Works matching DE "MUFFINS"

Results: 225

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 197, doi. 10.1007/s00217-009-1040-1

By:

Sanz, T.;
Salvador, A.;
Baixauli, R.;
Fiszman, S. M.

Publication type:

Article

Evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology.

Published in:

European Food Research & Technology, 2008, v. 227, n. 3, p. 813, doi. 10.1007/s00217-007-0791-9

By:

T. Sanz;
A. Salvador;
S. Fiszman

Publication type:

Article

Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 523, doi. 10.1007/s00217-007-0565-4

By:

R. Baixauli;
A. Salvador;
S. Fiszman

Publication type:

Article

Effect of Fermented and Unfermented Sesame Seed Meals on Nutrient Composition and Sensory Properties of Muffin Cake.

Published in:

Nigerian Journal of Nutritional Sciences, 2024, v. 45, n. 1, p. 56, doi. 10.4314/njns.v45i1.7

By:

Uchenna, Ugwuona Fabian;
Nwankwo, Ukom Anthony;
Vanessa, Ezeocha Chinelo;
Bridget, Ejinkeonye Uju

Publication type:

Article

TECHNOLOGICAL AND ECONOMIC JUSTIFICATION OF MUFFIN TECHNOLOGY FOR HEALTHY NUTRITION.

Published in:

Journal of Chemistry & Technologies, 2023, v. 31, n. 2, p. 240, doi. 10.15421/jchemtech.v31i2.274303

By:

Farisieiev, Andrii H.;
Matsuk, Yuliia A.;
Stetsenko, Volodymyr V.;
Novik, Hanna V.

Publication type:

Article

Enzyme-Modified Soy Protein Hydrolysates in Muffins.

Published in:

Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 2, p. 68, doi. 10.23789/1869-2303-2023-2-68

By:

Brown, Janae;
Ruijia Hu;
Ruoshi Xiao;
Rui Liu;
Yonghui Li;
Getty, Kelly

Publication type:

Article

Dear cereal technology reader..

Published in:

Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 2, p. 67

By:

Hikmet Boyacioglu, M.

Publication type:

Article

Advantages of faba beans for the baking industry.

Published in:

Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 1, p. 20, doi. 10.23789/1869-2303-2023-1-20

By:

Wouters, Rudy

Publication type:

Article

Grape Cultivar Features Differentiate the Grape Rhizosphere Microbiota.

Published in:

Plants (2223-7747), 2022, v. 11, n. 9, p. 1111, doi. 10.3390/plants11091111

By:

Bao, Lijun;
Sun, Bo;
Wei, Yingxue;
Xu, Nan;
Zhang, Shiwei;
Gu, Likun;
Bai, Zhihui

Publication type:

Article

Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review.

Published in:

Journal of Applied & Natural Science, 2024, v. 16, n. 1, p. 344, doi. 10.31018/jans.v16i1.5330

By:

Shukla, Divyanshi;
Tewari, Brij Nath;
Trivedi, Sunil P.;
Dwivedi, Shraddha Dwivedi;
Kumar, Vivek;
Tiwari, Vidyanand

Publication type:

Article

Consumer acceptance of high-fibre muffins and rusks baked with red palm olein.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 8, p. 857, doi. 10.1111/j.1365-2621.2005.01012.x

By:

Scholtz, Susanna C.;
Bosman, Magdalena J. C.

Publication type:

Article

QUALITY CHARACTERISTICS OF MUFFINS PREPARED FROM REPLACEMENT OF WHEAT WITH BARLEY: NUTRITIONAL, ANTI-OXIDATIVE AND MICROBIAL POTENTIAL.

Published in:

Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 1, p. 5, doi. 10.34302/crpjfst/2022.14.1.1

By:

Punia, Sneh;
Dhull, Sanju Bala;
Siroha, Anil Kumar

Publication type:

Article

FORTIFYING MUFFINS WITH PSYLLIUM HUSK FIBRE, OAT FIBER AND BARLEY FIBRE TO IMPROVE QUALITY AND SHELF LIFE.

