Works matching Cake

Results: 5000

Pengaruh Substitusi Puree Buah Alpukat (Persea Americana Mill) pada Pembuatan Pound Cake Terhadap Kualitas Fisik dan Daya Terima Konsumen.

Published in:

Journal of Comprehensive Science (JCS), 2024, v. 3, n. 7, p. 2321, doi. 10.59188/jcs.v3i7.804

By:

Ariibah, Dinda Hasnaa;
Riska, Nur;
Mahdiyah

Publication type:

Article

Eating it too: 'The icing on the (birthday) cake'.

Published in:

Australasian Journal of Popular Culture, 2012, v. 2, n. 1, p. 57, doi. 10.1386/ajpc.2.1.57_1

By:

Risson, Toni

Publication type:

Article

Effects of replacing rapeseed cake with linseed cake in a corn-grass silage-based diet for milking cows.

Published in:

Animal Science Papers & Reports, 2016, v. 34, n. 2, p. 129

By:

Jóźwik, Artur;
Strzałkowska, Nina;
Markiewicz-Kęszycka, Maria;
Krzyżewski, Józef;
Lipińska, Paulina;
Rutkowska, Jarosława;
Wróblewska, Barbara;
Klusek, Jolanta;
Cooper, Ross G.

Publication type:

Article

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 3, p. 987, doi. 10.1002/fsn3.911

By:

Singh, Ajaypal;
Geveke, David J.;
Jones, Deana R.;
Tilman, Eric D.

Publication type:

Article

米粉品种和粒度对蛋糕糊力学特性及成品品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 262, doi. 10.16429/j.1009-7848.2023.04.025

By:

陈凤莲;
郭银梅;
李欣洋;
贺殷媛;
刘琳琳;
吉语宁;
窦新楝;
安然;
张娜

Publication type:

Article

The Effects of Airflow on Oven Temperatures and Cakes Qualities.

Published in:

Pertanika Journal of Science & Technology, 2015, v. 23, n. 2, p. 339

By:

Shahapuzi, N. S.;
Taip, F. S.;
Aziz, N.;
Ahmedov, A.

Publication type:

Article

Parameter Estimation for Incompressible Cake Filtration: Advantages of a Modified Fitting Method.

Published in:

Chemical Engineering & Technology, 2020, v. 43, n. 3, p. 493, doi. 10.1002/ceat.201900511

By:

Kuhn, Michael;
Pergam, Philip;
Briesen, Heiko

Publication type:

Article

Application of walnut cake and meal in animal production.

Published in:

Feed Research, 2024, v. 47, n. 1, p. 158, doi. 10.13557/j.cnki.issn1002-2813.2024.01.029

By:

SHANG Xiao-dan;
ZHANG Rui;
SUN Ling;
SHANG Ze-zheng;
LI Shu-yi;
DONG Xin-xing;
MA Li;
BAI Ying

Publication type:

Article

油茶枯饼发酵制备蛋白饲料工艺优化研究.

Published in:

Feed Research, 2022, v. 45, n. 23, p. 84, doi. 10.13557/j.cnki.issn1002-2813.2022.23.017

By:

赵盈盈

Publication type:

Article

Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes.

Published in:

Current Research in Nutrition & Food Science, 2021, v. 9, n. 2, p. 570, doi. 10.12944/CRNFSJ.9.2.20

By:

FARZANA, TASNIM;
FATEMA, JANNATUN;
HOSSAIN, FAHIZA BISRAT;
AFRIN, SADIA;
RAHMAN, SHAIKH SHAHINUR

Publication type:

Article

Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach.

Published in:

International Journal of Food Engineering, 2022, v. 18, n. 8/9, p. 611, doi. 10.1515/ijfe-2022-0203

By:

Bursa, Kubra;
Isik, Goksen;
Yildirim, Rusen Metin;
Ozulku, Gorkem;
Kian-Pour, Nasim;
Toker, Omer Said;
Palabiyik, Ibrahim;
Gulcu, Mehmet

Publication type:

Article

Preparation of Torreya Seed Oil-EGCG Nanoemulsion and Its Effect on the Quality of Salad Dressing and Moon Cakes.

Published in:

Journal of Tea Science, 2024, v. 44, n. 2, p. 269

By:

WANG Yu'an;
DU Wenkai;
WAN Jinghong;
XIE Dongchao;
ZHANG Haihua;
JIN Peng;
DU Qizhen

Publication type:

Article

Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain.

