SWEETS

作品数：25被引量：36H指数：3
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相关领域：轻工技术与工程文化科学更多>>
相关作者：纪薇朱凌丽白天杨忠义姚协丰更多>>
相关机构：沈阳农业大学山东农业大学山东省果树研究所广西大学更多>>
相关期刊：《中国食品工业》《浙江农业学报》《家电大视野》《语言教育》更多>>
相关基金：国家自然科学基金山东省自然科学基金广西壮族自治区自然科学基金江苏省农业科技自主创新基金更多>>
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Development of Enriched Sweets Based on Jujube Powder (Zizyphus mauritiana), Baobab Fruit (Andasonia digitata), and Sweet Potato Puree (Ipomae batatas): Nutritional and Sensory Properties
《Food and Nutrition Sciences》2025年第2期153-162,共10页Ndèye Fatou Ndiaye Maurice Jean François Sylvestre Lopy Assane Niang Mamadou Salif Sow Abdou Diouf 
Increasing access to locally produced, safe, nutritious and affordable complementary foods is essential to combat micronutrient deficiencies in young children in low- and middle-income countries. Two formulations of s...
关键词：SWEETS JUJUBE Baobab Fruit Sweet Potato 
Manufacture of a Low Oxalate Mitsumame-Type Dessert Using Rhubarb Juice and Calcium Salts
《Food and Nutrition Sciences》2014年第17期1621-1627,共7页Sophie Faudon Geoffrey Savage 
Rhubarb (Rheum rhabarbarum) juice was used to make a Japanese soft mitsumame-type dessert sweet. The dessert was prepared from extracted rhubarb juice, which was cooked with sugar, agar and guar gum, then allowed to s...
关键词：Total Soluble and INSOLUBLE OXALATES RHUBARB Mitsumame SWEETS Calcium 
Forbidden Fruit Tastes the Sweetest—A Study of Norwegians’ Consumption Pattern of Chocolate, Sweets, Salty Snacks, Soft Drinks and the Like
《Food and Nutrition Sciences》2012年第12期1619-1630,共12页Annechen Bahr Bugge Randi Lavik 
The theme of this study is eating and drinking patterns for products of which the health authorities want the Norwegian people to reduce their consumption. Although consumption development has shown positive trends ov...
关键词：ADVERTISING Age Agency Class Consumption Food Cultural Codes Gender Health Marketing Nutritional Policy Pseudo Foods Societal Structures 
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