Siga este link para ver outros tipos de publicações sobre o tema: Confectionery in literature.
Artigos de revistas sobre o tema "Confectionery in literature"
Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos
Veja os 50 melhores artigos de revistas para estudos sobre o assunto "Confectionery in literature".
Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.
Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.
Veja os artigos de revistas das mais diversas áreas científicas e compile uma bibliografia correta.
1
Makliak, K. M., e M. M. Korkodola. "Peculiarities of a confectionery sunflower cultivation technology". Plant Breeding and Seed Production, n.º 124 (27 de dezembro de 2023): 76–93. http://dx.doi.org/10.30835/2413-7510.2023.293894.
Texto completo da fonteResumo:
As of 2022, there are 22 names of confectionary sunflower in the State Register of Plant Varieties Suitable for Dissemination in Ukraine, accounting for almost 2% of the total number of cultivars and hybrids in the Register.
Valuable economic characteristics of confectionery sunflowers are significantly affected by weather. In particular, 39% of the seed yield variability is determined by weather conditions; the thousand seed weight variability - by 32%; the huskness variability- by 26%; the the 3.8+ fraction proportion variability - by 41%; and the protein content variability - by 12%.
A review of literature on elements of the confectionary sunflower cultivation technology allowed us to identify major factors of the agricultural technology that affect such commercially important characteristics as yield and quality of seeds. These are basic tillage, optimal doses of mineral fertilizers, and plant density.
An increase in plant density augments the yields of confectionary genotypes. However, in thin sowing (up to 20,000 plants/ha), the yield of the commercially important large fraction of seeds is raised. Manufacturers prefer cultivars and hybrids with both large thousand seed weights and economically profitable yields. Most researchers agree that seed size decreases as plant density is increased, and therefore it is desirable to aim for a plant density in the field that can produce sufficiently large seeds without significant reduction in the total yield. The best genotypes combine both yield a lot and have large thousand seed weights.
Regarding the effects of basic tillage options on the confectionary sunflower yields, scientists' opinions are contradictory. In the southern steppe of Ukraine, the highest yield of confectionary sunflower seeds was harvested with moldboard plowing to a depth of 25-27 cm.
A positive effect of nitrogen fertilizers at doses of 120-160 kg/ha on thousand seed weight was proven by numerous studies. However, one should take into account that excessive nitrogen extends growing periods, reduces resistance to diseases, and contributes to stronger negative reactions to arid conditions.
Producers of confectionery seeds try to increase the yield of large seeds. Researchers report a high yield of large (4.5+) seed fraction, which in some cases can reach 83.6%. 3.8+ seed fraction is considered economically valuable. In the northern steppe, the yield of this fraction reached 81.4%, which was ensured by selection of genotypes, moldboard plowing, and thin sowing at a density of 20,400 plants/ha.
Seed specific weight is influenced by many factors, in particular, weather, varietal characteristics, and farming techniques. Specific weight increases when crops are thickened.
Therefore, the economic characteristics of confectionery sunflower genotypes vary widely due to varietal features and growing conditions (weather and climate, farming). Major elements of the confectionary sunflower cultivation technology are similar to those of the oil sunflower cultivation technology, but the former has certain peculiarities. High yields and desirable technological parameters of seeds are achieved via such farming factors as basic tillage, optimal doses of mineral fertilizers, plant density, and choice of a predecessor in crop rotation. The primary objective is to maintain economically profitable levels of seed yields in thin sowing, which is necessary to obtain large thousand seed weights. Particular attention is to be paid to studies of combined effects of farming techniques on the growth, development, and performance of confectionery sunflowers. Results of such comprehensive studies will allow for development of recommendations on the optimal application of farming techniques to reduce costs and raise the economic efficiency of confectionery sunflower cultivation.
2
Fedyanina, L. N., E. S. Smertina, V. A. Lyakh e A. E. Elizarova. "Fruit and berry raw materials is a promising source of food ingredients for flour confectionery." Khleboproducty 29, n.º 11 (2020): 45–49. http://dx.doi.org/10.32462/0235-2508-2020-29-10-45-49.
Texto completo da fonteResumo:
The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.
3
Khan, Simra, Ramal Bukhari, Faraz Sadiq e Asif Ejaz. "Factors Affecting Waste Elimination: A Case of Confectionery Food". South Asian Journal of Operations and Logistics 2, n.º 1 (30 de junho de 2023): 28–47. http://dx.doi.org/10.57044/sajol.2023.2.1.2303.
Texto completo da fonteResumo:
This research identified the factors related to waste elimination in the confectionery industry. The rationale for conducting this research is the increasing issue of waste elimination in the confectionary sector of Pakistan and the limited research being carried out on this particular topic. The methodology used in this research was based on quantitative data collected through surveys conducted by supply chain professionals. The data was analyzed with the help of using different statistical techniques such as reliability analysis, regression and correlation analysis, and factor analysis. The patterns of findings derived through regression analysis illustrated that various factors of production related to skilled labor, automation, material quality, and machine efficiency positively impact waste elimination in Pakistan's confectionary industry. On the other hand, the results of correlation illustrated that out of different factors of production, the factor which is most influential on waste elimination is skilled labor as its value was reported at 0.867, which was the highest amongst all the variables in the research. The theoretical implications of the findings are that they were very much aligned with the existing literature and contributed to it positively. On the other hand, practical implications are related to supply chain managers as these managers, in the context of the confectionary industry, can use these findings to improve the efficiency of the production process through waste elimination.
4
Plasa, Carl. "George Eliot's “Confectionery Business”: Sugar and Slavery in “Brother Jacob”". Lit: Literature Interpretation Theory 16, n.º 3 (julho de 2005): 285–309. http://dx.doi.org/10.1080/10436920500183878.
Texto completo da fonte
5
Khodjakov, M. V. "Confectionery Production in Besieged Leningrad. 1941–1943". Modern History of Russia 12, n.º 4 (2022): 812–39. http://dx.doi.org/10.21638/spbu24.2022.401.
Texto completo da fonteResumo:
The article based on archival materials analyses a problem that has not received comprehensive coverage in the historical literature. In Soviet times, it was considered the height of cynicism to talk about the confectionery factories during famine and mass mortality in besieged Leningrad. Later the authors often preferred to focus on the real and fictitious abuses by the Leningrad leaders, who allegedly enjoyed sweet life even under the blockade. The analysis of documents, many of which were previously inaccessible for researchers, indicates that candy and chocolate factories did not cease their work during the blockade. Like all food industries facing the lack of supplies they had to actively use substitutes. As a result, new varieties of sweets emerged, produced with a minimum content of sugar and maximum filling with confectionery waste. At the same time, the factories switched to manufacturing products needed for the front and were engaged in the production of medical supplies and consumer goods. Since the autumn of 1941 the local party bodies supervised all the branches of industry in Leningrad. They had the final say on management decisions and planned performance, including the production of chocolate and sweets. The distribution of confectionery products had a clear focus. Its main consumers were the army, the navy and the population of the besieged city. However, the reduction in the production during 1941–1942 and conservation of a number of factories made chocolate and sweets a scarce product, inaccessible to many residents of Leningrad. The situation changed only after the blockade was breached in 1943 and the confectionery production was restored as its capacity increased.
6
Petrić, Jasenka, Brigita Hengl, Ivančica Kovaček, Ksenija Markov, Đurđica Ačkar e Dražen Knežević. "Identification of bacteria species among Enterobacteriaceae found in confectionery cakes". Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 18, n.º 3-4 (29 de dezembro de 2023): 90–95. http://dx.doi.org/10.31895/hcptbn.18.3-4.2.
Texto completo da fonteResumo:
The goal of this research was to identify which Enterobacteriaceae species are present in cakes from confectionery establishments and whether these are species that can be considered pathogenic for humans and what their harmful impact on human health could be. The sampling of confectionery cakes was carried out in the area of the City of Zagreb, and the samples were analysed for the presence of Enterobacteriaceae in accordance with the HRN ISO 21528-2:2017 standard. In cases where the samples contained the number of Enterobacteriaceae greater than 102 CFU/g, the MALDI-TOF method was used to identify individual species of enterobacteria. The results of the analyses determined the presence of 10 Enterobacteriaceae species: Enterobacter kobei, Enterobacter cloacae, Pantoea agglomerans, Serratia liquefaciens, Enterobacter asburiae, Klebsiella oxytoca, Buttiauxella gaviniae, Buttiauxella warmboldiae, Raoultella and Cedecea neteri. All species of Enterobacteriaceae determined in this research, according to the literature, were previously isolated from food or water, and all species except Buttiauxella warmboldiae were isolated from humans and the environment. However, for none of the species of Enterobacteriaceae determined in this research a literature reference to support food as a vehicle in case of human illness was found.
7
Guevara-Rivera, Edna, Roberto Osorno-Hinojosa, Victor Zaldivar-Carrillo e Humberto Perez-Ortiz. "Dynamic simulation methodology for implementing circular economy: A new case study". Journal of Industrial Engineering and Management 14, n.º 4 (20 de outubro de 2021): 850. http://dx.doi.org/10.3926/jiem.3609.
Texto completo da fonteResumo:
Purpose: Circular economy (CE) principles have evolved in response to natural resource depletion as a set of guidelines for eliminating the linear take-use-dispose model of product consumption. The consequences of shifting from a linear to a circular supply chain are difficult to visualize in the long term. This study aims to design a methodology for building a simulation model to implement CE strategies in any small and medium-sized enterprise SME to prove policies before implementing them in the real world. This paper applied the methodology in a biological cycle case study: a confectionery factory in Mexico.Design/methodology/approach: This study evaluated service-dominant logic, ecosystem services, system dynamics, and agent-based modeling to design the proposed methodology. A series of interviews with stakeholders were performed to assess the simulation model during the development phase. The circular economy indicator prototype (CEIP) was used as a circular maturity measure of the confectionery factory. The simulator was executed in Netlogo software, implementing a four-scenario analysis based on two CE policies for the caramel recycling process. Five state variables were proposed in this analysis: confectionery waste, recycled glucose, recycling utilization, costs of recycled glucose, and profit.Findings: The CEIP score of the confectionery factory was 52%, rated as a “good” product. Regarding scenario analysis, the first scenario had the highest profit improvement.Practical implications: The simulator allowed stakeholders to understand the operation of the recycling process and visualize all variables involved in the system.Originality/value: In the CE literature, little attention has been paid to proposing a methodology for designing a simulation model to implement CE strategies in any industry. Thus, this study implements a nine-step methodology based on services context and dynamic simulation tools to design a platform to evaluate and visualize the consequences of CE strategies implementation in the long term.
