Works matching Desserts

Results: 3312

Functionality of strawberry powder on frozen dairy desserts.

Published in:

Journal of Texture Studies, 2019, v. 50, n. 6, p. 556, doi. 10.1111/jtxs.12464

By:

Bilbao‐Sainz, Cristina;
Sinrod, Amanda J. G.;
Chiou, Bor‐Sen;
McHugh, Tara

Publication type:

Article

Dessert Ateliers Recommendation Methods for Dessert E-commerce Services.

Published in:

Journal of Internet Computing & Services, 2020, v. 21, n. 1, p. 111, doi. 10.7472/jksii.2020.21.1.111

By:

Yeonbin Son;
Tai-Woo Chang;
Yerim Choi

Publication type:

Article

The use of whey protein extract for manufacture of a whipped frozen dairy dessert.

Published in:

Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 254, doi. 10.15567/mljekarstvo.2018.0402

By:

Musina, Olga;
Rashidinejad, Ali;
Putnik, Predrag;
Barba, Francisco J.;
Abbaspourrad, Alireza;
Greiner, Ralf;
Roohinejad, Shahin

Publication type:

Article

SENSORY, PHYSICO-CHEMICAL, AND FUNCTIONAL PROPERTIES OF LUPIN-BASED CHOCOLATE DESSERT FORMULATIONS PREPARED FROM EGYPTIAN-SWEET WHITE LUPIN SEEDS.

Published in:

Zagazig Journal of Agricultural Research, 2022, v. 49, n. 5, p. 637, doi. 10.21608/zjar.2022.269599

By:

Abdo, Narges H.;
Mounir, Sabah M. M.;
El-Shewey, Madiha T.;
Omar, M. M.

Publication type:

Article

STUDIES ON SUITABILITY OF INCORPORATING PROBIOTICS IN MANGO-BASED KULFI- A POPULAR INDIAN FROZEN DESSERT.

Published in:

Annals: Food Science & Technology, 2018, v. 19, n. 4, p. 714

By:

Nalkar, Sambhaji D.;
Patel, Ami R.;
Bhambure, Chandraprakash V.;
Kalyankar, Shrikant D.;
Khedkar, Chandraprakash D.

Publication type:

Article

Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts.

Published in:

Applied Sciences (2076-3417), 2022, v. 12, n. 16, p. N.PAG, doi. 10.3390/app12168063

By:

Szydłowska, Aleksandra;
Zielińska, Dorota;
Kołożyn-Krajewska, Danuta

Publication type:

Article

Shrinkage in frozen desserts.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 1, p. 780, doi. 10.1111/1541-4337.12888

By:

VanWees, Samantha R.;
Rankin, Scott A.;
Hartel, Richard W.

Publication type:

Article

Risk characterisation of milk protein contamination in milk-alternative ice cream products sold as frozen desserts in the United States.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2022, v. 39, n. 1, p. 1, doi. 10.1080/19440049.2021.1989496

By:

Yang, Lisa G. L.;
Brewster, Rebecca K.;
Donnell, Melinda T.;
Hirani, Rachel Novick

Publication type:

Article

QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION.

Published in:

Food & Environment Safety, 2019, v. 18, n. 1, p. 36

By:

GREK, Olena;
OSMAK, Tatyana;
CHUBENKO, Larisa;
MYKHALEVYCH, Artur

Publication type:

Article

The microstructural, melting, rheological, and sensorial properties of high‐overrun frozen desserts.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 1, p. 92, doi. 10.1111/jtxs.12461

By:

VanWees, Samantha R.;
Rankin, Scott A.;
Hartel, Richard W.

Publication type:

Article

Suriye Burma Tatlısının Bazı Kalite Özelliklerinin Belirlenmesi.

Published in:

Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2020, v. 10, n. 1, p. 271, doi. 10.21597/jist.612827

By:

SATOUF, Mustafa;
KÖTEN, Mehmet;
HATİB, Beyen;
ALKAYARİ, Rama;
ŞEYHAHMET, Aye

Publication type:

Article

Prevalence and molecular characterization of Cronobacter species in Egyptian table eggs and egg-based desserts; special insight on Cronobacter sakazakii.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 50, doi. 10.15586/ijfs.v35i4.2384

By:

Kamal, Sahar M.;
Maharik, Nagah M. S.;
Valero, Antonio;
Faried, Alshimaa M.

