2019.170415.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Arnott, M. L., C. S. Gutteridge, S. J. Pugh, and J. L. Griffiths. "Detection of salmonellas in confectionery products by conductance." Journal of Applied Bacteriology 64, no. 5 (1988): 409–20. http://dx.doi.org/10.1111/j.1365-2672.1988.tb05098.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Hartel, Richard W. "Applications of milk-fat fractions in confectionery products." Journal of the American Oil Chemists' Society 73, no. 8 (1996): 945–53. http://dx.doi.org/10.1007/bf02523401.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Grembecka, Malgorzata, and Piotr Szefer. "Differentiation of Confectionery Products Based on Mineral Composition." Food Analytical Methods 5, no. 2 (2011): 250–59. http://dx.doi.org/10.1007/s12161-011-9234-0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Ben-Yoseph, Eyal, and Richard W. Hartel. "Computer simulation of sugar crystallization in confectionery products." Innovative Food Science & Emerging Technologies 7, no. 3 (2006): 225–32. http://dx.doi.org/10.1016/j.ifset.2005.12.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Gerasimov, T. V., M. A. Taleisnik, N. A. Shcherbakova, and I. M. Svyatoslavova. "Theoretical background the control technology of flour confectionery products and their practical implementation." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 2 (2018): 64–67. http://dx.doi.org/10.20914/2310-1202-2018-2-64-67.

Full text

Abstract:

The development of technologies of flour confectionery products, carried out by the all-Russian research Institute of the confectionery industry, is in the field of knowledge of industrial engineering, which are tools for creating innovative technologies. Innovation, confectionery companies carried out by combining equipment, control, measuring and information systems, by eliminating technical contradictions between the operation and control of technological flow. Theoretical prerequisites for the management of technologies of flour confectionery products were the provisions of the system appr

APA, Harvard, Vancouver, ISO, and other styles

39

Gulyaeva, A. N., M. S. Voronina, and N. V. Makarova. "Influence of various factors (temperature, humidity, light) on the chemical composition and antioxidant activity of bisquis." Innovations and Food Safety, no. 2 (March 21, 2021): 7–14. http://dx.doi.org/10.31677/2311-0651-2020-28-2-7-14.

Full text

Abstract:

Confectionery - food products, usually with a high sugar content, characterized by high calorie content and digestibility. They are divided into groups: sugar, flour confectionery, chocolate, cocoa. The following types of products are used as the main raw materials for the preparation of confectionery products: flour (wheat, rye, corn, rice, oatmeal, etc.), sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food dyes and baking powder. The high content of carbohydrates, proteins and fats, as we

APA, Harvard, Vancouver, ISO, and other styles

40

Rossi, Eliandra Mirlei, Suelen Caroline Mahl, Ana Carolina Spaniol, Jéssica Fernanda Barreto Honorato, and Tauany Rocha. "Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour." Research, Society and Development 10, no. 6 (2021): e2510615268. http://dx.doi.org/10.33448/rsd-v10i6.15268.

Full text

Abstract:

Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The

APA, Harvard, Vancouver, ISO, and other styles

41

Savenkova, T. V., E. A. Soldatova, S. Yu Misteneva, and M. A. Taleysnik. "TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES." Food systems 2, no. 2 (2019): 13–19. http://dx.doi.org/10.21323/2618-9771-2019-2-2-13-19.

Full text

Abstract:

The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its

APA, Harvard, Vancouver, ISO, and other styles

42

Polyakova, S. P., А. Е. Bazhenova, М. А. Pesterev, N. V. Linovskaya, and T. V. Savenkova. "INFLUENCE OF THE MICROORGANISMS WITH LIPOLITYC ACTIVITY ON THE COCOA-CONTAINING CONFECTIONERY PRODUCTS QUALITY." Vestnik of the Russian agricultural science, no. 2 (April 11, 2018): 52–55. http://dx.doi.org/10.30850/vrsn/2018/2/52-55.

Full text

Abstract:

One of the main reasons of the confectionery product organoleptic parameters is microorganism activity. Growth most of them can be prevented or inhibited by the control of initial content. The influence of microorganisms with lypolityc activity to the cocoa-containing confectionery production quality was determined and the mathematic correlations were established, according which can be predicted changing of production characteristics on the basis of them initial content. Quantity of the mesophyll aerobic and optionally anaerobic microorganisms (QMA&OAM) were determined in accordance with

APA, Harvard, Vancouver, ISO, and other styles

43

Кирюхина, Анжелика, Anzhelika Kiryuhina, Роза Григорьева, Roza Grigor'eva, Анна Кожевникова, and Anna Kozhevnikova. "Bread Production and Bakery Products in Russia: Current State and Prospects." Food Processing: Techniques and Technology 49, no. 2 (2019): 330–37. http://dx.doi.org/10.21603/2074-9414-2019-2-330-337.

