Works matching DE "BISCUITS"

Results: 736

Utilizing Grape Pomace as a Functional Ingredient: A Case Study in Biscuit Production.

Published in:

Waste Forum, 2025, n. 1, p. 23

By:

IVANIŠOVÁ, Eva;
HARANGOZO, Luboš;
PAULEN, Oleg;
TREBICHALSKÝ, Pavol

Publication type:

Article

Production and Evaluation of Kleija-Like Biscuits Formulated with Sprouted Mung Beans.

Published in:

Foods, 2025, v. 14, n. 9, p. 1571, doi. 10.3390/foods14091571

By:

Barakat, Hassan;
Alhomaid, Raghad M.;
Algonaiman, Raya

Publication type:

Article

Prebiotic potential and gastrointestinal effects of immature wheat grain (IWG) biscuits.

Published in:

Antonie van Leeuwenhoek, 2011, v. 99, n. 4, p. 795, doi. 10.1007/s10482-011-9553-6

By:

Casiraghi, Maria C.;
Zanchi, Raffaella;
Canzi, Enrica;
Pagani, Maria A.;
Viaro, Tiziana;
Benini, Luigi;
D'Egidio, Maria

Publication type:

Article

Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites.

Published in:

European Food Research & Technology, 2017, v. 243, n. 8, p. 1429, doi. 10.1007/s00217-017-2853-y

By:

Korus, Anna;
Gumul, Dorota;
Krystyjan, Magdalena;
Juszczak, Lesław;
Korus, Jarosław

Publication type:

Article

The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour.

Published in:

European Food Research & Technology, 2014, v. 238, n. 5, p. 763, doi. 10.1007/s00217-014-2161-8

By:

Zannini, Emanuele;
Waters, Deborah;
Arendt, Elke

Publication type:

Article

Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC).

Published in:

European Food Research & Technology, 2012, v. 235, n. 6, p. 1083, doi. 10.1007/s00217-012-1837-1

By:

Yang, Ni;
Fisk, Ian;
Linforth, Robert;
Brown, Keith;
Walsh, Stuart;
Mooney, Sacha;
Sturrock, Craig;
Hort, Joanne

Publication type:

Article

DEVELOPMENT OF NUTRITIONALLY RICH BISCUITS BLENDED WITH SEAWEED (GRACILARIA CORTICATA).

Published in:

Journal of Experimental Zoology India, 2023, v. 26, n. 2, p. 1619, doi. 10.51470/jez.2023.26.2.1619

By:

Patel, Nidhi Dhansukhbhai;
Bhola, D. V.;
Chudasama, B. G.

Publication type:

Article

PHYSICAL, BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTIC OF BISCUITS PREPARED WITH SEAWEED (GRACILARIA CORTICATA).

Published in:

Journal of Experimental Zoology India, 2023, v. 26, n. 2, p. 1559, doi. 10.51470/jez.2023.26.2.1559

By:

Patel, Nidhi Dhansukhbhai;
Bhola, D. V.;
Chudasama, B. G.

Publication type:

Article

Production of Gluten-Free Biscuits for Celiac Patients Using Yellow Corn Flour, Sweet Lupine and Sweet Potato Powders.

Published in:

Journal of Food & Dairy Sciences, 2024, v. 15, n. 2, p. 37, doi. 10.21608/jfds.2024.260732.1144

By:

M. M. A., Rabie;
Ghoneim, Gehan A.;
Youssif, M. R. G.;
Abo El-Maaty, Mariam M. I.

Publication type:

Article

Effect of Biscuits Supplemented with Cinnamon, Fennel, and Anise Powders on the Quality of Vital Functions in Aged Rats.

Published in:

Journal of Food & Dairy Sciences, 2023, v. 14, n. 6, p. 137, doi. 10.21608/jfds.2023.213241.1110

By:

Nagib, R. M.;
Elsayed, Sara S.;
Mostafa, Mona Y. A.

Publication type:

Article

Physicochemical and Technological Evaluation of some Egyptian Hull-less and Hulled Barley Varieties for Biscuit Preparation.

Published in:

Journal of Food & Dairy Sciences, 2023, v. 14, n. 5, p. 115, doi. 10.21608/jfds.2023.205069.1106

By:

Soltan, O. I. A.;
Abdel-Aleem, W. M.;
Ahmed, Karima R.;
Abdel-Hameed, Sanaa M.

Publication type:

Article

Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients.

Published in:

Journal of Food & Dairy Sciences, 2022, v. 13, n. 3, p. 41, doi. 10.21608/jfds.2022.131672.1045

By:

Motawei, Alzahraa M.;
Hussien, M. M.;
Yousef, Eman A.

