Works matching DE "BAKED products"

Results: 1605

Evaluation of the Physicochemical, Antioxidant and Sensory Properties of Wheat Bread with Partial Substitution of Wheat Flour with Cordyceps sinensis Powder.

Published in:

Polish Journal of Food & Nutrition Sciences, 2025, v. 75, n. 2, p. 170, doi. 10.31883/pjfns/205435

By:

Łysakowska, Paulina;
Sobota, Aldona;
Zarzycki, Piotr

Publication type:

Article

Egg Roll Cookies with Non-Itchy Taro (Colocasia esculanta var. Febi521) Flour Prolong Satiation.

Published in:

Polish Journal of Food & Nutrition Sciences, 2025, v. 75, n. 2, p. 135, doi. 10.31883/pjfns/203705

By:

Sharannie, Sharannie;
Palupi, Eny;
Nurilmala, Febi;
Jannah, Asmanur;
Sonani, Nia;
Nasution, Zuraidah

Publication type:

Article

Effects of Carob Flour on Volume, Color, Texture, Sensory Properties, Antioxidant Profile, and Nutritional Quality of Gluten-Free Corn Cake with Buffalo Cream.

Published in:

Polish Journal of Food & Nutrition Sciences, 2025, v. 75, n. 2, p. 108, doi. 10.31883/pjfns/203617

By:

Yalcin, Seda

Publication type:

Article

DIETARY PATTERNS AND THEIR INFLUENCE ON CHILDHOOD OBESITY: A SYSTEMATIC REVIEW AND META-ANALYSIS OF UNHEALTHY FOOD AND BEVERAGE CONSUMPTION.

Published in:

Revista Iberoamericana de Psicología del Ejercicio y el Deporte, 2025, v. 20, n. 2, p. 206

By:

Elsayed, Atef Eid Madkour;
Alshamrani, Bandar Hamdan;
Alrabie, Asrar Mabruk;
Yahya Aljudayba, Reham Mousa;
Abdi, Siham Mohamed;
Alluhaybi, Ahmed Hameed H.;
Alsamadani, Nedaa Mohammednour;
Aljohani, Maryam Ibrahim;
Alhejji, Abbas Abdullah;
Alqahtani, Rawan Mansour;
Wakidah, Rahaf Yahya

Publication type:

Article

APPLICATION OF POWDERED DUTCH CHEESE IN WHEAT FLOUR BREAD TECHNOLOGY.

Published in:

Technology Audit & Production Reserves, 2025, v. 3, n. 3(83), p. 76, doi. 10.15587/2706-5448.2025.331303

By:

Bilyk, Olena;
Burchenko, Liudmyla;
Bondarenko, Yulia;
Bilokhatniuk, Volodymyr;
Bilokhatniuk, Vasyl

Publication type:

Article

Türkiye’nin Coğrafi İşaretli Ürünlerinde Tarçın.

Published in:

Bilecik Seyh Edebali University Journal of Social Sciences, 2025, v. 10, n. 1, p. 32, doi. 10.33905/bseusbd.1644181

By:

Demirci, Barış;
Coşkun, Rumeysa

Publication type:

Article

POSSIBILITIES OF INCORPORATION OF BY-PRODUCTS FROM MALT PRODUCTION INTO BAKERY PRODUCTS.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2025, v. 14, n. 5, p. 1, doi. 10.55251/jmbfs.11764

By:

Solgajová, Miriam;
Mendelová, Andrea;
Dráb, Štefan;
Kolesárová, Anna;
Kročko, Miroslav

Publication type:

Article

EFFECT OF SWEETENERS AND NON-TRADITIONAL FLOURS ON SENSORY ACCEPTABILITY AND GLYCEMIC INDEX OF BISCUITS.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2025, v. 14, n. 5, p. 1, doi. 10.55251/jmbfs.11026

By:

Havlová, Lenka;
Tauferová, Alexandra;
Poledňová, Markéta;
Pečová, Martina;
Pospiech, Matej;
Tremlová, Bohuslava

Publication type:

Article

Effect of Microwave-Assisted Processing of Acorn Flour on Muffin Quality.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 11, p. 6204, doi. 10.3390/app15116204

By:

Szabłowska, Emilia;
Tańska, Małgorzata

Publication type:

Article

Effect of Bioprocessing on the Nutritional Composition, Antinutrients, Functional Properties, and Metabolites of Bambara Groundnut and Its Prospective Food Applications: A Review.

