Works matching Baked products

Results: 1980

DETERMINATION OF RELEVANT SENSORY CHARACTERISTICS OF BAKED DAIRY PRODUCTS.

Published in:

Technology Audit & Production Reserves, 2025, v. 2, n. 3(82), p. 64, doi. 10.15587/2706-5448.2025.326612

By:

Lohinova, Anna;
Petrusha, Oksana;
Arsenieva, Larysa;
Polischuk, Galyna;
Vasheka, Oksana

Publication type:

Article

The role of cyclodextrinase and glucose oxidase in obtaining gluten-free laminated baked products.

Published in:

European Food Research & Technology, 2018, v. 244, n. 8, p. 1341, doi. 10.1007/s00217-018-3048-x

By:

de la Horra, Ana Elizabeth;
Steffolani, Eugenia M.;
Barrera, Gabriela N.;
Ribotta, Pablo D.;
León, Alberto E.

Publication type:

Article

Flavor Control in Baked Cereal Products.

Published in:

Food Reviews International, 2006, v. 22, n. 4, p. 335, doi. 10.1080/87559120600864829

By:

Pozo-Bayón, M.A.;
Guichard, E.;
Cayot, N.

Publication type:

Article

Fat Replacers in Baked Food Products.

Published in:

Foods, 2018, v. 7, n. 12, p. 192, doi. 10.3390/foods7120192

By:

Colla, Kathryn;
Costanzo, Andrew;
Gamlath, Shirani

Publication type:

Article

Relations between in vitro starch digestibility of commercial baked products and their macronutrients.

Published in:

Journal of the Science of Food & Agriculture, 2022, v. 102, n. 15, p. 7363, doi. 10.1002/jsfa.12103

By:

Li, Cheng;
Li, Enpeng

Publication type:

Article

Comparative Assessment of Ethanol Production from Six Typical German Waste Baked Products.

Published in:

Food & Bioprocess Technology, 2024, v. 17, n. 10, p. 3074, doi. 10.1007/s11947-023-03304-w

By:

Almuhammad, Mervat;
Kölling, Ralf;
Einfalt, Daniel

Publication type:

Article

Identification and LC-MS/MS-based analyses of technical enzymes in wheat flour and baked products.

Published in:

European Food Research & Technology, 2016, v. 242, n. 2, p. 247, doi. 10.1007/s00217-015-2536-5

By:

Uhr, Linda;
Wieland, Phillis;
Homann, Thomas;
Huschek, Gerd;
Rawel, Harshadrai

Publication type:

Article

Sensory and Microbiological Quality of a Baked Product Containing Xylitol as an Alternative Sweetener.

Published in:

International Journal of Food Properties, 2007, v. 10, n. 3, p. 639, doi. 10.1080/10942910601098031

By:

Winkelhausen, Eleonora;
Jovanovic-Malinovska, Ruzica;
Velickova, Elena;
Kuzmanova, Slobodanka

Publication type:

Article

Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality.

Published in:

International Food Research Journal, 2018, v. 25, n. 6, p. 2408

By:

de la Horra, A. E.;
Barrera, G. N.;
Steffolani, M. E.;
Ribotta, P. D.;
León, A. E.

Publication type:

Article

The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review.

Published in:

Foods, 2024, v. 13, n. 1, p. 130, doi. 10.3390/foods13010130

By:

Gutiérrez, Ángel L.;
Rico, Daniel;
Ronda, Felicidad;
Caballero, Pedro A.;
Martín-Diana, Ana Belén

Publication type:

Article

Physicochemical Properties of Avocado Seed Extract Model Beverages and Baked Products Incorporated with Avocado Seed Powder.

Published in:

International Journal of Food Science, 2023, p. 1, doi. 10.1155/2023/6860806

By:

Nyakang'i, Clinton O.;
Marete, Eunice;
Ebere, Rebecca;
Arimi, Joshua M.

Publication type:

Article

Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus).

Published in:

Foods, 2023, v. 12, n. 19, p. 3550, doi. 10.3390/foods12193550

By:

Kęska, Paulina;
Gazda, Patrycja;
Siłka, Łukasz;
Mazurek, Katarzyna;
Stadnik, Joanna

Publication type:

Article

Impact of the Persistence of Three Essential Oils with Antifungal Activities on Stored Wheat Grains, Flour, and Baked Products.

