Works matching DE "CRACKERS"

Results: 142

Drying kinetics, microstructure, and texture of cheese cracker fillings.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 199, doi. 10.1016/j.fbp.2020.06.014

By:

Battaiotto, Laura L.;
Dello Staffolo, Marina

Publication type:

Article

Effect of the Integrated Addition of a Red Tara Pods (Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers.

Published in:

Molecules, 2022, v. 27, n. 3, p. 1020, doi. 10.3390/molecules27031020

By:

Pedreschi, Franco;
Matus, Joans;
Bunger, Andrea;
Pedreschi, Romina;
Huamán-Castilla, Nils Leander;
Mariotti-Celis, María Salomé

Publication type:

Article

Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2025, v. 36, n. 1, p. 121, doi. 10.6066/jtip.2025.36.1.121

By:

Hunaefi, Dase;
Putri, Danica;
Indrasti, Dias;
Fuhrmann, Philipp;
Smetanska, Iryna

Publication type:

Article

PEMBUATAN CRACKERS JAGUNG DAN PENDUGAAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2013, v. 24, n. 2, p. 129, doi. 10.6066/jtip.2013.24.2.129

By:

Sugiyono;
Mariana, Esther;
Yulianto, dan Aton

Publication type:

Article

Development of value‐added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan).

Published in:

Food Science & Nutrition, 2018, v. 6, n. 7, p. 1791, doi. 10.1002/fsn3.748

By:

Olagunju, Aderonke Ibidunni;
Omoba, Olufunmilayo Sade;
Enujiugha, Victor Ndigwe;
Aluko, Rotimi Emmanuel

Publication type:

Article

Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 3, p. 564, doi. 10.1002/fsn3.431

By:

Akonor, Paa T.;
Dziedzoave, Nanam T.;
Buckman, Evelyn S.;
Mireku Essel, Edna;
Lavoe, Francis;
Tomlins, Keith I.

Publication type:

Article

GENERATION OF GRAPHS USING HYPER-EDGE REPLACEMENT GRAPH REWRITING P SYSTEM.

Published in:

TWMS Journal of Applied & Engineering Mathematics, 2024, v. 14, n. 3, p. 1099

By:

VINODHINI, K.;
SANKAR, M. P.

Publication type:

Article

Effect of processing conditions on some quality attributes of fried cassava-defatted peanut crackers.

Published in:

Croatian Journal of Food Science & Technology, 2021, v. 13, n. 1, p. 111, doi. 10.17508/CJFST.2021.13.1.14

By:

Sobukola, Olajide;
Ajayi, Feyisola;
Kayode, Omowunmi;
Faloye, Opeyemi

Publication type:

Article

Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 6, p. 5749, doi. 10.1007/s11947-025-03796-8

By:

Sergiacomo, Alessio;
Bresciani, Andrea;
Miele, Matteo;
Marti, Alessandra

Publication type:

Article

Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.

Published in:

Food Technology & Biotechnology, 2022, v. 60, n. 4, p. 488, doi. 10.17113/ftb.60.04.22.7655

By:

Tomić, Jelena;
Škrobot, Dubravka;
Popović, Ljiljana;
Dapčević-Hadnađev, Tamara;
Čakarević, Jelena;
Maravić, Nikola;
Hadnađev, Miroslav

Publication type:

Article

Anthocyanin Content of Crackers and Bread Made with Purple and Blue Wheat Varieties.

Published in:

Molecules, 2022, v. 27, n. 21, p. 7180, doi. 10.3390/molecules27217180

By:

Francavilla, Alyssa;
Joye, Iris J.

Publication type:

Article

Dwelling in a Junkyard: Longing for Home and Self in Janisse Ray's Ecology of a Cracker Childhood.

Published in:

World & Word / Świat & Słowo, 2023, v. 41, n. 2, p. 381, doi. 10.53052/17313317.2023.46

By:

Fernandes Alves, Isabel Maria

Publication type:

Article

Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the Method.

