154 related articles for article (PubMed ID: 38257059)
1. Physicochemical and Sensory Stability Evaluation of Gummy Candies Fortified with Mountain Germander Extract and Prebiotics.
Vojvodić Cebin A; Bunić M; Mandura Jarić A; Šeremet D; Komes D
Polymers (Basel); 2024 Jan; 16(2):. PubMed ID: 38257059
[TBL] [Abstract][Full Text] [Related]
2. Challenges in confectionery industry: Development and storage stability of innovative white tea-based candies.
Šeremet D; Mandura A; Cebin AV; Martinić A; Galić K; Komes D
J Food Sci; 2020 Jul; 85(7):2060-2068. PubMed ID: 32579746
[TBL] [Abstract][Full Text] [Related]
3. Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios.
Kurt A; Bursa K; Toker OS
Food Sci Technol Int; 2022 Mar; 28(2):118-127. PubMed ID: 33565331
[TBL] [Abstract][Full Text] [Related]
4. Formulation of functional gummy candies containing natural antioxidants and stevia.
Roudbari M; Barzegar M; Sahari MA; Gavlighi HA
Heliyon; 2024 Jun; 10(11):e31581. PubMed ID: 38841479
[TBL] [Abstract][Full Text] [Related]
5. Intake of Sugar Substitute Gummy Candies Benefits the Glycemic Response in Healthy Adults: A Prospective Crossover Clinical Trial.
Gan D; Xu M; Chen L; Cui S; Deng C; Qiao Q; Guan R; Zhong F
Gels; 2022 Oct; 8(10):. PubMed ID: 36286143
[TBL] [Abstract][Full Text] [Related]
6. Sensory characterization, acceptance, and stability studies on low calories fruit jelly candies.
Rivero R; Archaina D; Sosa N; Schebor C
J Food Sci Technol; 2023 Aug; 60(8):2204-2212. PubMed ID: 37273566
[TBL] [Abstract][Full Text] [Related]
7. Formulation Optimization of Sucrose-Free Hard Candy Fortified with
Jeon Y; Oh J; Cho MS
Foods; 2021 Oct; 10(10):. PubMed ID: 34681513
[TBL] [Abstract][Full Text] [Related]
8. The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies.
Song X; Chiou BS; Xia Y; Chen M; Liu F; Zhong F
J Sci Food Agric; 2022 Jul; 102(9):3693-3702. PubMed ID: 34894157
[TBL] [Abstract][Full Text] [Related]
9. Hard Candy Production and Quality Parameters: A review.
Ozel B; Kuzu S; Marangoz MA; Dogdu S; Morris RH; Oztop MH
Open Res Eur; 2024; 4():60. PubMed ID: 38946739
[TBL] [Abstract][Full Text] [Related]
10. Physicochemical properties of cookies enriched with xylooligosaccharides.
Ayyappan P; Abirami A; Anbuvahini NA; Tamil Kumaran PS; Naresh M; Malathi D; Antony U
Food Sci Technol Int; 2016 Jul; 22(5):420-8. PubMed ID: 26644158
[TBL] [Abstract][Full Text] [Related]
11. Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder.
Tarahi M; Mohamadzade Fakhr-Davood M; Ghaedrahmati S; Roshanak S; Shahidi F
Foods; 2023 Mar; 12(7):. PubMed ID: 37048299
[TBL] [Abstract][Full Text] [Related]
12. Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design.
Kaewpetch K; Yolsuriyan S; Disayathanoowat T; Phokasem P; Jannu T; Renaldi G; Samakradhamrongthai RS
Gels; 2024 Apr; 10(4):. PubMed ID: 38667701
[TBL] [Abstract][Full Text] [Related]
13. Red beet extract usage in gelatin/gellan based gummy candy formulation introducing
Moghaddas Kia E; Ghaderzadeh S; Mojaddar Langroodi A; Ghasempour Z; Ehsani A
J Food Sci Technol; 2020 Sep; 57(9):3355-3362. PubMed ID: 32713961
[TBL] [Abstract][Full Text] [Related]
14. Development of healthy gummy jellies containing honey and propolis.
Rivero R; Archaina D; Sosa N; Leiva G; Baldi Coronel B; Schebor C
J Sci Food Agric; 2020 Feb; 100(3):1030-1037. PubMed ID: 31646633
[TBL] [Abstract][Full Text] [Related]
15. A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source.
Cebi N; Dogan CE; Mese AE; Ozdemir D; Arıcı M; Sagdic O
Food Chem; 2019 Mar; 277():373-381. PubMed ID: 30502159
[TBL] [Abstract][Full Text] [Related]
16. Prebiotic frozen dessert processed with water-soluble extract of rice byproduct: Vegan and nonvegan consumers perception using preferred attribute elicitation methodology and acceptance.
da Silva JM; Barão CE; Esmerino EA; Cruz AG; Pimentel TC
J Food Sci; 2021 Feb; 86(2):523-530. PubMed ID: 33438322
[TBL] [Abstract][Full Text] [Related]
17. [Development of mixed beverages made of caja (Spondias mombin L.) and cashew apple (Anacardium occidentale) added of fructooligosaccharides and inulin].
Silva LM; Lima Ada S; Maia GA; Rodrigues Mdo C; Figueiredo RW; Sousa PH
Arch Latinoam Nutr; 2011 Jun; 61(2):209-15. PubMed ID: 22308948
[TBL] [Abstract][Full Text] [Related]
18. Natural Ingredients-Based Gummy Bear Composition Designed According to Texture Analysis and Sensory Evaluation In Vivo.
Čižauskaitė U; Jakubaitytė G; Žitkevičius V; Kasparavičienė G
Molecules; 2019 Apr; 24(7):. PubMed ID: 30979093
[TBL] [Abstract][Full Text] [Related]
19. Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films.
Stępień A; Tkaczewska J; Nowak N; Grzebieniarz W; Goik U; Żmudziński D; Jamróz E
Materials (Basel); 2023 Sep; 16(19):. PubMed ID: 37834583
[TBL] [Abstract][Full Text] [Related]
20. Correlation between physical and sensorial properties of gummy confections with different formulations during storage.
Tireki S; Sumnu G; Sahin S
J Food Sci Technol; 2021 Sep; 58(9):3397-3408. PubMed ID: 34366457
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]