Published in:

Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 2, p. 5

By:

Bhise, Suresh;
A., Kaur

Publication type:

Article

Metagenomics workflow for hybrid assembly, differential coverage binning, metatranscriptomics and pathway analysis (MUFFIN).

Published in:

PLoS Computational Biology, 2021, v. 17, n. 2, p. 1, doi. 10.1371/journal.pcbi.1008716

By:

Van Damme, Renaud;
Hölzer, Martin;
Viehweger, Adrian;
Müller, Bettina;
Bongcam-Rudloff, Erik;
Brandt, Christian

Publication type:

Article

Langerhans cell histiocytosis presenting as blueberry muffin baby with associated mediastinal mass.

Published in:

2021

By:

Menghani, Gaurav;
Kaur, Navneet;
Gupta, Kalpana;
Vyas, Kapil

Publication type:

Case Study

Winning Health Recipe of the Month.

Published in:

2003

By:

Zipes, Douglas

Publication type:

Recipe

HEALTH RECIPE OF THE MONTH.

Published in:: 2000
Publication type:: Recipe

Textural and Bile Acid-Binding Properties of Muffins Impacted by Oat β-Glucan with Different Molecular Weights.

Published in:

Cereal Chemistry, 2011, v. 88, n. 6, p. 564, doi. 10.1094/CCHEM-02-11-0014

By:

Sayar, Sedat;
Jannink, Jean-Luc;
White, Pamela J.

Publication type:

Article

Molecular Weight of β-Glucan Affects Physical Characteristics, In Vitro Bile Acid Binding, and Fermentation of Muffins.

Published in:

Cereal Chemistry, 2011, v. 88, n. 1, p. 64, doi. 10.1094/CCHEM-06-10-0084

By:

Hyun Jung Kim;
White, Pamela J.

Publication type:

Article

ASSESSMENT OF NUTRITIONAL QUALITY OF DEVELOPED PRODUCT (MUFFIN & VERMICELLI) BY USING DIFFERENT TYPE OF SEEDS.

Published in:

Plant Archives (09725210), 2021, v. 21, n. 2, p. 772, doi. 10.51470/PLANTARCHIVES.2021.v21.no2.118

By:

Dabral, Heena;
Sharma, Ankita

Publication type:

Article

INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR.

Published in:

Food Science & Technology (2073-8684), 2023, v. 17, n. 1, p. 63, doi. 10.15673/fst.v17i1.2561

By:

Zaparenko, A.;
Dorozhko, V.;
Didenko, S.;
Holyk, O.;
Novik, А.

Publication type:

Article

IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIALPURPOSE GLUTEN-FREE CHOCOLATE MUFFINS.

Published in:

Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 20, doi. 10.15673/fst.v14i4.1897

By:

Shapovalenko, O.;
Pavliuchenko, O.;
Furmanova, Y.;
Sharan, L.;
Kuzmin, O.

Publication type:

Article

بررسی امکان تولید کیک مافین با پوشش شکلاتی پروبیوتیک بر پایه نشاسته گندم-نشاسته اصلاح شده سیب زمینی.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 136, p. 150, doi. 10.22034/FSCT.20.136.150

By:

سیما آتشین بار;
فرزانه عبدالملک&;
بابک غیاثی طرزی

Publication type:

Article

جهت مطالعه پارامترهاي کمی و کیفی مافین کم (PCA) کاربرد روش تحلیل مؤلفه اصلی ساکارز حاوي مالتودکسترین و قاووت سنتی.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 132, p. 211, doi. 10.22034/FSCT.19.132.211

By:

نفیسه ذوالفقاري;
اسماعیل عطاي صال;
زهرا شیخ الاسلام

Publication type:

Article

Analysis of Allergen-Specific T Cell and IgE Reactivity to Different Preparations of Cow's Milk-Containing Food Extracts.

Published in:

Cells (2073-4409), 2019, v. 8, n. 7, p. 667, doi. 10.3390/cells8070667

By:

Chen, Meng;
Sutherland, Aaron;
Birrueta, Giovanni;
Laubach, Susan;
Leonard, Stephanie;
Peters, Bjoern;
Schulten, Véronique

Publication type:

Article

Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatose.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 4, p. 815, doi. 10.1111/j.1365-2621.2009.01909.x

By:

Armstrong, Laura M.;
Luecke, Katherine J.;
Bell, Leonard N.