8
Piwowar-Sulej, Katarzyna, e Krzysztof Podsiadły. "Technological innovation and the labor market: The two-way non-reciprocal relationships with a focus on the confectionery industry in Poland". Journal of Entrepreneurship, Management and Innovation 18, n.º 3 (2022): 135–71. http://dx.doi.org/10.7341/20221835.
Texto completo da fonteResumo:
PURPOSE: The theoretical aim of this study is to explore the nature of the “technological innovation–labor market” relationships presented recently in the literature, based on publications indexed in the Scopus and Web of Science databases. The empirical purpose is to examine these relationships in companies operating in the confectionery industry in Poland. METHODOLOGY: Literature studies, as well as a mixed-method empirical research approach, were used, including an online survey of engineers working in the confectionery industry and the case study method (with interviews and observation). FINDINGS: Publications from the past eleven years have covered the problems of the analyzed relationship but have not taken into consideration the market in Poland or the confectionery industry. More often than the classic literature, these publications present different relationships, not focusing mainly on the issue of unemployment resulting from technological innovation. Meanwhile, empirical studies show that the analyzed relationships are non-reciprocal. Fifty percent of the employees surveyed indicated that implementing technological innovations results in job losses. The remaining respondents were convinced that technological innovation has a neutral quantitative impact on the internal labor market. We identified that technological innovations have an impact on the labor market (both internal and external) more often than changes in the labor market affecting innovations, and that this impact is rather negative. Moreover, empirical research shows that technological innovations are positively connected with qualitative changes in the internal labor market. IMPLICATIONS: This study emphasizes the need for lifelong learning among employees and for a field for development at educational institutions. It should also draw the attention of top managers to the skills that their employees have now and should have in the future. ORIGINALITY AND VALUE: The paper presents an original typology of the relationships between technological innovation and the labor market, which can serve as the basis for further development and qualitative or quantitative research. The paper also presents pioneering research because previous studies were not based on a complex framework, including different kinds of impacts (from negative through neutral to positive), treating the labor market and technological innovations relative to each other as dependent or independent variables, or highlighting two types of labor market.
9
Hayes, Mick. "“Don’t blame the shopkeeper!!”". Journal of Historical Research in Marketing 9, n.º 4 (20 de novembro de 2017): 359–85. http://dx.doi.org/10.1108/jhrm-06-2017-0025.
Texto completo da fonteResumo:
Purpose The purpose of this paper is to illustrate the impact of zoning and pooling on brands, something not covered in depth in the historical literature. Also, the paper is intended to present research into how brands in the food, drink and confectionery industries during the Second World War used advertising in response to the government control of the market. Design/methodology/approach This paper is based on a close reading and interpretation of food, drink and confectionery brands advertisements from the Daily Express and Daily Mirror newspapers across the Second World War. Building on the work by Burridge (2008), it explores different message strategies used by brands in response to shortages, zoning and pooling. Findings While rationing has been discussed at length in the historical literature, zoning and pooling have not been. While brands provided information to their customers about rationing, shortages, zoning and pooling, the latter three also caused brands to apologise, look to the future and urge patience. Research limitations/implications This study is based on the Daily Express and Daily Mirror from August 1939 to September 1945. Further research could explore other publications or the period after the war as control continued. Exploration of brand and agency archives could also provide more background into brands’ objectives and decision-making. Originality/value This is the first research to explore the impact of forms of control other than rationing on advertising during the Second World War.
10
Yuliati, Kiki, Ruth Samantha Hamzah e Basuni Hamzah. "Feasibility study on indigenous confectionery business - the case of gulo puan industries". Economia agro-alimentare, n.º 1 (junho de 2022): 1–30. http://dx.doi.org/10.3280/ecag2022oa12375.
Texto completo da fonteResumo:
Artisanal food industry from agricultural and livestock crops have major potential on improving local community welfare and even contributing to sustainability if they are processed, produced and marketed properly. Agricultural and dairy products can be processed into a more diverse range of products that can attract wider consumers, particularly burgeoning urban middle-class. However, studies on such industry, particularly those in low and lower-middle income countries, are disproportionally sparse in the literature. In this study, we examine economic viability of product diversification of swamp buffalo milk-based artisanal confectionery product named gulo puan, which is exclusively produced in Pampangan sub-district, Ogan Komering Ilir regency, South Sumatra, Indonesia. To improve its marketability, the diversification of gulo puan into chocolate bar-like products was proposed. Financial feasibility analyses with the investment criteria, namely NPV, Net B/C, IRR, payback period, and sensitivity analysis were conducted and show that the proposed implementation is viable, robust, and realistic. However, declining number of swamp buffaloes in recent years due to farming mechanization, as well as lack of infrastructure for supply chain, remain as challenges in the future that need to be addressed by stakeholders and policymakers.
11
Snegireva, Anna, e Larisa Meleshkina. "Prospects for the use of sweeteners in the production of pastille confectionery". BIO Web of Conferences 71 (2023): 01063. http://dx.doi.org/10.1051/bioconf/20237101063.
Texto completo da fonteResumo:
Data on the current health condition of the population convincingly proves the need to reduce the caloric content of the diet, reducing the amount of added sugar and animal fats in products. However, people cannot give up confectionery and sweet dishes, which have a positive effect on the feeling of completion of a meal and mood. Therefore, the purpose of this paper is to develop a recipe and marshmallow technology with a full replacement of sugar for erythritol. Moreover, the author partially replaced the traditional mashed apple with black currant puree in the marshmallow recipe to improve organoleptic characteristics and increase the content of essential nutrients. The author also studied the effect of erythritol and black currant puree on the marshmallow mass and finished products quality parameters. The author carried out the research using commonly accepted methods. The author experimentally proved a positive effect of replacing apple puree with 40% black currant puree on the quality indicators of semi-finished and finished products. The author substantiated the possibility of replacing sugar with erythritol and investigated the addition of the FitParad No. 10 sweetener mixture to enhance the sweetness of the finished product. Considering the results of the research, the author has developed a recipe and technology for sugar- free white marshmallows. It is proved that marshmallow based on erythritol as a sugar substitute is not available according to literature data and market analysis of pastry confectionery products.
12
Violaris, Elena. "The Sweet Shop and the Toy Shop: Consumption, Sign and Play in the Confectionery Industry". Critical Quarterly 64, n.º 3 (outubro de 2022): 107–26. http://dx.doi.org/10.1111/criq.12634.
Texto completo da fonte
13
Pilarska, Agnieszka A., Krzysztof Pilarski, Agnieszka Wolna-Maruwka, Piotr Boniecki e Maciej Zaborowicz. "Use of Confectionery Waste in Biogas Production by the Anaerobic Digestion Process". Molecules 24, n.º 1 (21 de dezembro de 2018): 37. http://dx.doi.org/10.3390/molecules24010037.
Texto completo da fonteResumo:
It was the objective of this study to verify the efficiency and stability of anaerobic digestion (AD) for selected confectionery waste, including chocolate bars (CB), wafers (W), and filled wafers (FW), by inoculation with digested cattle slurry and maize silage pulp. Information in the literature on biogas yield for these materials and on their usefulness as substrate in biogas plants remains to be scarce. Owing to its chemical structure, including the significant content of carbon-rich carbohydrates and fat, the confectionery waste has a high biomethane potential. An analysis of the AD process indicates differences in the fluctuations of the pH values of three test samples. In comparison with W and FW, CB tended to show slightly more reduced pH values in the first step of the process; moreover an increase in the content of volatile fatty acids (VFA) was recorded. In the case of FW, the biogas production process showed the highest stability. Differences in the decomposition dynamics for the three types of test waste were accounted for by their different carbohydrate contents and also different biodegradabilities of specific compounds. The highest efficiency of the AD process was obtained for the filled wafers, where the biogas volumes, including methane, were 684.79 m3 Mg−1 VS and 506.32 m3 Mg−1 VS, respectively. A comparable volume of biogas (673.48 m3 Mg−1 VS) and a lower volume of methane (407.46 m3 Mg−1 VS) were obtained for chocolate bars. The lowest volumes among the three test material types, i.e., 496.78 m3 Mg−1 VS (biogas) and 317.42 m3 Mg−1 VS (methane), were obtained for wafers. This article also proposes a method of estimation of the biochemical methane potential (theoretical BMP) based on the chemical equations of degradation of sugar, fats, and proteins and known biochemical composition (expressed in grams).
14
Itolmasovna, Khudayorova Sokhiba. "DEVELOPMENT OF MARKETABLE PROPERTIES OF PROCESSED LEMON". American Journal of Agriculture and Biomedical Engineering 04, n.º 02 (1 de fevereiro de 2022): 21–25. http://dx.doi.org/10.37547/tajabe/volume04issue02-05.
Texto completo da fonteResumo:
A well-known citrus plant, very common in the culture of Central Asian countries. Lemons grown in greenhouses, hotbeds. It found wild in Southeast Asia. It is eaten everywhere. The plant, due to its taste, flavoring properties, is widely used in the confectionery, wine and vodka industries. Lemons used in cosmetology. The plant has been used in medical practice since ancient times. In article, the review of literature on medicinal and preventive properties of fruits of a lemon is provided in ancient, modern traditional and scientific medicine. Citrus L, as an evergreen subtropical plant, successfully used in Uzbekistan under protected ground conditions as an industrial crop, and indoors as an ornamental crop, but the success of this crop depends on the variety and cultivation technology.
15
Alesho, N. A., e I. N. Provorova. "Destruction of food stocks by insects of the fireworm family: hygienic aspects and preventive measures (review)". Sanitarnyj vrač (Sanitary Doctor), n.º 10 (1 de outubro de 2020): 61–69. http://dx.doi.org/10.33920/med-08-2010-07.
Texto completo da fonteResumo:
A review of the literature on the issue of damage to food stocks by insects of Pyralidae. Pyralidae — the most dangerous and widespread pests of food stocks, significantly affecting the sanitary and hygienic condition and quality of products of bakeries, bakeries, confectionery factories, flour and cereals and other food enterprises, warehouses and stores. They damage not only grain, flour and products from them, but also all types of dried fruits, dried vegetables, nuts, soy and chocolate candies, as well as various seeds, medicinal raw materials and herbariums, feed, cake, bran, tobacco, spices, coffee beans, cocoa beans, cork. Variants of damage caused by these insects to food stocks are described. Methods of prevention of food supply contamination and pest control are analyzed and systematized.
16
Ratajczak-Mrozek, Milena, e Aleksandra Hauke-Lopes. "Digital Entrepreneurial Ecosystems of Traditional Companies – A Case Study". Problemy Zarządzania - Management Issues 20, n.º 1(95) (25 de maio de 2022): 67–86. http://dx.doi.org/10.7172/1644-9584.95.3.
