Zobrazeno 1 - 10
of 392
pro vyhledávání: '"confectionary"'
Publikováno v:
Guan'gai paishui xuebao, Vol 42, Iss 7, Pp 34-44 (2023)
【Objective】 Soil water and nitrogen are the most important abiotic factors influencing plant growth and final yields. This paper aims to investigate the applicability of the Richards' equation for modeling growth, dry matter accumulation and yiel
Externí odkaz:
https://doaj.org/article/48c55254735f42189b87bb592d029ff8
Autor:
Nada Grahovac, Tanja Lužaić, Dragan Živančev, Zorica Stojanović, Ana Đurović, Ranko Romanić, Snežana Kravić, Vladimir Miklič
Publikováno v:
Foods, Vol 13, Iss 12, p 1882 (2024)
Sunflower seeds are key agricultural commodities due to their nutritional and industrial value. This study aimed to analyze the distribution of targeted bioactive compounds and assess the physical properties across 27 sunflower seed genotypes, includ
Externí odkaz:
https://doaj.org/article/a1140d515ae84a0e930a43ec21554b5f
Autor:
Susanna Perotti, Giacomo Mantegazza, Elena Pierallini, Natalja Kirika, Robin Duncan, Nicolò Telesca, Andrea Sarrica, Simone Guglielmetti
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100793- (2024)
Confectionary products hold promise as unconventional food carriers for probiotic microorganisms. This study explored the delivery of Heyndrickxia coagulans SNZ1969, a spore-forming probiotic, using gummy candies. In this study, we prepared gummy can
Externí odkaz:
https://doaj.org/article/d25f2ffe36a9410e9df042d6fc3a6636
Autor:
Barston, Neill
Publikováno v:
Confectionary Production. Jul/Aug2018, Vol. 84 Issue 5, p25-27. 3p.
Autor:
E. V. Mazukabzova, L. V. Zaytseva
Publikováno v:
Пищевые системы, Vol 5, Iss 2, Pp 132-138 (2022)
The recipe composition of confectionary glaze determines its high caloricity upon the low content of physiologically significant substances. Introduction of fruit and vegetable raw materials makes it possible to increase a content of dietary fibers,
Externí odkaz:
https://doaj.org/article/23a4ea73c6064e51aebd0ab6ac591764
Autor:
Mohammad Tarahi, Sima Tahmouzi, Mohammad Reza Kianiani, Shiva Ezzati, Sara Hedayati, Mehrdad Niakousari
Publikováno v:
Foods, Vol 13, Iss 1, p 76 (2023)
Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods wi
Externí odkaz:
https://doaj.org/article/0d1b81c2e62644e49c9a20a3c6021200
Akademický článek
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Akademický článek
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Autor:
Rohanova H.
Publikováno v:
Економіка та управління АПК, Vol 1, Iss 155, Pp 68-75 (2020)
A specific informative indicator allowing judging enterprise movement through its life cycle stages is a Free Cash Flow (FCF). Differences in FCF determining considerably influence its calculation and further analysis methods. Thus the issue of FCF s
Externí odkaz:
https://doaj.org/article/086769d254de40e99e40607ba8891e4a