Published in:

Foods, 2023, v. 12, n. 16, p. 2992, doi. 10.3390/foods12162992

By:

Liu, Yuanxiao;
Li, Mengmeng;
Guan, Erqi;
Liu, Yuanfang;
Bian, Ke;
Zhang, Yingquan

Publication type:

Article

The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product.

Published in:

Foods, 2021, v. 10, n. 5, p. 951, doi. 10.3390/foods10050951

By:

Tsatsaragkou, Kleopatra;
Methven, Lisa;
Chatzifragkou, Afroditi;
Rodriguez-Garcia, Julia;
Barro, Francisco

Publication type:

Article

Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes.

Published in:

Foods, 2021, v. 10, n. 4, p. 716, doi. 10.3390/foods10040716

By:

Barakat, Hassan

Publication type:

Article

Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake.

Published in:

Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 62, doi. 10.22034/FSCT.20.143.62

By:

Yeganeh, Paniz;
Emamifar, Aryou;
Karami, Mostafa;
Salehi, Fakhreddin

Publication type:

Article

بررسی امکان جایگزینی ساکارز با آرد مالت آنزیمی سورگوم درکیک برنجی بدون گلوتن.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 131, p. 247, doi. 10.22034/FSCT.19.131.247

By:

بهاره صحرائیان;
سید علی مرتضوي;
مهدي کریمی;
فریده طباطبایی ی;
محبت محبی

Publication type:

Article

Having our cake and eating it too: A reading of royal wedding cakes.

Published in:

Australasian Journal of Popular Culture, 2012, v. 2, n. 1, p. 47, doi. 10.1386/ajpc.2.1.47_1

By:

Wessell, Adele

Publication type:

Article

Influence of flour mill streams on cake quality.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 9, p. 1794, doi. 10.1111/j.1365-2621.2010.02338.x

By:

Gómez, Manuel;
Ruiz-París, Elena;
Oliete, Bonastre

Publication type:

Article

Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.

Published in:

Journal of Texture Studies, 2017, v. 48, n. 6, p. 616, doi. 10.1111/jtxs.12276

By:

Majzoobi, Mahsa;
Vosooghi Poor, Zahra;
Mesbahi, Gholamreza;
Jamalian, Jalal;
Farahnaky, Asgar

Publication type:

Article

CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF HEAT-TREATED AND COLD-PRESSED RAPESEED CAKE.

Published in:

Veterinarija ir Zootechnika, 2010, v. 49, n. 71, p. 55

By:

Kaldmäe, Helgi;
Leming, Ragnar;
Kass, Marko;
Lember, Aleksander;
Tölp, Silvi;
Kärt, Olav

Publication type:

Article

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR.

Published in:

Zagazig Journal of Agricultural Research, 2023, v. 50, n. 6, p. 893, doi. 10.21608/zjar.2023.339937

By:

Abdel Ati, Enas M. E.;
Al-Nashwy, A. A-E.;
Abu Al-Maati, S. M.;
Abou SayedAhmed, Eman T.

Publication type:

Article

Effects of black cumin seed cake on quality and mineral value of steamed cutlets.

Published in:

Songklanakarin Journal of Science & Technology, 2020, v. 42, n. 1, p. 15

By:

Naumova, Natalia;
Lukin, Aleksandr;
Reshetnik, Ekaterina

Publication type:

Article

Effect of Whey Protein Concentrate on the Rheological and Baking Properties of Eggless Cake.

Published in:

International Journal of Food Properties, 2007, v. 10, n. 3, p. 599, doi. 10.1080/10942910601048986

By:

Jyotsna, R.;
Sai Manohar, R.;
Indrani, D.;
Venkateswara Rao, G.

Publication type:

Article

Effect of Pre-gelatinized Wheat Starch on Physical and Rheological Properties of Shortened Cake Batter and Cake Texture.

Published in:

Engineering, Technology & Applied Science Research, 2016, v. 6, n. 5, p. 1162, doi. 10.48084/etasr.751

By:

Ebrahimi, Fatemeh;
Tarzi, Babak Ghiassi;
Asghari, Maryam

Publication type:

Article

Psyllium as a Fat Replacer in Layer Cakes: Batter Characteristics and Cake Quality.

Published in:

Food & Bioprocess Technology, 2019, v. 12, n. 12, p. 2085, doi. 10.1007/s11947-019-02362-3

By:

Belorio, Mayara;
Sahagún, Marta;
Gómez, Manuel

Publication type:

Article

Effect of Flour Type and Baking Temperature on Cake Dynamic Height Profile Measurements During Baking.

