Works matching DE "BISCUITS"

Results: 753

Acrylamide Occurrence in Iranian Biscuits and Its Potential Risk of Exposure.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 7, p. 1, doi. 10.1002/fsn3.70480

By:

Hoseini Majd, Saeed;
Shahidi, Seyed‐Ahmad;
Shariatifar, Nabi;
Ahmadi, Mohammad;
Sharifi Soltani, Mahdi

Publication type:

Article

Single-Gelator Structuring of Hemp Oil Using Agarose: Comparative Assembly, Electronic Nose Profiling, and Functional Performance of Hydroleogels Versus Oleogels in Shortbread Cookies.

Published in:

Polymers (20734360), 2025, v. 17, n. 14, p. 1988, doi. 10.3390/polym17141988

By:

Paroń, Oliwia;
Harasym, Joanna

Publication type:

Article

Acrylamide content in selected food products from the Bosnia and Herzegovina market.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2025, v. 42, n. 7, p. 863, doi. 10.1080/19440049.2025.2517618

By:

Turalic, Amila;
Omeragic, Elma;
Kezic, Munevera;
Djedjibegovic, Jasmina

Publication type:

Article

Effect of Red Dragon Fruit (Hylocereus polyrhizus) Peel Powder on Physical, Antioxidative, and Sensory Properties of Biscuits.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 4, p. 1018, doi. 10.1080/15428052.2024.2361716

By:

Hong Quan, Tran;
Tieu Yen, Tran;
Pham Ngoc Tram, Giap;
Ngoc Han, Trinh;
Phung Tien, Nguyen;
Kaewthong, Pensiri;
Karnjanapratum, Supatra

Publication type:

Article

Valorization of Jackfruit (Artocarpus heterophllus) Rags As a Functional Ingredient in Sandwich Cookies: Sensory, Physicochemical, and Antioxidant Properties.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 4, p. 692, doi. 10.1080/15428052.2024.2333768

By:

Han, Ching Enn;
Chan, Sook Wah;
Yap, Chien Yee;
Tan, Pei Ling;
Lin, Dan;
He, Lian;
Xu, Chengjian

Publication type:

Article

Sensory Characteristics and Glycemic Index of Biscuits Made from Sorghum Flour and Red Bean Flour.

Published in:

Amerta Nutrition, 2025, v. 9, n. 2, p. 302, doi. 10.20473/amnt.v9i2.2025.302-309

By:

Al-Ghifari Atmadja, Taufiq Firdaus;
Qurota A’yunin, Nur Arifah

Publication type:

Article

Physical and Chemical Properties of Gluten‐Free Biscuits Incorporated With Purple Sweet Potato Flour.

Published in:

International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/9955286

By:

Punfujinda, Chaiyasit;
Pattarathitiwat, Paponpat;
Chombhuphan, Rath;
Songnearm, Sermsri;
Tula, Poomipong;
Sakkaekaew, Korawit;
Anunvrapong, Amornrat;
Boukaew, Sawai;
Chumkaew, Krittin;
Spigno, Giorgia

Publication type:

Article

益生菌发酵藜麦饼干的工艺研究.

Published in:

Storage & Process, 2025, n. 6, p. 121, doi. 10.3969/j.issn.1009-6221.2025.06.014

By:

贺玉珊;
吴以程;
孙琳珺;
焦凌霞

Publication type:

Article

Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds.

Published in:

Foods, 2025, v. 14, n. 13, p. 2276, doi. 10.3390/foods14132276

By:

Pereira, Cristiana L.;
Sousa, Inês;
Roseiro, Cristina;
Lageiro, Manuela;
Lourenço, Vanda M.;
Brites, Carla

Publication type:

Article

The Characterization of Peach Pomace and the Influence of Its Incorporation on the Chemical Composition of Biscuits.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 13, p. 6983, doi. 10.3390/app15136983

By:

Mandache, Maria;
Topală, Carmen Mihaela;
Vijan, Loredana Elena;
Cosmulescu, Sina

Publication type:

Article

Effects of whole quinoa flour addition on biscuit quality and glycemic index.