Published in:

Foods, 2021, v. 10, n. 2, p. 213, doi. 10.3390/foods10020213

By:

Juárez, Zaida N.;
Bach, Horacio;
Bárcenas-Pozos, María E.;
Hernández, Luis R.

Publication type:

Article

Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions.

Published in:

Foods, 2019, v. 8, n. 10, p. 451, doi. 10.3390/foods8100451

By:

Bresciani, Andrea;
Marti, Alessandra

Publication type:

Article

Utilization of industrial hemp by‐product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich‐dough baked Greek product.

Published in:

Journal of the Science of Food & Agriculture, 2023, v. 103, n. 8, p. 3984, doi. 10.1002/jsfa.12351

By:

Lazou, Andriana;
Anastasiadis, Georgios;
Provata, Tarsia;
Koliou, Zoi;
Protonotariou, Styliani

Publication type:

Article

The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour.

Published in:

Food Science & Technology International, 2020, v. 26, n. 6, p. 485, doi. 10.1177/1082013220905379

By:

Frakolaki, Georgia;
Giannou, Virginia;
Tzia, Constantina

Publication type:

Article

Functional and antimicrobial properties of bignay [Antidesma bunius (L.) Spreng.] extract and its potential as natural preservative in a baked product.

Published in:

International Food Research Journal, 2015, v. 22, n. 1, p. 88

By:

Lizardo, R. C. M.;
Mabesa, L. B.;
Dizon, E. I.;
Aquino, N. A.

Publication type:

Article

Bromate Residues in Some Popular Baked Products in Relation to the Sustained Antibromate Campaign in Nigeria.

Published in:

Bulletin of Environmental Contamination & Toxicology, 2005, v. 74, n. 5, p. 894, doi. 10.1007/s00128-005-0665-4

By:

Okolie, N. P.;
Ukun, M. E.;
Onyema, E. O.

Publication type:

Article

Optimizing water and nitrogen productivity of wheat and triticale across diverse production environments to improve the sustainability of baked products.

Published in:

Frontiers in Plant Science, 2022, v. 13, p. 01, doi. 10.3389/fpls.2022.952303

By:

Tamagno, Santiago;
Pittelkow, Cameron M.;
Fohner, George;
Nelsen, Taylor S.;
Hegarty, Joshua M.;
Carter, Claudia E.;
Teng Vang;
Lundy, Mark E.

Publication type:

Article

Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type.

Published in:

European Food Research & Technology, 2013, v. 236, n. 5, p. 843, doi. 10.1007/s00217-013-1935-8

By:

Kotsiou, Kali;
Tasioula-Margari, Maria;
Fiore, Alberto;
Gökmen, Vural;
Fogliano, Vincenzo

Publication type:

Article

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment.

Published in:

Molecules, 2020, v. 25, n. 18, p. 4156, doi. 10.3390/molecules25184156

By:

Esposito, Francesco;
Velotto, Salvatore;
Rea, Teresa;
Stasi, Tommaso;
Cirillo, Teresa;
Kataoka, Hiroyuki

Publication type:

Article

BAKED PRODUCTS Science, Technology and Practice.

Published in:: 2007
Publication type:: Book Review

Effects of protein and carbohydrate ingredients on colour of baked milk products.

Published in:

Ukrainian Food Journal, 2024, v. 13, n. 1, p. 7, doi. 10.24263/2304-974X-2024-13-1-3

By:

Mandiuk, Olena;
Lohinova, Anna;
Arsenieva, Larysa;
Petrusha, Oksana;
Polishchuk, Galyna

Publication type:

Article

Consumers' Motives for Eating and Choosing Sweet Baked Products: A Cross-Cultural Segmentation Study.

Published in:

Foods, 2020, v. 9, n. 12, p. 1811, doi. 10.3390/foods9121811

By:

Mielmann, Annchen;
Brunner, Thomas A.

Publication type:

Article

Anthocyanin Microcapsule from Clitoria ternatea: Potential Bio-preservative and Blue Colorant for Baked Food Products.

