Evaluation of fruit raw materials chemical composition by the content of organic acids and macronutrients

by O. S. Rudenko, N. B. Kondratiev, M. V. Osipov, I. A. Belova, M. A. Lavrukhin
Published 2020-09-01

Differential scanning calorimetry of cocoa butter and chocolate glaze

by I. A. Saranov, O. B. Rudakov, K. K. Polansky
Published 2020-09-01

Development of technology for preparing the thermostable milk-containing filling and study of infrared spectra of its components

by Fedor Pertsevoy, Olena Koshel, Sergei Sabadash, Mykola Mashkin, Valentyna Mohutova, Vadym Volokh
Published 2020-10-01

Ultrasound Drying of Rose Hips: a Process Study

by Verboloz E., Ivanova M., Demchenko V., Fartukov S., Evona N.
Published 2020-03-01

Optimización de polifenoles y aceptabilidad de caramelos de goma con extracto de jengibre (Zingiber officinale R.) y miel con diseño de mezclas

by Antonio Rodríguez-Zevallos, María Hayayumi-Valdivia, Raúl Siche
Published 2018-05-01

Reparatory and Manufacturing Hard-Facing of Working Parts Made of Stainless Steels in Confectionary Industry

by S. Rakic, V. Lazic, S. Aleksandrovic, S. Mitrovic, R. Cukic, D. Milosavljevic, R. Nikolic
Published 2012-09-01

Managing safety of the developed cakes made from organic raw materials with improved fatty­acid composition

by Alina Tkachenko, Ivan Syrokhman, Yulia Basova, Anna Kobischan, Anna Artemenko, Khrystyna Kovalchuk, Olena Kalashnyk, Mariia Katruk, Roman Zakharchyn, Volodymyr Havrylyshyn
Published 2020-02-01

Sugar‐free hard confectionery with at least 90% erythritol and reduction of dental plaque which...

by EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA), Dominique Turck, Jean‐Louis Bresson, Barbara Burlingame, Tara Dean, Susan Fairweather‐Tait, Marina Heinonen, Karen Ildico Hirsch‐Ernst, Inge Mangelsdorf, Harry J McArdle, Androniki Naska, Monika Neuhäuser‐Berthold, Grażyna Nowicka, Kristina Pentieva, Yolanda Sanz, Anders Sjödin, Martin Stern, Daniel Tomé, Henk Van Loveren, Marco Vinceti, Peter Willatts, Ambroise Martin, John Joseph Strain, Alfonso Siani
Published 2017-07-01

Humm! Tem pão quentinho e confeitos divinos : desvelando relações entre trabalho e educação na formação profissional do técnico em panificação e confeitaria

by Soares Terceiro, Clúvio Buenno
Published 2012

Humm! Tem pão quentinho e confeitos divinos : desvelando relações entre trabalho e educação na formação profissional do técnico em panificação e confeitaria

by Soares Terceiro, Clúvio Buenno
Published 2012

Humm! Tem pão quentinho e confeitos divinos : desvelando relações entre trabalho e educação na formação profissional do técnico em panificação e confeitaria

by Soares Terceiro, Clúvio Buenno
Published 2012

The Pocket-4-Life project, bioavailability and beneficial properties of the bioactive compounds of espresso coffee and cocoa-based confectionery containing coffee: study protocol for a randomized cross-over...

by Pedro Mena, Michele Tassotti, Daniela Martini, Alice Rosi, Furio Brighenti, Daniele Del Rio
Published 2017-11-01

The technology of functional bakery cookies with fructose and food fibers

by Antonenko A., Bosak Y., Goloburda M., Dmitruk K., Kazakevich S., Karpenko A.
Published 2021-05-01

Harnessing the technological potential of chia seeds in the technology of cream-whipped candy masses

by Olena Shydakova-Kameniuka, Oleksii Shkliaiev, Olga Samokhvalova, Maya Artamonova, Galyna Stepankova, Olena Bolkhovitina, Alla Rogova
Published 2020-04-01

DEVELOPMENT OF A NEW METHOD OF PRODUCTION OF PROTEIN VEGETABLE PLANT NANO ADDITIVES USING PAROTHERMOMECHANODESTRUCTION PROCESSES

by Viktoriya Pogarskaya, Raisa Pavlyuk, Tatyana Kotuyk, Olga Yurieva, Nadiya Maksymova
Published 2020-11-01

Розробка білково-жирової основи цукристих кондитерських виробів для харчування спортсменів

by Сергій Володимирович Бочкарев, Вікторія Юріївна Папченко, Тетяна Вікторівна Матвєєва, Василь Анатолійович Руднєв, Анна Павлівна Бєлінська
Published 2016-09-01

Effect of banana powder and butter on the formation of the crystalline phase of sugar fondant

by Mariia Ianchyk, Alexandra Niemirich, Oksana Vasheka, Oksana Petrusha, Nikolay Pogozhikh
Published 2018-08-01

POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS

by Usenko N.I., Khlestkina E.К., Asavasanti S., Gordeeva E.I., Yudina R.S., Otmakhova Y.S.
Published 2018-06-01

Substituting sugar confectionery with fruit and healthy snacks at checkout – a win-win strategy...

by Lise L. Winkler, Ulla Christensen, Charlotte Glümer, Paul Bloch, Bent E. Mikkelsen, Brian Wansink, Ulla Toft
Published 2016-11-01

SPECIALIZED PRODUCTS OF PROBIOTIC USE: QUALITY AND FUNCTIONALITY

by Lobach E.Y., Gur'yanov Y.G., Poznyakovskiy V.M., Kostin A.N.
Published 2017-09-01