Global ETD Search
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Showing 1 to 3 of 3 for “"Confections"”.
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Thermal behavior characterization of a sugar-based model system and commercial confections across the stages of sugar cooking
… cooking, as well as representative commercial 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 …
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Clathrate hydrates in frozen confections : formation by carbon dioxide flash freezing and behavior during distribution and consumption
Carbonated frozen foods are not common on the market due to the limited liquid water available to dissolve CO₂ . CO₂ clathrate hydrates can change this because CO₂ is trapped in crystalline water. The CO₂ flash-freezing process developed in this thesis forms CO₂ hydrates directly in a confection as …
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Antimicrobial Activity of Cannabis Extraction Products and Terpenes against Foodborne Pathogens And Use of Electrochemically Activated (ECA) Water for Control of Indoor Mold in a Cannabis Production Facility
… are beers, chocolates, cookies, and other confections. The market for the use of cannabis in food products is estimated to greatly increase in the coming years, with scientific websites and newsletters suggesting that cannabis is one of the hot new flavors. It is common for people to …