Works matching DE "CRACKERS"

Results: 134

Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers.

Published in:

European Food Research & Technology, 2007, v. 224, n. 3, p. 335

By:

Steffi Hempel;
Annette Jacob;
Harald Rohm

Publication type:

Article

响应面法优化芦竹苏打饼干的研制.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 133, doi. 10.12161/j.issn.1005-6521.2020.13.021

By:

王艳萍;
任宇梅

Publication type:

Article

The Naphtha Cracker That Travels around Taiwan: The Story of Koukuang Petrochemical Project.

Published in:

2013

By:

Hua-Mei Chiu

Publication type:

Book Review

Drying kinetics, microstructure, and texture of cheese cracker fillings.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 199, doi. 10.1016/j.fbp.2020.06.014

By:

Battaiotto, Laura L.;
Dello Staffolo, Marina

Publication type:

Article

Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the Method.

Published in:

Cereal Chemistry, 2011, v. 88, n. 1, p. 25, doi. 10.1094/CCHEM-10-10-0152

By:

Kweon, Meera;
Slade, Louise;
Levine, Harry

Publication type:

Article

Development of a Benchtop Baking Method for Chemically Leavened Crackers. I Identification of a Diagnostic Formula and Procedure.

Published in:

Cereal Chemistry, 2011, v. 88, n. 1, p. 19, doi. 10.1094/CCHEM-08-10-0110

By:

Kweon, Meera;
Slade, Louise;
Levine, Harry

Publication type:

Article

Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC).

Published in:

Journal of Food & Dairy Sciences, 2018, v. 9, n. 5, p. 171

By:

Abul-Fadel, M. M.;
Ibrahim, S. M.;
Abd-Allah, Shimaa S.

Publication type:

Article

The effect of social cues on the eating behavior of obese and normal subjects.

Published in:

1980

By:

Conger, Judith C.;
Conger, Anthony J.;
Costanzo, Philip R.;
Wright, K. Lynn;
Matter, Jean Anne;
Conger, J C;
Conger, A J;
Costanzo, P R;
Wright, K L;
Matter, J A

Publication type:

journal article

بهینه سازي فرمولاسیون بیسکویت کراکر تهیه شده از آرد کینوا و آرد ذرت0.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 130, p. 73, doi. 10.22034/FSCT.19.130.73

By:

فاطمه شلمزاري;
و زهرا ارجائی

Publication type:

Article

CONSUMO DE AÇÚCARES E CARBOIDRATOS EM LACTENTES NA CIDADE DE JOÃO PESSOA-PB.

Published in:

Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 2020, v. 14, n. 88, p. 853

By:

de Souza, Evellyn Nascimento;
Soares, Amanda;
de Carvalho, Michelle Alves;
Cruz de Oliveira, Ana Eloísa;
de Queiroz Xavier, Bárbara Letícia

Publication type:

Article

Pea peels as a value-added food ingredient for snack crackers and dry soup.

Published in:

Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-02202-5

By:

Mousa, Mona M. H.;
El-Magd, Mohammed A.;
Ghamry, Heba I.;
Alshahrani, Mohammad Y.;
El-Wakeil, Nora H. M.;
Hammad, Eman M.;
Asker, Galila A. H.

Publication type:

Article

FLORIDA CRACKER ORANGE PIE.

Published in:

2017

By:

Bailey, John

Publication type:

Recipe

Sometimes It's Better Not to Be Sociable.

Published in:

Psychiatric Times, 2006, v. 23, n. 8, p. 60

By:

Boyd, J. Wesley

Publication type:

Article

Health-food Imposters.

Published in:

Ontario Dentist, 2016, p. 16

By:

Embrett, Cheryl

Publication type:

Article

Development of Local Economic Potential for Women through the Cracker and Mujair Fish Brains Business in Dukuh Tunggal Village, Glagah District, Lamongan Regency.