Published in:

Cereal Chemistry, 2011, v. 88, n. 1, p. 25, doi. 10.1094/CCHEM-10-10-0152

By:

Kweon, Meera;
Slade, Louise;
Levine, Harry

Publication type:

Article

Development of a Benchtop Baking Method for Chemically Leavened Crackers. I Identification of a Diagnostic Formula and Procedure.

Published in:

Cereal Chemistry, 2011, v. 88, n. 1, p. 19, doi. 10.1094/CCHEM-08-10-0110

By:

Kweon, Meera;
Slade, Louise;
Levine, Harry

Publication type:

Article

CONSUMO DE AÇÚCARES E CARBOIDRATOS EM LACTENTES NA CIDADE DE JOÃO PESSOA-PB.

Published in:

Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 2020, v. 14, n. 88, p. 853

By:

de Souza, Evellyn Nascimento;
Soares, Amanda;
de Carvalho, Michelle Alves;
Cruz de Oliveira, Ana Eloísa;
de Queiroz Xavier, Bárbara Letícia

Publication type:

Article

Development and characterization of cracker fillings with natural antioxidants.

Published in:

Journal of Food Measurement & Characterization, 2020, v. 14, n. 1, p. 446, doi. 10.1007/s11694-019-00306-1

By:

Masutti, María Florencia;
Patrignani, Mariela;
Conforti, Paula Andrea

Publication type:

Article

Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers.

Published in:

Journal of Food Measurement & Characterization, 2020, v. 14, n. 1, p. 378, doi. 10.1007/s11694-019-00300-7

By:

Demin, Mirjana;
Rabrenović, Biljana;
Pezo, Lato;
Laličić-Petronijević, Jovanka

Publication type:

Article

Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers.

Published in:

Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 2812, doi. 10.1007/s11694-019-00201-9

By:

Ozgoren, Ezgi;
Isik, Fatma;
Yapar, Aydin

Publication type:

Article

Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation.

Published in:

Czech Journal of Food Sciences, 2022, v. 40, n. 3, p. 202, doi. 10.17221/52/2021-CJFS

By:

GUTTIFERA;
RAHMAWATI, LAILA;
SARI, SELLY RATNA;
PRATAMA, FILLI;
WIDOWATI, TRI WARDANI

Publication type:

Article

Reduction in sodium chloride content in saltine crackers through an edible coating.

Published in:

Czech Journal of Food Sciences, 2020, v. 38, n. 4, p. 237, doi. 10.17221/221/2019-CJFS

By:

VASQUES, CRISLAYNE TEODORO;
MENDES, MAIARA PEREIRA;
BATISTA DA SILVA, DENISE DE MORAES;
MONTEIRO, ANTONIO ROBERTO GIRIBONI

Publication type:

Article

Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts.

Published in:

Scientia Agricola, 2022, v. 79, n. 3, p. 1, doi. 10.1590/1678-992X-2020-0324

By:

Pieta, Fabiana;
Pieta, Adriana;
Marques, Caroline;
da Fonseca Burgardt, Vânia de Cássia;
Vieira do Prado, Naimara;
Machado-Lunkes, Alessandra;
Lucchetta, Luciano

Publication type:

Article

响应面法优化芦竹苏打饼干的研制.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 133, doi. 10.12161/j.issn.1005-6521.2020.13.021

By:

王艳萍;
任宇梅

Publication type:

Article

The effect of social cues on the eating behavior of obese and normal subjects.

Published in:

1980

By:

Conger, Judith C.;
Conger, Anthony J.;
Costanzo, Philip R.;
Wright, K. Lynn;
Matter, Jean Anne;
Conger, J C;
Conger, A J;
Costanzo, P R;
Wright, K L;
Matter, J A

Publication type:

journal article

Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry.

Published in:

Foods, 2025, v. 14, n. 14, p. 2548, doi. 10.3390/foods14142548

By:

Gallardo, Miguel A.;
Martínez-Navarro, M. Esther;
García Panadero, Irene;
Pardo, José E.;
Álvarez-Ortí, Manuel

Publication type:

Article

Effect of Artichoke Outer Bract Powder Addition on the Nutritional Profile of Gluten-Free Rusks.

