Zobrazeno 1 - 10
of 357
pro vyhledávání: '"hard candy"'
Autor:
Supriyanto Supriyanto, Mojiono Mojiono
Publikováno v:
Agrointek, Vol 18, Iss 4, Pp 926-933 (2024)
Hard candy is one of the processed products loved by all groups from children to older people. However, hard candy containing sucrose constituent ingredients can trigger the onset of various diseases, including dental caries. The formulation of free
Externí odkaz:
https://doaj.org/article/f50e8114f215498b8f1a60555c773c26
Autor:
Umayya, Khairidzi Arsyca, Faelassufa, Marshamada Harvenya, Soutul Haqiqi, Nurista Ayu, Tiarno, Laili Fathurrahmah, Widyasari, Zefanya, Nursiwi, Asri
Publikováno v:
Jurnal Indonesia Sosial Teknologi; Aug2024, Vol. 5 Issue 8, p3102-3114, 13p
Autor:
Shafia Maryam, Mecit Halil Oztop, Sarper Doğdu, Mehmet Ali Marangoz, Zeshan Zeshan, M. Qasim Hayat, Ramish Riaz, Muhammad Waqas Alam Chattha, Hussnain Ahmed Janjua
Publikováno v:
Journal of Functional Foods, Vol 123, Iss , Pp 106565- (2024)
Hard candies with spirulina (Arthrospira platensis) and chlorella (Chlorella vulgaris) biomass were prepared. Their characterization include pH, moisture, hardness, color, total soluble solids, antioxidant, phenols, and flavonoid content. Safety test
Externí odkaz:
https://doaj.org/article/78d6364cc2db42fd9c046a980cef879d
Autor:
Netramai, Siriyupa1, Kijchavengkul, Thitisilp1 thitisilp.kij@mahidol.ac.th, Sompoo, Pojchara1, Kungnimit, Warisara1
Publikováno v:
Journal of Food Processing & Preservation. May2018, Vol. 42 Issue 5, p1-1. 7p.
Publikováno v:
Andalasian International Journal of Agricultural and Natural Sciences, Vol 3, Iss 01, Pp 26-36 (2023)
Developing hard candy as a functional food with antioxidants and antibacterial properties derived from natural ingredients will do. By analyzing the formulation of innovations and analysis of the financial viability of hard candy products with the ad
Externí odkaz:
https://doaj.org/article/0699e431ae3f44b59106931dcd36e38a
Publikováno v:
Open Research Europe, Vol 4 (2024)
Hard candies are sugar confections comprising mainly water and sucrose. Corn syrup, colorants and flavors are also usually added to hard candy formulations. The production of hard candy requires heating of the ingredients to very high temperatures to
Externí odkaz:
https://doaj.org/article/3a9767f892de4c42b6bd8d63828c448b
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Hard candies produced from sucrose and doctoring agents such as glucose syrup (GS) and high fructose corn syrup (FS) have been investigated in terms of their final composition, glass transition temperature (Tg), degree of crystallinity, total soluble
Externí odkaz:
https://doaj.org/article/d540ee4459524afbbffac28a225c7159
Publikováno v:
Journal of Food Process Engineering. Apr2011, Vol. 34 Issue 2, p305-316. 12p. 1 Black and White Photograph, 4 Charts, 5 Graphs.
Publikováno v:
Agrointek, Vol 17, Iss 1, Pp 159-168 (2023)
Hard candy is one of the most favorite foods among Indonesian people. To increase the benefits and nutritional values of hard candy, basil essential oil and moringa leaf extract are added. Basil essential oil and moringa leaf extract contain various
Externí odkaz:
https://doaj.org/article/240b77782c37458bb37381f16d82380f
Autor:
Somnuke P, Kitisin N, Chumklud P, Kunavuttitagool P, Deepinta P, Wadrod A, Prachayakul W, Amornyotin S, Raykateeraroj N
Publikováno v:
Therapeutics and Clinical Risk Management, Vol Volume 18, Pp 1049-1057 (2022)
Pawit Somnuke,1 Nuanprae Kitisin,1 Phornprasurt Chumklud,1 Pishsinee Kunavuttitagool,1 Penpuk Deepinta,1 Araya Wadrod,2 Warayu Prachayakul,3 Somchai Amornyotin,1 Nattaya Raykateeraroj1 1Department of Anesthesiology, Faculty of Medicine Siriraj Hospit
Externí odkaz:
https://doaj.org/article/901d61e090bc4b2eac18570db338b1b8