Publication type:

Article

Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy‐Free Frozen Dessert.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 11, p. 9391, doi. 10.1002/fsn3.4494

By:

Hasan, Towhid;
Thoo, Yin Yin;
Siow, Lee Fong

Publication type:

Article

VALUE ADDITION TO FROZEN DESSERTS THROUGH INCORPORATION OF PUMPKIN SOLIDS AND UF MILK PERMEATE..

Published in:

Arab Universities Journal of Agricultural Sciences, 2020, v. 28, n. 3, p. 857, doi. 10.21608/ajs.2020.153600

By:

A. E., Fayed;
M. Y., Abo El-Naga;
M. F., Khallaf;
Eid, Marwa I.

Publication type:

Article

Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors' Own Experiments in the Context of the Literature.

Published in:

Fermentation (Basel), 2024, v. 10, n. 6, p. 291, doi. 10.3390/fermentation10060291

By:

Szydłowska, Aleksandra;
Zielińska, Dorota;
Sionek, Barbara;
Kołożyn-Krajewska, Danuta

Publication type:

Article

Think outside the box: traditional meat desserts in the culture of Turkish cuisine.

Published in:

Journal of Ethnic Foods, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s42779-023-00196-1

By:

Çekiç, İbrahim

Publication type:

Article

The Usability of Lor Cheese in Some Dairy-Based Desserts of Turkish and International Cuisines.

Published in:

Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 560, doi. 10.1080/15428052.2019.1692745

By:

Ozer, Cagla

Publication type:

Article

Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch.

Published in:

Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 117, doi. 10.3920/QAS2015.0597

By:

Yildiz, O.;
Bulut, B.

Publication type:

Article

Milk-based traditional Turkish desserts.

Published in:

Dairy / Mljekarstvo, 2009, v. 59, n. 4, p. 349

By:

Akpinar-Bayizit, Arzu;
Ozcan, Tulay;
Yilmaz-Ersan, Lutfiye

Publication type:

Article

Desserts Enriched with a Nanoemulsion Loaded with Vitamin D 3 and Omega-3 Fatty Acids for Older People.

Published in:

Foods, 2024, v. 13, n. 13, p. 2073, doi. 10.3390/foods13132073

By:

Riquelme, Natalia;
Robert, Paz;
Arancibia, Carla

Publication type:

Article

TRADITIONAL EUROPEAN DESSERTS.

Published in:

Czech Hospitality & Tourism Papers, 2022, v. 18, n. 36, p. 39

By:

Petránková, Lada;
Svobodová, Darina;
Sudová, Natálie

Publication type:

Article

Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach.

Published in:

Polish Journal of Food & Nutrition Sciences, 2017, v. 67, n. 1, p. 25, doi. 10.1515/pjfns-2015-0047

By:

Yildiz, Önder;
Bulut, Birgül

Publication type:

Article

FATIT ACID COMPOSITION, INCLUDING TRANS ISOMERS, IN FATS OF MILK DESSERTS.

Published in:

Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 3, p. 225

By:

Paszczyk, Beata;
Borejszo, Zbigniew;
Majewska, Magdalena

Publication type:

Article

Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts.

Published in:

European Food Research & Technology, 2022, v. 248, n. 4, p. 1191, doi. 10.1007/s00217-021-03955-z

By:

Papaioannou, Georgia M.;
Kosma, Ioanna S.;
Dimitreli, Georgia;
Badeka, Anastasia V.;
Kontominas, Michael G.

Publication type:

Article

DEVELOPMENT OF THE DESSERTS BASED ON NON-TRADITIONAL VEGETABLE RAW MATERIALS.

Published in:

Technology Audit & Production Reserves, 2021, v. 4, n. 3, p. 32, doi. 10.15587/2706-5448.2021.237260

By:

Vorobyova, Anastasia;
Polyovyk, Volodymyr;
Koretska, Iryna

Publication type:

Article

Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts.