Published in:

Jurnal Indonesia Sosial Teknologi, 2024, v. 5, n. 10, p. 4112

By:

Mustofa, Bisri;
Rosyidah, Inayatur;
Kirom, Makhiulil;
Mubasyiroh;
Putri, Mutammimah

Publication type:

Article

Assessment of the Bioaccessibility of Elaeagnus angustifolia L. Flour and Its Use in Cracker Formulation.

Published in:

Plant Foods for Human Nutrition, 2023, v. 78, n. 1, p. 201, doi. 10.1007/s11130-022-01041-7

By:

Incedayi, Bige;
Erol, Nihal Turkmen

Publication type:

Article

Stability of Fried Fish Crackers as Influenced by Packaging Material and Storage Temperatures.

Published in:

Current Research in Nutrition & Food Science, 2019, v. 7, n. 2, p. 369, doi. 10.12944/CRNFSJ.7.2.07

By:

IBADULLAH, WAN ZUNAIRAH WAN;
IDRIS, ATIQAH AQILAH;
SHUKRI, RADHIAH;
MUSTAPHA, NOR AFIZAH;
SAARI, NAZAMID;
ABEDIN, NUR HANANI ZAINAL

Publication type:

Article

A Potential of Coleus Tuberosus Crackers Rich in Resistant Starch Type 3 Improves Glucose and Lipid Profile of Alloxan -Induced Diabetic Mice.

Published in:

Current Research in Nutrition & Food Science, 2017, v. 5, n. 3, p. 308, doi. 10.12944/CRNFSJ.5.3.16

By:

NUGRAHENI, MUTIARA;
HAMIDAH, SITI;
AULIANA, RIZQIE

Publication type:

Article

Assessing the carrying capacity of mangroves as raw materials for culinary products: Case study in Serdang Bedagai, North Sumatra, Indonesia.

Published in:

Biodiversitas: Journal of Biological Diversity, 2023, v. 24, n. 1, p. 250, doi. 10.13057/biodiv/d240130

By:

PURWOKO, AGUS;
SUSILOWATI, ARIDA;
SITUMORANG, AFIKA IFIANTI

Publication type:

Article

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks.

Published in:

Foods, 2024, v. 13, n. 10, p. 1503, doi. 10.3390/foods13101503

By:

Uivarasan, Alexandra Maria;
Mihaly Cozmuta, Leonard;
Lukinac, Jasmina;
Jukić, Marko;
Šelo, Gordana;
Peter, Anca;
Nicula, Camelia;
Mihaly Cozmuta, Anca

Publication type:

Article

Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties.

Published in:

Foods, 2023, v. 12, n. 7, p. 1392, doi. 10.3390/foods12071392

By:

Marcos, Joana;
Carriço, Raquel;
Sousa, Maria João;
Palma, M. Lídia;
Pereira, Paula;
Nunes, M. Cristiana;
Nicolai, Marisa

Publication type:

Article

The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers.

Published in:

Foods, 2023, v. 12, n. 3, p. 555, doi. 10.3390/foods12030555

By:

Hu, Liping;
Li, Yue;
Huang, Xiang;
Du, Chaodong;
Huang, Dejian;
Tao, Xiumei

Publication type:

Article

Development of High-Fibre and Low-FODMAP Crackers.

Published in:

Foods, 2022, v. 11, n. 17, p. 2577, doi. 10.3390/foods11172577

By:

Radoš, Kristina;
Čukelj Mustač, Nikolina;
Varga, Katarina;
Drakula, Saša;
Voučko, Bojana;
Ćurić, Duška;
Novotni, Dubravka

Publication type:

Article

Development of Healthy Protein-Rich Crackers Using Tenebrio molitor Flour.

Published in:

Foods, 2022, v. 11, n. 5, p. 702, doi. 10.3390/foods11050702

By:

Djouadi, Anna;
Sales, Joana Rides;
Carvalho, Maria Otília;
Raymundo, Anabela

Publication type:

Article

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate.

Published in:

Foods, 2022, v. 11, n. 5, p. 645, doi. 10.3390/foods11050645

By:

Gangola, Manu Pratap;
Ramadoss, Bharathi Raja;
Jaiswal, Sarita;
Fabek, Hrvoje;
Tulbek, Mehmet;
Anderson, Gerald Harvey;
Chibbar, Ravindra N.