Published in:

Arabian Journal for Science & Engineering (Springer Science & Business Media B.V. ), 2021, v. 46, n. 1, p. 65, doi. 10.1007/s13369-020-04716-y

By:

Ab Rashid, Syarifah;
Tong, Woei Yenn;
Leong, Chean Ring;
Abdul Ghazali, Nur Marsya;
Taher, Md Abu;
Ahmad, Noriza;
Tan, Wen-Nee;
Teo, Siew Hway

Publication type:

Article

Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).

Published in:

Food Science & Technology International, 2024, v. 30, n. 5, p. 428, doi. 10.1177/10820132231153500

By:

Totosaus, Alfonso;
Santos-Atenco, Edith;
Meza-Márquez, Ofelia G;
Rodríguez-Huezo, María E;
Güemes-Vera, Norma

Publication type:

Article

Development and performance evaluation of an improved electric baking oven for baked products.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 6, p. 3057, doi. 10.1002/fsn3.3287

By:

Rana, Masud;
Yasmin, Sabina;
Mahomud, Md. Sultan;
Noor, Fatehatun;
Sarker, Md. Sazzat Hossain

Publication type:

Article

Determination of two major advanced glycation end products in baked food using HPLC-MS/MS based on COFs material magnetic solid phase extraction.

Published in:

Journal of Light Industry, 2023, v. 38, n. 6, p. 52, doi. 10.12187/2023.06.007

By:

YU Jingjing;
SHI Lili;
LIU Yuxin;
CHEN Mantang;
LIU Ruihong;
LIU Wei

Publication type:

Article

Physico-chemical and sensory evaluation of cactus pear (Opuntia ficus-indica L. Mill and Opuntia robusta Wendl) cladode flour in different baked products.

Published in:

Journal of the Professional Association for Cactus Development, 2015, v. 17, p. 89, doi. 10.56890/jpacd.v17i.64

By:

M., De Wit;
C., Bothma;
A., Hugo;
T., Sithole;
C., Absalom;
C., Van Den Berg

Publication type:

Article

Dried Distillers'Grains with Solubles: Particle Size Effects on Volume and Acceptability of Baked Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1323, doi. 10.1111/j.1365-2621.1991.tb04763.x

By:

ABBOTT, J.;
O'PALKA, J.;
McGUIRE, C.F.

Publication type:

Article

Use of Sodium Bicarbonate and Increased Liquid Levels in Baked Products Containing Sour Mash Corn Dried Distillers' Grains.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1507, doi. 10.1111/j.1365-2621.1989.tb05147.x

By:

O'PALKA, J.;
EIDET, IRENE;
ABBOTT, JILL

Publication type:

Article

Correlation between acrylamide content and colour in some baked products.

Published in:

Czech Journal of Food Sciences, 2023, v. 41, n. 2, p. 137, doi. 10.17221/244/2022-CJFS

By:

ABDULAZEEZ, ZANA MOHAMMED;
MUSTAFA, ABDEL MONIEM IBRAHIM;
YAZICI, FEHMI

Publication type:

Article

INFLUENCE OF SOY FLOUR IN BAKED PRODUCTS.

Published in:

Albanian Journal of Agricultural Sciences, 2012, v. 11, n. 4, p. 255

By:

SANA, MAJLINDA;
XHABIRI, GAFUR;
SEFERI, ELTON;
SINANI, ABDYL

Publication type:

Article

Nutritional impact of whole grain ingredients on the composition of ready-to-eat breakfast cereals and baked products.

Published in:

FASEB Journal, 2007, v. 21, n. 6, p. A1102, doi. 10.1096/fasebj.21.6.a1102

By:

Lemar, Linda;
Holcomb, Gwen

Publication type:

Article

Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products.

Published in:

Foods, 2024, v. 13, n. 4, p. 603, doi. 10.3390/foods13040603

By:

Álvarez, María Dolores;
Saiz, Arancha;
Herranz, Beatriz;
Cofrades, Susana

Publication type:

Article

Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products.

Published in:

Foods, 2022, v. 11, n. 20, p. 3181, doi. 10.3390/foods11203181

By:

Zuñiga-Martínez, B. Shain;
Domínguez-Avila, J. Abraham;
Robles-Sánchez, R. Maribel;
Ayala-Zavala, Jesus Fernando;
Villegas-Ochoa, Mónica A.;
González-Aguilar, Gustavo A.

Publication type:

Article

USING REHEATING OF BAKED PRODUCTS TO PROLONG THEIR FRESHNESS.

