Stickinessis an inherent textural property in many sugar‐rich foods, which can be
problematic to the processing of confectionery products. The adhesion between foods and …

DNA-templated copper nanoclusters (CuNCs) have limited applications because of their low
fluorescence stability (several tens of minutes). In this study, we prepared CuNCs with …

The consumption of red wine by most wine drinkers has increased significantly because of
the perceived health benefits which are linked to its inherent quality characteristics. In the …

Gluten-free beer could be produced with rice, although the latter would primarily serve as
adjunct in combination with barley malt in today's brewing. However, the recent growing …

In the present study, the effect of sugar replacement and enrichment with cinnamon extract
(CE) on the physicochemical, functional, and organoleptic properties of sweetened …

The continued increase in Nigeria's rice production makes product diversification very fitting,
even to underutilized indigenous/local varieties. Further, rice converted to malt can bring …

Structuring water-in-oil (W/O) emulsions with cocoa butter represents an alternative to
incorporating fruit juices in chocolate pastes, reducing the lipid content of formulations. This …

Sweet potato is one of the largest sources of starch. Due to this fact, it can be utilized to
obtain value-added products. This research aims at optimizing the operation parameters for …

Marshmallow is a special kind of chewing souffle, prepared on the basis of sugar and
gelatin, belongs to popular confectionery products. The study aims at developing a …

In this work, the quality parameters of commercial agave syrups produced in five different
Mexican states and with different production process were evaluated. Regulated parameters …