Published in:

Molecules, 2025, v. 30, n. 11, p. 2356, doi. 10.3390/molecules30112356

By:

Mashau, Mpho Edward;
Ramatsetse, Kgaogelo Edwin;
Takalani, Thakhani;
Bamidele, Oluwaseun Peter;
Ramashia, Shonisani Eugenia

Publication type:

Article

Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread.

Published in:

Food Science & Technology International, 2025, v. 31, n. 4, p. 338, doi. 10.1177/10820132231207904

By:

YÜKSEL, Yavuz;
Kiralan, Mustafa;
Ramadan, Mohamed Fawzy

Publication type:

Article

Ozone induced biochemical and biophysical transformations for enhanced nutritional and functional profiles of moringa seed flour.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 4120, doi. 10.1007/s11694-025-03239-0

By:

Rehal, Jagbir;
Arora, Diksha;
Kaur, Kulwinder;
Kaur, Preetinder

Publication type:

Article

Lipidemic and glycemic effects of wheat-barley buns enriched with liquid whey in albino rat models.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 3975, doi. 10.1007/s11694-025-03208-7

By:

Dobhal, Ankita;
Awasthi, Pratima;
Ahmad, Abul Hasan;
Srivastava, Sarita;
Dutta, Anuradha;
Hussain, Afzal;
Chandra Lohani, Umesh;
Kumar, Sanjay

Publication type:

Article

Do sugar substitutes affect quality characteristics and HMF levels of cakes?

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 9, p. 5020, doi. 10.1002/jsfa.14228

By:

Akder, Rana Nagihan;
Çağındı, Özlem;
Çakıroğlu, Funda Pınar

Publication type:

Article

Plantain flour: production processes, technological characteristics, and its potential use in traditional African dishes – a review.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 9, p. 4741, doi. 10.1002/jsfa.13900

By:

Mundéné‐Timothée, Junior Lawrence;
Nouga Bissoue, Achille;
Nguimbou, Richard Marcel;
Bissim, Samuel Magloire;
Bouelet Ntsama, Isabelle Sandrine;
Bouopda Tamo, Sylvain Parfait;
Fokam, Leonel;
Mouangue, Ruben;
Njintang Yanou, Nicolas

Publication type:

Article

Ozone induced biochemical and biophysical transformations for enhanced nutritional and functional profiles of moringa seed flour.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 4120, doi. 10.1007/s11694-025-03239-0

By:

Rehal, Jagbir;
Arora, Diksha;
Kaur, Kulwinder;
Kaur, Preetinder

Publication type:

Article

Lipidemic and glycemic effects of wheat-barley buns enriched with liquid whey in albino rat models.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 6, p. 3975, doi. 10.1007/s11694-025-03208-7

By:

Dobhal, Ankita;
Awasthi, Pratima;
Ahmad, Abul Hasan;
Srivastava, Sarita;
Dutta, Anuradha;
Hussain, Afzal;
Chandra Lohani, Umesh;
Kumar, Sanjay

Publication type:

Article

Use of Agave Bagasse and Lactococcus lactis in Sourdough Production: Drying Effects on Bioactive Compounds.

Published in:

Foods, 2025, v. 14, n. 10, p. 1748, doi. 10.3390/foods14101748

By:

Bautista-Espinoza, Paola Itzel;
Falciano, Aniello;
Reynoso-Camacho, Rosalía;
Mares-Mares, Everardo;
Amaya-Llamo, Silvia Lorena;
Regalado-González, Carlos;
Di Pierro, Prospero

Publication type:

Article

Safety evaluation of the food enzyme phospholipase A1 from the genetically modified Trichoderma reesei strain DP‐Nzk98.

