Hybrid Gel as a Substitute for Hard Fats in Confectionery by Vasilissa S. Kutsenkova, Nataliia V. Nepovinnykh, Samira A. Yeganehzad

Subjects: Get full text

Chromosome-level genome assemblies of sunflower oilseed and confectionery cultivars by Liuxi Yi, Haizhu Bao, Yang Wu, Yingnan Mu, Chao Du, Jingwen Peng, Xuechun Yan, Yongsheng Chen, Haifeng Yu

“…Sunflower cultivars are categorized into oilseed and confectionery types. Here, we present chromosome-level genome assemblies of two Chinese sunflower cultivars-oilseed and confectionery-using PacBio HiFi and Hi-C sequencing. …”
Get full text

Impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products by Stožinić Milica V., Zarić Danica B., Rakin Marica B., Lončarević Ivana S., Pajin Biljana S., Bulatović Maja Lj

“…Due to the large differences in the technological and other physicochemical properties of hydrolysates, the addition of whey protein hydrolysates into confectionery products is much more complicated. This research aims to determine the possibilities of enriching filled confectionery products with whey peptides obtained in two ways: through enzymatic hydrolysis of whey protein concentrate and fermentation (using microorganism Lb. rhamnosus ATCC 7469). …”
Get full text

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

Subjects: Get full text

MANAGEMENT OF COMPETITIVE ADVANTAGES IN CONFECTIONERY INDUSTRY ENTERPRISES: A CASE STUDY OF SLOVAKIA AND UKRAINE by Nataliia Parkhomenko, Lucia Vilčeková, Peter Štarchoň

Subjects: Get full text

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. …”
Get full text

Occupational health and safety policy and compliance audit for the welder profession in a metal confectionery company by Elena Anda Botoc, Claudiu Babiş, Anișoara Habuc, George Mit, Andrei Dimitescu

Get full text

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

Subjects: Get full text

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

Subjects: Get full text

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…”
Get full text

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. …”
Get full text

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

Get full text

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. …”
Get full text

Comparison of dark and milk cocoa toppings produced by a five-roll mill and a ball mill by Stožinić Milica, Popović Tijana, Lončarević Ivana, Pajin Biljana, Zarić Danica, Nikolić Ivana, Petrović Jovana

“…Chocolate toppings are confectionery products comprised of non-fat dark cocoa solids and sugar particles dispersed in cocoa butter, as a continual matrix. …”
Get full text

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

Get full text

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

Get full text

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. …”
Get full text

Established and emerging prebiotics for gut microbiota by M. Veljković, A. Vukoičić, A. Petrov Ivanković, K. Banjanac

“…A detailed analysis of the latest scientific publications in this field is of great importance for the food, confectionery, pharmaceutical and other industries that use prebiotics as an integral part of their products, to improve the quality of existing ones or to develop new ones.…”
Get full text

Analysis of the elasticity of demand for bread by Marina Lolić Čipčić, Doris Cvitković

“…The listed company is the leader in the production of bread, fresh pastries, confectionery products, and cakes (NKD 2007 10.71) in County of Split-Dalmatia, and, at the same time, one of the top ten entrepreneurs in the same industry at the national level. …”
Get full text

Impact of Chocolate Cadmium on Vulnerable Populations in Serbia by Aleksandra Nešić, Milica Lučić, Jelena Vesković, Ljiljana Janković Mandić, Milan Momčilović, Andrijana Miletić, Antonije Onjia

“…Chocolate is one of the most popular and widely consumed confectionery products. However, elevated cadmium (Cd) content in this commodity threatens food safety and human health. …”
Get full text