Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 25 for “"Confectionery"”.
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The conditioning of confectionery products
… the conditioning stage of the manufacture of confectionery, using both wine gums and sports mix as model systems. During conditioning the finished confectionery are left to stand for a period of between 12 and 72 hours before reaching a suitable state to be packed. The conditions are ambient …
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A market investigation for a new confectionery product
Thesis (B.S.)--Massachusetts Institute of Technology, Dept. of Business and Engineering Administration, 1934.
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Rheological Properties of Peanut Paste and Characterization of Fat Bloom Formation in Peanut-Chocolate Confectionery
… dullness that can occur on the surface of the confectionery. Fat bloom is a common quality defect that can result from temperature fluctuations during storage. Chocolates candies with peanuts or other nut fillings are more prone to fat bloom compared to plain chocolates, due to a release of …
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An Economic Surplus Evaluation of Aflatoxin-Reducing Research: A Case Study of Senegal's Confectionery Groundnut Sector
… a major challenge. As a result, in Senegal's confectionery groundnut sector, CIRAD (a French scientific organization) has commenced research aimed at developing an aflatoxin-reducing program. This study evaluates the potential economic impact of CIRAD's aflatoxin-reducing program. The …
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Preparation and applications in confectionery of co-crystalline sugar products and a novel hydrated form of sucrose
… The materials thus prepared were used in confectionery applications. A co-crystalline material containing 10% of glucose was tested in chocolate but proved to thicken it up. This result was believed to be due to the porosity of the co-crystalline product. As a consequence, its potential …
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Assessment of magic angle spinning spectroscopy for studying migration in solid milk chocolate
In the confectionery industry, there is considerable interest in understanding the mechanisms of liquid lipid migration inside chocolates as it relates to combating fat-bloom defects in confectionery products. [1] This thesis investigates the ability of MAS NMR spectroscopy to adequately resolve …
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Fagyasztott élelmiszer-emulziók stabilitásának vizsgálata = Investigation of the stability of frozen food emulsions
… the research of the stability of artisanal confectionery creams and ice creams with instruments capable of thermo-physical and rheological measurements. I tried to find out how are thermo-physical and textural characteristics affected by freezing and frozen storage in creams and the addition …
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Greek immigration to, and settlement in, central Illinois, 1880-1930
… those Greek immigrants who were involved in the confectionery trade, opening candy stores (often accompanied by soda fountains and restaurants) in the small towns and cities of rural Illinois. The study draws upon, as its primary case study, the life and experiences of my own grandfather, …
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Influence of changing patterns of sucrose consumption on industrial users. Response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U. K. dietary guidelines that relate to sucrose consumption.
Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. …
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Some South African red seaweed polysaccharides
… Agar is extensively used in the meat canning and confectionery trades where it has to a very large extent replaced gelatin. Nearly all the South African production of agar is used in this way. Carrageenin is used in brewing as a clarifying agent, as a stabilising agent in cocoa and in a large …
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Projected Economic Impacts of the New Partnership Agreement Between the EU and ACP States on the Senegalese Groundnut Sector
… must weigh the benefit of a boost in the confectionery sector against the adverse impact on producers caused by the GSP. This study provides needed information for policy decisions by the Senegalese government, and a framework for future modeling efforts pertaining to the Senegalese …
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Contesting the State in Ghana's Cocoa Trade: The Case of the Kuapa Kokoo Farmers' Union, 1957-2004
… trade practices and direct involvement in the confectionery industry in order to take control over their product and become active participants in the world market.
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Analysis of potent odorants in spearmint oils
… chewing gum and breath mints, as well as other confectionery products and oral healthcare products. While the major volatile constituents of spearmint are well known, there has been little research on the potent odorants in spearmint. The identification and quantitation of these compounds was …
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Thermal behavior characterization of a sugar-based model system and commercial confections across the stages of sugar cooking
… confections from each stage. A model sugar-based confectionery system was developed and representative commercial confections belonging to each stage of sugar cooking were selected. The model system consisted of a 70:30 ratio of sucrose to corn syrup and a 70:30 ratio of solids to moisture. To …
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Investigating red pigment production by Penicillium purpurogenum DSM 62866
… substrate as a simple representation of a confectionery waste stream. Across growth scales, soya peptone was demonstrated to be an important medium component for pigment production. Replacing soya peptone with peptone of animal origin during agar plate cultivation inhibited pigment …
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Impact of ingredient selection on rheological properties of a semi-liquid syrup model for use in pulp/paste candy
… gum type. These results are applicable to the confectionery industry and can help companies test and create a candy that meets the packaging and shelf life constraints that they desire. Targeting invert syrup-water levels and the hydration of the gum will have the most impact on the final …
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An investigation into South Africa’s agricultural trade opportunities and market access alignment within BRICS+
… 1511), selected processed foods (pasta HS 1902, confectionery HS 1704), and cotton textiles (HS 5208–5212). Import exposure is high for palm oil and rice, but low for many other weak lines. The study’s recommendations follow from this. Scale what already works: deepen access for wine, core …
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