Published in:

Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 594, doi. 10.1007/s11947-008-0099-1

By:

HadiNezhad, Mehri;
Butler, Francis

Publication type:

Article

Determination of sponge cake volume with a mathematical method.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 4, p. 551, doi. 10.3920/QAS2014.0463

By:

Dizlek, H.;
Altan, A.

Publication type:

Article

Effect of Watermelon (Citrullus lanatus) Rind Flour Incorporation on Nutritional and Organoleptic Attributes of Cakes.

Published in:

Mysore Journal of Agricultural Sciences, 2021, v. 55, n. 3, p. 31

By:

ASHOKA, S.;
BEGUM, S. SHAMSHAD;
RAY, BABU RAJARAM MOHAN

Publication type:

Article

Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation.

Published in:

Journal of Food Measurement & Characterization, 2023, v. 17, n. 1, p. 98, doi. 10.1007/s11694-022-01599-5

By:

Dadalı, Ceyda

Publication type:

Article

Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 3040, doi. 10.1007/s11694-019-00226-0

By:

Saghafi, Zahra;
Naeli, Mohammad Hossein;
Bahmaei, Manochehr;
Tabibiazar, Mahnaz;
Zargaraan, Azizollaah

Publication type:

Article

PİŞİRME ÖNCESİNDE HAMURUN KISA SÜRE BEKLETİLMESİNİN PANDİSPANYA NİTELİKLERİ ÜZERİNE ETKİSİ.

Published in:

GIDA: The Journal of Food, 2013, v. 38, n. 1, p. 31

By:

Dizlek, Halef;
Altan, Ali

Publication type:

Article

KEK KALİTESİNİN VE RAF ÖMRÜNÜN İYİLEŞTİRİLMESİ.

Published in:

GIDA: The Journal of Food, 2012, v. 37, n. 6, p. 355

By:

Uçar, Burçak;
Hayta, Mehmet

Publication type:

Article

GREEN PEA WASTE FLOUR AS A WHEAT FLOUR PARTIAL REPLACER IN POUND CAKE: BATTER RHEOLOGY BEHAVIOR AND CAKE QUALITY PROPERTIES.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 67, doi. 10.17306/J.AFS.2021.0838

By:

Sallam, Yahia Ibrahem;
Abd El-Salam, Ekarm Abd El-Salam;
Abaza, Ahmed Gomaa

Publication type:

Article

Effects of the inclusion of detoxified argan press cake in the diet of dairy goats on milk production and milk quality.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2019, v. 43, n. 3, p. 323, doi. 10.3906/vet-1809-50

By:

LAKRAM, Nazha;
MOUTIK, Sana;
MERCHA, Ikram;
El MAADOUDI, El Haj;
KABBOUR, Rachid;
DOUAIK, Ahmed;
ZOUAHRI, Abdelmjid;
El HOUSNI, Abdellah;
NACIRI, Mariam

Publication type:

Article

Effect of Replacing Wheat Flour with Pear Millet Flour on Chemical and Sensory Properties of Bound Cake.

Published in:

Journal of Food & Dairy Sciences, 2023, v. 14, n. 12, p. 293, doi. 10.21608/jfds.2023.231613.1128

By:

Mallasiy, Lamya O. H.;
Elezaly, Fayza M.;
Mohammed, Manal M. A.

Publication type:

Article

Preparation Untraditional Low Calorie Cake Formula by Taro (Colocasia esculenta) Mucilage.

Published in:

Journal of Food & Dairy Sciences, 2023, v. 14, n. 6, p. 149, doi. 10.21608/jfds.2023.214517.1112

By:

Arafa, Salwa G.;
Badr, M. R.

Publication type:

Article

Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 4, p. 87, doi. 10.21608/jfds.2021.167053

By:

Z., Ahmed;
El-Sharnouby, G. A.;
EL-Waseif, M. A.

Publication type:

Article

Utilization of Stevia Leaves Powder in Reduced Calorie Cake.

Published in:

Journal of Food & Dairy Sciences, 2018, v. 9, n. 2, p. 83

By:

Elsebaie, E. M.;
Mostafa, Sahar M. I.

Publication type:

Article

乳酸菌发酵对混合米粉理化特性及年糕品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 229, doi. 10.16429/j.1009-7848.2023.03.024

By:

王登宇;
孔垂琴;
王冰;
刘琳琳;
石彦国;
范洪臣

Publication type:

Article

Chemical Composition, Antioxidant Potentials, and Calcium Oxalate Anticrystallization Activity of Polyphenol and Saponin Fractions from Argania spinosa L. Press Cake.

