Showing 1 - 20 results of 31 for search '"sugar confectionery"', query time: 1.32s Refine Results
  1. 1
    Syrups in Sugar Confectionery Products of High Nutritional Value
    by Reznichenko I., Frolova N., Kuchebo V., Turov S.
    Published 2019-06-01
    “... consumer market. Vegetable syrups can be used in sugar confectionery products, especially...”
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    Article
  2. 2
    USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION
    by Sanjarovsckay N.S., Sokol N.V.
    Published 2016-09-01
    Subjects: “...sugar confectionery...”
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    Article
  3. 3
    DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP
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    Article
  4. 4
    Effects of biopolymer on stability mechanisms of aerated high-sugar confectionery
    by Lau, Ka
    Published 2006
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  5. 5
    RESOURCE-SAVING PRODUCTION OF SUGAR CONFECTIONERY ENRICHED WITH FUNCTIONAL PLANT INGREDIENTS
    Subjects: “...sugar confectionery...”
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    Article
  6. 6
    Consumer properties of confectionery products with ordered chemical composition
    by N. A. Frolova
    Published 2019-03-01
    Subjects: “...sugar confectionery...”
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    Article
  7. 7
    Confectionery products (halva type) obtained from sunflower: production technology and quality alterations. A review
    Subjects: “...sugar confectionery...”
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    Article
  8. 8
    Composition and Quality Standards of Functional Caramel
    Subjects: “...sugar confectionery...”
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    Article
  9. 9
    Substituting sugar confectionery with fruit and healthy snacks at checkout – a win-win strategy for consumers and food stores? a study on consumer attitudes and sales effects of a healthy supermarket intervention
    “... or sugar confectionery was found. Conclusions The present study finds that the healthy checkout...”
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    Article
  10. 10
    The Perception of Thai Consumer toward Loose Candy (Lösgodis) : The Study of Product Selection for Thai Market
    “...Problem: What are Thai consumers’ perceptions toward sugar confectionery  products, which are sold...”
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  11. 11
    Functional Confectionery Products: Development of Production Process
    by Pozdnyakova O., Egushova E., Tyshchenko E.
    Published 2018-09-01
    “... of sugar confectionery products with low energy value and various enriching additives are gradually...”
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    Article
  12. 12
    Definition of ingredient composition of caramel mass in order to increase shelf life
    by A. V. Shvetsova, G. B. Pishchikov
    Published 2017-05-01
    “... population groups, in particular, enriched with vitamins and minerals. The range of sugar confectionery...”
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    Article
  13. 13
    Creation of multi-component fruit and vegetable semi-finished products and confectionery on their basis with health properties
    “...A new method of production of multicomponent fruit and vegetable semi-finished products and sugar...”
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    Article
  14. 14
    Investigate all kinds of flavorings used in some local food products and imported
    by Baghdad Science Journal
    Published 2006-03-01
    “... that foods that appeal to children of sugar confectionery and Crapt and other barely Atkhalo of flavorings...”
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    Article
  15. 15
    INFLUENCES OF THE PURCHASING POWER CHANGE ON THE EVOLUTION OF THE AGROALIMETARY MARKETS ON EUROPEAN UNION LEVEL
    by Laura Catalina Timiras
    Published 2013-12-01
    “... produce, eggs and edible oils and fats”, “beverages”, “sugar and chocolate and sugar confectionery...”
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    Article
  16. 16
    PARTICULAR QUALITIES OF INTEGRATIONAL INTERACTION DEVELOPMENT OF THE FOOD INDUSTRY IN UKRAINE
    by N. Skopenko
    Published 2014-04-01
    “... and fats, dairy and meat products, sugar, confectionery, processed fruit and vegetables we propose...”
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    Article
  17. 17
    Marketing of Foods to Children through Food Packaging Is Almost Exclusively Linked to Unhealthy Foods
    by Živa Lavriša, Igor Pravst
    Published 2019-05-01
    “...;Breakfast Cereals” (17%), “Chocolate and Sugar Confectionery” (15%) and “Edible Ices...”
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    Article
  18. 18
    To the health of the nation through multi-level educational programs for the population in the field of optimal nutrition
    by A. V. Pogozheva
    Published 2021-04-01
    “... (pickles and marinades – 42%), added sugar (confectionery – 47%) with a lack of fruit, fish and seafood. 23...”
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    Article
  19. 19
    Studies on Valorification of Hot Pepper Powder in the Technology of Jelly Candy Products
    “... to valorification a raw material such as hot pepper powder. The products obtained at Sugar Confectionery Pilot...”
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    Article
  20. 20
    Sugar Substitutes and Sweeteners in Confectionery Technology
    by Reznichenko Irina Yu., Shcheglov Mikhail S.
    Published 2020-12-01
    “... of sugar from formulations of flour and sugar confectionery is a difficult task. Each of the currently...”
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    Article
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