Publication type:

Article

Utilization of Nabaq Fruit Nutritional Value and Antioxidant Activity in Some Food Products.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 5, p. 111, doi. 10.21608/jfds.2021.69882.1020

By:

Hashem, Saadia M.;
El-Lahot, M. S. Abd

Publication type:

Article

Utilization of Food by Products in Preparing Low-Calorie Biscuits.

Published in:

Journal of Food & Dairy Sciences, 2020, v. 11, n. 11, p. 307, doi. 10.21608/jfds.2020.130429

By:

Elgindy, Asma A. E.

Publication type:

Article

Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato.

Published in:

Journal of Food & Dairy Sciences, 2020, v. 11, n. 1, p. 39, doi. 10.21608/jfds.2020.77977

By:

Limam, Safaa A.

Publication type:

Article

Chemical, Rheological, Sensorial and Microbial Evaluation of Supplemented Wheat Flour Biscuit with Guava Seeds Powder.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 5, p. 147

By:

Aly, A. A.

Publication type:

Article

Influence of Addition Sweet Lupine Flour on Quality and Antioxidant Characteristics of Biscuits.

Published in:

Journal of Food & Dairy Sciences, 2018, v. 9, n. 5, p. 163

By:

Abd El-Maasoud, S. B.;
Ghaly, M. S.

Publication type:

Article

Utilization of Food by Products in Preparing Low-Calorie Biscuits.

Published in:

Journal of Agricultural Economics & Social Sciences, 2020, v. 11, n. 11, p. 307, doi. 10.21608/jfds.2020.130429

By:

Elgindy, Asma A. E.

Publication type:

Article

EFFECT OF CARROT POMACE POWDER ON THE QUALITATIVE TRAITS OF BISCUITS.

Published in:

International Journal of Agricultural & Statistical Sciences, 2022, v. 18, p. 2309

By:

Al-Shamari, Bushra B. J.

Publication type:

Article

Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1178693

By:

Öksüz, Tuğba;
Karakaş, Barçın;
Yildiz, Fatih

Publication type:

Article

Oral health of workers in the modern Finnish confectionery industry.

Published in:

Community Dentistry & Oral Epidemiology, 1990, v. 18, n. 3, p. 126, doi. 10.1111/j.1600-0528.1990.tb00036.x

By:

Masalin, Kai;
Murtomaa, Heikki;
Meurman, Jukka H.

Publication type:

Article

Compositions Nutrient and Antinutrients of Biscuits Prepared from Fermented and Unfermented Ternary Mixture Flours.

Published in:

Journal of Food Quality & Hazards Control, 2024, v. 11, n. 1, p. 13, doi. 10.18502/jfqhc.11.1.14992

By:

Oleghe, P. O.;
Akharaiyi, F. C.;
Ehis-Eriakha, C. B.

Publication type:

Article

Barley in the Production of Cereal-Based Products.

Published in:

Plants (2223-7747), 2022, v. 11, n. 24, p. 3519, doi. 10.3390/plants11243519

By:

Lukinac, Jasmina;
Jukić, Marko

Publication type:

Article

Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products.

Published in:

Plants (2223-7747), 2021, v. 10, n. 2, p. 318, doi. 10.3390/plants10020318

By:

Milla, Paula García;
Peñalver, Rocío;
Nieto, Gema;
Trombetta, Domenico

Publication type:

Article

Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners.

Published in:

International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/8216796

By:

Lazou, Andriana E.

Publication type:

Article

The Effect of a Turkey Berry (Solanum torvum)-Fortified Biscuit on the Hemoglobin Level and Cognitive Performance of Adolescent Females in the Ahafo Region of Ghana: A Pilot Study.

Published in:

International Journal of Food Science, 2023, p. 1, doi. 10.1155/2023/1388782

By:

Appiah, Abigail Owusuaa;
Tandoh, Marina Aferiba;
Puotege, Pepertual Suglo;
Edusei, Anthony Kwaku

Publication type:

Article

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits.