Texto completo da fonteResumo:
Purpose: The paper aims to answer the question of how the digital entrepreneurial ecosystem (DEE) shapes the activities of companies from highly traditional industries. In particular, we want to identify different types of actors from the DEE and how they foster the entrepreneurial activities of very traditional companies with a high proportion of manual labor, as well as to identify the kinds of entrepreneurial activities fostered by the DEE. Methodology: This paper applies a case study method based on the analysis of highly traditional companies in the confectionery industry that cooperate through a digital platform to sell their products. The analysis is based on in-depth interviews with key informants from three companies in the confectionery industry, as well as with the provider of the digital platform, the IT supplier and a final B2B customer. Findings: The concept of DEE needs to be extended to include an analysis of two settings – digital and traditional – as both interfere with and influence entrepreneurial activities. Digital actors within the DEE play a key role in both the digital and the traditional entrepreneurial activities of highly traditional companies. Traditional actors, meanwhile, play a supporting role in the process. Additionally, the study determines the unique characteristics of the DEE, in which traditional companies are active. Originality: The paper develops the concept of the digital entrepreneurial ecosystem. The originality of the paper lies in the analysis of the DEE from the perspective of companies from a highly traditional industry. This is a novel approach towards the DEE that has not been proposed in the literature to date.
17
French, Michael. "Modernity in British advertising: selling cocoa and chocolate in the 1930s". Journal of Historical Research in Marketing 9, n.º 4 (20 de novembro de 2017): 451–66. http://dx.doi.org/10.1108/jhrm-05-2017-0015.
Texto completo da fonteResumo:
Purpose The purpose of this paper is to analyse the evolution of “push” marketing in the confectionery industry in Britain during the 1930s. It examines the interplay between a manufacturer and advertising agency in creating advertising for cocoa and chocolate. Design/methodology/approach A survey of the literature examines the uses of health and well-being in the design of advertising in Britain between the wars. The records of Rowntree and its main advertising agency, J Walter Thompson, are used to examine the themes and tactics used in advertising for cocoa and Aero chocolate bars during the 1930s. Findings The paper emphasises the different ways in which health and nutrition was used in advertising for the two products. The campaigns of the 1930s built on earlier use of these themes. J Walter Thompson looked for ways of presenting commodities as “new and improved” and their role extended into pressing for changes to production methods and the nature of products. Themes of modernity, sexuality and lifestyles all featured, confirming conclusions of earlier studies. However, targeting of mothers and of different age and gender groups indicated that market segmentation was used extensively via print media and tailored advertising messages. Originality/value Although Cadbury, Rowntree and confectionery have been studied in depth before, this paper emphasises their role in applying new advertising ideas to everyday items. It points to the influence of advertising on the mass of consumers compared to the middle- and upper-income groups targeted in the marketing of houses, motor-cars and new consumer durables.
18
Sokolov, Filipp S., Konstantin G. Gurevich, Natella I. Kriheli, Andrey V. Zaborovskiy e Viktor M. Glinenko. "Xylitol: production, metabolism and safety of use (literature review)". Hygiene and sanitation 102, n.º 1 (15 de fevereiro de 2023): 77–81. http://dx.doi.org/10.47470/0016-9900-2023-102-1-77-81.
Texto completo da fonteResumo:
The review article provides information on a common sweetener - xylitol, ranging from methods of production and purification, to metabolism in the body and practical applications in medicine and other industries. Considering some prejudice with which xylitol is treated in the Russian Federation, safety of use and low prevalence, it was decided to consider the relevance of use in medicine and related industries, affecting the effectiveness of use as one of the preventive measures in diseases of dental caries. Literature search: according to the Scopus, CyberLeninka, PubMed databases, selective, analytical-synthetic, typological. Xylitol is a polyhydric sugar alcohol; it is found in small amounts in fruits and vegetables. For industrial production, xylitol can be obtained by chemical and biotechnological methods. Chemical production is financially costly mainly due to the complex product purification process. In biotechnological production, agricultural and vegetable raw materials are used as raw materials, which makes it possible to reduce the cost of production and its energy intensity. The safety of xylitol has been well studied by the international community since the late 70s and it is included in various WHO recommendations, numerous studies confirm the safety of use during the metabolic processes of the body. Conclusion. Xylitol is used in at least three industries, namely in food (dietary, confectionery, chewing gum), pharmaceutical (xylitol properties are relevant in the production of nasal sprays, syrups, in combination with other medicines) and in dentistry due to its anti-caries effect, suppression growth of pathogenic microflora of the oral cavity and participation in the remineralization of hard tissues of the tooth. In addition, it is actively used among diabetics.
19
Varqani, Nurul Al, e Februadi Bastian. "Review: Utilization of cellulose in food products". IOP Conference Series: Earth and Environmental Science 1230, n.º 1 (1 de setembro de 2023): 012039. http://dx.doi.org/10.1088/1755-1315/1230/1/012039.
Texto completo da fonteResumo:
Abstract Cellulose is one of the most abundant natural materials in the world. It has a long-chain carbohydrate polymer made up of repeating glucose units. Reviewed literature shows that the material has been widely explored as a functional ingredient in foods, including meat products, emulsions, beverages, dairy products, bread, confectionery, and fillings. This carbohydrate polymer has many promising applications in the functional food and nutraceutical industries. Cellulose can be isolated through chemical, mechanical, and biological means to produce a variety of functional materials in the form of cellulose crystals with varying shapes and sizes, including microcrystalline cellulose, micro fibrillated cellulose, nanocrystalline cellulose, nanofibrillated cellulose, and bacterial cellulose, based on its production techniques and sources. This review highlights the utilization and functions of cellulose as a material in food products.
20
Syamsuni HR, Elli Elli, Rismawati e Sumarni. "EKSISTENSI PANDEMI COVID-19 DALAM STUDI MASALAH SOCIAL DI INDONESIA". Jurnal Sosial Humaniora 13, n.º 1 (14 de março de 2022): 1–14. http://dx.doi.org/10.30997/jsh.v13i1.4543.
Texto completo da fonteResumo:
The level of public understanding of existence of Covid-19 in Indonesia is a challenge in implementing the Covid-19 pandemic confectionery program and creating social phenomena that often occur in the midst of Covid-19 pandemic. This study aims to provide an overview of the existence of Covid-19 in the perspective of social phenomenology by using the phenomenological analysis research method, the nature of the study conducted is descriptive analysis of data sourced from the community and health workers. This study uses a qualitative method with a literature and empirical approach. The existence of the Covid-19 pandemic has resulted in phenomena in society including the handling of corpses exposed to Covid-19, public distrust of Covid-19, the incompatibility of the rules for handling the Covid-19 pandemic with applicable legal rules and many people refusing to be vaccinated.
21
Ratajczak-Mrozek, Milena, Marcin Wieczerzycki e Aleksandra Hauke-Lopes. "Relationship and digital competencies of individuals in value creation in the Polish digitized environment". Journal of Eastern European and Central Asian Research (JEECAR) 8, n.º 4 (30 de novembro de 2021): 463–80. http://dx.doi.org/10.15549/jeecar.v8i4.661.
Texto completo da fonteResumo:
The aim of this paper is to indicate how the relational and digital competencies of individuals impact value creation processes during a cooperation between companies in a digitized environment. The paper applies the case study method and analyzes a digitized small company operating in Poland and its cooperators (confectionery shops, end commercial businesses, and individual customers). The study contributes to the literature on individual and managerial competencies by addressing both the relational and digital competencies of individuals needed for value creation. It proposes a novel approach to the conceptualization of individuals’ relational and digital competencies needed for value creation in a digitized environment by companies from both digital and traditional industries. It also presents managerial implications and identifies the individual relational and digital competencies of Polish managers that are needed to create value in a dynamic, digitized environment.
22
Kovtunova, N. A., e V. V. Kovtunov. "THE USE OF SWEET SORGHUM AS A SOURCE OF NUTRITIOUS SUBSTANCES FOR HUMAN (LITERATURE REVIEW)". Grain Economy of Russia, n.º 3 (17 de julho de 2019): 3–9. http://dx.doi.org/10.31367/2079-8725-2019-63-3-3-9.
Texto completo da fonteResumo:
At present many countries are actively working over the use of sorghum in the food industry as juice, syrup, as well as for the production of alcohol and bioethanol. We do not consider the use of sweet sorghum as a sugar substitute in the food industry and a source of renewable energy in Russia. The main purpose of sorghum, until recently, was fodder. Green mass of sweet sorghum can be used to produce green fodder, hay, haylage, silage, grass meal, granules, etc. In terms of nutritional value, sorghum syrup is next best to sugar-containing products from sugar beet, sugar cane, while its cultivation is more economical and its yields are more stable in any conditions of cultivation. Sweet sorghum syrup in its pure form is more easily digested by the human body than in crystals, and may be used in the production of healthy food consumed by everyone including people with diabetes. This allows us to conclude about the relevance of these studies. Thus, the ARC “Donskoy” varieties, harvested in the phase of ‘wax ripeness of kernels’, produced 37–46 t/ha of green mass with 13–16% sugar in the juice of the stems, and the yield of ‘liquid’ sugar was 2.86–3.81 t/ha. In this country sorghum is unfortunately paid too little attention from both science and production. To sow fodder sweet sorghum on 10–20 hectare is not difficult, and the efficiency of such sowing is quite obvious: about 25 tons of seeds of sweet sorghum, about 65 tons of leaves, stems for silage or hay, about 10 tons of food syrup and more than 100 tons of pulp or bagasse used for making high-quality silage can be obtained from 10 hectares. Sorghum syrup is the most valuable product that can be used in the confectionery industry and in the feeding of all animals.
23
Czarnecka, Kamila, Aleksandra Pilarz, Aleksandra Rogut, Patryk Maj, Joanna Szymańska, Łukasz Olejnik e Paweł Szymański. "Aspartame—True or False? Narrative Review of Safety Analysis of General Use in Products". Nutrients 13, n.º 6 (7 de junho de 2021): 1957. http://dx.doi.org/10.3390/nu13061957.
Texto completo da fonteResumo:
Aspartame is a sweetener introduced to replace the commonly used sucrose. It was discovered by James M. Schlatter in 1965. Being 180–200 times sweeter than sucrose, its intake was expected to reduce obesity rates in developing countries and help those struggling with diabetes. It is mainly used as a sweetener for soft drinks, confectionery, and medicines. Despite its widespread use, its safety remains controversial. This narrative review investigates the existing literature on the use of aspartame and its possible effects on the human body to refine current knowledge. Taking to account that aspartame is a widely used artificial sweetener, it seems appropriate to continue research on safety. Studies mentioned in this article have produced very interesting results overall, the current review highlights the social problem of providing visible and detailed information about the presence of aspartame in products. The studies involving the impact of aspartame on obesity, diabetes mellitus, children and fetus, autism, neurodegeneration, phenylketonuria, allergies and skin problems, its cancer properties and its genotoxicity were analyzed. Further research should be conducted to ensure clear information about the impact of aspartame on health.