Full text

Abstract:

The transformation of the Russian economy has led to a significant reduction in the production of bread and bakery products. The recent years have seen a groing competition between retail chains, mini-bakeries, and bakeries. The present research features the problems of the production of bread and bakery products by large industrial enterprises and offers a number of possible solutions. The authors used statistical methods of data analysis. The study employed statistical data on the production volumes of bakery and flour confectionery products according to the Russian National Classifier of Ty

APA, Harvard, Vancouver, ISO, and other styles

44

Vītola, Vineta, and Inga Ciproviča. "The Effect of Cocoa Beans Heavy and Trace Elements on Safety and Stability of Confectionery Products." Rural Sustainability Research 35, no. 330 (2016): 19–23. http://dx.doi.org/10.1515/plua-2016-0003.

Full text

Abstract:

Abstract The aim of the study was to evaluate cocoa beans quality produced in Cameroon, Ecuador, Nigeria and Ghana from safety position determining heavy and trace metals concentration and evaluating the oxidative stability of confectionery products prototypes (trials) with analysing cocoa beans. For evaluation of oxidative stability of confectionery products, the main ingredients - butter and cocoa beans kernels were tested making trials as milk chocolate prototype. The composition of confectionery ingredients affects quality of products; therefore it is very important to evaluate quality of

APA, Harvard, Vancouver, ISO, and other styles

45

Chen, C., L. M. Isabelle, W. B. Pickworth, and J. F. Pankow. "Levels of mint and wintergreen flavorants: Smokeless tobacco products vs. confectionery products." Food and Chemical Toxicology 48, no. 2 (2010): 755–63. http://dx.doi.org/10.1016/j.fct.2009.12.015.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Мокляк, Мирослава Володимирівна, Ярослав Олександрович Передерій, and Микола Сергійович Сафонов. "Features of the promotion policy of the confectionery industry." ЕКОНОМІКА І РЕГІОН Науковий вісник, no. 1(72) (June 24, 2019): 108–16. http://dx.doi.org/10.26906/eir.2019.1(72).1444.

Full text

Abstract:

The article defines the essence and purpose of the product promotion process on the market, the specified stages of its promotion. The organization features of this process taking into account product specifics are considered. The algorithm of technologies improvement, organization of production processes and management of the enterprise during the innovative products promotion on the market is offered. New forms of stimulation, organizational structures and methods for developing managerial decisions are all innovative products. In order to accelerate and improve the quality of the product pr

APA, Harvard, Vancouver, ISO, and other styles

47

Forero, Nidia Casas, and Guillermo Petzold. "Enhancing Nutritional Value in Gelatin-Based Confectionery Products Through the Incorporation of Cryoconcentrated Blueberry Juice." Current Developments in Nutrition 4, Supplement_2 (2020): 740. http://dx.doi.org/10.1093/cdn/nzaa052_009.

Full text

Abstract:

Abstract Objectives The objective was to analyze the effect of the cryoconcentrated blueberry juice (CBJ) as sugar and artificial colors substitute as well as a source of bioactive compounds in the development of gelatin-based confectionery products, in order to improve the nutritional value of these products. Methods Blueberry juice was concentrated by centrifugal block freeze concentration until the juice reached 45°Brix. Two groups of gelatin-based confectionery products were prepared: gelatin and aerated gelatin. This study assesses the addition of CBJ (ranging between 10 and 30%) with dif

APA, Harvard, Vancouver, ISO, and other styles

48

Vogel, Christina, Sarah Crozier, Daniel Penn-Newman, et al. "Altering product placement to create a healthier layout in supermarkets: Outcomes on store sales, customer purchasing, and diet in a prospective matched controlled cluster study." PLOS Medicine 18, no. 9 (2021): e1003729. http://dx.doi.org/10.1371/journal.pmed.1003729.

Full text

Abstract:

Background Previous product placement trials in supermarkets are limited in scope and outcome data collected. This study assessed the effects on store-level sales, household-level purchasing, and dietary behaviours of a healthier supermarket layout. Methods and findings This is a prospective matched controlled cluster trial with 2 intervention components: (i) new fresh fruit and vegetable sections near store entrances (replacing smaller displays at the back) and frozen vegetables repositioned to the entrance aisle, plus (ii) the removal of confectionery from checkouts and aisle ends opposite.

APA, Harvard, Vancouver, ISO, and other styles

49

Reznichenko, I. Y., A. M. Chistyakov, T. V. Renzyaeva, and A. O. Renzyaeva. "Development of recipes flour confectionery products of functional purpose." Khleboproducty, no. 6 (2019): 40–43. http://dx.doi.org/10.32462/0235-2508-2019-28-6-40-43.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Dorokhovych, V., M. Hrytsevich, and I. Loza. "Problems of confectionery products development for patients with phenylketonuria." Scientific Works of National University of Food Technologies 26, no. 2 (2020): 187–94. http://dx.doi.org/10.24263/2225-2924-2020-26-2-19.

Full text

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!