Published in:

EFSA Journal, 2025, v. 23, n. 5, p. 1, doi. 10.2903/j.efsa.2025.9425

By:

Zorn, Holger;
Barat Baviera, José Manuel;
Bolognesi, Claudia;
Catania, Francesco;
Gadermaier, Gabriele;
Greiner, Ralf;
Mayo, Baltasar;
Mortensen, Alicja;
Roos, Yrjö Henrik;
Solano, Marize L. M.;
Sramkova, Monika;
Van Loveren, Henk;
Vernis, Laurence;
Andryszkiewicz, Magdalena;
Cavanna, Daniele;
Kovalkovičová, Natália;
Liu, Yi

Publication type:

Article

Preferred Attribute Elicitation (PAE) in the Sensory Descriptive Analysis of Foods: A Deep Comprehensive Review of the Method Steps, Application, Challenges, and Trends.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 3, p. 1, doi. 10.1111/1541-4337.70197

By:

da Silva, Izabeli Batista Girarducci;
Magnani, Marciane;
Esmerino, Erick Almeida;
Filho, Elson Rogerio Tavares;
Cruz, Adriano Gomes;
Pimentel, Tatiana Colombo

Publication type:

Article

Physical Modification of Starch in Plant‐Based Flours: Structural, Physicochemical, and Pasting Property Changes and Potential Applications in Baked and Extruded Products.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 3, p. 1, doi. 10.1111/1541-4337.70184

By:

Paternina‐Contreras, Ana Luisa;
Andrade‐Pizarro, Ricardo David;
Figueroa‐Flórez, Jorge Antonio

Publication type:

Article

Methylcellulose–Alginate Composite Bead Incorporating Ethanol and Clove Essential Oil: Properties and Its Application in Bakery Products.

Published in:

Polymers (20734360), 2025, v. 17, n. 10, p. 1377, doi. 10.3390/polym17101377

By:

Sangsuwan, Jurmkwan;
Thongchai, Prem;
Nalampang, Kanarat

Publication type:

Article

Effect on Sensory Evaluation, Starch and in vitro Protein Digestibility in Cookies Supplemented by Spirulina platensis Powder.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 246, doi. 10.18805/ajdfr.DR-1794

By:

Seema;
Jood, Sudesh;
Saharan, Vatsala

Publication type:

Article

Resistant starch content and glucose release of different resistant starch commercial ingredients: effect of cooking conditions.

Published in:

European Food Research & Technology, 2010, v. 231, n. 5, p. 655, doi. 10.1007/s00217-010-1315-6

By:

Sanz, T.;
Martínez-Cervera, S.;
Salvador, A.;
Fiszman, S.

Publication type:

Article

Impact of the addition of resistant starch from modified pea starch on dough and bread performance.

Published in:

European Food Research & Technology, 2010, v. 231, n. 4, p. 499, doi. 10.1007/s00217-010-1294-7

By:

Sanz-Penella, Juan Mario;
Wronkowska, Małgorzata;
Soral-Śmietana, Maria;
Collar, Concha;
Haros, Monika

Publication type:

Article

Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors.

Published in:

European Food Research & Technology, 2010, v. 231, n. 1, p. 37, doi. 10.1007/s00217-010-1249-z

By:

Pagliarini, E.;
Laureati, M.;
Lavelli, V.

Publication type:

Article

Development of real-time PCR assays for the detection of lupin residues in food products.

Published in:

European Food Research & Technology, 2010, v. 230, n. 4, p. 597, doi. 10.1007/s00217-009-1199-5

By:

Gomez Galan, Antonio M.;
Brohée, Marcel;
Scaravelli, Elena;
van Hengel, Arjon J.;
Chassaigne, Hubert

Publication type:

Article

Novel materials and surface investigations for optimizing dough carrier interactions.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 183, doi. 10.1007/s00217-009-1053-9

By:

Beck, M.;
Jekle, M.;
Hofmann, S.;
Becker, T.