24
Kasapis, S. "Viscoelasticity of Oxidised Starch and Low Methoxy Pectin in the Presence of Glucose Syrup". Journal of Agricultural and Marine Sciences [JAMS] 4, n.º 1 (1 de janeiro de 1999): 63. http://dx.doi.org/10.24200/jams.vol4iss1pp63-71.
Texto completo da fonteResumo:
The structural properties of mixtures with pectin, oxidised starch and glucose syrup were investigated using small deformation dynamic oscillation. The composition of the mixture, pH and temperature course of analysis were designed to imitate the development of confectionery products. In the absence of added calcium, preparations of low methoxy pectin with glucose syrup form viscous solutions, which remain crystal-free at subzero temperatures. Samples of oxidised starch and glucose syrup. on the other hand, exhibit solid-like behavior due to the crystalline nature of the amylose-like helices. Mixtures of the two polyssacharides with the co-solute show clearly the phase inversion from liquid to solid-like behavior with increasing amounts of starch in the formulation. The transformation is reflected in the textural properties of samples which vary from thick solutions to firm gels. The viscoelasticity of the system can be modified further by the introduction of high methoxy pectin. 1hus preparations of high methoxy pectin and glucose syrup form rubbery gels whose amorphous nature undergoes a glass transition during cooling. The energetic requirement for the formation of the biological rubber was in good agreement with corresponding data in the literature.
25
Jang, Jun-Ho, Boo-Kyeong Jin e Myung-Hee Kim. "A study on the quality optimization condition of Ciabatta with added with Rhubarb". Table and Food Coordinate Society of Korea 19, n.º 1 (31 de janeiro de 2024): 23–34. http://dx.doi.org/10.26433/tfck.2024.19.1.23.
Texto completo da fonteResumo:
The average temperature that rises every year is expected to change to a subtropical climate by 2080, mainly in the central inland region. In this case, interest in research on subtropical vegetables as a new income replacement crop in the future is increasing. Among them, rubab has a high organic acid content, so it has a flavor of fruit, is widely used as a fruit substitute during the non-harvest period of fruit, and its functional value has been recognized, such as being used in various ways for confectionery. This study presented the optimal conditions for ciabatta with rubab based on the Design Expert 10 program based on sensory tests and literature surveys. Accordingly, the optimal conditions were 28.5g of rye flour and 152.5g of rubab. The sensory test results of chiata with optimized rubab showed color (5.67), taste (5.93), appearance (5.27), texture (6.00), etc. As a result of analyzing the antioxidant power of ciabatta with rubab, 21.51% of general ciabatta and 38.18% of ciabatta with rubab were added, which supports the antioxidant power of ciabatta with rubab. It is expected to lower the barriers to entry of subtropical vegetables for easy access to the general public, use them for various foods, and use them as research data for diet and alternative food development.
26
Iftikhar, Amna, Umaima Zafar, Waqar Ahmed, Muhammad Asim Shabbir, Aysha Sameen, Amna Sahar, Zuhaib F. Bhat, Przemysław Łukasz Kowalczewski, Maciej Jarzębski e Rana Muhammad Aadil. "Applications of Cannabis Sativa L. in Food and Its Therapeutic Potential: From a Prohibited Drug to a Nutritional Supplement". Molecules 26, n.º 24 (20 de dezembro de 2021): 7699. http://dx.doi.org/10.3390/molecules26247699.
Texto completo da fonteResumo:
Hemp (Cannabis sativa L.) is a herbaceous anemophilous plant that belongs to the Cannabinaceae family. The cannabis seed (hemp) has long been utilized as a food source and is commercially important as an edible oil source. In this review, the positive and negative health effects of cannabis, the relationship between cannabis and various diseases, and the use of cannabis in various food products have been discussed. In addition, the scientific literature on the potential use of cannabis and its derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic degenerative diseases in animals and humans has been reviewed. Cannabis is being developed as a key ingredient in a variety of food items, including bakery, confectionery, beverages, dairy, fruits, vegetables, and meat. Hemp seeds are high in readily digestible proteins, lipids, polyunsaturated fatty acids (PUFA), insoluble fiber, carbs, and favorable omega-6 PUFA acid to omega-3 PUFA ratio and have high nutritional value. The antioxidants of cannabis, such as polyphenols, help with anxiety, oxidative stress, and the risk of chronic illnesses, including cancer, neurological disorders, digestive problems, and skin diseases. Cannabis has been shown to have negative health impacts on the respiratory system, driving, and psychomotor functions, and the reproductive system. Overall, the purpose of this research is to stimulate more in-depth research on cannabis’s adaptation in various foods and for the treatment of chronic illnesses.
27
Dehghani, Parva, Faezeh Taheri e Sedigheh Asgary. "Decoding the Delights: Unraveling the Health Benefits of Dark Chocolate in Comparison to White Chocolate". Functional Food Science - Online ISSN: 2767-3146 4, n.º 4 (8 de abril de 2024): 119–33. http://dx.doi.org/10.31989/ffs.v4i4.1300.
Texto completo da fonteResumo:
This review article will examine the nutritional and health disparities between dark and white chocolate. After examining the ingredients involved, dark chocolate appears as a nutritionally beneficial food, rich in cocoa solids, antioxidants, and minimal amounts of additives, in stark contrast to the sugar-laden content of white chocolate. Antioxidants (such as procyanidins), abundant in dark chocolate significantly contribute to cellular protection and overall health. Regarding cardiovascular health, studies indicate a notable correlation between dark chocolate consumption and improved cardiovascular function. This feature is typically attributed to the abundant presence of flavonoids, therefore white chocolate, which lacks these compounds, may not offer similar cardiovascular benefits. Dark chocolate is also preferred over white chocolate in terms of cognitive health. It has been shown that there is a potential relationship between dark chocolate consumption, increased cognitive performance, and improved mood. In terms of blood glucose regulation, dark chocolate displays a favorable profile, potentially contributing to improving glycemic control. However, white chocolate may not have such benefits due to its high sugar content. In summary, this literature review highlights the multifaceted health benefits of dark chocolate compared to white chocolate. From its superior nutritional profile, antioxidant richness, potential cardiovascular benefit, and possible role in cognitive enhancement, dark chocolate emerges as a scientifically supported choice for individuals seeking a confectionery option with potential health benefits. Keywords: Dark Chocolate; White Chocolate; Antioxidants; Polyphenols
28
Kochetkova, A. A., V. M. Kodentsova, V. M. Vorobyeva, I. S. Vorobyeva, O. A. Vrzhesinskaya, E. A. Smirnova, V. A. Sarkisyan, O. V. Bagryantseva, I. V. Kobelkova e E. A. Pyrieva. "Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation". Theory and practice of meat processing 6, n.º 3 (28 de outubro de 2021): 269–78. http://dx.doi.org/10.21323/2414-438x-2021-6-3-269-278.
Texto completo da fonteResumo:
The available scientific literature, domestic and international regulatory codes of normative documents concerning the fortification of various types of food products have been analyzed. The groups of food products of conventional and regular consumption included into the diets of all categories of consumers, recommended for fortification with essential micronutrients, have been determined: wheat and cereal flour (spelt wheat, buckwheat, oat, corn flour, etc.); pastry; milk and dairy products, including ice cream; non-alcoholic soft drinks; mineralized drinking water; fruit and vegetable juices; fat and oil products (vegetable oils, margarines, spreads, mayonnaise); confectionery and sweets (pastry, sugar, chocolate); cereals (breakfast cereals, muesli, ready-to-eat extruded cereals, instant pasta and cereals, mixtures for bakery, flour for sweet pastry); food concentrates (jelly, instant drinks, concentrates of sweet foods, instant food, instant cereal concentrates); table salt. The groups of food products assigned for certain categories of population are used as part of therapeutic diets for patients with various diseases (metabolic disorder syndrome, cardio-vascular system pathology with atherosclerotic vascular injury, type 2 diabetes mellitus, gastrointestinal tract diseases, non-alcoholic fatty liver disease, diabetic nephropathy, etc.), as well as assigned to reduce the risk of diseases developing, the nutrients are recommended for targeted fortification of certain types of food. Examples of micronutrients fortification of sausages and minced meat semifinished products are given below. Requirements for fortification of mass consumption food products and for fortification of foods for special dietary uses are formulated in this article, the amount of fortifying components in the various groups of food products are justified, ensuring their efficiency for improving the micronutrient status and safety of its consumption. Based on the analysis of the available scientific literature, domestic and international regulatory framework of normative documents on fortification of various types of food products, recommendations have been developed for fortification of food with micronutrients.
29
De Nucci, Sara, Roberta Zupo, Fabio Castellana, Annamaria Sila, Vincenzo Triggiani, Giuseppe Lisco, Giovanni De Pergola e Rodolfo Sardone. "Public Health Response to the SARS-CoV-2 Pandemic: Concern about Ultra-Processed Food Consumption". Foods 11, n.º 7 (25 de março de 2022): 950. http://dx.doi.org/10.3390/foods11070950.
Texto completo da fonteResumo:
Introduction: There is scientific consistency in the concept of ultra-processed foods (UPFs) as a descriptor of an unhealthy diet. The most recent literature points to troubling evidence that policies adopted to address the SARS-CoV-2 pandemic may have contributed to diverting eating habits toward a poorer diet. Considering the historically unique SARS-CoV-2 pandemic lockdown scenario, and the health burden imposed by UPFs on human health, it is critical to investigate how the epidemic has influenced UPF intake directly. Reviewing the literature, we aimed to assess the changes in the consumption of UPFs during the pandemic lockdown compared to previous habits in the general population. Methods: Consulting six databases, we examined articles investigating the consumption of UPFs according to the NOVA classification both before the SARS-CoV-2 pandemic and during lockdowns. In total, 28 reports were included in the final analysis. Results: A clear trend of an increasing consumption of sweets (chocolate, candy, cookies, pastries, cakes, desserts, and confectionery, 31.75% increase vs. 21.06% decrease), packaged fatty or salty snacks (23.71% increase vs. 20.73% decrease), and baked goods (bread products, pizza, and sandwiches, 28.03% increase vs. 13.5% decrease) emerged, versus a decrease in ready-to-eat dishes (16.2% increase vs. 22.62% decrease) and ready-made meals (10.6% increase vs. 31.43% decrease), such as instant soups, canned foods, fast food, and chips, as well as sugary drinks in general (14.55% increase vs. 22.65% decrease). No trend was observed for processed meat consumption. Conclusion: The current pandemic scenario raises concerns about the increased consumption of UPFs, especially sweets, snacks, and baked goods, and points to an urgent need to implement policy strategies to manage the trade in these foods from a preventive perspective.
