نتائج البحث - "gummy candies"

العلاقة: info:eu-repo/semantics/altIdentifier/wos/WOS:000362856300013; volume:167; issue:Part A; firstpage:77; lastpage:86; numberofpages:10; journal:JOURNAL OF FOOD ENGINEERING; https://hdl.handle.net/11564/640492Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-84942296181; http://www.sciencedirect.com/science/article/pii/S0260877415000862Test

الإتاحة: https://doi.org/10.1016/j.jfoodeng.2015.03.003Test
https://hdl.handle.net/11564/640492Test
http://www.sciencedirect.com/science/article/pii/S0260877415000862Test

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15

دورية أكاديمية

VARIATIONS OF MANITOL LEVEL AND CORN SYRUP AS A BASE IN NUTRASEUTICAL FORMULATION OF GUMMY CANDIES SUGAR CANE SARI MARKISA YELLOW (Passiflora edulis var. Flavicanpa)

المؤلفون: Firdaus, Feris, Fajriyanto, Fajriyanto

المصدر: Jurnal Penelitian Saintek; Vol 18, No 1: April 2013 ; 2528-7036 ; 1412-3991 ; 10.21831/jps.v18i1

مصطلحات موضوعية: Passion Fruit, Mannitol, Corn Syrup, Gummy Candies

وصف الملف: application/pdf

العلاقة: http://journal.uny.ac.id/saintek/article/view/1833/1514Test; http://journal.uny.ac.id/saintek/article/view/1833Test

الإتاحة: https://doi.org/10.21831/jps.v18i1.183310.21831/jps.v18i1Test
http://journal.uny.ac.id/saintek/article/view/1833Test

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16

Impacto das condições de processamento e do agente gelificante nas propriedades físicas e sensoriais das balas mastigáveis de doce de leite com óleo de pecã

المؤلفون: Natalia Ranalli, Alicia Noemi Califano, Silvina Cecilia Andres, Luz Adornato

المصدر: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019177, Published: 07 DEC 2020

مصطلحات موضوعية: Taste, food.ingredient, Pectin, 030309 nutrition & dietetics, Produtos lácteos, Textura, Gelatin, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, medicine, TX341-641, Texture, Food science, Dehydration, Water content, Ciencias Exactas, Unsaturated fatty acid, purl.org/becyt/ford/2.11 [https], 0303 health sciences, Nutrition. Foods and food supply, Gelificantes, Química, Bala de goma, 04 agricultural and veterinary sciences, Óleo de nozes, medicine.disease, 040401 food science, Gelling agents, Gummy candies, Oleic acid, purl.org/becyt/ford/2 [https], chemistry, Milk fat, Dulce de leche, Pecan oil, Doce de leite, Dairy products, Food Science

وصف الملف: application/pdf; text/html

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5da45bc8feb3ffa149fb36c567a9e9eTest
https://doi.org/10.1590/1981-6723.17719Test

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Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies

المؤلفون: Natalia Ranalli (10480063), Luz Adornato (10480066), Alicia Noemí Califano (10480069), Silvina Cecilia Andrés (10480072)

مصطلحات موضوعية: Food Sciences not elsewhere classified, Gummy candies, Gelling agents, Dairy products, Texture, Dulce de leche, Pecan oil

العلاقة: https://figshare.com/articles/dataset/Impact_of_processing_conditions_and_gelling_agent_on_physical_and_sensorial_properties_of_pecan_oil-dulce_de_leche_gummy_candies/14327320Test

الإتاحة: https://doi.org/10.6084/m9.figshare.14327320.v1Test

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18

رسالة جامعية

Encapsulamento do extrato das brácteas de Bougainvillea glabra pelo método de gelificação iônica e sua incorporação na formulação de balas de goma

المؤلفون: Azevedo, Eduarda Silva de

المساهمون: Noreña, Caciano Pelayo Zapata

مصطلحات موضوعية: Bougainvillea glabra, Betalaína, Corante natural, Gelificação, Bala de goma, Betalains, Natural colorants, Ionic gelation, Gummy candies

وصف الملف: application/pdf

العلاقة: http://hdl.handle.net/10183/237411Test; 001116949

الإتاحة: http://hdl.handle.net/10183/237411Test

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19

Kepatuhan konsumsi suplemen mikronutrien tidak terpengaruh oleh bentuk suplemen

المؤلفون: Lily Arsanti Lestari, Arta Farmawati, Faurina Risca Fauzia

المصدر: Jurnal Gizi Klinik Indonesia; Vol 16, No 2 (2019): Oktober; 81-86
Jurnal Gizi Klinik Indonesia, Vol 16, Iss 2, Pp 81-86 (2019)

مصطلحات موضوعية: business.industry, sprinkle, lcsh:TX341-641, Compliance level, medicine.disease, Micronutrient, compliance, Malnutrition, gummy candies, Environmental health, medicine, micronutrients supplement, Christian ministry, business, lcsh:Nutrition. Foods and food supply

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d9f5617d2bba7152001e5cc41fa1d71Test
https://doi.org/10.22146/ijcn.27617Test

20

Nutraceuticals in gummy candies form prepared from lacto-fermented lupine protein concentrates, as high-quality protein source, incorporated with Citrus paradise L. Essential oil and xylitol

المؤلفون: Bartkienė, Elena, Šakienė, Vytautė, Bartkevics, Vadims, Wiacek, Claudia, Rusko, Janis, Lėlė, Vita, Ružauskas, Modestas, Juodeikienė, Gražina, Klupšaitė, Dovilė, Bernatonienė, Jurga, Jakštas, Valdas, Braun, Peggy G

المصدر: FoodBalt-2018 : 12th Baltic Conference on Food Science and Technology "Food R&D in the Baltics and Beyond" : abstract book : May 17-18, 2018 Kaunas, Lithuania / Kaunas University of Technology. Department of Food Science and Technology ; [Editors of abstract book – Aušra Šipailienė, Rimantė Vinauskienė, Vaida Kitrytė, Kaunas, Technologija, 2018, p. 102-102, no. II PP48

مصطلحات موضوعية: Lupine protein concentrates, Lacto-fermentation, Citrus paradise, Xylitol, Gummy candies, Nutraceuticals, food and beverages

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=od______2888::79040980a89a213012548ac9818a05d1Test
https://library.lsmuni.lt/LSMU:ELABAPDB28887136&prefLang=en_USTest

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