Published in:

Food & Machinery, 2025, n. 6, p. 150, doi. 10.13652/j.spjx.1003.5788.2024.81044

By:

WANG Ying;
ZHANG Xinyi;
YU Bo;
LI Yunjie;
TANG Shangwen;
WU Jinju

Publication type:

Article

Nutritional Analysis of Bakery Products Made From Broken Rice (Oryza sativa L.).

Published in:

Pakistan Journal of Scientific & Industrial Research Series B: Biological Sciences, 2025, v. 68, n. 1, p. 78

By:

Gull, Sadaf;
Mukhtar, Hannan;
Nazir, Saima;
Nadeem, Areesha;
Ali, Maira;
Khalid, Sana

Publication type:

Article

Effect of biscuits fortified with different doses of vitamin A on indices of vitamin A status, haemoglobin and physical growth levels of pre-school children in Chongqing – Corrigendum.

Published in:

2011

By:

Zhang, Xuan;
Chen, Ke;
Qu, Ping;
Liu, You-Xue;
Li, Ting-Yu

Publication type:

Erratum

Effect of biscuits fortified with different doses of vitamin A on indices of vitamin A status, haemoglobin and physical growth levels of pre-school children in Chongqing.

Published in:

Public Health Nutrition, 2010, v. 13, n. 9, p. 1462, doi. 10.1017/S1368980010000820

By:

Xuan Zhang;
Ke Chen;
Ping Qu;
You-Xue Liu;
Ting-Yu Li

Publication type:

Article

Considering a large creep pellet as a means to improve suckling and early weaned pig performance.

Published in:

2020

By:

Mahal, Shannen T.;
Morton, Jodi M.;
Perez-Palencia, Jorge Y.;
Levesque, Crystal L.;
Groenewegen, Paul

Publication type:

Abstract

Chickpea Seed Flours Improve the Nutritional and the Antioxidant Profiles of Traditional Shortbread Biscuits: Effects of In Vitro Gastrointestinal Digestion.

Published in:

Antioxidants, 2024, v. 13, n. 1, p. 118, doi. 10.3390/antiox13010118

By:

Delgado-Andrade, Cristina;
Olías, Raquel;
Marín-Manzano, Mari Carmen;
Seiquer, Isabel;
Clemente, Alfonso

Publication type:

Article

Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products.

Published in:

Antioxidants, 2023, v. 12, n. 12, p. 2115, doi. 10.3390/antiox12122115

By:

Fanesi, Benedetta;
Ismaiel, Lama;
Nartea, Ancuta;
Orhotohwo, Oghenetega Lois;
Kuhalskaya, Anastasiya;
Pacetti, Deborah;
Lucci, Paolo;
Falcone, Pasquale Massimiliano

Publication type:

Article

Elevating Cereal-Based Nutrition: Moringa oleifera Supplemented Bread and Biscuits.

Published in:

Antioxidants, 2023, v. 12, n. 12, p. 2069, doi. 10.3390/antiox12122069

By:

Ferreira, Teresa;
Gomes, Sandra M.;
Santos, Lúcia

Publication type:

Article

Utilization of Spirulina (Arthrospira Platensis) in The Production of Functional Biscuits and its Effect on Product Quality.

Published in:

Alexandria Science Exchange Journal, 2020, v. 41, n. 4, p. 447, doi. 10.21608/ASEJAIQJSAE.2020.123819

By:

Ziena, Hamid M.;
Rozan, Mahmoud A.;
Ghozlan, Heba E.

Publication type:

Article

FUNCTIONAL PROPERTIES OF FERMENTED AND UNFERMENTED COCOA PLACENTA POWDERS (THEOBROMA CACAO L.) FOR THE PRODUCTION OF BISCUITS.

Published in:

Food & Environment Safety, 2023, v. 22, n. 2, p. 109, doi. 10.4316/fens.2023.011

By:

GOUDE, Kouadio Alfred;
ADINGRA, Kouassi Martial-Didier;
KOUAME, Koffi Honoré;
SORO, Soguimondenin;
KOUADIO, Eugène Jean Parfait

Publication type:

Article

WASTE VALORISATION OF CHICKEN EGG SHELLS AND DEVELOPMENT OF FORMULATED BISCUITS WITH EGG SHELL WASTE AS A SOURCE OF DIETARY CALCIUM.