30
Soni, Pavleen, e Jyoti Vohra. "Advertising foods to Indian children: what is the appeal?" Young Consumers 15, n.º 2 (10 de junho de 2014): 178–92. http://dx.doi.org/10.1108/yc-06-2013-00380.
Texto completo da fonteResumo:
Purpose – This paper aims to identify the nature of themes/appeals used in food commercials shown on children’s networks in India. Marketers use various themes/appeals in TV advertisements to influence food consumption habits of children. Children are also found to focus on these appeals while selecting foods rather than using nutritional value as a criteria to select foods. Design/methodology/approach – For the present study, a content analysis of 114 discrete food commercials broadcast on children’s networks was done. These were further analysed to collect data on themes/appeals used in them. SPSS 19.0 was used to record the data and descriptive statistics were used for data analysis. Findings – A majority of food advertisements which were broadcast during children’s programmes included confectionery, ice creams and dairy products, baked products and ready-to-cook food items. Grazing was found to be the most frequently used appeal in these food advertisements. This was followed by taste/flavour/smell/texture, fun/happiness, being “cool”, adult approval/disapproval, family ties and so on. However, a majority of these advertisements did not feature any health-related message. Practical implications – The study highlights the need for strategic actions by all stakeholders interested in protecting well-being of children. Taking account of the promotional tactics used by food marketers, parents as well as governmental agencies must strongly take steps to check these practices. Originality/value – As no such study has already been conducted in India (to the best of researcher’s knowledge), this study potentially helps in abridging gaps in literature.
31
Sakketou, Eleni‐Konstantina I., Georgios K. Baxevanis e Panagiotis T. Kanellos. "The nutritional value and health properties of tahini and tahini-based products". Journal of Atherosclerosis Prevention and Treatment 15, n.º 1 (3 de abril de 2024): 9–17. http://dx.doi.org/10.53590/japt.02.1057.
Texto completo da fonteResumo:
Tahini is an oily paste made from mechanically hulled, roasted and ground sesame, which is used as an ingredient in many traditional Middle Eastern recipes. It is rich in MUFAs, PUFAs, polyphenols, minerals and vitamins. Literature about the health effects of tahini consumption is limited since only two studies in human population and one study in animal model are available, so far. A 6-week supplementation with 28 g tahini in T2DM patients led to lower TG and hs-CRP and higher HDL-C levels. Additionally, consumption of 50 g tahini decreased plasma glucose and increased total phenolic content, urinary 8-iso-prostaglandin F2a and flow-mediated dilatation in healthy individuals postprandially. Moreover, in 40 male albino rats of Wistar strain, sesame butter decreased glucose and malondialdehyde and increased HDL-C and total antioxidant capacity compared to control. Hummus is a dip or spread made from boiled chickpeas, blended with tahini, lemon juice, olive oil, garlic and salt. It is rich in vitamins, minerals and different bioactive compounds including phytic acid, tannins, carotenoids, sterols, and other polyphenols. Hummus consumption has been positively related with weight management and glucose-insulin response. Halva is a low-moisture confectionery that contains tahini, sugar, citric acid and Saponaria officinalis root extract and its consumption has been found to ameliorate glycemic control. In conclusion, tahini could be beneficial regarding diabetes-induced inflammation, oxidative stress and endothelial function. Since more research is needed in order to confirm the aforementioned properties, tahini and tahini-based products seem to be a healthy choice, aiming at promoting healthy dietary patterns.
32
Erşova, Svetlana, Daria Suhovici, Tatiana Cesko, Maria-Marcela Barbaroș, Liliana Popescu e Aliona Ghendov-Mosanu. "POSSIBILITIES OF OBTAINING AND VALORIZING DIETARY FIBERS IN THE CONTEXT OF THE CIRCULAR BIOECONOMY". JOURNAL OF ENGINEERING SCIENCE 31, n.º 1 (19 de maio de 2024): 75–96. http://dx.doi.org/10.52326/jes.utm.2024.31(1).07.
Texto completo da fonteResumo:
This article aimed to review the recent literature on the characterization of dietary fibers and their role in the human body, focusing on the methods of extraction of dietary fibers from agro-food waste as well as their use in various areas of the food industry. Dietary fibers are biologically active substances with beneficial effects on human health. Soluble dietary fiber is involved in reducing cholesterol levels and blood sugar levels, while insoluble dietary fiber helps regulate intestinal transit and maintain colon health. It would be useful to identify the extraction procedures and characterization of dietary fibers from agro-food waste. Fruit waste contains relevant amounts of bioactive compounds, such as: phenolic acids, flavonoids, lignins, carotenoids, etc. In addition, fruit waste contains significant amounts of dietary fiber with nutraceutical important activities, such as modulating the intestinal microbiota, lowering cholesterol, triglycerides and glycemic load in the blood. Hence, obtaining dietary fiber from agro-industrial waste can solve a number of economic and environmental problems that aim reducing waste, increasing the sustainability and profitability of companies in the Republic of Moldova. Dietary fiber can be used in various types of food, such as products of bakery and confectionery, meat, dairy products, and pasta. They can be used as stabilizers with an impact on food texture or ingredients with low caloric value, partially replacing caloric constituents such as fats, starch or sugars. Another important property is the prebiotic effect of dietary fibers. This property is determined by the fact that dietary fibers are indigestible or poorly digestible and are fermented selectively by intestinal microbiota, conferring health benefits to the host.
33
Meleshkina, E. P., S. N. Kolomiets e N. S. Zhiltsova. "Amount of damaged starch in laboratory and production grinding flour". Proceedings of the Voronezh State University of Engineering Technologies 85, n.º 3 (2 de setembro de 2023): 67–73. http://dx.doi.org/10.20914/2310-1202-2023-3-67-73.
Texto completo da fonteResumo:
Due to the different approach to the Russian and European flour milling process in Russia, the amount of damaged starch (SC) at flour mills is rarely controlled. This issue needs a comprehensive study, since the indicator of damaged starch is of great importance: its assessment allows determining the intended purpose of flour (bread baking, confectionery and pasta production). Manage the flour-grinding process in terms of monitoring the operation of the mill rolls during grinding, namely, checking their parallelism and wear, optimizing the gap and pressure. Flour with a high content of damaged starch should not be used for the same purpose as flour with a low content of damaged starch. Also, the assessment of the damaged starch index allows improving the dough yield by selecting the optimal water absorption coefficient (water absorption), optimizing the volume, color and shelf life of the finished flour products. At the initial stage, the purpose of the study was to identify the relationship between the amount of damaged starch and flour quality indicators, as well as the rheological properties of dough from laboratory flour and industrial grinding, and to further clarify the level of damaged starch on a large number of samples of flour of different quality according to its intended purpose. The available literature data on this issue are contradictory. The amount of damaged starch in flour was determined on a damaged starch analyzer. The following were also determined: the quantity and quality of gluten, the falling number, dough stability, liquefaction, water absorption of 20 samples of wheat flour of laboratory and industrial grinding. The results of the study showed that the amount of damaged starch in industrial milled flour was higher, and amounted to 20-27 UCD (average 24 UCD) versus 15-21 (average 18 UCD) in laboratory milled flour. A correlation was found only in industrial milling flour between damaged starch and the falling number (0.632), liquefaction (0.781) and water absorption (0.690). In industrial flour, with an increase in the amount of damaged starch, there was an increase in water absorption and liquefaction of the dough, which is consistent with the literature data; there was no clear decrease in dough stability. In the flour of laboratory grinding, the dependences between the indicators are insignificant.
34
Koudoro Yaya Alain, Konfo Tétédé Rodrigue Christian, Bakrou Orou Doro Emmanuel, Félicien Avlessi, Edwige Dahouenon-Ahoussi e Dominique Sohounhloue. "Valorization of Vitellaria paradoxa butter in cosmetics and agrifood in Africa". GSC Advanced Research and Reviews 10, n.º 1 (30 de janeiro de 2022): 096–104. http://dx.doi.org/10.30574/gscarr.2022.10.1.0264.
Texto completo da fonteResumo:
Forest species are very abundant in African ecosystems and contribute to the economy of households, through their use in cosmetics, pharmaceuticals and agri-food. Among these species, Vitellaria paradoxa (sapotaceae) is a tree that can reach about fifteen meters, which grows exclusively in wooded savannas in Africa. Its area of distribution is Senegal, Mali, Burkina Faso, Guinea Bissau, Guinea, Sierra Leone, Côte d'Ivoire, Ghana, Togo, Benin, Nigeria, Cameroon, Chad and Ethiopia. The purpose of this study was to highlight the forms of valuation of shea butter in the food industry and in cosmetics. To do this, we carried out a literature review. The results revealed that shea butter is a fat extracted from the kernels of the shea fruit. It is obtained by shelling, drying and crushing the nuts. Crushed seeds and then mixed with water. Once immersed in water, the impurities will come out naturally from the butter and thus settle in the bottom of the container. Then, the butter that has remained on the surface is collected, and kneaded, to be cooked for a long time at a very low temperature. The water evaporates, leaving only room for the oil, which will be manually filtered through muslin and then conditioned. Once at room temperature, the butter (melted into oil) regains its solid and melting texture. This butter, for its properties, is on considerable importance in food industry and cosmetics. Thus, shea butter is used in cooking (edible oils), in pastry products, confectionery and in chocolate industry as a substitute for cocoa butter. In cosmetics, it is best known for its moisturizing and softening properties of the skin. It is also used as an excipient in cosmetic formulations such as ointments, shampoos, toilet soaps and in creams.
35
Рукшан, Л. В., e Е. С. Новожилова. "Investigation of technological properties of flour obtained from lupine seeds processed in various ways". Food processing industry, n.º 6 (6 de junho de 2023): 30–32. http://dx.doi.org/10.52653/ppi.2023.6.6.009.
