Found: 22
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Quality of cookies supplemented with various levels of turmeric byproduct powder.
- Published in:
- AIMS Agriculture & Food, 2024, v. 9, n. 1, p. 209, doi. 10.3934/agrfood.2024012
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- Article
Cellulase-treated deoiled rice bran: effects of treatment conditions on dietary fiber content and utilization for formulation of cookies.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 1, p. 840, doi. 10.1007/s11694-021-01209-w
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- Publication type:
- Article
Effects of natural antioxidants on the palm olein quality during the heating and frying.
- Published in:
- Journal of Food Measurement & Characterization, 2020, v. 14, n. 5, p. 2713, doi. 10.1007/s11694-020-00517-x
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- Article
Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes.
- Published in:
- Food Technology & Biotechnology, 2024, v. 62, n. 1, p. 59, doi. 10.17113/ftb.62.01.24.8196
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- Article
Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fibre Cookie Production.
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- Food Technology & Biotechnology, 2022, v. 60, n. 3, p. 396, doi. 10.17113/ftb.60.03.22.7474
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- Article
Comparison of Enzymatic and Ultrasonic Extraction of Albumin from Defatted Pumpkin (Cucurbita pepo) Seed Powder.
- Published in:
- Food Technology & Biotechnology, 2015, v. 53, n. 4, p. 479, doi. 10.17113/ftb.53.04.15.4159
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- Article
Effects of ultrasonication variables on the activity and properties of alpha amylase preparation.
- Published in:
- Biotechnology Progress, 2018, v. 34, n. 3, p. 702, doi. 10.1002/btpr.2613
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- Article
Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies.
- Published in:
- Journal of Food Quality, 2023, p. 1, doi. 10.1155/2023/3166524
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- Publication type:
- Article
Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 8, p. 1, doi. 10.1111/jfpp.16784
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- Article
Use of corn flour and polydextrose in fried extrudate making: Effects of polydextrose content in the blend and extrusion temperature on the product quality.
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- Journal of Food Process Engineering, 2020, v. 43, n. 8, p. 1, doi. 10.1111/jfpe.13438
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- Article
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 346, doi. 10.1002/cche.10615
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- Article
Effects of pH and salt concentration on functional properties of rambutan ( Nephelium lappaceum L.) seed albumin concentrate.
- Published in:
- International Journal of Food Science & Technology, 2016, v. 51, n. 5, p. 1212, doi. 10.1111/ijfs.13087
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- Publication type:
- Article
Hypolipidemic and Hepatoprotective Effects of High-Polydextrose Snack Food on Swiss Albino Mice.
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- Journal of Nutrition & Metabolism, 2020, p. 1, doi. 10.1155/2020/5104231
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- Article
Cellulase Treatment of Acerola Seeds and Its Effect on Physicochemical Properties and Antioxidant Potential of Dietary Fiber-Rich Cookies.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2024, v. 74, n. 3, p. 268, doi. 10.31883/pjfns/192324
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- Publication type:
- Article
High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality.
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- Polish Journal of Food & Nutrition Sciences, 2024, v. 74, n. 2, p. 162, doi. 10.31883/pjfns/188110
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- Publication type:
- Article
Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber.
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- Polish Journal of Food & Nutrition Sciences, 2023, v. 73, n. 4, p. 301, doi. 10.31883/pjfns/172244
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- Publication type:
- Article
Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality.
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- Polish Journal of Food & Nutrition Sciences, 2023, v. 73, n. 1, p. 50, doi. 10.31883/pjfns/159360
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- Publication type:
- Article
Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 1, p. 1, doi. 10.1111/jfpp.16214
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- Article
Effects of pH and Salt Concentration on Functional Properties of Pumpkin Seed Protein Fractions.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13073
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- Publication type:
- Article
Use of different ratios of by‐product from mung bean dry‐dehulling in pasta making: nutritional quality, textural and cooking attributes, overall acceptability and in‐vitro antioxidant release from the pasta.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 6, p. 3135, doi. 10.1111/ijfs.16441
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- Publication type:
- Article
Use of pennywort pomace and tyrosinase in making of fibre‐rich pasta: effects on proximate composition, textural profile, cooking quality and overall acceptability of the product.
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 4, p. 1970, doi. 10.1111/ijfs.16349
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- Publication type:
- Article
Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 8, p. 4017, doi. 10.1111/ijfs.15022
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- Publication type:
- Article