Published in:

Foods, 2025, v. 14, n. 13, p. 2395, doi. 10.3390/foods14132395

By:

Melini, Valentina;
Melini, Francesca;
Salvati, Alessandro;
Luziatelli, Francesca;
Ruzzi, Maurizio

Publication type:

Article

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks.

Published in:

Foods, 2024, v. 13, n. 10, p. 1503, doi. 10.3390/foods13101503

By:

Uivarasan, Alexandra Maria;
Mihaly Cozmuta, Leonard;
Lukinac, Jasmina;
Jukić, Marko;
Šelo, Gordana;
Peter, Anca;
Nicula, Camelia;
Mihaly Cozmuta, Anca

Publication type:

Article

Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties.

Published in:

Foods, 2023, v. 12, n. 7, p. 1392, doi. 10.3390/foods12071392

By:

Marcos, Joana;
Carriço, Raquel;
Sousa, Maria João;
Palma, M. Lídia;
Pereira, Paula;
Nunes, M. Cristiana;
Nicolai, Marisa

Publication type:

Article

The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers.

Published in:

Foods, 2023, v. 12, n. 3, p. 555, doi. 10.3390/foods12030555

By:

Hu, Liping;
Li, Yue;
Huang, Xiang;
Du, Chaodong;
Huang, Dejian;
Tao, Xiumei

Publication type:

Article

Development of High-Fibre and Low-FODMAP Crackers.

Published in:

Foods, 2022, v. 11, n. 17, p. 2577, doi. 10.3390/foods11172577

By:

Radoš, Kristina;
Čukelj Mustač, Nikolina;
Varga, Katarina;
Drakula, Saša;
Voučko, Bojana;
Ćurić, Duška;
Novotni, Dubravka

Publication type:

Article

Development of Healthy Protein-Rich Crackers Using Tenebrio molitor Flour.

Published in:

Foods, 2022, v. 11, n. 5, p. 702, doi. 10.3390/foods11050702

By:

Djouadi, Anna;
Sales, Joana Rides;
Carvalho, Maria Otília;
Raymundo, Anabela

Publication type:

Article

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate.

Published in:

Foods, 2022, v. 11, n. 5, p. 645, doi. 10.3390/foods11050645

By:

Gangola, Manu Pratap;
Ramadoss, Bharathi Raja;
Jaiswal, Sarita;
Fabek, Hrvoje;
Tulbek, Mehmet;
Anderson, Gerald Harvey;
Chibbar, Ravindra N.

Publication type:

Article

Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate.

Published in:

Foods, 2022, v. 11, n. 2, p. 202, doi. 10.3390/foods11020202

By:

Gulzar, Saqib;
Nilsuwan, Krisana;
Raju, Navaneethan;
Benjakul, Soottawat

Publication type:

Article

Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years.

Published in:

Foods, 2021, v. 10, n. 11, p. 2523, doi. 10.3390/foods10112523

By:

Khairuddin, Muhammad Arif Najmi;
Lasekan, Ola

Publication type:

Article

Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction.

Published in:

Foods, 2021, v. 10, n. 7, p. 1557, doi. 10.3390/foods10071557

By:

González-Gómez, Lorena;
Morante-Zarcero, Sonia;
Pérez-Quintanilla, Damián;
Sierra, Isabel

Publication type:

Article

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers.

Published in:

Foods, 2020, v. 9, n. 10, p. 1352, doi. 10.3390/foods9101352

By:

Ardoin, Ryan;
Romero, Ross;
Marx, Brian;
Prinyawiwatkul, Witoon

Publication type:

Article

Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers.

Published in:

Foods, 2020, v. 9, n. 10, p. 1352, doi. 10.3390/foods9101352

By:

Ardoin, Ryan;
Romero, Ross;
Marx, Brian;
Prinyawiwatkul, Witoon

Publication type:

Article

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers.