Texto completo da fonteResumo:
Проведен анализ литературных данных, свидетельствующий о перспективности люпиновой муки при создании пищевых продуктов функционального назначения, безглютеновых хлебобулочных и мучных кондитерских изделий. В лабораторных условиях получена мука из обработанных разными способами (гидротермическая обработка – ГТО, обжаривание, экструдирование) семян узколистного люпина белорусской селекции. Оценены технологические свойства полученной люпиновой муки комплексно по таким показателям, как крупность, влажность, содержание химических веществ (белок, крахмал, сахара, клетчатка, жир, зола), водоудерживающая, жироудерживающая и щелочеудерживающая способность, седиментационный осадок. Отмечено, что количество химических веществ в люпиновой муке изменяется значительно и зависит от способа ее получения. Несмотря на то, что содержание белка в люпиновой муке в 3,5–4 раза выше, из нее, в отличие от пшеничной муки, не отмывается клейковина. Однако мука из семян люпина содержит больше водорастворимых белков, за счет чего обладает повышенной щелочеудерживающей способностью и более низким значением седиментационного осадка. Замечено, что применение традиционной технологии производства муки из зерновых культур для производства муки из люпина дает темную и высокозольную муку, в которую при измельчении семян попадают частицы оболочек, понижая водоудерживающую, жироудерживающую и щелочеудерживающую способность. Установлено, что выход люпиновой муки, гранулометрический состав продуктов измельчения и муки, их химический состав зависят от способа подготовки люпина. Питательность люпиновой муки, независимо от вида подготовки семян, выше питательности пшеничной муки, например, высшего сорта в 1,1–1,2 раза. Все типы исследуемой люпиновой муки пригодны для производства хлеба и мучных кондитерских изделий. Для расширения ассортимента муки следует применять следующие способы влаготепловой обработки семян: гидротермическую обработку, обжаривание, экструдирование. Выбор способа обработки семян узколистного люпина зависит от потребности того или иного типа люпиновой муки. The analysis of the literature data proving the prospects of lupine flour in the creation of functional food products, gluten-free bakery and flour confectionery products is carried out. In laboratory conditions, flour was obtained from seeds of narrow-leaved lupine of Belarusian selection processed by various methods of moisture and heat treatment (hydrothermal treatment – GTO; roasting; extrusion). The technological properties of the obtained flour were evaluated according to such indicators as size, humidity, chemical content (protein, starch, sugar, fiber, fat, ash), water-, fat- and alkali-retaining ability, sedimentation sediment. It is noted that the amount of all chemicals in lupine flour varies significantly and depends on the method of its preparation. Despite the fact that the protein content in lupine flour is 3.5–4 times higher, gluten is not washed out of it, unlike wheat flour. However, flour from lupine seeds contains more water-soluble proteins, due to which it has an increased alkali-retaining ability and a lower sedimentation sediment value. It is noted that the use of technology for the production of flour from cereals for the production of flour from lupine gives dark and high-ash flour, into which particles of shells fall when grinding seeds. It is established that the yield of flour, the granulometric composition of grinding products and flour, their chemical composition depends on the method of preparation of lupin; the nutritional value of lupin flour, regardless of the type of seed preparation, is 1.1–1.2 times higher than the nutritional value of wheat flour of the highest grade. All types of the studied lupin flour are suitable for the production of bread and flour confectionery. To expand the range of flour, the following methods of moisture-heat treatment of seeds should be used: hydrothermal treatment, roasting, extrusion. The choice of the method of processing the seeds of narrow-leaved lupine depends on the needs of one or another type of lupine flour in terms.
36
Рукшан, Л. В., e Е. С. Новожилова. "Analysis of the quality and prospects for using beans". Food processing industry, n.º 5 (13 de abril de 2024): 63–66. http://dx.doi.org/10.52653/ppi.2024.5.5.018.
Texto completo da fonteResumo:
Проведен анализ литературных данных, свидетельствующий об отсутствии на территории Беларусь изученных в технологическом плане сортов фасоли обыкновенной. Выявлено, что главные причины слабого внедрения фасоли в производство – отсутствие сортов, адаптированных к конкретной почвенно-климатической зоне. Поэтому все проводимые в настоящее время исследования в основном направлены на поиск доминантных признаков селекции сортов. Для исследования сформированы группы образцов семян следующим образом: белая крупная, белая мелкая, цветная (красная). Изучены показатели технологических свойств и перспективы использования семян фасоли обыкновенной, различающейся цветом и крупностью. При оценке качества семян, муки, мучных кондитерских изделий использовали стандартные методы и методики. Изучены анатомический состав, органолептические, физические, физико-химические, химические свойства семян фасоли. Определены крупность и выравненность семян, что следует учитывать при их приемке и переработке. Установлено, что технологически перспективными среди исследуемых сортов является фасоль белая крупная. Исследован процесс подготовки семян к производству муки, включающей предварительное дробление, драные и размольную системы. Оптимизирован процесс холодного кондиционирования семян. Получены следующие результаты: влажность 11,0–12,5 %; время отволаживания 180 мин. Исследована возможность использования фасолевой муки при производстве мучных кондитерских изделий (печенье, крекер). Оптимальное количество фасолевой муки 15 % позволяет получить сахарное и затяжное печенье, крекер, по качеству не уступающие подобным изделиям из 100 % пшеничной муки. Научная новизна заключается в получении данных по показателям, определяющим технологические свойства семян фасоли обыкновенной, различающейся цветом и крупностью, а практическая значимость в возможности производства муки с применением холодного кондиционирования семян при их подготовке к размолу; печенья и крекера с использованием фасолевой муки, что позволяет расширить их ассортимент, повысить пищевую ценность. The analysis of the literature data is carried out, indicating the absence of technologically studied varieties of common beans in the territory of Belarus. It was revealed that the main reasons for the weak introduction of beans into production are the lack of varieties adapted to a specific soil and climatic zone. Therefore, all current research is mainly aimed at finding the dominant features of cultivar breeding. For the study, groups of seed samples were formed as follows: large white, small white, colored (red). The indicators of technological properties and prospects for the use of common bean seeds, differing in color and size, have been studied. Standard methods and techniques were used to assess the quality of seeds, flour, and flour confectionery products. The anatomical composition, organoleptic, physical, physico-chemical, and chemical properties of bean seeds have been studied. The size and alignment of the seeds have been determined, which should be taken into account during their acceptance and processing. It has been established that large white beans are technologically promising among the studied varieties. The process of preparing seeds for flour production according including pre-crushing, shredding and grinding system is investigated. The process of cold conditioning of seeds has been optimized. The following results were obtained: humidity 11.0–12.5 %; cooling time 180 min. The possibility of using bean flour in the production of flour confectionery products (cookies, crackers) has been studied. The optimal amount of bean flour of 15 % allows you to get sugar and lingering cookies, crackers in quality that are not inferior to similar products made of 100 % wheat flour. The scientific novelty lies in obtaining data on indicators that determine the technological properties of common bean seeds, differing in color and size, and practical significance in the possibility of producing flour using cold conditioning of seeds in their preparation for grinding, cookies and crackers using bean flour, which allows to expand their range, increase nutritional value.
37
Yuan, Yin. "Thomas Moore’s Confectionary Orientalism". SEL Studies in English Literature 1500-1900 59, n.º 4 (2019): 763–85. http://dx.doi.org/10.1353/sel.2019.0034.
Texto completo da fonte
38
Kosenko, I. S., A. I. Opalko, O. A. Balabak, V. M. Hrabovyi e O. A. Opalko. "Hazelnut (Corylus domestica Kos. et Opal.) breeding results for anthropoadaptability". Faktori eksperimental'noi evolucii organizmiv 33 (1 de setembro de 2023): 36–41. http://dx.doi.org/10.7124/feeo.v33.1562.
Texto completo da fonteResumo:
Aim. Hazelnut (Corylus domestica Kos. et Opal.) fruits are valuable raw materials for the confectionery industry, the production of biologically active additives to food products and feed, as well as for obtaining from hazelnut oil the liposomal nanoemulsions and nanodispersions, which are part of medicinal preparations. The domestic hazelnut production level is insufficient and unable to satisfy either the needs of the processing industry or the demand of the population of Ukraine for fresh nuts. This motivated the search for ways to improve the assortment of this nut-bearing crop, foremost the creation of new cultivars in possession of anthropoadaptive features complexes. Methods. Study of the alien and originating in the NDP "Sofiyivka" of the NAS of Ukraine Corylus spp. specimens. During hybridization, the sleeve cages made of dense FPP-15 (Petrianov filter linen) fabric were used to isolate branches with female flowers. Pollination was done without removing the cages, injecting pollen into the cage with insufflator MO-03. The parental pairs' selection for crossing, and growing, evaluation, and selection of hybrid seedlings was done using standard methods. Results. It turned out that the segregation spectra for economic and useful traits of the anthropoadaptive complex in the progeny of seedlings from controlled intraspecific crosses did not significantly differ from the seedlings obtained as a result of free cross-pollination of hazelnut cultivars of the NDP "Sofiyivka" collection. Instead, the involvement of specimens of C. chinensis and C. avellana 'Fuscorubra' in the hybridization contributed to obtaining a number of new hazelnut cultivars. At the same time, in contrast to literature data, hybrids from pollination of hazelnut cultivars with C. chinensis pollen were better than in reciprocal combinations. So new highly productive cultivar 'Sofiivskyi 15' was selected from the seedling population of ('Garibaldi'×C. chinensis). Conclusions. This discrepancy between the results of our crosses and the literature data can be explained by the fact that our C. chinensis specimens were introduced not from the initial natural area (China South-Central), but from the collection of Berlin Botanical Garden (Botanischer Garten Berlin-Dahlem) where they could spontaneously be pollinated with some other Corylus spp. The advantages of our new hazelnut cultivars: 'Sofiyivsky 1'; "Sofiyivsky 2"; and 'Sofiyivsky 15', which have been included in the State register of plant varieties suitable for dissemination in Ukraine since 2019, testify to the effectiveness of hazelnut breeding for anthropoadaptability.
39
Slyvka, N. B., O. Ya Bilyk, O. R. Mikhailytska e V. O. Nagovska. "Improvement of technology of curd products with succade from pumpkin". Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, n.º 92 (8 de novembro de 2019): 47–52. http://dx.doi.org/10.32718/nvlvet-f9209.
Texto completo da fonteResumo:
The purpose of the work was to improve the technology of multicomponent milk and protein products – curd products with functional and technological components – pumpkin succades, the use of which will allow to increase the biological value and stability of quality indicators of production. Succades are confectionery made from whole or sliced fruits, cooked with sugar, dried or sugar-coated or glazed. Production of succades from local cheap carotene containing raw materials, such as pumpkin, allows to expand the range of vegetable succades of domestic production. The experimental part of the work was performed at the Department of Milk and Dairy Technology of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The research included the development of technology of succade of pumpkin and lemon balm, the choice of ways to make them at the optimum stages of the technological process, the improvement of curd mass technology, the development of their formulations, the study of the quality of the finished product. Raw materials used in the work comply with the State Standard of Ukraine and the requirements of other regulations in Ukraine. The study of a complex of indicators of the chemical composition of pumpkin succades indicates their high nutritional value. On the basis of literature and experimental studies, three variants of formulations of curd masses of high biological value have been developed. Pumpkin succades technology has been developed that has excellent organoleptic characteristics due to the preservation of color, taste of native raw materials and high nutritional value. Technology has been improved and technological parameters of curd production are described. In order to implement the developed technology in the shops for the production of new dairy products at the dairy enterprises it is not necessary to carry out the modernization or reconstruction of production. Experimental studies have determined the optimal dose of pumpkin succades, which is 50–100 kg. The basic physicochemical indices of curd products that meet the requirements of regulatory and technical documentation are investigated.