Publication type:

Article

Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate.

Published in:

Foods, 2022, v. 11, n. 2, p. 202, doi. 10.3390/foods11020202

By:

Gulzar, Saqib;
Nilsuwan, Krisana;
Raju, Navaneethan;
Benjakul, Soottawat

Publication type:

Article

Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years.

Published in:

Foods, 2021, v. 10, n. 11, p. 2523, doi. 10.3390/foods10112523

By:

Khairuddin, Muhammad Arif Najmi;
Lasekan, Ola

Publication type:

Article

Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction.

Published in:

Foods, 2021, v. 10, n. 7, p. 1557, doi. 10.3390/foods10071557

By:

González-Gómez, Lorena;
Morante-Zarcero, Sonia;
Pérez-Quintanilla, Damián;
Sierra, Isabel

Publication type:

Article

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers.

Published in:

Foods, 2020, v. 9, n. 10, p. 1352, doi. 10.3390/foods9101352

By:

Ardoin, Ryan;
Romero, Ross;
Marx, Brian;
Prinyawiwatkul, Witoon

Publication type:

Article

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers.

Published in:

Foods, 2020, v. 9, n. 10, p. 1352, doi. 10.3390/foods9101352

By:

Ardoin, Ryan;
Romero, Ross;
Marx, Brian;
Prinyawiwatkul, Witoon

Publication type:

Article

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers.

Published in:

Foods, 2020, v. 9, n. 6, p. 749, doi. 10.3390/foods9060749

By:

Manzocco, Lara;
Romano, Giulia;
Calligaris, Sonia;
Nicoli, Maria Cristina

Publication type:

Article

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers.

Published in:

Foods, 2019, v. 8, n. 12, p. 611, doi. 10.3390/foods8120611

By:

Batista, Ana Paula;
Niccolai, Alberto;
Bursic, Ivana;
Sousa, Isabel;
Raymundo, Anabela;
Rodolfi, Liliana;
Biondi, Natascia;
Tredici, Mario R.

Publication type:

Article

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/2354045

By:

Koukoumaki, Danai Ioanna;
Giannoutsos, Konstantinos;
Devanthi, Putu Virgina Partha;
Karmiris, Panagiotis;
Bourni, Sophia;
Monemvasioti, Anastasia;
Psimouli, Vassiliki;
Sarris, Dimitris;
Gkatzionis, Konstantinos

Publication type:

Article

THE PARADOX OF CRACKER BARREL: A CASE STUDY ON PLACE AND PLACELESSNESS.

Published in:

Advances in Hospitality & Tourism Research (AHTR): An International Journal of Akdeniz University, Tourism Faculty, 2019, v. 7, n. 2, p. 258, doi. 10.30519/ahtr.537204

By:

GREGORY, Meredith;
FINLAYSON, Caitlin

Publication type:

Article

PEMBUATAN CRACKERS JAGUNG DAN PENDUGAAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2013, v. 24, n. 2, p. 129, doi. 10.6066/jtip.2013.24.2.129

By:

Sugiyono;
Mariana, Esther;
Yulianto, dan Aton

Publication type:

Article

Sustainability of Underutilized Local Crop Through Product Development of Malaysia Purple Sweet Potato Cracker.

Published in:

Malaysian Journal of Medicine & Health Sciences, 2022, v. 18, p. 305, doi. 10.47836/mjmhs18.8.39

By:

Muhammad, Rosmaliza;
Nor, Norazmir Md.;
Ikram, Emmy Hainida Khairul;
Sharif, Mohd Shazali Md.

Publication type:

Article

Cracker "Keropok": A review on factors influencing expansion.

Published in:

International Food Research Journal, 2011, v. 18, n. 3, p. 855

By:

Taewee, T. K.

Publication type:

Article

Chemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2021, v. 33, n. 5, p. 423, doi. 10.9755/ejfa.2021.v33.i5.2700

By:

Altıner, Dilek Dülger;
Sabuncu, Merve;
Şahan, Yasemin

Publication type:

Article

Effects of Cooking Temperature in Repetitive Cooking-Chilling Cycles on Resistant Starch Content and Quality Characteristics of Fish Crackers.

