Works about BISCUITS

Results: 742

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

SENSORY ANALYSIS COMPARISON OF EIGHT BISCUITS BY FRENCH AND PAKISTANI PANELS.

Published in:

Journal of Sensory Studies, 2007, v. 22, n. 6, p. 665, doi. 10.1111/j.1745-459X.2007.00130.x

By:

PAGÈS, JÉRÔME;
BERTRAND, CECILE;
ALI, RASHIDA;
HUSSON, FRANÇOIS;
LÊ, SÉBASTIEN

Publication type:

Article

The Cheese Biscuit Queen Tells All: Southern Recipes, Sweet Remembrances, and a Little Rambunctious Behavior.

Published in:

2021

By:

Glover, Sarah Grace

Publication type:

Book Review

INNOVATIVE TECHNOLOGY OF BISCUIT PRODUCTION BASED ON THE USE OF SECONDARY PRODUCTS OF SOYBEAN PROCESSING.

Published in:

Journal of Chemistry & Technologies, 2023, v. 31, n. 1, p. 128, doi. 10.15421/jchemtech.v31i1.263187

By:

Korkach, Hanna;
Kotuzaki, Olena;
Breitenmoser, Lena;
Behner, David;
Hugi, Christoph;
Krusir, Galyna

Publication type:

Article

Heavy Metal Content of Potato Chips and Biscuits from Nagpur City, India.

Published in:

Bulletin of Environmental Contamination & Toxicology, 2007, v. 79, n. 4, p. 384, doi. 10.1007/s00128-007-9256-x

By:

Gopalani, Meetu;
Shahare, Mrunalini;
Ramteke, Dilip;
Wate, Satish

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

Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit.

Published in:

Bulletin of the National Research Centre, 2022, v. 46, n. 1, p. 1, doi. 10.1186/s42269-022-00769-1

By:

Adeyemo, Aanuoluwapo Elizabeth;
Omoba, Olufunmilayo Sade;
Olagunju, Aderonke Ibidunni;
Josiah, Sunday Solomon

Publication type:

Article

Microbiological Evaluation of Meals Served to Students in the University City Restaurant of Benha University.

Published in:

Annals of Agricultural Science Moshtohor, 2023, v. 61, n. 1, p. 143, doi. 10.21608/ASSJM.2023.190890.1208

By:

Abdel Samee, Hanaa M.;
Mohamed, Mahmoud H.;
Sharoba, Ashraf M.

Publication type:

Article

Physicochemical and Sensory Properties of Biscuit Fortified With Bitter Lupine.

Published in:

Annals of Agricultural Science Moshtohor, 2022, v. 60, n. 3, p. 869

By:

Mostafa, Gehan M.;
El-Desouky, Ahmed I.;
Sharoba, Ashraf M.;
Mohamed, Zahrat El-Ola M.;
Morsy, Mohamed K.

Publication type:

Article

Quality Characteristics of Biscuits Supplemented With Pomace of Pomegranate Seed and Residual of Date Press.

Published in:

Annals of Agricultural Science Moshtohor, 2022, v. 60, n. 3, p. 855, doi. 10.21608/assjm.2022.263849

By:

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

Publication type:

Article

QUALITY AND SHELF-LIFE EVALUATION OF MULTIGRAIN GLUTEN FREE BISCUITS DEVELOPED FROM SORGHUM, SOYBEAN AND OAT COMPOSITE FLOURS BLEND.

Published in:

Plant Archives (09725210), 2024, v. 24, n. 2, p. 2493, doi. 10.51470/PLANTARCHIVES.2024.v24.no.2.356

By:

Bhise, Suresh;
Patel, Devesh;
Kamaliya, K. B.;
Pandey, H.

Publication type:

Article

EFFECT OF FLOUR TYPE ON PHYTIC ACID DEGRADATION DURING BISCUIT MAKING.

Published in:

Plant Archives (09725210), 2020, v. 20, n. 2, p. 325

By:

Nasser, Jassim M.;
Hammood, Ezuldeen K.

Publication type:

Article