40
Soni, Pavleen, e Jyoti Vohra. "Targeting the young food consumer". Marketing Intelligence & Planning 32, n.º 5 (4 de agosto de 2014): 630–45. http://dx.doi.org/10.1108/mip-04-2013-0072.
Texto completo da fonteResumo:
Purpose – A large number of food advertisements are broadcast during children ' s programs which influence their food consumption habits. Globally, consumption of these foods is linked to increased incidence of obesity and other health-related disorders in children. Therefore, the purpose of this paper is to explore the nature and extent of food advertising directed at Indian children. Design/methodology/approach – Data were collected by recording programs and advertisements aired on five popular children ' s networks from 9:00 am until 9:00 pm for ten weekdays and weekends each. On an average, total recording of 242 hours for both weekdays and weekends was done. All data were screened and both program and non-program content (advertisements) were identified and analyzed. Data were further analyzed through descriptive statistics. Findings – Out of 4,219 and 4,750 television advertisements broadcast on children ' s networks during weekdays and weekends, 43.33 and 47.62 percent are food advertisements, respectively. “Confectionery” and “sugared and salty snacks” comprise half of total foods advertised during weekdays. Whereas, advertisements for “health drinks and supplements” are most frequently aired during children ' s programs on weekends. A classification of all food advertisements into healthy and unhealthy categories according to “Food Pyramid” given by National Institute of Nutrition (NIN), India in 2010 shows that almost all the advertised foods are unhealthy. Practical implications – This study will benefit the parents by helping them understand the media content (food advertisements) offered to their children. They may then control television viewing by children, monitor food purchase behavior and take some mealtime actions to control eating habits of their children. Such awareness is critical to force the food marketers to recognize the need to self-regulate food advertising directed at children. Government may also feel the need to formulate a suitable policy for placing time and content restrictions for advertising foods to children. Originality/value – As no such study has already been conducted in India (to the best of researcher ' s knowledge), this study potentially helps in abridging gaps in literature.
41
Opalko, Olga, Nataliia Derev'ianko e Anatoly Opalko. "Bird Cherry (Prunus padus L.) in history and culture of Ukrainian and other ethnicities". Journal of Native and Alien Plant Studies, n.º 17 (22 de dezembro de 2021): 176–87. http://dx.doi.org/10.37555/2707-3114.17.2021.248352.
Texto completo da fonteResumo:
Aim. Decorative and confectionery-pharmaceutical value of bird cherry (Prunus padus L.), the complex history of the phytonyms’ formation, the transcendent symbolism and poetics of its image, ideas about bird cherry in different ethnic groups, and the pragmatic need to modernize the traditions they have preserved led to the need for necessitated research. Methods. The authors conducted the retrospective analysis of the formation of the bird cherry’s folklore image; revealed the formation of its modern scientific terminology and botanical nomenclature, attempts to preserve the symbolism of the bird cherry’s folk names in different ethnic groups for future generations and the prospects for introducing P. padus representatives in horticulture. The commonly used methods of theoretical analysis, systematization, comparison, and generalization of specialized literature have been applied (Hurrell et al., 2019). Results. Polyphilia of the subgenus Prunus subg. Padus (Mill.) Peterm. (=Prunus subg. Padus (Moench) Focke), debatable rank and status of P. padus species and the incompleteness of its taxonomy are confirmed. The autochthonous nature of bird cherry in Ukraine is supported by the richness of its dialect folk names. However, the dialect names of bird cherry were not always really motivated. They symbolized the plant in colorful verbal and poetic images and connected it with the oldest sacred traditions. Folk names and symbols of bird cherry in Ukrainian, Russian and Belarusian dialects, variants of its nomenclature and symbolism in the traditions of English-speaking ethnic groups, and the Spanish language's onomastic field had been discussed. Works on the bird cherry’s use in folk medicine and modern pharmacy, and prospects for attracting materials from Prunus spp. Collections of NDP “Sofiyivka” of NAS of Ukraine and experimental farm “Novokahovske” of the Rice Institute of NAS of Ukraine for gardening, horticulture, and breeding are characterized. Conclusions. The ambiguity of the bird cherry’s folklore image in the ideas of close Slavic ethnic groups, the connection of these ideas with the composition of the local dendrological flora, and the traditional value of P. padus and other representatives of the subgenus Padus for traditional and scientific medicine, the prospects of their introduction into horticulture, and the need to involve ethnobotanical lexemes in enlightenment are proved.
42
Потапов, И. Ю., В. А. Углов, О. К. Мотовилов e А. М. Захаренко. "Arabinogalactan and dihydroquercetin as natural bioregulators in the life support system of humans and animals". Food processing industry, n.º 1 (7 de janeiro de 2024): 70–73. http://dx.doi.org/10.52653/ppi.2024.1.1.013.
Texto completo da fonteResumo:
Представлены результаты литературного обзора по использованию арабиногалактана, дигидрокверцетина или их комбинаций в производстве биологически активных добавок с высокой физиологической активностью. Основными источниками получения представленных биологически активных добавок являются лиственница сибирская (Larixsibirica) и лиственница даурская (Larixgmelinii). Отмечена роль комплексной переработки древесины для производства различных растительных продуктов и снижения экологической нагрузки на окружающую среду. Представлены основные биологические свойства арабиногалактана и дигидрокверцетина (повышение иммунной активности, наличие высокого пребиотического потенциала, гепапротекторные, гиполипидемические свойства, антиоксидантная активность, высокие функционально-технологические свойства, отсутствие токсичности). Указанные факторы открывают широкие перспективы их использования в различных отраслях народного хозяйства: в молочной, кондитерской промышленности, мукомольной отрасли, комбикормовом производстве. Отмечена перспективность применения арабиногалактана в ветеринарии. Ветеринарные препараты с использованием арабиногалактана и дигидрокверцетина отличаются высокой биодоступностью и низкой токсичностью. Арабиногалактан находит также применение для населения, предпочитающего веганский образ жизни. Установлен рост интереса к использованию арабиногалактана в производстве косметической продукции. Вместе с тем отмечено отставание объемов производства продукции с использованием арабиногалактана или дигидрокверцетина от зарубежных производителей. The results of a literature review on the use of arabinogalactan, dihydroquercetin or their combinations in the production of dietary supplements with high physiological activity are presented. The main sources of obtaining the presented biologically active additives are: Siberian larch (Larixsibirica) and Dahurian larch (Larixgmelinii). The role of integrated wood processing for the production of various plant products and reducing the ecological burden on the environment is noted. The main biological properties of arabinogalactan and dihydroquercetin (increased immune activity, high prebiotic potential, hepaprotective, hypolipidemic properties, antioxidant activity, high functional and technological properties, absence of toxicity) are presented. These factors open wide prospects for their use in various sectors of the national economy: dairy, confectionery industry, flour-grinding industry. feed production. The prospects for the use of arabinogalactan in veterinary medicine are noted. Veterinary preparations using arabinogalactan and dihydroquercetin are characterized by high bioavailability and low toxicity. Arabinogalactan also finds use in the vegan lifestyle population. A growing interest in the use of arabinogalactan in the manufacture of cosmetic products has been established. At the same time, a lag in the production of products using arabinogalactan or dihydroquercetin from foreign manufacturers was noted.
43
Zabarna, T., e V. Chereshnyuk. "Agro-ecological aspects of soybean (Glycine max L.) cultivation in Ukraine". Agroecological journal, n.º 1 (29 de fevereiro de 2024): 108–16. http://dx.doi.org/10.33730/2077-4893.1.2024.299945.
Texto completo da fonteResumo:
The article highlights the role and significance of soybeans in Ukraine as the main legume crop of today. The analysis of literature sources proves that soybean cultivation not only ensures food security of the state, but also acts as an environmental component while maintaining soil fertility. Soybean plants contribute to the nitrogen balance of soils, serving as a good precursor for many crops. They also have a positive impact on the physical, agronomic and physicochemical properties of soils, improving water and nutrient regimes. Soybeans can be grown in main crops, post-harvest crops and post-mowing crops. In addition, soybeans quickly adapt to organic production schemes. The authors characterise the soybean belt in Ukraine and describe the main three soybean growing zones. It is established that the most favourable for soybean cultivation are Vinnytsia, Cherkasy, Khmelnytsky, Poltava, Kirovohrad, Ternopil, Zakarpattia, Chernivtsi and Kyiv regions. Here, soybeans consistently provide stable high productivity of this crop. The analysis of literature publications has confirmed that the problem of sufficient production of adequate vegetable protein can be solved by continuously increasing the production of food resources, primarily protein and oilseeds, the main source of which is soybeans, one of the world's leading crops. Soybean cultivation in Ukraine has undergone global changes over the past 30 years. It has rapidly moved from being a niche crop to a key agricultural commodity. Thanks to soybeans, Ukraine has rapidly increased its production of protein and oilseeds and significantly strengthened its position on the global market. Over the past few years, the area under soybean cultivation in Ukraine has been ranging from 1.5–2.0 million hectares, with the main growing areas being the Forest-Steppe and Polissya. Significantly smaller areas are located in the northern and central Steppe. In the southern Steppe, soybean cultivation is possible only under irrigated conditions. Soybeans are very versatile in their use, and stand out among other crops due to the large number of products made from their raw materials. Soybean seeds are used to make various analogues of meat and dairy products, egg powder substitutes, confectionery, cheeses, canned food, sauces, etc. Scientists have noted that the most favourable meteorological conditions for soybeans are characterised by an annual rainfall of 500–600 mm, of which 250–400 mm should be received during the growing season, and 180–200 mm during the most critical period of flowering — full bean filling. Organic farming is one of the most promising areas of soybean cultivation. Currently, around 80% of soybean seeds are produced using genetically modified material. Therefore, it is important to use the latest zoned varieties of local breeding to green soybean production, as this will help to build up our own organic seed base and improve the environmental component of soybean cultivation. Thus, soybeans and their products are extremely important for Ukraine's economy as they consistently provide a significant portion of foreign exchange earnings. However, further increase in soybean production requires a reduction in the use of chemical protection products, namely, their maximum possible approximation to natural growing conditions, i.e., organic cultivation.
44
Estok, Simon. "Timon of Athens, Food Transformations, and the World as Confectionary". Kritika Kultura, n.º 33/34 (17 de dezembro de 2021): 667–83. http://dx.doi.org/10.13185/kk2020.0033/3434.