Published in:

Technology Audit & Production Reserves, 2025, v. 1, n. 3(81), p. 39, doi. 10.15587/2706-5448.2025.323829

By:

Bilyk, Olena;
Bogachov, Iurii;
Bondarenko, Yulia;
Fain, Albina;
Bilokhatniuk, Volodymyr

Publication type:

Article

Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 21, p. 9675, doi. 10.3390/app14219675

By:

Zbikowska, Anna;
Lukasiak, Piotr;
Kowalska, Małgorzata;
Lukasiak, Aleksandra;
Kozłowska, Mariola;
Marciniak-Lukasiak, Katarzyna

Publication type:

Article

Use of enzyme to improve the technological quality of a panettone like baked product.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 12, p. 2431, doi. 10.1111/j.1365-2621.2009.02019.x

By:

Benejam, Walter;
Steffolani, María Eugenia;
León, Alberto Edel

Publication type:

Article

Innovations in nondestructive assessment of baked products: Current trends and future prospects.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 4, p. 1, doi. 10.1111/1541-4337.13385

By:

Olakanmi, Sunday J.;
Bharathi, Vimala S. K.;
Jayas, Digvir S.;
Paliwal, Jitendra

Publication type:

Article

Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products.

Published in:

Agriculture; Basel, 2020, v. 10, n. 4, p. 126, doi. 10.3390/agriculture10040126

By:

Żbikowska, Anna;
Kupiec, Milena;
Szymanska, Iwona;
Osytek, Klaudia;
Kowalska, Małgorzata;
Marciniak-Lukasiak, Katarzyna;
Rutkowska, Jaroslawa

Publication type:

Article

Physico-chemical, Antimicrobial, and Organoleptic Properties of Roasted Aromatic Spice (Clove Bud) in Baked Product.

Published in:

Applied Biochemistry & Biotechnology, 2021, v. 193, n. 6, p. 1813, doi. 10.1007/s12010-021-03504-0

By:

Dev, Moumita;
Ghosh, Minakshi;
Bhattacharyya, Dipak kumar

Publication type:

Article

Porous Crumb Structure of Leavened Baked Products.

Published in:

International Journal of Food Science, 2018, p. 1, doi. 10.1155/2018/8187318

By:

Rathnayake, H. A.;
Navaratne, S. B.;
Navaratne, C. M.

Publication type:

Article

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

Published in:

Food Technology & Biotechnology, 2015, v. 53, n. 4, p. 446, doi. 10.17113/ftb.53.04.15.4168

By:

de la Horra, Ana E.;
Steffolani, María Eugenia;
Barrera, Gabriela N.;
Ribotta, Pablo D.;
León, Alberto E.

Publication type:

Article

Studies on the trans-fatty acids and the stability of the fats present in Indian bakery products.

Published in:

Grasas y Aceites, 2013, v. 64, n. 1, p. 36, doi. 10.3989/gya.058812

By:

Nasirullah;
Marry, S. R. J.;
Shariff, R.

Publication type:

Article

Optimisation of HS-SPME Parameters for the Analysis of Volatile Compounds in Baked Confectionery Products.

Published in:

Food Analytical Methods, 2020, v. 13, n. 6, p. 1314, doi. 10.1007/s12161-020-01740-4

By:

Garvey, E. C.;
O'Sullivan, M. G.;
Kerry, J. P.;
Kilcawley, K. N.

Publication type:

Article

Partition coefficients of food package printing ink solvents in soybean oil, chocolate liquor, and a high-fat baked product

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 568, doi. 10.1111/j.1365-2621.1988.tb07758.x

By:

Halek, G. W.;
Hatzidimitriu, E.

Publication type:

Article

Gelatinization of starch in baked products

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 1, p. 71, doi. 10.1111/j.1365-2621.1980.tb03873.x

By:

Lineback, D. R.;
Wongsrikasem, E.

Publication type:

Article

Dietary fiber sources for baked products: Bran in sugar-snap cookies

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1590, doi. 10.1111/j.1365-2621.1978.tb02550.x

By:

Vratanina, D. L.;
Zabik, M. E.

Publication type:

Article

Dietary fiber sources for baked products: Comparison of wheat brans and other cereal brans in layer cakes

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 375

By:

Zabik, M. E.;
Shafer, M. A. M.

Publication type:

Article