Publication type:

Article

Characterization of the Maillard reaction in bread crisps.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 311, doi. 10.1007/s00217-008-0936-5

By:

Capuano, Edoardo;
Ferrigno, Antonella;
Acampa, Iolanda;
Ait-Ameur, Lamia;
Fogliano, Vincenzo

Publication type:

Article

Relevance of glucosylisomaltol and galactosylisomaltol in commercial biscuits.

Published in:

European Food Research & Technology, 2008, v. 227, n. 5, p. 1447

By:

José Rufián-Henares;
Cristina Delgado-Andrade;
Francisco Morales

Publication type:

Article

HS–SPME–GC applied to rancidity assessment in bakery foods.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 1, doi. 10.1007/s00217-007-0715-8

By:

G. Purcaro;
S. Moret;
L. Conte

Publication type:

Article

A novel real-time polymerase chain reaction (PCR) method for the detection of hazelnuts in food.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1155

By:

L. Piknová;
D. Pangallo;
T. Kuchta

Publication type:

Article

A novel real-time polymerase chain reaction method for the detection of pecan nuts in food.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1113

By:

B. Brežná;
T. Kuchta

Publication type:

Article

Formation of 3-chloropropane-1,2-diol in systems simulating processed foods.

Published in:

European Food Research & Technology, 2004, v. 218, n. 6, p. 501

By:

Pavel Calta;
Jan Velí?ek;
Marek Doleal;
Sarah Hasnip;
Colin Crews;
Zuzana Réblová

Publication type:

Article

Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits.

Published in:

European Food Research & Technology, 2003, v. 216, n. 5, p. 369

By:

Tilman J. Schober;
Colm M. O'Brien;
Denise McCarthy;
Anja Darnedde;
Elke K. Arendt

Publication type:

Article

Sensory quality of minerally fortified bread.

Published in:

European Food Research & Technology, 2003, v. 216, n. 3, p. 274

By:

Grozdan Karadzhov;
Dida Iserliyska

Publication type:

Article

Empowering Brands: The Art of Persuasive Marketing and Building Unshakable Consumer Trust.

Published in:

Journal of Production & Industrial Engineering (JPIE), 2024, v. 5, n. 1, p. 26, doi. 10.26706/jpie.5.1.20242144

By:

Al-Hadrawi, Baqer Khudair;
Nasser, Qasim Obaid;
Gogsido, Sheref Betabo

Publication type:

Article

EFFECT OF POMELO [CITRUS MAXIMA (BURM.) MERR] ALBEDO POWDERS ON SOME QUALITY AND DIGESTIBLITY PROPERTIES OF PIZZA BASE.

Published in:

Journal of Chemistry & Technologies, 2024, v. 32, n. 4, p. 1039, doi. 10.15421/jchemtech.v32i4.310167

By:

Le Quoc Nhat;
Le Pham Tan Quoc;
Le Quoc Tuan

Publication type:

Article

METHODOLOGICAL BASES FOR DETERMINING THE BIOLOGICALITY OF FOOD PRODUCTS FOR ENVIRONMENTAL LABELLING.

Published in:

Journal of Chemistry & Technologies, 2024, v. 32, n. 4, p. 1016, doi. 10.15421/jchemtech.v32i4.312575

By:

Krusir, Galyna;
Korkach, Hanna;
Pylypenko, Liudmyla;
Khomych, Galyna

Publication type:

Article

Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics.

Published in:

Arab Gulf Journal of Scientific Research, 2024, v. 42, n. 2, p. 290, doi. 10.1108/AGJSR-09-2022-0178

By:

Sidhu, Jiwan S.;
Zafar, Tasleem;
Almusallam, Abdulwahab;
Ali, Muslim;
Al-Othman, Amani

Publication type:

Article

Effect of Utilizing of Quinoa, Rice and Corn Flours on Physicochemical Properties and Sensory Characteristics of Gluten Free Cupcake.