Publication type:

Article

BERRY EASY MUFFINS.

Published in:

2021

By:

Konechne, Beth Albury

Publication type:

Recipe

Independence Market Corner.

Published in:

Braille Monitor, 2021, v. 64, n. 3, p. 192

By:

Ringlein, Ellen

Publication type:

Article

BLUEBERRY CREAM MUFFINS.

Published in:

2020

By:

Quinones-Evans, Asia

Publication type:

Recipe

RECIPES.

Published in:

2011

By:

Aikens, Rehnee;
Reilly, Chelsea;
Anderson, Linda;
Murphy, Susan;
Ota, Charlene

Publication type:

Recipe

İncir Çekirdeği Ununun Mufinin Fiziksel, Kimyasal, Tekstürel ve Duyusal Kalitesi Üzerine Etkisi.

Published in:

Journal of Adnan Menderes University, Agricultural Faculty, 2021, v. 18, n. 1, p. 33, doi. 10.25308/aduziraat.786257

By:

ÖZKAN, Hande;
GÜL, Hülya

Publication type:

Article

Effects of a spice-blended honey muffin on salivary inflammation markers in adults with obesity: a feasibility trial.

Published in:

Annals of Medicine, 2023, v. 55, n. 2, p. 1, doi. 10.1080/07853890.2023.2245325

By:

Acevedo, Sofia;
M. Andrade, Jeanette

Publication type:

Article

EFFECTS OF THE REPLACEMENT OF WHEAT FLOUR WITH CRICKET POWDER ON THE CHARACTERISTICS OF MUFFINS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 3, p. 227, doi. 10.17306/J.AFS.2018.0570

By:

Pauter, Paulina;
Różańska, Maria;
Wiza, Paulina;
Dworczak, Sandra;
Grobelna, Natalia;
Sarbak, Paulina;
Kowalczewski, Przemysław Ł.

Publication type:

Article

EFFECT OF BARLEY β-GLUCAN ADDITION AS A FAT REPLACER ON MUFFIN QUALITY.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 3, p. 247, doi. 10.17306/J.AFS.2016.3.24

By:

Onacik-Gür, Sylwia;
Żbikowska, Anna;
Kapler, Ewa;
Kowalska, Hanna

Publication type:

Article

Application of chickpea and chestnut flour in the production of gluten-free cookies and muffins.

Published in:

Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 11

By:

Sopotenska, Ivayla;
Chonova, Valentina

Publication type:

Article

Cricket (Acheta domesticus) valorization in muffins manufacturing.

Published in:

Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 2, p. 175

By:

Chiș, Maria Simona;
Păucean, Adriana;
Dreptate, Flaviu;
Man, Simona

Publication type:

Article

Effect of Partial Replacement of Wheat Flour by Flour from Extruded Sunflower Seed Kernels on Muffins Quality.

Published in:

Plant Foods for Human Nutrition, 2024, v. 79, n. 4, p. 769, doi. 10.1007/s11130-024-01232-4

By:

Tsykhanovska, Iryna;
Stabnikova, Olena;
Riabchykov, Mykola;
Lazarieva, Tetiana;
Korolyova, Natalia

Publication type:

Article

Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties.

Published in:

2018

By:

Pawłowska, Katarzyna;
Kuligowski, Maciej;
Jasińska-Kuligowska, Iwona;
Kidoń, Marcin;
Siger, Aleksander;
Rudzińska, Magdalena;
Nowak, Jacek

Publication type:

journal article

Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds.

Published in:

2016

By:

Mildner-Szkudlarz, Sylwia;
Bajerska, Joanna;
Górnaś, Paweł;
Segliņa, Dalija;
Pilarska, Agnieszka;
Jesionowski, Teofil;
Górnaś, Paweł;
Segliņa, Dalija

Publication type:

journal article

Date Seed, Oat Bran And Quinoa Flours as Elements of Overall Muffin Quality.

