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1

Influence of ultrasound on duration of producing of confectionery with proteinaceous and fatty emulsions at a continuous cycle of production

by E. I. Verboloz, D. S. Raspopov, R. N. Savchenko
Published in Proceedings of the Voronezh State University of Engineering Technologies (2018)

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2

Marketing research on the study of consumer preferences for sweet dishes

by Kharmich E. E., Brazhnaia I. E., Kulik O. M., Sudak S. N., Korchunov V. V.
Published in BIO Web of Conferences (2022)
“...The article presents the analysis research results of the confectionery mass market of production...”

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3

Development of technology of gingerbread products enriched with raw materials of the Far Eastern region

by Kostrykina Svetlana, Osipenko Elena
Published in E3S Web of Conferences (2023)
“... confectionery products of increased nutritional and biological value has been proved....”

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4

EXPERIMENT ON LONG-STORAGE OF FOOD PRODUCTS FOODSTUFFS IN CODITION OF PERMAFROST CONTINUED, ARCTIC, 2016

by S. E. Ulanin, S. L. Beletskiy
Published in Vegetable crops of Russia (2017)
“... products and foodstuffs as meat, milk, fish, confectionery, concentrated food, plant seeds were given. As a...”

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5

Seed yield and protein content in sunflower depending on stand density

by Balalić Igor M., Crnobarac Jovan Ž., Miklič Vladimir J., Radić Velimir B.
Published in Zbornik Matice srpske za prirodne nauke (2016)
“... sunflower hybrids were examined. Five hybrids are confectionery (NS Goliat, NS Slatki, NS Gricko, Vranac...”

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6

Freeze-Dried Food in the Diet of Temporary Residents of the Far North

by Evgeniy I. Titov, Irina S. Krasnova, Vera I. Ganina, Elena G. Semenova
Published in Food Processing: Techniques and Technology (2021)
“... content of sugar and confectionery, the diet ruins the health of the temporary residents and causes...”

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7

Industrially produced trans fat and saturated fat content of food products in Jamaica

by Rasheed Perry, Fitzroy J. Henry, Dwyte Bremmer
Published in Revista Panamericana de Salud Pública (2023)
“..., spreads, snacks, and confectionery. The subcategories coconut oils and burgers had the highest mean...”

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8

Functional Biscuits with Soy Protein

by Ekaterina S. Statsenko, Mikhail A. Shtarberg, Eugene A. Borodin
Published in Food Processing: Techniques and Technology (2023)
“...As a rule, modern confectionery products have added nutritional value, which makes them functional...”

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