Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions
Sign Up to like & getrecommendations! Published in 2021 at "Food Chemistry"
DOI: 10.1016/j.foodchem.2021.129579
Abstract: Highlights • Slight aeration of confectionery gels does not impact chewiness perception.• Air as a low calorie inclusion in gels enhances sweetness perception over time.• Reduction of aroma, sugar and calories in gels without affecting… read more here.
Keywords: air; confectionery; sugar aroma; reducing sugar ... See more keywords
Soft confectionery products: Quality parameters, interactions with processing and ingredients.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132735
Abstract: The motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the consumer. Also, the… read more here.
Keywords: quality characteristics; confectionery products; confectionery; products quality ... See more keywords
Removing seasonal confectionery from prominent store locations and purchasing behaviour within a major UK supermarket: Evaluation of a nonrandomised controlled intervention study
Sign Up to like & getrecommendations! Published in 2022 at "PLoS Medicine"
DOI: 10.1371/journal.pmed.1003951
Abstract: Background The proportion of energy from free sugars and saturated fat currently exceeds the UK-recommended intake across all age groups. Recognising the limits of reformulation programmes, the government in England has announced their intention to… read more here.
Keywords: store; seasonal confectionery; confectionery; intervention ... See more keywords
[Antimutagenic and antioxidant features of confectionery products containing the powder from the leaves of Hippophae rhamnoides L.]
Sign Up to like & getrecommendations! Published in 2018 at "Voprosy pitaniia"
DOI: 10.24411/0042-8833-2018-10011
Abstract: The aim of the work was to determine the possibility of using the powder from the leaves of Hippophae rhamnoides L. for enriching flour confectionery and to evaluate the antimutagenic and antioxidant activity of the… read more here.
Keywords: antimutagenic antioxidant; hippophae rhamnoides; leaves hippophae; powder ... See more keywords