Published in:

Applied Sciences (2076-3417), 2022, v. 12, n. 22, p. 11503, doi. 10.3390/app122211503

By:

Kusio, Katarzyna;
Szafrańska, Jagoda O.;
Radzki, Wojciech;
Sołowiej, Bartosz G.

Publication type:

Article

Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 801, doi. 10.1111/1471-0307.12484

By:

Jahromi, Mastaneh;
Niakousari, Mehrdad

Publication type:

Article

Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure.

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 5, p. 914, doi. 10.1007/s11947-017-1872-9

By:

Dello Staffolo, Marina;
Sato, Ana;
Cunha, Rosiane

Publication type:

Article

The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 4, p. 896, doi. 10.1007/s11947-012-0787-8

By:

Toker, Omer;
Dogan, Mahmut;
Canıyılmaz, Erdal;
Ersöz, Nevruz;
Kaya, Yahya

Publication type:

Article

An investigation of consumers' use of 'dessert-only' food retail outlets: a mixed-methods study.

Published in:

2021

By:

Randall, Tennessee;
Wright, Poppy J;
Wilkinson, Laura L

Publication type:

journal article

WPŁYW POLIDEKSTROZY NA CHARAKTERYSTYKĘ REOLOGICZNĄ ORAZ WŁAŚCIWOŚCI SENSORYCZNE DESERÓW SKROBIOWO- -MLECZNYCH O OBNIŻONEJ ZAWARTOŚCI SACHAROZY.

Published in:

Żywność, 2023, v. 30, n. 3, p. 265, doi. 10.15193/zntj/2023/136/466

By:

GAŁKOWSKA, DOROTA;
POŁUDNIAK, MONIKA;
JUSZCZAK, LESŁAW

Publication type:

Article

WPŁYW ZASTĄPIENIA SACHAROZY GLIKOZYDAMI STEWIOLOWYMI NA CHARAKTERYSTYKĘ REOLOGICZNĄ DESERÓW NA BAZIE SKROBI.

Published in:

Żywność, 2018, v. 25, n. 4, p. 111, doi. 10.15193/zntj/2018/117/263

By:

GAŁKOWSKA, DOROTA;
POŁUDNIAK, MONIKA;
JUSZCZAK, LESŁAW

Publication type:

Article

Incorporating Multimedia Teaching Methods and Computational Thinking into the Baking Dessert Course.

Published in:

Electronics (2079-9292), 2022, v. 11, n. 22, p. 3772, doi. 10.3390/electronics11223772

By:

Chen, Yen-Cheng;
Tsui, Pei-Ling;
Lee, Ching-Sung;
Chiang, Ming-Chen;
Lan, Bo-Kai

Publication type:

Article

Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour.

Published in:

Foods, 2018, v. 7, n. 2, p. 25, doi. 10.3390/foods7020025

By:

Aguilar-Raymundo, Victoria Guadalupe;
Vélez-Ruiz, Jorge Fernando

Publication type:

Article

Sugar Content of Selected Malaysian Desserts, Snacks and Cooked Foods Commonly Consumed by Malaysian Older Adults.

Published in:

2018

By:

CHING PHANG CHONG;
SHAHAR, SUZANA;
HARON, HASNAH;
MD NOH, MOHD FAIRULNIZAL

Publication type:

Abstract

Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp.

Published in:

CyTA: Journal of Food, 2015, v. 13, n. 3, p. 373, doi. 10.1080/19476337.2014.987698

By:

Spada, Jordana C.;
Marczak, Ligia D.F.;
Tessaro, Isabel C.;
Flôres, Simone H.;
Cardozo, Nilo S.M.

Publication type:

Article

番木瓜银耳糖水罐头工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 5, p. 144, doi. 10.3969/j.issn.1005-6521.2019.05.026

By:

雷绮堃

Publication type:

Article

Innovation network and technological capability development in the Thai SME sector: The case of the Thai dessert industry.

Published in:

International Journal of Technology Management & Sustainable Development, 2010, v. 9, n. 1, p. 19, doi. 10.1386/tmsd.9.1.19_1

By:

Yokakul, Nattaka;
Zawdie, Girma

Publication type:

Article

Determination of the Best Method of Dehydration of Tropical Fruits to be Incorporated in Gelatin-based Dessert with Unaltered Sensory Qualities.

