Works matching DE "INGREDIENT substitutions (Cooking)"
Results: 66
Comparisons of Six New Artificial Sweetener Gradation Ratios with Sucrose in Conventional-Method Cupcakes Resulting in Best Percentage Substitution Ratios.
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- Journal of Culinary Science & Technology, 2006, v. 5, n. 4, p. 61, doi. 10.1300/J385v05n04_05
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- Article
Nutrition Classification Schemes for Informing Nutrition Policy in Australia: Nutrient-Based, Food-Based, or Dietary-Based?
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- Current Developments in Nutrition, 2022, v. 6, n. 8, p. 1, doi. 10.1093/cdn/nzac112
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- Article
Food as a factor of collective identity: The case of creolisation.
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- French Cultural Studies, 2016, v. 27, n. 1, p. 85, doi. 10.1177/0957155815597648
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- Article
MISPLACED PASSION.
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- Petits Propos Culinaires, 2012, n. 96, p. 80, doi. 10.1558/ppc.28602
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- Article
Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle.
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- Cereal Chemistry, 2011, v. 88, n. 2, p. 142, doi. 10.1094/CCHEM-07-10-0105
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- Article
Traditional Medicines in a Global Economy: Resource Sustainability and Resilience in the Traditional Tibetan Medical Practice of Ingredient Substitution.
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- Human Ecology: An Interdisciplinary Journal, 2021, v. 49, n. 1, p. 33, doi. 10.1007/s10745-020-00198-6
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- Article
Do You Know What You Eat? Kebab Adulteration in Poland.
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- Foods, 2023, v. 12, n. 18, p. 3380, doi. 10.3390/foods12183380
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Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp.
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- Foods, 2023, v. 12, n. 4, p. 763, doi. 10.3390/foods12040763
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Sweets without taboo – about food at the human and celestial table.
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- Electryone, 2014, v. 2, n. 2, p. 1
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The Development of a Scale for Evaluating Creative Culinary Products.
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- Creativity Research Journal, 2009, v. 21, n. 1, p. 54, doi. 10.1080/10400410802633491
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- Article
A New Alternative Real-Time Method to Monitoring Dough Behavior during Processing Using Wireless Sensor Technology.
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- International Journal of Food Engineering, 2013, v. 9, n. 4, p. 505, doi. 10.1515/ijfe-2012-0238
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- Article
Kinetics of creatine ingested as a food ingredient.
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- European Journal of Applied Physiology, 2008, v. 102, n. 2, p. 133, doi. 10.1007/s00421-007-0558-9
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- Article
Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties.
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- International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 71, doi. 10.1111/1471-0307.13018
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- Article
Assessing the Variability of Energy Metabolisability in Barley, Rye, and Wheat Varieties for Broiler Diets.
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- Animals (2076-2615), 2024, v. 14, n. 24, p. 3559, doi. 10.3390/ani14243559
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- Article
Stability of Essential Oils: A Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2013, v. 12, n. 1, p. 40, doi. 10.1111/1541-4337.12006
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- Article
Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview.
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- Comprehensive Reviews in Food Science & Food Safety, 2013, v. 12, n. 1, p. 5, doi. 10.1111/1541-4337.12005
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- Article
Cooking Up a Recipe for Self-Control: The Three Ingredients of Self-Control and its Impact on Impulse Buying.
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- Journal of Marketing Theory & Practice, 2012, v. 20, n. 2, p. 173, doi. 10.2753/MTP1069-6679200204
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- Article
EFFECT OF ACORN FLOUR SUBSTITUTION ON ARABIC BREAD PROPERTIES.
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- Pakistan Journal of Agricultural Sciences, 2018, v. 55, n. 4, p. 913, doi. 10.21162/PAKJAS/18.6455
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- Article
Law in the EU.
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- European Food & Feed Law Review, 2011, v. 6, n. 5, p. 295
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- Article
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta.
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- Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 1642, doi. 10.1007/s11947-010-0476-4
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In search of egg-quivalents.
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- TCE: The Chemical Engineer, 2008, n. 808, p. 28
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Hacking: Home cooking with a twist.
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- Nature, 2008, v. 452, n. 7183, p. 32, doi. 10.1038/452032b
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Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree.
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- Open Agriculture, 2018, v. 3, n. 1, p. 459, doi. 10.1515/opag-2018-0051
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- Article
Microalgae based innovative animal fat and proteins replacers for application in functional baked products.
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- Open Agriculture, 2018, v. 3, n. 1, p. 427, doi. 10.1515/opag-2018-0047
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- Article
How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
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- Foods, 2020, v. 9, n. 5, p. 626, doi. 10.3390/foods9050626
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- Article
Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup.