Published in:

International Journal of Food Science, 2023, p. 1, doi. 10.1155/2023/6654250

By:

Hussain, Ashiq;
Laaraj, Salah;
Kausar, Tusneem;
Tikent, Aziz;
Azzouzi, Hanane;
Kauser, Samina;
An, Qurat Ul;
Iqbal, Aqsa;
Akram, Saima;
Nisar, Rizwan;
Najam, Ayesha;
Fatima, Haya;
Yaqub, Shazia;
Elfazazi, Kaoutar

Publication type:

Article

Development of Fermented Sweet Potato Flour (Ipomoea batatas L.) Supplemented with Mackerel (Scomber scombrus) Meal-Based Biscuits.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/8033978

By:

Mouafo, Hippolyte Tene;
Yadang, Germaine;
Sibozo, Gabrielle Ofakem;
Dibacto, Ruth Edwige Kemadjou;
Kenfack, Laurette Blandine Mezajoug

Publication type:

Article

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/7274193

By:

Roger, Ponka;
Bertrand, Bisso Monesso Marvist;
Gaston, Zomegni;
Nouhman, Bissada;
Elie, Fokou

Publication type:

Article

The Fortification of Biscuits with Coriander Leaf Powder and its Effect on Physico-Chemical, Antioxidant, Nutritional and Organoleptic Characteristics.

Published in:

International Journal of Food Studies, 2020, v. 9, p. 225, doi. 10.7455/ijfs/9.1.2020.a8

By:

MOHITE, DEEPALI;
WAGHMARE, ROJI

Publication type:

Article

The quality characteristics of biscuits made with plantain and purple rice flour as substitutes for wheat flour.

Published in:

Slovak Journal of Food Sciences, 2023, v. 17, p. 69, doi. 10.5219/1826

By:

Budaraga, I. Ketut;
Asnurita;
Novera, Yolan

Publication type:

Article

Analysis of liability and protein content of soybean biscuits with Ambon banana as an alternative to emergency food for the elderly.

Published in:

Slovak Journal of Food Sciences, 2022, v. 16, p. 568, doi. 10.5219/1753

By:

Eko Mulyo, Gurid Pramintarto;
Sukowati, Sinta Arwan;
Sulaeman, Agus;
Rahmat, Mamat;
Saleky, Yohannes Wilihelm;
Syarief, Osman;
Fauziyah, Roro Nur

Publication type:

Article

CHEMICAL PROPERTIES AND ACCEPTANCE IN THE BISCUIT FORMULA OF BELITUNG TARO (XANTHOSOMA SAGITTIFOLIUM) WITH ADDITION OF ANT NEST TUBERS (HYDNOPHYTUM FORMICARUM) PLANT.

Published in:

Slovak Journal of Food Sciences, 2020, v. 14, p. 1176, doi. 10.5219/1241

By:

Briliannita, Anjar;
Supu, La

Publication type:

Article

SUBSTANTIATION OF FOAMY STRUCTURE FORMATION IN A GLUTENFREE BISCUIT.

Published in:

Slovak Journal of Food Sciences, 2020, v. 14, p. 1008, doi. 10.5219/1399

By:

Stadnyk, Igor;
Kolomiiets, Olena;
Dziana, Oksana

Publication type:

Article

Experience Toronto: Discover the World July 16-19, 2019.

Published in:

Canadian Veterinary Journal / Revue Vétérinaire Canadienne, 2019, v. 60, n. 6, p. 582

By:

Cunningham, Sarah

Publication type:

Article

DEVELOPMENT OF PUMPKIN SEED MEAL BISCUITS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 116, n. 11, p. 36, doi. 10.15587/1729-4061.2022.254940

By:

Dan Gao;
Helikh, Anna;
Zhenhua Duan;
Yan Liu;
Feifei Shang

Publication type:

Article

Determining the influence of protein-mineral additives on the properties of butter cookies emulsion.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 112, n. 4/11, p. 42, doi. 10.15587/1729-4061.2021.237890

By:

Serik, Maksym;
Samokhvalova, Olga;
Kholobtseva, Iryna;
Fedak, Natalia;
Bolkhovitina, Olena;
Sova, Nataliia;
Chornei, Kristina

Publication type:

Article

Substantiating the removal of fat in the technology of obtaining wheat germ and devising technology for making cookies containing it.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 112, n. 4/11, p. 33, doi. 10.15587/1729-4061.2021.237938

By:

Pyvovarov, Pavlo;
Cheremska, Tetiana;
Kolesnikova, Maryna;
Iurchenko, Svitlana;
Andrieieva, Svitlana

Publication type:

Article

Evaluation of the health risks related to the presence of cyanogenic glycosides in foods other than raw apricot kernels.