Published in:

Asian Journal of Dairy & Food Research, 2021, v. 40, n. 4, p. 446, doi. 10.18805/ajdfr.DR-241

By:

Perera, Poorna

Publication type:

Article

Nutritional and Organoleptic Properties of Oat Milk Dessert Enriched with Paneer and Standardized Milk.

Published in:

Asian Journal of Dairy & Food Research, 2021, v. 40, n. 2, p. 167, doi. 10.18805/ajdfr.DR-1601

By:

Yadav, Akanksha;
Chandra, Ramesh;
Sharma, Luxita

Publication type:

Article

Formulation and Optimization by Experimental Design of Dairy Dessert Based on Lupinus albus L. and Stevia rebaudiana Extracts.

Published in:

Asian Journal of Dairy & Food Research, 2019, v. 38, n. 4, p. 281, doi. 10.18805/ajdfr.DR-137

By:

Zaouadi, N.;
Ziane-Zafour, A. Hadj;
Ouazib, M.;
Arab, Y.;
Hacini, K.;
Aslan, S. S.

Publication type:

Article

Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins Using Instrumental Measurements.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 4, p. C196, doi. 10.1111/j.1750-3841.2007.00320.x

By:

Zhou, Peng;
Regenstein, Joe M.

Publication type:

Article

Determination of microbiological, chemical, and sensory characteristics of hosmerim desserts derived from sheep, goat, and cow cheese.

Published in:

Eurasian Journal of Veterinary Sciences, 2018, v. 34, n. 3, p. 156, doi. 10.15312/EurasianJVetSci.2018.195

By:

Seçim, Yılmaz;
Uçar, Gürkan

Publication type:

Article

ارزیابی اثر صمغ کتیرا و استویا بر خصوصیات فیزیکیوشیمیایی و حسی دسر غیر لبنی بر پایه شیر بادام حین دوره نگهداري سرد.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 131, p. 59, doi. 10.22034/FSCT.19.131.59

By:

فریبا حدیدي;
علی گنجلو;
محمد هادي فکور

Publication type:

Article

در دسر Lactobacillus paracasei و Lactobacillus rhamnosus GG فعالیت پروتئولیتیکی نوشیدنی لبنی و تاثیر آنها بر خاصیت آنتی اکسیدانی محصول: مقایسه نوع تخمیري و غیرتخمیري.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 128, p. 225, doi. 10.22034/FSCT.19.128.225

By:

سیما طاهري;
مرتضی خُمیري;
علی مویدي;
مهران اعلمی

Publication type:

Article

امکانسنجی تولید دسر لبنی غنیشده با ریزجلبک اسپیرولینا پلاتنسیس و استویوزید و بررسی خواص فیزیکوشیمیایی و حسی آن.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 127, p. 47, doi. 10.22034/FSCT.19.127.47

By:

غزاله تولیتی;
زهرا بیگمحمدي;
غزل لبیکی

Publication type:

Article

ارزیابی ویژگی هاي فیزیکوشیمیایی و بافتی دسر لبنی حاوي آرد ارزن به عنوان جایگزین آرد برنج.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 329, doi. 10.52547/fsct.19.123.329

By:

فاطمه ذبیحی;
حجت کاراژیان

Publication type:

Article

بهینهسازي فرمولاسیون دسر غیرلبنی بر پایه کدو حلوایی با استفاده از طرح مخلوط

Published in:

Journal of Food Science & Technology (2008-8787), 2020, v. 16, n. 97, p. 1, doi. 10.29252/fsct.16.12.01

By:

حدیثه چراغیان;
معصومه مهربان سنگ آتش;
رضا کاراژیان;
زهرا نظري

Publication type:

Article

Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert.

Published in:

International Food Research Journal, 2023, v. 30, n. 1, p. 229, doi. 10.47836/ifrj.30.1.19

By:

Seyyedcheraghi, K.;
Kotancılar, H. G.;
Kaban, G.

Publication type:

Article

INVESTIGATION OF UTILIZING WHEY IN DAIRY-BASED DESSERT FORMULATIONS WITH CAROB POWDER.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 3, p. 670, doi. 10.15237/gida.GD23015

By:

ŞANLI, Tuba

Publication type:

Article