Texto completo da fonte
45
Jovanović, Milica. "On possibilities of correlations with professional subjects in teaching of Serbian Language and Literature in secondary vocational schools: Tourist and catering profiles". Metodicka praksa 24, n.º 2 (2021): 33–46. http://dx.doi.org/10.5937/metpra2101033j.
Texto completo da fonteResumo:
The subject of this paper is teaching Serbian Language and Literature in secondary vocational schools, educating students in fields of tourism and catering. Considering the peculiarities of secondary vocational education and teaching requirements oriented towards the outcomes, we tried to examine the correlation potential of teaching Serbian Language and Literature, through analytical-comparative approach to educational programmes for the following profiles: Waiter, Confectioner, Culinary Technician and Tourism-Hotel Technician. We also tended to point out the contents which are suitable for correlation. The analysis showed that the incorporation of sequences of vocational subject materials into the teaching of Serbian Language and Literature is possible in all grades. Furthermore, it showed that Language and Language Culture modules provide more opportunities for interdisciplinary correlation, than the Literature module. It was concluded that the simultaneous application of knowledge in different fields, in Serbian Language and Literature classes, would contribute to the professional development of students. The implications in this paper are related to teaching practice.
46
Van, Annette. "REALISM, SPECULATION, AND THE GOLD STANDARD IN HARRIET MARTINEAU'SILLUSTRATIONS OF POLITICAL ECONOMY". Victorian Literature and Culture 34, n.º 1 (março de 2006): 115–29. http://dx.doi.org/10.1017/s1060150306051072.
Texto completo da fonteResumo:
AT A CRITICAL JUNCTUREin part one of Harriet Martineau'sBerkeley the Banker, the fourteenth novel in herIllustrations of Political Economyseries, there is a run on a country bank. The run is precipitated by a casual exchange in a local shop during which Mrs. Millar, the confectioner, is given a five-pound note to change. Her reply “Oh, I cant changethatnote [sic]” is misunderstood by others in the shop to mean that she is refusing to honor a particular bank's note while, in fact, she is simply not able to make change (169). The panic that ensues ruins Mr. Berkeley, the country bank's proprietor, and serves the novel's aim of demonstrating the precariousness of paper currency unbacked by the gold standard. In describing this incident, as well as through various characters' periodic lectures, the novel argues that only a gold standard could have prevented a calamity such as the bank run. Under a gold standard, citizens of the town of Haleham never could have misinterpreted Mrs. Millar's remarks–they would have known that the note must be honored and that, therefore, the confectioner merely lacked the correct change. Under a gold standard, in other words, the meaning of paper currency is not open to misinterpretation; its value is fully known and stable. Martineau may be convinced of the gold standard's ability to scuttle the dangers of textual ambiguity, but this moment also exposes the challenge of regulating the circulation and proliferation of meaning. The meaning of a speech act and the value of a banknote are both revealed as unstable and difficult, perhaps impossible, to regulate or manage.
47
Туровская, Светлана Николаевна, Александр Геннадьевич Кручинин e Елена Евгеньевна Илларионова. "The main defects of sweetened condensed milk during storage". Food processing industry, n.º 2 (5 de fevereiro de 2023): 66–70. http://dx.doi.org/10.52653/ppi.2023.2.2.015.
Texto completo da fonteResumo:
Сгущенное молоко с сахаром за счет повышенного содержания в нем питательных веществ обладает высокой пищевой и энергетической ценностью, длительным сроком годности, удобством для непосредственного употребления, а также имеет широкий спектр использования в виде сырьевого компонента в производстве молочных, кондитерских, хлебопекарных изделий и пр. Продукт является многокомпонентной активной пищевой системой, в процессе хранения которого могут протекать разнообразные нежелательные реакции физико-химического, ферментативного и микробиологического характера, вызванные использованием некачественного сырья, нарушением технологического регламента и/или условий хранения, что может привести к порче, то есть к частичной или полной потере не только товарной формы в виде ухудшения органолептических свойств, но и безопасности для здоровья человека. Цель исследований - анализ и систематизация информации о возникновении, выявлении и мерах предотвращения пороков различного генезиса сгущенного цельного молока с сахаром в процессе хранения. Исследованию подлежала современная научно-техническая информация в области изучения производства и качества сгущенных молочных консервов с сахаром. Поиск специализированной литературы был осуществлен с использованием современных электронных баз данных. Приведена условная классификация пороков сгущенного цельного молока с сахаром, в основе которой заложена природа возникновения порчи, то есть причины физического, химического, биохимического и микробиологического происхождения. Кратко рассмотрены источники возникновения и меры предупреждения таких наиболее часто встречающихся пороков в процессе хранения сгущенного цельного молока с сахаром, как загустевание, кристаллизация сахаров и потемнение. Установлено, что наиболее глубоко и всесторонне исследованы пороки сгущенного цельного молока с сахаром, возникновение которых связано с нарушением требований стандарта, технологии его производства и регламентируемых условий хранения. Подлежат дальнейшему изучению процессы, происходящие при значительных температурных перепадах внешней среды, которые могут возникнуть при транспортировании продукта через несколько климатических поясов с дальнейшим его хранением при регулируемых или нерегулируемых условиях. The sweetened condensed milk due to its increased content of nutrients has high nutritional and energy value, long shelf life, convenience for direct consumption, and also has a wide range of use as a raw material component in the production of dairy, confectionery, bakery products, etc. The product is a multicomponent active food system, which can involve various undesirable reactions of physico-chemical, enzymatic, microbiological nature during the storage caused by the use of low-quality raw materials, breaking of technological requirements and/or storage conditions that can lead to spoilage, i. e. to partial or complete loss of not only the commercial form as deterioration of organoleptic properties, but also safety for human health. The purpose of research is to analyze and systematize information on formation, revealing and preventive actions against defects of various genesis of sweetened condensed milk during storage. Modern scientific and technical information in the field of research of production and quality of sweetened condensed milk was studied. A search for specialized literature was carried out using modern electronic databases. Conditional classification of defects of sweetened condensed milk, which is based on the nature of spoilage, i.e. the reasons of physical, chemical, biochemical and microbiological origin, is given. Sources of formation and preventive actions against such most frequent defects during storage of sweetened condensed milk as thickening, crystallization of sugars and browning reaction are briefly considered. It has been established that the defects of sweetened condensed milk, formation of which is connected with breaking requirements of the standard, technology and conditions of storage are the most deeply and comprehensively investigated. Processes occurring at significant temperature differences of the external environment, which can occur during transportation of the product through several climatic zones with its further storage under regulated or unregulated conditions, are subject to further study.
48
banerji, chitrita. "A Sweet Fragrance in Winter". Gastronomica 12, n.º 1 (2012): 83–86. http://dx.doi.org/10.1525/gfc.2012.12.1.83.
Texto completo da fonteResumo:
This article is about the syrup derived from the Bengali date palm tree, Phoenix sylvestris, which is processed for use as a sweetener. This sweetener, called khejur gur, is an important item in Bengali gastronomy because of its distinctive aroma and flavor. References to the use of khejur gur and the date palm tree can be found in ancient Sanskrit texts. The trees are tapped in winter, between December and February, a process that requires considerable expertise. The harvested syrup (collected in clay pots suspended from notches cut in the trunk) is boiled down to achieve different consistencies ranging from liquid to solid. Most Bengali confectioners substitute khejur gur for cane sugar in making sweets during the winter months. The undying popularity of khejur gur has also given it a notable presence in the literature and culture of the Bengal region, including the Indian state of West Bengal and the country of Bangladesh.
49
Walters, Alisha R. "The “Sallow Mr. Freely”: Sugar, Appetite, and Unstable Forms of Whiteness in George Eliot's “Brother Jacob”". Victorian Literature and Culture 50, n.º 3 (2022): 431–60. http://dx.doi.org/10.1017/s1060150321000048.
Texto completo da fonteResumo:
In this paper, I argue that George Eliot's “Brother Jacob” (1864) reveals a fluid system of racial production that is inextricably tied to sugar. “Brother Jacob” is one of Eliot's most unusual narratives. It is written in the tone of a fable, and it concerns confectioner David Faux, who immigrates to the colony of Jamaica. Twice, Faux's plans for fiscal gain are thwarted by his “idiot” brother, Jacob, and the latter's uncontrollable sweet tooth in ways that warn against the ungovernability of bodies—especially white ones—that desire sugar.My analysis employs the methodologies of critical race studies, as I examine how Eliot's text denaturalizes the frequent “invisibility of whiteness” (Richard Dyer). And if, as Sara Ahmed argues, we “do not face whiteness; it ‘trails behind’ bodies, as what is assumed to be given,” then Eliot's text reveals whiteness when it is in front of bodies, when its construction is rendered seeable. I analyze Eliot's examination of individual and collective white bodies that are ambivalently racialized through their desires for sugar. Throughout, I argue that the plasticity of racial forms connected to sugar suggests that bodies are unruly and cannot uphold coherent systems of racial meaning.
50
S, Deekshitha, Mandvi Sharma e Gazala Hussain. "A REVIEW ON YUSHA IN KAIYADEVA NIGHANTU". Journal of Biological & Scientific Opinion 10, n.º 4 (10 de setembro de 2022): 49–51. http://dx.doi.org/10.7897/2321-6328.104160.
Texto completo da fonteResumo:
Ayurveda, the science of life, lays down all the preventative principles that are important in sustaining health. Ayurveda has described about the three pillars of life. They are ahara (diet), nidra (sleep), and brahmacharya (celibacy). Ahara (diet) is one of the most significant among them. It is noted that an individual can be disease free just by having a healthy diet. As a result, no medicine is equivalent to food. Kritanna varga is a group of processed food that comprises numerous food preparations such as manda (rice water), peya (thin gruel of rice), vilepi (thick gruel of rice), yavagu (gruels), yusha (soup of vegetables or pulses), ragah (sweet sour sauce), shadavah (confectionery), and so on. Yusha (soup of vegetables or pulses) is one of them, and it is well mentioned in Ayurvedic literatures and even in most of the conditions as a therapeutic diet. In Kaiyadeva nighantu- A treatise of ayurveda 22 yushas are mentioned in kritanna varga. Generally, yusha is prepared with one part of dhanya (rice) and eighteen parts of water. If saindhava lavana, sunthi (Zingiber officinale), pippali (Piper longum) etc. katu dravya’s (pungent substance) are taken and sneha (unctuousness) is added then it is called as krita (seasoned) yusha. Without katu dravyas (pungent substance) and sneha (unctuousness) it is akrita (unseasoned) yusha. Krita yusha is guru (heavy) due to sneha and akrita yusha is laghu (light). In all the yusha’s mentioned in treatise, mudga yusha is said to be best.