Pureed Foods: Lentil Desserts by Wendy J Dahl, Alison O'Donoughue

“…This 4-page document provides recipes made with puréed lentils, offering desserts that are both tasty and nutrient-dense. Written by Wendy J. …”
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Pureed Foods: Lentil Desserts by Wendy J Dahl, Alison O'Donoughue

“…This 4-page document provides recipes made with puréed lentils, offering desserts that are both tasty and nutrient-dense. Written by Wendy J. …”
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The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts by Igor A. Gurskiy, Antonina A. Tvorogova

“…Whipped desserts made of fermented milk are very popular. They also make it possible to expand the range of functional products. …”
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Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert by Natália Tolfo de Souza, Geovanna Lemos Lima, Gabrieli Oliveira-Folador, Gisele Teixeira de Souza Sora, Ladyslene Chrístyns de Paula, Luís Fernando Polesi

“…Considering the application of Amazonian fruits in a dairy dessert as a way of adding value to the products, this work aimed to modify corn starch with chemical and physical treatments, evaluate its physical-chemical characteristics, apply the modified starch in babassu and cupuassu dairy dessert and evaluate their physical-chemical and sensory properties. …”
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Territoires de bouts de ligne : repenser la desserte des départements by Benoît Mialaret

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Determination of microbiological, chemical, and sensory characteristics of hosmerim desserts derived from sheep, goat, and cow cheese by Yılmaz Seçim, Gürkan Uçar

Subjects: “…cheese dessert…”
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Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach by Yildiz Önder, Bulut Birgül

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Formulation of functional probiotic dairy dessert with date honey as a sucrose replacement: Chemical, physical, and sensory analysis by Shabnam Nikpour, Mohammad Taghi Hamed Mosavian

Subjects: “…Dairy dessert…”
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A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage by María Cartagena, Larisa Giura, Diana Ansorena, Iciar Astiasaran

“…This work provides insights for the development of a nutrient-dense dessert that meets the requirements of people with dysphagia.…”
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Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties by Narin Mhemmedamin Nanakali

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In love with the desert by R. Wheeler

Subjects: “…Dessert Christians…”
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Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage by Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska

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THE USE OF STEVIA AND MONK FRUIT SWEETENERS FOR SUGAR REPLACEMENT IN GREEN TEA AGAR JELLIES by Adisak Akesowan, Anchan Choonhahirun

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Sweets and other sugary foods – a scoping review for Nordic Nutrition Recommendations 2023 by Henna Vepsäläinen, Emily Sonestedt

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Compositional changes of dissolved organic matter during high flow events in headwater catchments along a gradient of climate and land use by Jeanneau, Laurent, Fovet, Ophélie, Faucheux, Mikaël, Gruau, Gérard,  Liotaud, Marine, Pierret, Marie-Claire, Cotel, Solenn, Molénat, Jérôme,  Lagacherie, Manon, Dessert, Céline, Probst, Anne

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Spermine driven water deficit tolerance in early growth phases of sweet corn genotypes under hydroponic cultivation by Tahoora Batool Zargar, Mawia Sobh, Oqba Basal, Tibor Janda, Magda Pál, Szilvia Veres

“…However, Spermine treatment application did not recorded higher differences compared to control under non water deficit conditions. In the Dessert genotype, root length increased by 36.6% under combined treatment compared to 12% PEG alone. …”
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INNOVATION ACTIVITIES OF FOOD INDUSTRY ENTERPRISES by Marzena Lemanowicz, Joanna Szwacka-Mokrzycka

“…On the other hand, the situation in the segment of dessert concentrates is much better in this respect. …”
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Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta by Farnaz Fallahpour Sichani, Hajar Abbasi

“…The ethanolic extract of Paeonia officinalis root obtained through the ultrasonic-assisted method can be introduced as an effective preservative for dairy desserts.…”
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Genotype-dependent resilience mediated by melatonin in sweet corn by Tahoora Batool Zargar, Mawia Sobh, Oqba Basal, Szilvia Veres

“…Under severe water deprivation (12% PEG), melatonin increased root length by 75%, peroxidase activity by 31% while reducing malondialdehyde content by 34% in genotype Dessert indicating enhanced antioxidant defense and reduced oxidative damage. …”
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ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM by MARIANA VIOLETA POPESCU, ADRIANA DABIJA, ANCUȚA CHETRARIU

“…Ice cream is a frozen dessert highly appreciated by all categories of consumers. …”
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