Published in:

Annals of Agricultural Science Moshtohor, 2023, v. 61, n. 1, p. 119, doi. 10.21608/assjm.2023.299587

By:

Eman, G. Y. Emam;
Mohamed, K. Morsy;
Abd El Salam, Amira M. A.;
El-Saadany, Raouf M.;
El- Mansy, Hamdy A.

Publication type:

Article

Physico- Chemical Evaluation of By-Products of Some Fruits Resulting From Food Processing.

Published in:

Annals of Agricultural Science Moshtohor, 2022, v. 60, n. 3, p. 845, doi. 10.21608/assjm.2022.263848

By:

Saleh, M. S. I.;
El-Mansy, H. A.;
Bahlol, H. E.;
Mohamed, M. H.;
Doweidar, M. M. M.

Publication type:

Article

Assessment of Various Hazards Found In Halewet El-Moulid And Cream Cake Handled In The Local Egyptian Market.

Published in:

Annals of Agricultural Science Moshtohor, 2021, v. 59, n. 3, p. 505, doi. 10.21608/assjm.2021.186931

By:

Hussein, Nada Taha;
Sallam, Yahia Ibrahem;
Abd El-Salam Abd El-Salam, Ekarm

Publication type:

Article

Utilization of Some Plant materials Toenrich A Rusk Product as A Functioal Product suitable For Diabetic Patients.

Published in:

Annals of Agricultural Science Moshtohor, 2017, v. 55, n. 3, p. 575

By:

Hassoun, M. M;
El Mansy, H. M.;
El-Gharabli, M. M.;
Mahmoud, M. H.;
Abd El-Salam, A. M.

Publication type:

Article

ИССЛЕДОВАНИЕ ВЛИЯНИЯ ПЕРЕЭТЕРИФИЦИРОВАННЫХ ЖИРОВ НА РЕОЛОГИЧЕСКИЕ СВОЙСТВА ТЕСТА

Published in:

News of Kazakhstan Science / Novosti nauki Kazahstana, 2019, n. 4, p. 161

By:

Муслимов, Н. Ж.;
Сакенова, Б. А.;
Темирова, И. Ж.;
Альдиева, А. Б.

Publication type:

Article

不同品种小麦粉品质特性及应用.

Published in:

Food Research & Development, 2023, v. 44, n. 14, p. 99, doi. 10.12161/j.issn.1005-6521.2023.14.015

By:

何小东;
苏丽;
袁倩倩;
岳晓禹;
邹建;
许文涛;
李长滨

Publication type:

Article

花生蛋白稳定乳液研究进展及应用现状.

Published in:

Food Research & Development, 2022, v. 43, n. 11, p. 198, doi. 10.12161/j.issn.1005-6521.2022.11.026

By:

李滢溪;
张丽芬;
赖少娟;
陈复生

Publication type:

Article

蓝莓渣软欧面包的配方优化.

Published in:

Food Research & Development, 2021, v. 42, n. 21, p. 89, doi. 10.12161/j.issn.1005-6521.2021.21.014

By:

高鲲;
田晓玲;
贾金辉;
张海涛;
司旭

Publication type:

Article

美洲鳗调味烤制技术的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 14, p. 151, doi. 10.12161/j.issn.1005-6521.2020.14.024

By:

吴光斌;
陈素艳;
张其标;
郝更新;
陈申如

Publication type:

Article

高效液相色谱-四极杆/静电场轨道阱高分辨质谱法测定焙烤食品中10种添加剂.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 181, doi. 10.12161/j.issn.1005-6521.2019.19.033

By:

刘益锋;
李蓉;
刘恭源;
张朋杰;
容裕棠;
张宪臣;
胡仪光

Publication type:

Article