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CyTA - Journal of Food Volume 13, 2015 - Issue 3
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Articles

Determining the minimum drying time of gummy confections based on their mechanical properties

Determinación del tiempo mínimo de secado de caramelos de goma en base a sus propiedades mecánicas

P. DelgadoDepartment of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, 30071Murcia, Spain
&
S. BañónDepartment of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, 30071Murcia, SpainCorrespondence[email protected]
Pages 329-335 | Received 09 Jul 2014, Accepted 06 Oct 2014, Published online: 24 Oct 2014

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Choudhury & Lansing. (2019) Methane and Hydrogen Sulfide Production from Co-Digestion of Gummy Waste with a Food Waste, Grease Waste, and Dairy Manure Mixture. Energies 12:23, pages 4464.
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E N Dewi, R A Kurniasih & L Purnamayati. (2018) The Application of Microencapsulated Phycocyanin as a Blue Natural Colorant to the Quality of Jelly Candy. IOP Conference Series: Earth and Environmental Science 116, pages 012047.
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Luyun Cai, Jianhui Feng, Joe Regenstein, Yanfang Lv & Jianrong Li. (2017) Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin. Food Hydrocolloids 67, pages 157-165.
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Kuanyzhbek Musabekov, Bakyt Tussupova, Sagdat Tazhibayeva & Azymbek Kokanbaev. (2015) Effect of citric acid on noncovalent interactions in biopolymer jellies. Chemical Bulletin of Kazakh National University:3, pages 4-8.
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Suna Kim, Jihyun Park & BoKyung Moon. (2015) Phytochemicals and quality characteristics of candied paprika ( Capsicum annuum L.) during storage . International Journal of Food Science & Technology 50:8, pages 1847-1854.
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