Published in:

Food & Environment Safety, 2023, v. 22, n. 1, p. 15, doi. 10.4316/fens.2023.002

By:

M., Raghul

Publication type:

Article

EFFECT OF FERMENTATION ON THE QUALITY OF FLOUR AND BISCUIT FROM CASHEW KERNEL FLOUR.

Published in:

Food & Environment Safety, 2021, v. 20, n. 1, p. 81

By:

TOUZOU, Bleou Jean Jaurès;
SORO, Doudjo;
SORO, Soronikpoho;
KOFFI, Kouadio Ernest

Publication type:

Article

QUALITY CHARACTERISTICS OF BISCUITS PREPARED FROM COMPOSITE FLOUR OF YELLOW FLESHED CASSAVA AND QUALITY PROTEIN MAIZE.

Published in:

Food & Environment Safety, 2020, v. 19, n. 4, p. 297

By:

ADEOLA, Abiodun Aderoju;
OLAYIOYE, Dorcas Olawunmi;
OLUYOMBO, Alexander Adedolapo;
OLUNLADE, Babatunde Adebiyi

Publication type:

Article

SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS.

Published in:

Food & Environment Safety, 2017, v. 16, n. 4, p. 250

By:

POP, Flavia;
VOȘGAN, Zorica;
MIHALESCU, Lucia

Publication type:

Article

THE USE OF INULIN AND SOY PROTEIN ISOLATE IN PRODUCING HARD-DOUGH BISCUITS FOR SENIOR PEOPLE.

Published in:

Food & Environment Safety, 2017, v. 16, n. 3, p. 160

By:

DOROHOVYCH, Antonella;
PETRENKO, Mykola

Publication type:

Article

STUDY ON FLOUR QUALITY ASSESSMENT DESIGNED TO OBTAIN BISCUITS.

Published in:

Food & Environment Safety, 2015, v. 14, n. 2, p. 218

By:

DABIJA, Adriana;
PĂAIUSŞ, Anca Magda

Publication type:

Article

Improvement of Toddler Weight With Giving of Moringa Leaf Extract Biscuit (Moringa oleifera).

Published in:

Malaysian Journal of Medicine & Health Sciences, 2023, v. 19, p. 140

By:

Sembiring, Rinawati;
Panduragan, Santhana Letchmi;
Natarajan, Satheesh Babu;
Poddar, Ruma;
Purba, Agnes;
Syapitri, Henny;
Damanik, Elsarika;
Sinaga, Taruli Rohana

Publication type:

Article

"We will remember, we will repast": Performance and the Feeding of Collective Memory in Re.Past.Malaga.

Published in:

Liminalities, 2019, v. 15, n. 2, p. 1

By:

Bryer, Rebekah

Publication type:

Article

Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 262, doi. 10.1111/1471-0307.13028

By:

Li, Hongbo;
Zhang, Shuhua;
Chen, Hui;
Yang, Lin;
Li, Jiayi;
Liu, Xiaohui;
Luo, Zhigang;
Li, Hongjuan;
Yu, Jinghua

Publication type:

Article

QUALITY EVALUATION OF FLOUR BLENDS AND BISCUITS PRODUCED FROM BREADFRUIT AND LIMA BEAN FLOURS.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, v. 47, n. 2, p. 77, doi. 10.35219/foodtechnology.2023.2.05

By:

ARINOLA, STEPHEN OLANREWAJU

Publication type:

Article

DEVELOPMENT AND CHARACTERIZATION OF ADDED VALUE APPETIZER BISCUITS BASED ON BLACK RICE FLOUR.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 2, p. 48, doi. 10.35219/foodtechnology.2021.2.04

By:

BOLEA, CARMEN-ALINA;
TURTURICĂ, MIHAELA;
ENACHI, ELENA;
VIZIREANU, CAMELIA;
STĂNCIUC, NICOLETA

Publication type:

Article

BIOACTIVE COMPONENTS, ENZYMES INHIBITORY AND ANTIOXIDANT ACTIVITIES OF BIOFORTIFIED YELLOW MAIZE (ZEA MAYS L.) AND COWPEA (VIGNA UNGUICULATA L. WALP) COMPOSITE BISCUITS.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2021, v. 45, n. 1, p. 86, doi. 10.35219/foodtechnology.2021.1.06

By:

IRONDI, EMMANUEL ANYACHUKWU;
AJANI, EMMANUEL OLADIPO;
ALIYU, OLAWALE MASHOOD;
OLATOYE, KAZEEM KOLEDOYE;
ABDULAMEED, HASSAN TAIYE;
OGBEBOR, OSAYAME FUNMILAYO

Publication type:

Article

ASSESSMENT OF THE ACRYLAMIDE LEVEL OF CEREAL-BASED PRODUCTS FROM ROMANIA MARKET IN ACCORDANCE WITH COMMISSION REGULATION (EU) 2017/2158.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 1, p. 104, doi. 10.35219/foodtechnology.2020.1.06

By:

MIHAI, ADRIANA LAURA;
NEGOIȚĂ, MIOARA;
HORNEȚ, GABRIELA-ANDREEA

Publication type:

Article

Development of Fortified Biscuit with Sweet and Acidic Whey Proteins and Its Effects on Body Weight, Indices of Body Composition, and Antioxidant Capacity in Rats.

Published in:

Jordan Journal of Agricultural Sciences, 2023, v. 19, n. 4, p. 365, doi. 10.35516/jjas.v19i4.760

By:

Fattah Al-Awamleh, Nisreen Abdel;
Ahmad, Mousa Numan;
Mehyar, Ghadeer Fawzi

Publication type:

Article

MODELING OF DYNAMIC OSCILLATION AND CREEP-RECOVERY DATA OF GLUTEN-FREE BISCUIT DOUGH CONTAINING TIGER-NUT FLOUR.

Published in:

GIDA: The Journal of Food, 2024, v. 49, n. 6, p. 1218, doi. 10.15237/gida.GD24108

By:

ÇİNAR, Azra Tuğçe;
YOLAÇANER, Elif TURABİ

Publication type:

Article

THE IMPACT OF PARTIAL SWEETENER SUBSTITUTION ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF BISCUITS.

Published in:

GIDA: The Journal of Food, 2022, v. 47, n. 1, p. 66, doi. 10.15237/gida.GD21138

By:

Güldane, Mehmet;
Herken, Emine Nur

Publication type:

Article

FARKLI KURUTMA METOTLARI İLE ELDE EDİLEN HÜNNAP (ZIZYPHUS JUJUBA) MEYVE TOZLARININ BİSKÜVİ ÜRETİMİNDE KULLANIM OLANAKLARI.

Published in:

GIDA: The Journal of Food, 2021, v. 46, n. 5, p. 1158, doi. 10.15237/gida.GD21057

By:

Koyuncu, Büşra;
Demir, Mustafa Kürşat;
Olcay, Nezahat

Publication type:

Article

BAZI KABARTICI KOMBİNASYONLARININ BİSKÜVİNİN KALİTATİF ÖZELLİKLERİNE ETKİSİ.

Published in:

GIDA: The Journal of Food, 2016, v. 41, n. 2, p. 99, doi. 10.15237/gida.GD15055

By:

Taş, Esma;
Türker, Selman;
Ertaş, Nilgün

Publication type:

Article

BISCUIT POWDER AS AN UNCONVENTIONAL FEED IN PIGLETS.

Published in:

Indian Journal of Animal Research, 2009, v. 43, n. 3, p. 215

By:

Narayanan, Rita;
Ronald, B. S. M.;
Baegan, S.;
Bharathidasan, A.

