Use of Whey and Whey Preparations in the Food Industry – A Review by Królczyk Jolanta B., Dawidziuk Tomasz, Janiszewska-Turak Emilia, Sołowiej Bartosz

“…The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks.…”
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Bioactive Anti-Aging Substances: Geroprotectors by Anna D. Fokina, Anna D. Vesnina, Anna S. Frolova, Darya Yu. Chekushkina, Larisa A. Proskuryakova, Larisa M. Aksenova

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INTEGRATION OF SPENT GRAIN INTO FOOD PRODUCTS by ERŞOVA, Svetlana, SAITAN, Olesea, TARNA, Ruslan, RUMEUS, Iurie, CODINĂ, Georgiana Gabriela, GHENDOV-MOSANU, Aliona

“…Possibilities for the application of used spent grain in thefood industry are also presented: bakery and pasta, confectionery, the meat and dairy industry, as well as the production of beverages. …”
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Functional Biscuits with Soy Protein by Ekaterina S. Statsenko, Mikhail A. Shtarberg, Eugene A. Borodin

“…As a rule, modern confectionery products have added nutritional value, which makes them functional products. …”
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Hydrolysis and Oxidation of Recalcitrant Substrates by Microbial Isolates from Hot Springs by Anastasiya I. Dmitrieva, Elizaveta R. Faskhutdinova, Timothy A. Larichev, Natalia S. Velichkovich, Veronika Yu. Boger, Larisa M. Aksenova

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Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children by Białek Małgorzata, Rutkowska Jarosława, Radomska Justyna

“…The designed bars may be an interesting confectionery product for children and an alternative to snacks currently available in school shops.…”
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Phenotypic diversity of bread wheat lines with introgressions from the diploid cereal Aegilops speltoides for technological properties of grain and f lour by L. V. Shchukina, I. F. Lapochkina, T. A. Pshenichnikova

“…Flour of this line is suitable for the manufacture of confectionery without the use of technological additives. …”
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Lifestyle changes among older adults during and after COVID-19 pandemic in Lithuania by Skirmante Sauliune, Ramune Kalediene, Vytenis Kalibatas, Snieguole Kaseliene, Olga Mesceriakova

“…After the pandemic, the habits of consuming fast food, confectionery or other sweets and changes in body weight mostly remained, while the patterns of communication returned to the pre-pandemic level. …”
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Characterising “obesogenic” versus “protective” food consumption, and their value chain among Ghanaian households by Reginald Adjetey Annan, Nana Ama Frimpomaa Agyapong, Robert Aidoo, Charles Apprey, Linda Nana Esi Aduku, Elizabeth C Swart

“…Results: About 20% of households consume Sugar-Sweetened Beverages (SSB) and confectionery weekly, and just 2% consumed processed meat. …”
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Changes in household purchasing of soft drinks following the UK soft drinks industry levy by household income and composition: controlled interrupted time series analysis, March 20... by Jean Adams, Martin White, Stephen J Sharp, Harry Rutter, David Pell, Steven Cummins, Richard D Smith, Nina Trivedy Rogers

“…Interrupted time series analysis of volume and sugar purchases was used to estimate absolute and relative differences in the volume and amount of sugar in soft drinks, confectionery and alcohol purchased weekly by household income (<£20 000, £20–50 000 or >£50 000) and composition (presence of children (<16 years) in the household (yes or no)), 19 months after soft drinks industry levy (SDIL) implementation, compared with the counterfactual scenario based on pre-announcement trends and using a control group (toiletries).Results By November 2019, purchased weekly sugar in soft drinks fell by 7.46 g (95% CI: 12.05, 2.87) per household but volumes of drinks purchased remained unchanged, compared with the counterfactual. …”
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Gastrointestinal Disturbances Associated with the Consumption of Sugar Alcohols with Special Consideration of Xylitol: Scientific Review and Instructions for Dentists and Other Hea... by Kauko K. Mäkinen

“…After the 1960s, xylitol became a common ingredient in noncariogenic confectioneries, oral hygiene products, and diabetic food. …”
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Description of Weight-Related Content and Recommended Dietary Behaviors for Weight Loss Frequently Reposted on X (Twitter) in English and Japanese: Content Analysis by Fumi Oono, Mai Matsumoto, Risa Ogata, Mizuki Suga, Kentaro Murakami

“…The most popular dietary component recommended to decrease was alcohol in English and confectioneries in Japanese. ConclusionsThis study characterized user interest in weight management and suggested the potential of X as an information source for weight management. …”
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