DEVELOPMENT OF PRODUCTION METHODS AND APPLICATION OF NATURAL FOOD COLORING

by Derkanosova N.M., Gins V.K., Lupanova O.A., Andropova I.I.
Published 2015-03-01

Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis

by Carola Andrea Sosa, Liliana Edith Vergara, María Victoria Traffano-Schiffo, Sonia Cecilia Sgroppo
Published 2020-04-01

Effect of Pumpkin Husks on Cracker Dough Fermentation

by Zaitseva I., Shelamova S., Derkanosova N.
Published 2019-10-01

Quantitative analysis of sugars in confectionery products by Fourier transform infrared...

by Dimitri-Hakim, Aline.
Published 2000

Determining the influence of protein-mineral additives on the properties of butter cookies emulsion

by Maksym Serik, Olga Samokhvalova, Iryna Kholobtseva, Natalia Fedak, Olena Bolkhovitina, Nataliia Sova, Kristina Chornei
Published 2021-08-01

Effect of Coffee and Cocoa-Based Confectionery Containing Coffee on Markers of DNA Damage and Lipid...

by Daniela Martini, Raúl Domínguez-Perles, Alice Rosi, Michele Tassotti, Donato Angelino, Sonia Medina, Cristian Ricci, Alexandre Guy, Camille Oger, Letizia Gigliotti, Thierry Durand, Mirko Marino, Hans Gottfried-Genieser, Marisa Porrini, Monica Antonini, Alessandra Dei Cas, Riccardo C. Bonadonna, Federico Ferreres, Francesca Scazzina, Furio Brighenti, Patrizia Riso, Cristian Del Bo’, Pedro Mena, Angel Gil-Izquierdo, Daniele Del Rio
Published 2021-07-01

THE PRODUCTION OF CONCENTRATED SUGAR BEET JUICE AND PERSPECTIVES OF ITS USE

by M. G. Magomedov, L. A. Lobosova, A. A. Derkanosova
Published 2014-04-01

THE EFFECT OF PLANT PROTEINS ON THE FORMATION OF STRUCTURAL AND RHEOLOGICAL PROPERTIES OF NOUGAT

by L. Gordiienko, V. Tolstykh, K Avetisian
Published 2020-12-01

Composition and Quality Standards of Functional Caramel

by Reznichenko Irina Yu., Renzyaeva Tamara V., Renzyaev Anton O.
Published 2020-06-01

Will Product Packaging Density Affect Pre-Purchase Recognition?

by Taebeum Ryu, Jaehyun Park
Published 2019-08-01

Features of the preservation of vitamins in chocolate

by Kondrat'ev N. B., Linovskaya N. V., Parashina F. I., Rudenko O. S., Savenkova T. V.
Published 2018-09-01

Tocopherols and phytosterols in sunflower seeds for the human food market

by A. Fernández-Cuesta, A. Nabloussi, J. M. Fernández-Martínez, L. Velasco
Published 2012-09-01

The effect of natural antioxidants on the rate of accumulation of oxidation products in the fat phase of butter cream

by M. S. Voronina, N. V. Makarova
Published 2016-11-01

Developing organic cookies with improved consumer properties using safety management approaches

by Alina Tkachenko, Lyudmila Guba, Yulia Basova, Elena Goryachova, Ivan Syrokhman
Published 2021-04-01

DESIGN AND IMPLEMENTATION OF MODEL TO ACHIEVE SUSTAINABLE COMPANIES, ADDRESSED TO THE CHEESE AND MILK SWEETS MICRO, SMALL AND MIDDLE ENTERPRISES IN THE JALISCO NORTHERN HIGHLANDS R...

by Lilia García-Azpeitia, Clara Alicia Gómez-Márquez, JoséDavid Contreras-Becerra, Jesús Alberto Vicente-Torres
Published 2018-12-01

Expansion of assortment of functional gingerbread products

by N. K. Lapteva, L. V. Mitkinykh
Published 2019-08-01

Photocatalytic Treatment of An Actual Confectionery Wastewater Using Ag/TiO2/Fe2O3: Optimization of Photocatalytic Reactions Using Surface Response Methodology

by Yi Ping Lin, Mehrab Mehrvar
Published 2018-09-01

Almond (<i>Prunus dulcis</i> cv. Casteltermini) Skin Confectionery By-Products: New Opportunity...

by Monica R. Loizzo, Rosa Tundis, Mariarosaria Leporini, Gilda D’Urso, Rossella Gagliano Candela, Tiziana Falco, Sonia Piacente, Maurizio Bruno, Francesco Sottile
Published 2021-07-01

Enrichment of dry mixes for gluten-free muffins

by Y. P. Dombrovskaya, A. V. Surmina, D. A. Zakalyuzhnyi
Published 2017-05-01