This study investigates the comprehensive effects of extraction parameters, freeze-drying,
and formulation on the chemical composition, colour properties, antioxidant and anti …

The aim of this study was to utilize Garcinia atroviridis fruit purée, pectin from its rind, and
gelatin extracted from Salmo salar skin to develop a gummy jelly product, and to investigate …

With growth of confectionery industry, there is a great demand for candy shape, and 3D
printing technology is way to achieve it. The printing properties of gummy, which is formed of …

This study aimed to evaluate the applicability of grape juice, despite being from immature
grape, as a bioingredient and natural coloring in jelly candy. The product was made …

Fruit and cereal bars are the response to the changing needs of consumers seeking health-
promoting and convenient products. A cross-sectional study was conducted using the CAWI …

A method for manufacturing multicomponent fruit and berry paste based on apples,
cranberries, hawthorn with a high content of pectin substances has been improved. A …

Many research studies are paying attention to improving the waste management system by
extracting bioactive compounds, creating value added products and separating valuable …

The drying and storage process in jelly candy present a significant challenges due to their
impact on stability. This study investigates the drying kinetics and moisture sorption …

Gummy candy is one of the world's most popular confectionery products. Nevertheless, its
high sugar content raises concerns regarding its potentional impact on non-communicable …

Introduction. The aim of the study is to substantiate the choice of fruit and berry raw materials
with high content of biologically active substances and to obtain a composition based on it to …