Published in:

Current Research in Nutrition & Food Science, 2021, v. 9, n. 1, p. 147, doi. 10.12944/CRNFSJ.9.1.15

By:

HAMZACEBI, OZGE;
TACER-CABA, ZEYNEP

Publication type:

Article

Utilization of Industrial Rosa damascena Mill. By-products and Cocoa Pod Husks as Natural Preservatives in Muffins.

Published in:

Periodica Polytechnica: Chemical Engineering, 2022, v. 66, n. 1, p. 157, doi. 10.3311/PPch.18122

By:

Chochkov, Rosen;
Rositsa Denkova;
Zapryana Denkova;
Petko Denev;
Ivelina Vasileva;
Tzvetelin Dessev;
Apostol Simitchiev;
Ventsislav Nenov;
Anton Slavov

Publication type:

Article

Camelina sativa Seeds and Oil as Ingredients in Model Muffins in Order to Enhance Their Health-Promoting Value.

Published in:

Foods, 2024, v. 13, n. 13, p. 2027, doi. 10.3390/foods13132027

By:

Bilska, Agnieszka;
Kurasiak-Popowska, Danuta;
Szablewski, Tomasz;
Radzimirska-Graczyk, Monika;
Stuper-Szablewska, Kinga

Publication type:

Article

Acceptance of Muffins (Sweet and Savory) with the Addition of T. molitor, A. diaperinus, A. domesticus, R. differens , Considering Psychological Factors (Food Neophobia Scale, Consumer Attitude).

Published in:

Foods, 2024, v. 13, n. 11, p. 1735, doi. 10.3390/foods13111735

By:

Mazurek, Aleksandra;
Palka, Agnieszka;
Kowalski, Stanisław;
Skotnicka, Magdalena

Publication type:

Article

IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins †.

Published in:

Foods, 2024, v. 13, n. 9, p. 1312, doi. 10.3390/foods13091312

By:

Bas-Bellver, Claudia;
Barrera, Cristina;
Betoret, Noelia;
Seguí, Lucía;
Harasym, Joanna

Publication type:

Article

Wild Blackberry Fruit (Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance.

Published in:

Foods, 2024, v. 13, n. 5, p. 666, doi. 10.3390/foods13050666

By:

Sik, Beatrix;
Ajtony, Zsolt;
Lakatos, Erika;
Székelyhidi, Rita

Publication type:

Article

Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours †.

Published in:

Foods, 2023, v. 12, n. 23, p. 4188, doi. 10.3390/foods12234188

By:

Pruett, Ashley;
Aramouni, Fadi M.;
Bean, Scott R.;
Haub, Mark D.

Publication type:

Article

The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins.

Published in:

Foods, 2023, v. 12, n. 22, p. 4085, doi. 10.3390/foods12224085

By:

Lee, Ju Hui;
Shim, Youn Young;
Reaney, Martin J. T.;
Yoon, Jin A

Publication type:

Article

The Potential of Wine Lees as a Fat Substitute for Muffin Formulations.

Published in:

Foods, 2023, v. 12, n. 13, p. 2584, doi. 10.3390/foods12132584

By:

Bianchi, Federico;
Cervini, Mariasole;
Giuberti, Gianluca;
Simonato, Barbara

Publication type:

Article

Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends.

Published in:

Foods, 2023, v. 12, n. 6, p. 1307, doi. 10.3390/foods12061307

By:

Abdel-Aal, El-Sayed M.;
Rabalski, Iwona;
Carey, Christine;
Gamel, Tamer H.

Publication type:

Article

Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand.

Published in:

Foods, 2022, v. 11, n. 24, p. 4053, doi. 10.3390/foods11244053

By:

Sangpueak, Rungthip;
Saengchan, Chanon;
Laemchiab, Kansinee;
Kiddeejing, Dusadee;
Siriwong, Supatcharee;
Thumanu, Kanjana;
Hoang, Nguyen Huy;
Phansak, Piyaporn;
Buensanteai, Kumrai

Publication type:

Article