Published in:

Plants (2223-7747), 2022, v. 11, n. 14, p. N.PAG, doi. 10.3390/plants11141852

By:

El oumari, Fatima Ezzahra;
Mammate, Naima;
Imtara, Hamada;
Lahrichi, Anissa;
Elhabbani, Radouane;
El mouhri, Ghita;
Alqahtani, Ali S.;
Noman, Omar M.;
Ibrahim, Mansour N.;
Grafov, Andriy;
Bousta, Dalila;
Sqalli Houssaini, Tarik

Publication type:

Article

Effect of Taro (Colocasia esculenta) Enrichment on Physicochemical and Textural Properties of Cake.

Published in:

International Journal of Food Studies, 2021, p. SI14, doi. 10.7455/ijfs/10.SI.2021.a2

By:

SAKIANI, ANUJ;
KAUSHIK, RAVINDER;
CHAWIA, PRINCE;
KUMAR, NAVEEN;
KUMAR, MUKUI

Publication type:

Article

Assessment of an application on a detoxification process of groundnut press cake for aflatoxins by ammoniation.

Published in:

EFSA Journal, 2021, v. 19, n. 12, p. 1, doi. 10.2903/j.efsa.2021.7035

By:

Schrenk, Dieter;
Bignami, Margherita;
Bodin, Laurent;
Chipman, James Kevin;
del Mazo, Jesus;
Grasl‐Kraupp, Bettina;
Hoogenboom, Laurentius;
Leblanc, Jean‐Charles;
Nebbia, Carlo Stefano;
Nielsen, Elsa;
Ntzani, Evangelia;
Petersen, Annette;
Sand, Salomon;
Schwerdtle, Tanja;
Vleminckx, Christiane;
Wallace, Heather;
Rose, Martin;
Cottrill, Bruce;
Lundebye, Anne Katrine;
Metzler, Manfred

Publication type:

Article

Evaluation of egg replacers in a yellow cake system.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2010, v. 22, n. 5, p. 340, doi. 10.9755/ejfa.v22i5.4822

By:

Kohrs, D.;
Herald, T. J.;
Aramouni, F. M.;
Abughoush, M.

Publication type:

Article

The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake.

Published in:

Arabian Journal of Chemistry, 2017, v. 10, n. 1, p. 136, doi. 10.1016/j.arabjc.2012.07.002

By:

Alhamad, Mohammad N.;
Rababah, Taha M.;
Al-u'datt, Muhammad;
Ereifej, Khalil;
Esoh, Ranya;
Feng, Hao;
Yang, Wade

Publication type:

Article

Effects of Xanthan Gum and Corn Flour on the Quality of Sponge Cake Using Response Surface Methodology.

Published in:

Czech Journal of Food Sciences, 2018, v. 36, n. 4, p. 349, doi. 10.17221/476/2016-CJFS

By:

NA XIAN;
GUOHUA HU

Publication type:

Article

Addition of pollen and honey to improve the quality of sugar-containing cakes.

Published in:

Journal of Food & Nutrition Research, 2023, v. 62, n. 1, p. 70

By:

KHUTSIDZE, TSIRA;
PRUIDZE, ELIZA;
TAVDIDISHVILI, DODO;
SESIKASHVILI, OTARI

Publication type:

Article

Preliminary Assessment of Growing Oyster Mushroom, Pleurotus sajor-caju on Coconut Husk Substrate Supplemented with Different Amounts of Copra Cake.

Published in:

Journal of Health Disparities Research & Practice, 2019, v. 12, n. 4, p. 39

By:

Kuilamu, Unaisi Grace;
Enriquez, Vincent

Publication type:

Article

Amazake made from sake cake and rice koji suppresses sebum content in differentiated hamster sebocytes and improves skin properties in humans.

Published in:

Bioscience, Biotechnology & Biochemistry, 2020, v. 84, n. 8, p. 1689, doi. 10.1080/09168451.2020.1756734

By:

Maruki-Uchida, Hiroko;
Sai, Masahiko;
Yano, Shoichiro;
Morita, Minoru;
Maeda, Kazuhisa

Publication type:

Article

Sake cake (sake-kasu) ingestion increases branched-chain amino acids in the plasma, muscles, and brains of senescence-accelerated mice prone 8.

Published in:

Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1490, doi. 10.1080/09168451.2019.1621155

By:

Izu, Hanae;
Shibata, Sachi;
Fujii, Tsutomu;
Matsubara, Kiminori

Publication type:

Article