Published in:

Foods, 2020, v. 9, n. 6, p. 749, doi. 10.3390/foods9060749

By:

Manzocco, Lara;
Romano, Giulia;
Calligaris, Sonia;
Nicoli, Maria Cristina

Publication type:

Article

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers.

Published in:

Foods, 2019, v. 8, n. 12, p. 611, doi. 10.3390/foods8120611

By:

Batista, Ana Paula;
Niccolai, Alberto;
Bursic, Ivana;
Sousa, Isabel;
Raymundo, Anabela;
Rodolfi, Liliana;
Biondi, Natascia;
Tredici, Mario R.

Publication type:

Article

Disponibilidad y selección de xilópalos en la costa norte y sur de la Provincia de Chubut, Patagonia Argentina.

Published in:

Revista del Museo de Antropología, 2020, v. 13, n. 1, p. 25, doi. 10.31048/1852.4826.v13.n1.24295

By:

Banegas, Anahí;
Gómez Otero, Julieta

Publication type:

Article

Sustainability of Underutilized Local Crop Through Product Development of Malaysia Purple Sweet Potato Cracker.

Published in:

Malaysian Journal of Medicine & Health Sciences, 2022, v. 18, p. 305, doi. 10.47836/mjmhs18.8.39

By:

Muhammad, Rosmaliza;
Nor, Norazmir Md.;
Ikram, Emmy Hainida Khairul;
Sharif, Mohd Shazali Md.

Publication type:

Article

Pea peels as a value-added food ingredient for snack crackers and dry soup.

Published in:

Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-02202-5

By:

Mousa, Mona M. H.;
El-Magd, Mohammed A.;
Ghamry, Heba I.;
Alshahrani, Mohammad Y.;
El-Wakeil, Nora H. M.;
Hammad, Eman M.;
Asker, Galila A. H.

Publication type:

Article

Student's t and crackers.

Published in:

College Mathematics Journal, 1999, v. 30, n. 1, p. 32, doi. 10.2307/2687200

By:

Sommers, Paul M.

Publication type:

Article

Effects of fermentation with lactic acid bacteria from wikau maombo on the physicochemical characteristics of sago (Metroxylon sagu) flour, and its application in crackers.

Published in:

International Food Research Journal, 2021, v. 28, n. 6, p. 1156

By:

Wahyuni, S.;
Khaeruni, A.;
Faradilla, R. H. F.;
Asnani;
Rahmawati, S.;
Dewi, N. D. P.

Publication type:

Article

Use of riceberry bran to reduce oil absorption in puffed cracker.

Published in:

International Food Research Journal, 2019, v. 26, n. 2, p. 441

By:

Jiamjariyatam, R.

Publication type:

Article

Evaluation of technology and sensory quality of cream cracker enriched with minced cobia (Rachycentron canadum).

Published in:

International Food Research Journal, 2018, v. 25, n. 3, p. 1197

By:

Gonçalves, L. S.;
Salas-Mellado, M. M.

Publication type:

Article

Glycemic index of Coleus tuberosus crackers rich in resistant starch type III.

Published in:

International Food Research Journal, 2018, v. 25, n. 1, p. 1

By:

Nugraheni, M.;
Hamidah, S.;
Auliana, R.

Publication type:

Article

Preparation and properties of fish cracker from different freshwater fish species.

Published in:

International Food Research Journal, 2017, v. 24, n. 5, p. 1858

By:

Zzaman, W.;
Yusoff, M. M.;
Yang, T. A.

Publication type:

Article

Effect of mixing period, water and sugar on the sesame cracker dough stickiness.

Published in:

International Food Research Journal, 2016, v. 23, p. S249

By:

Tan, S. B.;
Shamsudin, R.;
Mohammed, M. A.;
Rahman, N. A.

Publication type:

Article

Cracker "Keropok": A review on factors influencing expansion.

Published in:

International Food Research Journal, 2011, v. 18, n. 3, p. 855

By:

Taewee, T. K.

Publication type:

Article

The Naphtha Cracker That Travels around Taiwan: The Story of Koukuang Petrochemical Project.

Published in:

2013

By:

Hua-Mei Chiu

Publication type:

Book Review