Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Chewy candy"'
Akademický článek
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Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 28, Iss 2, Pp 150-158 (2017)
Betle leaf (Piper betle L.) essential oil and catechu nut (Areca catechu L.) extracts have been known to be able to inhibit biofilm formation of S. mutans. This research aimed to characterize the chemical compounds of betle leaf esssential oil, scree
Externí odkaz:
https://doaj.org/article/629beeb14b7f4a9b93700551387e6623
Publikováno v:
Eduvest - Journal of Universal Studies. 1:757-764
This study aims to study the effect of adding manalagi apple cider to the sensory quality of chewy candy on the aspect of color, taste, aroma, and texture. This research was conducted in the Analysis and Engineering Laboratory of the Culinary Educati
Publikováno v:
JPAIR, Vol 10, Iss 1, Pp 95-107 (2012)
The development of a sugar free chewy candy is formulated as an additional product of pili utilizing the pili pulp oil and flour. This is considered to be a non-caloric food since no sugar was added to the product, but aspartame was used instead. A t
Externí odkaz:
https://doaj.org/article/3040ee72db3c4724805e0757221292ec
Autor:
Nirwati Rusli
Publikováno v:
Jurnal Ilmiah Farmasi Farmasyifa. 1:99-103
Singi fruit is a fruit that contains citric acid compound vitamin C and beta carotene which can have an effect for health. Honey nutritious produce energy, increase endurance and stamina. Gelatin as gelling agent can produce the chewy candy. This res
Publikováno v:
Food Chemistry. 352:129353
The research aimed to study the effect of stevia, xylitol, and corn syrup on the physical, physicochemical, and sensory properties of velvet tamarind chewy candy (VTCC). The content of sweeteners was optimized using stevia (5.5–6%), xylitol (5.5–
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 28, Iss 2, Pp 150-158 (2017)
Betle leaf (Piper betle L.) essential oil and catechu nut (Areca catechu L.) extracts have been known to be able to inhibit biofilm formation of S. mutans. This research aimed to characterize the chemical compounds of betle leaf esssential oil, scree
Autor:
Silva, Lidiane Bataglia da, et. al.
Publikováno v:
Repositório do Instituto de Tecnologia de Alimentos
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
The growing demand for sugar-free confectionery products with fruit added motivated the study of a dietary model system (chewy candy) to be the basis for the incorporation of a tropical Brazilian fruit (açai e Euterpe oleracea Mart.) with outstandin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::2597242f13cbcc07e25cd425fbf34fef
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/336
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/336
Publikováno v:
Flavour and Fragrance Journal. 26:107-115
The feasibility of reformulating a commercial flavouring using a simple predictive model was studied in two confectionery (candy) systems. Initially, the variation in the different stages of the reformulation process was quantified using a model flav
Akademický článek
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