Evidence map›Paper›PMID 38283910›Full record

ArticleFrontiers in nutrition2023

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows.

Yuliya Pronina, Olga Belozertseva, Zhanar Nabiyeva, Annachiara Pirozzi, Serena Carpentieri, Giovanna Ferrari, Elmira Bazylkhanova, Anastasiya Burlyayeva

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Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Yuliya ProninaDepartment of Food Technology, Almaty Technological University, Almaty, Kazakhstan.
Olga BelozertsevaDepartment of Food Technology, Almaty Technological University, Almaty, Kazakhstan.
Zhanar NabiyevaDepartment of Food Technology, Almaty Technological University, Almaty, Kazakhstan.
Annachiara PirozziDepartment of Industrial Engineering, University of Salerno, Fisciano, Italy.
Serena CarpentieriDepartment of Industrial Engineering, University of Salerno, Fisciano, Italy.
Giovanna FerrariDepartment of Industrial Engineering, University of Salerno, Fisciano, Italy.
Elmira BazylkhanovaDepartment of Food Technology, Almaty Technological University, Almaty, Kazakhstan.
Anastasiya BurlyayevaDepartment of Food Technology, Almaty Technological University, Almaty, Kazakhstan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Introduction: The research focuses on enhancing the nutritional value and potential health benefits of gluten-free confectionery products, developing innovative pastilles and marshmallows enriched with medicinal herb extracts, probiotics, and bioactive compounds from natural sources. Methods: Physicochemical properties, including water activity, texture, and color, are assessed to evaluate the quality of the final products. Moreover, Results and discussion: Results indicate that the addition of specific ingredients to pastille samples does not lead to variations in water activity (~0.44), preserving the original properties, quality, and stability of the food. In contrast, the incorporation of additives in marshmallow products significantly increases water activity (

Indexed as

bioactive compoundsconfectionery productsmarshmallowpastilleprobiotic

Identifiers

PMID38283910
PMCPMC10811032

What Socratic holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.