Published in:

Pertanika Journal of Science & Technology, 2015, v. 23, n. 2, p. 311

By:

Nor, M. Z. M.;
Talib, R. A.;
Noranizan, M. A.;
Chin, N. L.;
Hashim, K.

Publication type:

Article

Triticale flour in bakery and rusk products.

Published in:

Food Science & Technology International, 2022, v. 28, n. 6, p. 524, doi. 10.1177/10820132211023273

By:

Leonova, Svetlana;
Badamshina, Elena;
Koshchina, Elena;
Kalugina, Olesya;
Gareeva, Inzira;
Leshchenko, Nina

Publication type:

Article

Quality evaluation of sweet potato powder-enriched cereal products.

Published in:

Food Science & Technology International, 2019, v. 25, n. 6, p. 523, doi. 10.1177/1082013219842711

By:

Lauková, Michaela;
Minarovičová, Lucia;
Karovičová, Jolana;
Kohajdová, Zlatica

Publication type:

Article

Preparation and Evaluation of Wheat- Baobab Composite Flour and its Uses for Producing Biscuits and Crackers.

Published in:

Alexandria Journal of Food Science & Technology, 2024, v. 21, n. 1, p. 13

By:

Morsy, Majedoline M.;
Abuo- Gharbia, H. H.;
Abu Tour, E. M.;
Youssef, M. M.;
Faten, F. Abdel-Salam

Publication type:

Article

Development of novel and functional glutenfree cracker formulas by using diverse cereal, pseudo-cereal and legume flours.

Published in:

Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2023, v. 74, n. 1, p. 18, doi. 10.31083/0003-925x-74-18

By:

Polat, Beyza Yazıcı;
Dizlek, Halef

Publication type:

Article

Development of value‐added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan).

Published in:

Food Science & Nutrition, 2018, v. 6, n. 7, p. 1791, doi. 10.1002/fsn3.748

By:

Olagunju, Aderonke Ibidunni;
Omoba, Olufunmilayo Sade;
Enujiugha, Victor Ndigwe;
Aluko, Rotimi Emmanuel

Publication type:

Article

Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 3, p. 564, doi. 10.1002/fsn3.431

By:

Akonor, Paa T.;
Dziedzoave, Nanam T.;
Buckman, Evelyn S.;
Mireku Essel, Edna;
Lavoe, Francis;
Tomlins, Keith I.

Publication type:

Article

GENERATION OF GRAPHS USING HYPER-EDGE REPLACEMENT GRAPH REWRITING P SYSTEM.

Published in:

TWMS Journal of Applied & Engineering Mathematics, 2024, v. 14, n. 3, p. 1099

By:

VINODHINI, K.;
SANKAR, M. P.

Publication type:

Article

Effects of fermentation with lactic acid bacteria from wikau maombo on the physicochemical characteristics of sago (Metroxylon sagu) flour, and its application in crackers.

Published in:

International Food Research Journal, 2021, v. 28, n. 6, p. 1156

By:

Wahyuni, S.;
Khaeruni, A.;
Faradilla, R. H. F.;
Asnani;
Rahmawati, S.;
Dewi, N. D. P.

Publication type:

Article

Use of riceberry bran to reduce oil absorption in puffed cracker.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 441

By:

Jiamjariyatam, R.

Publication type:

Article

Evaluation of technology and sensory quality of cream cracker enriched with minced cobia (Rachycentron canadum).

Published in:

International Food Research Journal, 2018, v. 25, n. 3, p. 1197

By:

Gonçalves, L. S.;
Salas-Mellado, M. M.

Publication type:

Article

Glycemic index of Coleus tuberosus crackers rich in resistant starch type III.

Published in:

International Food Research Journal, 2018, v. 25, n. 1, p. 1

By:

Nugraheni, M.;
Hamidah, S.;
Auliana, R.

Publication type:

Article