MODEL OF ACCOUNTING AND ANALYTICAL SUPPORT FOR MANAGEMENT ACCOUNTING OF ORGANIZATIONS IN THE CONFECTIONERY INDUSTRY by Zh. M. Korzovatykh

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Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka by P. G. T. Dilrukshi, Helani Munasinghe, A. Buddhika G. Silva, P. G. S. M. De Silva

“…The study concluded that there is a high tendency to use synthetic food colours in confectioneries and beverages and some confectioneries contain unidentified colours including a textile dye. …”
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Microbiological and chemical qualities of cream-filled pastries sold in kerman city confectioneries, southeast of iran by Masoud Sami, Atefeh Nasri, Mahboobeh Bagheri, Hamid Sharifi

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Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (<i>Cavia porcellus</i>) Blood Erythrocytes and Tumbo (<i>Passiflora tarminiana</... by Carlos A. Ligarda-Samanez, Eliana Villano-Limache, Williams Pichihua-Oscco, David Choque-Quispe, Reynaldo Sucari-León, Dante Fermín Calderón Huamaní, Germán De la Cruz, Rober Luciano-Alipio, Wilber Cesar Calsina Ponce, Yolanda Aroquipa-Durán, María José Victoria Campos-Huamaní

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PECULIARITIES OF CONFECTION INDUSTRY ORGANIZATIONS, INFLUENCING THE CONSTRUCTION OF MANAGEMENT ACCOUNTING SYSTEM by Z. M. Korzovatykh, I. S. Rezonkina

Subjects: “…organizations of the confectionery industry…”
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The trait-specific collection of large-seeded sunflower at VIR: ba source for breeding cultivars and hybrids by V. A. Gavrilova, L. G. Makarova, T. G. Stupnikova, N. V. Alpatieva, E. B. Kusnetsova, I. N. Anisimova

“…In recent years, an increase has been observed in the share of sunflower seeds in the confectionery and food industries. There are 30 cultivars and only 3 hybrids for confectionery use among 839 zoned sunflower cultivars and hybrids listed in the State Register for Selection Achievements Admitted for Usage in 2023. …”
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Insights on the molecular mechanism of neuroprotection exerted by edible bird’s nest and its bioactive constituents by Weiyi Chu, Chia Wei Phan, Seng Joe Lim, Abdul Salam Babji

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The development of a new bread wheat genotype carrying two loci for endosperm softness by A. V. Simonov, A. K. Chistyakova, E. V. Morozova, L. V. Shchukina, A. Börner, T. A. Pshenichnikova

“…The grain endosperm can vary from hard and vitreous suitable for yeast baking to soft and floury favorable for confectionery and technical purposes. Furthermore, these traits, especially vitreousness, are strongly influenced by the growth conditions. …”
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Enzymatic recovery of glycopeptides from different industrial grades edible bird’s nest and its by-products: nutrient, probiotic and antioxidant activities, and physicochemical cha... by Hidayati Syamimi Mohd Noor, Rafidah Mohd Ariff, Lee Sin Chang, Xin Yi Chai, Hui Yan Tan, Nur’ Aliah Daud, Abdul Salam Babji, Seng Joe Lim

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Safety and efficacy of oral edible bird’s nest supplementation: Anti-inflammatory and immunomodulatory benefits for Arabian race stallions during exercise by Khalid Obaid AL-Khaldi, Khalid Hamed Al-Ruzaiqi, Abdul Salam Babji, Seng Joe Lim, Mohammed Babatunde Sadiq, Nurhusien Yimer

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Alcohol Consumption, Beverage Preference, and Diet in Middle-Aged Men from the STANISLAS Study by Bernard Herbeth, Anastasia Samara, Maria Stathopoulou, Gérard Siest, Sophie Visvikis-Siest

“…Using adjusted values for covariates, we observed a negative significant association between increasing alcohol intakes and the consumption of milk, yogurt, and fresh/uncured cheese, sugar and confectionery, vegetables and fruits, and a significant positive relationship with cheese, meat and organs, pork-butcher's meat, and potatoes. …”
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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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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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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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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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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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