Published in:

EFSA Journal, 2019, v. 17, n. 4, p. N.PAG, doi. 10.2903/j.efsa.2019.5662

By:

Schrenk, Dieter;
Bignami, Margherita;
Bodin, Laurent;
Chipman, James Kevin;
del Mazo, Jesús;
Grasl‐Kraupp, Bettina;
Hogstrand, Christer;
Hoogenboom, Laurentius (Ron);
Leblanc, Jean‐Charles;
Nebbia, Carlo Stefano;
Nielsen, Elsa;
Ntzani, Evangelia;
Petersen, Annette;
Sand, Salomon;
Vleminckx, Christiane;
Wallace, Heather;
Benford, Diane;
Brimer, Leon;
Mancini, Francesca Romana;
Metzler, Manfred

Publication type:

Article

Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 262, doi. 10.1111/1471-0307.13028

By:

Li, Hongbo;
Zhang, Shuhua;
Chen, Hui;
Yang, Lin;
Li, Jiayi;
Liu, Xiaohui;
Luo, Zhigang;
Li, Hongjuan;
Yu, Jinghua

Publication type:

Article

In vitro disappearance characteristics of selected categories of commercially available dog treats.

Published in:

Journal of Nutritional Science, 2014, v. 3, p. 1, doi. 10.1017/jns.2014.40

By:

de Godoy, Maria R. C.;
Vermillion, Ryan;
Bauer, Laura L.;
Yamka, Ryan;
Frantz, Nolan;
Tim Jia;
Fahey Jr, George C.;
Swanson, Kelly S.

Publication type:

Article

STUDY CONCERNING THE IMPROVEMENT OF GLUTENOUS BISCUITS CHARACTERISTICS USING FOOD ADDITIVES.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2017, v. 17, n. 4, p. 223

By:

MOISE, George

Publication type:

Article

THE INFLUENCE OF THE PARAMETERS AND THE WORKING MODE ON THE QUALITY OF THE FINISHED PRODUCT IN THE MANUFACTURE OF SUGAR BISCUITS.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2017, v. 17, n. 3, p. 213

By:

MOISE, George

Publication type:

Article

Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend.

Published in:

Chemical Industry / Hemijska Industrija, 2017, v. 71, n. 1, p. 61, doi. 10.2298/HEMIND150922018F

By:

Filipčev, Bojana;
Nedeljković, Nataša;
Šimurina, Olivera;
Sakač, Marijana;
Pestorić, Mladenka;
Jambrec, Dubravka;
Šarić, Bojana;
Jovanov, Pavle

Publication type:

Article

Utilization of Biscuit Waste in Poultry Diet- A Review.

Published in:

International Journal of Bio-Resource & Stress Management, 2024, v. 15, n. 9, p. 1, doi. 10.23910/1.2024.5552

By:

Pati, Nilakshi Prakash;
Sidhu, Jujhar Singh;
Hunda, Jaspal Singh;
Kaur, Jasmine

Publication type:

Article

Food to food fortification of whole wheat flour biscuit using moringa leaves powder.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 2, p. 128, doi. 10.9755/ejfa.2022.v34.i2.2816

By:

Riaz, Aysha;
Wahab, Said;
Ayub, Muhammad;
Hashmi, Majid Suhail;
Jabeen, Farkhanda

Publication type:

Article

Sensory and nutritional properties of chinese olive pomace based high fibre biscuit.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 7, p. 495, doi. 10.9755/ejfa.2016-12-1908

By:

Shaoling Lin;
Wenwen Chi;
Jiamiao Hu;
Qiang Pan;
Baodong Zheng;
Shaoxiao Zeng

Publication type:

Article

Development and quality evaluation of mushroom (pleurotussajor-caju) enriched biscuits.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2015, v. 27, n. 8, p. 542, doi. 10.9755/ejfa.2015.04.082

By:

Prodhan, Utpal Kumar;
Khan Md. Murtaja Reza Linkon;
Al-Amin, Md. Fardos;
Md. Jahangir Alam

Publication type:

Article

Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits.

Published in:

Arabian Journal of Chemistry, 2023, v. 16, n. 9, p. N.PAG, doi. 10.1016/j.arabjc.2023.105029

By:

Ali, Syed Arsalan;
Saeed, Syed Muhammad Ghufran;
Sohail, Muhammad;
Elkhadragy, Manal Fawzy;
Yehia, Hany Mohamed;
Giuffrè, Angelo Maria

Publication type:

Article

Addition of Whole Barley Flour as a Partial Substitute of Wheat Flour to Enhance the Nutritional Value of Biscuits.

Published in:

Arabian Journal of Chemistry, 2021, v. 14, n. 5, p. N.PAG, doi. 10.1016/j.arabjc.2021.103112

By:

Aly, Ahmed A.;
El-Deeb, Fadl E.;
Abdelazeem, Afnan A.;
Hameed, Ahmed M.;
Abdulaziz Alfi, Alia;
Alessa, Hussain;
Alrefaei, Abdulmajeed F.

Publication type:

Article