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- Foods, 2019, v. 8, n. 2, p. 71, doi. 10.3390/foods8020071
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- Article
Aiding food security and sustainability efforts through graph neural network-based consumer food ingredient detection and substitution.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-44859-0
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- Article
Genomic-driven nutritional interventions for radiotherapy-resistant rectal cancer patient.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-41833-8
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- Article
Health Benefits of Coconut: A Review.
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- International Journal of Pharmacy & Life Sciences, 2014, v. 5, n. 1, p. 3228
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- Article
Fishmeal, plant protein, and fish oil substitution with single-cell ingredients in organic feeds for European sea bass (Dicentrarchus labrax).
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- Frontiers in Physiology, 2023, p. 1, doi. 10.3389/fphys.2023.1199497
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- Article
Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution.
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- CyTA: Journal of Food, 2015, v. 13, n. 2, p. 220, doi. 10.1080/19476337.2014.942700
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Contribution of seasonings needs to be accounted in dietary assessment using a food frequency questionnaire.
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- FASEB Journal, 2007, v. 21, n. 5, p. A309
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The Role of Sandwiches in American Diets.
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- FASEB Journal, 2007, v. 21, n. 5, p. A308
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- Article
Effect of durum wheat semolina substitution with broad bean flour ( Vicia faba) on the Maccheronccini pasta quality.
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- European Food Research & Technology, 2016, v. 242, n. 4, p. 477, doi. 10.1007/s00217-015-2558-z
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- Article
First ring-trial validation of real-time PCR methods for the quantification of allergenic food ingredients.
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- European Food Research & Technology, 2012, v. 235, n. 4, p. 619, doi. 10.1007/s00217-012-1788-6
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- Article
Effect of cooking time and ingredients on the performance of different starches in white sauces.
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- European Food Research & Technology, 2010, v. 231, n. 3, p. 395, doi. 10.1007/s00217-010-1289-4
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- Article
Orange fibre as potential functional ingredient for dry-cured sausages.
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- European Food Research & Technology, 2007, v. 226, n. 1/2, p. 1
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- Article
Knowledge and Practices of Mothers Regarding Food Safety Presenting to Family Medicine Clinics at a Teaching Hospital in Karachi Pakistan.
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- Journal of Rawalpindi Medical College, 2018, v. 22, n. 3, p. 278
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- Article
Rheological relationships between surimi sol and gel as affected by ingredients.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 4, p. 880, doi. 10.1111/j.1365-2621.1993.tb09382.x
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- Article
How to Cook Healthy Diet for People with Diabetes.
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- Journal of Korean Diabetes, 2014, v. 15, n. 3, p. 167, doi. 10.4093/jkd.2014.15.3.167
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- Article
THE QUIZ.
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- New Humanist, 2018, v. 133, n. 1, p. 73
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- Article
EVALUATION OF A PAKISTANI FOOD PHOTOGRAPHS ATLAS.
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- NURTURE: Journal of Pakistan Home Economics Association, 2008, v. 1, n. 2, p. 30
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- Article
Factors Affecting the Functional Properties of Whey Protein Products: A Review.
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- Food Reviews International, 2009, v. 25, n. 3, p. 251, doi. 10.1080/87559120902956224
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- Article
Genomic-driven nutritional interventions for radiotherapy-resistant rectal cancer patient.
- Published in:
- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-41833-8
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- Publication type:
- Article
No efficacy of processed Fabuless (Olibra) in suppressing appetite or food intake.
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- European Journal of Clinical Nutrition, 2011, v. 65, n. 1, p. 81, doi. 10.1038/ejcn.2010.187
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- Article
Development of novel "energy" snack bar by utilizing local Malaysian ingredients.
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- International Food Research Journal, 2016, v. 23, n. 5, p. 2280
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- Article
Halal authentication in Malaysia context: potential adulteration of non- Halal ingredients in meatballs and surimi products.
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- International Food Research Journal, 2016, v. 23, n. 5, p. 1832
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- Article
Quality evaluation of novel cookies prepared by supplementing with fresh turmeric flower (Curcuma longa L.) extracts as a value added functional ingredient.
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- International Food Research Journal, 2016, v. 23, n. 4, p. 1514
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- Article
OPTIMIZACIÓN DE NIXTAMALIZACIÓN DE FRIJOL (Phaseolus vulgaris L.) Y DESARROLLO DE UN NUEVO PRODUCTO ALIMENTICIO.
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- Ingeniería Agrícola y Biosistemas, 2009, v. 1, n. 1, p. 25
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Technical Knowledge for Food Product Innovation in Thailand.
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- Agribusiness, 2004, v. 20, n. 3, p. 233, doi. 10.1002/agr.20017
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- Article