Publication type:

Article

Effect of different new packaging materials on biscuit quality during accelerated storage.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 8, p. 1736, doi. 10.1002/jsfa.6888

By:

Romani, Santina;
Tappi, Silvia;
Balestra, Federica;
Rodriguez Estrada, Maria Teresa;
Siracusa, Valentina;
Rocculi, Pietro;
Rosa, Marco Dalla

Publication type:

Article

The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 2040, doi. 10.1002/jsfa.6522

By:

Tsikritzi, Roussa;
Moynihan, Paula J;
Gosney, Margot A;
Allen, Victoria J;
Methven, Lisa

Publication type:

Article

Production of Biscuit from Chinese Sturgeon Fish Fillet Powder (Acipeneser sinensis): A Snack Food for Children.

Published in:

Journal of Aquatic Food Product Technology, 2018, v. 27, n. 10, p. 1048, doi. 10.1080/10498850.2018.1533906

By:

Abraha, Bereket;
Mahmud, Abdu;
Admassu, Habtamu;
Habte-Tsion, Habte-Michael;
Xia, Wenshui;
Yang, Fang

Publication type:

Article

Study on nanocellulose isolated from waste chilli stems processing as dietary fiber in biscuits.

Published in:

PLoS ONE, 2023, v. 18, n. 1, p. 1, doi. 10.1371/journal.pone.0281142

By:

Ma, Yongjie;
Chai, Xuyan;
Bao, Hongliang;
Huang, Yishuo;
Dong, Wenbin

Publication type:

Article

Estimation and variable selection for generalized functional partially varying coefficient hybrid models.

Published in:

Statistical Papers, 2024, v. 65, n. 1, p. 93, doi. 10.1007/s00362-022-01383-z

By:

Liu, Yanxia;
Wang, Zhihao;
Tian, Maozai;
Yu, Keming

Publication type:

Article

Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties.

Published in:

Agronomy Journal, 2020, v. 112, n. 3, p. 1921, doi. 10.1002/agj2.20127

By:

Zheng, Baoqiang;
Zhao, Hong;
Zhou, Qin;
Cai, Jian;
Wang, Xiao;
Cao, Weixing;
Dai, Tingbo;
Jiang, Dong

Publication type:

Article

Nitrogen Fertilization Strategies Suitable to Achieve the Quality Requirements of Wheat for Biscuit Production.

Published in:

Agronomy Journal, 2015, v. 107, n. 4, p. 1584, doi. 10.2134/agronj14.0627

By:

Blandino, Massimo;
Marinaccio, Federico;
Vaccino, Patrizia;
Reyneri, Amedeo

Publication type:

Article

Physicochemical, Textural, and Sensory Evaluation of Reduced Fat Gluten- Free Biscuit Prepared with Inulin and Resistant Dextrin Prebiotic.

Published in:

Journal of Agricultural Science & Technology, 2018, v. 20, n. 4, p. 719

By:

Emami, N.;
Dehghan, P.;
Mohtarami, F.;
Ostadrahimi, A.;
Azizi, M. H.

Publication type:

Article

Effects of Sucrose Substitution with Date Syrup and Date Liquid Sugar on the Physicochemical Properties of Dough and Biscuits.

Published in:

Journal of Agricultural Science & Technology, 2016, v. 18, n. 3, p. 643

By:

Majzoobi, M.;
Mansouri, H.;
Mesbahi, Gh.;
Farahnaky, A.;
Golmakani, M. T.

Publication type:

Article

Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits.

Published in:

World Journal of Microbiology & Biotechnology, 2023, v. 39, n. 4, p. 1, doi. 10.1007/s11274-023-03538-y

By:

Sandez Penidez, S. H.;
Velasco Manini, M. A.;
Gerez, C. L.;
Rollan, G. C.

Publication type:

Article

SENSORY DESCRIPTIVE ANALYSIS, SENSORY ACCEPTABILITY AND EXPECTATION STUDIES ON BISCUITS WITH REDUCED ADDED SALT AND INCREASED FIBER.

Published in:

Journal of Sensory Studies, 2009, v. 24, n. 4, p. 498, doi. 10.1111/j.1745-459X.2009.00223.x

By:

VÁZQUEZ, MARISA BEATRIZ;
CURIA, ANA;
HOUGH, GUILLERMO

Publication type:

Article