Works matching DE "CRACKERS"

Results: 133

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

Cooking water of yellow soybeans as emulsifier in gluten-free crackers.

Published in:

European Food Research & Technology, 2018, v. 244, n. 12, p. 2141, doi. 10.1007/s00217-018-3122-4

By:

Serventi, Luca;
Wang, Siyun;
Zhu, Jingnan;
Liu, Silu;
Fei, Fan

Publication type:

Article

The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker.

Published in:

European Food Research & Technology, 2014, v. 239, n. 2, p. 259, doi. 10.1007/s00217-014-2217-9

By:

Yılmaz, Neşe;
Tuncel, Necati;
Kocabıyık, Habib

Publication type:

Article

Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers.

Published in:

European Food Research & Technology, 2007, v. 224, n. 3, p. 335

By:

Steffi Hempel;
Annette Jacob;
Harald Rohm

Publication type:

Article

Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC).

Published in:

Journal of Food & Dairy Sciences, 2018, v. 9, n. 5, p. 171

By:

Abul-Fadel, M. M.;
Ibrahim, S. M.;
Abd-Allah, Shimaa S.

Publication type:

Article

Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/2354045

By:

Koukoumaki, Danai Ioanna;
Giannoutsos, Konstantinos;
Devanthi, Putu Virgina Partha;
Karmiris, Panagiotis;
Bourni, Sophia;
Monemvasioti, Anastasia;
Psimouli, Vassiliki;
Sarris, Dimitris;
Gkatzionis, Konstantinos

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

Moisture Sorption Characteristics of Composite Foods Filled with Chocolate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 300, doi. 10.1111/j.1365-2621.1999.tb15887.x

By:

Kim, S.S.;
Kim, S.Y.

Publication type:

Article

Measuring texture of crackers with a multiple-point sheet sensor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 5, p. 922, doi. 10.1111/j.1365-2621.1997.tb15007.x

By:

Kohyama, Kaoru;
Nishi, Midori

Publication type:

Article

Proton low-field NMR measurements on crackers.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1088, doi. 10.1111/j.1365-2621.1994.tb08197.x

By:

Desbois, Pascal;
Botlan, Denis Le

Publication type:

Article

Simulation of the Vacuum Infusion Process using Idealized Components: Effects of Pore Size and Suspension Concentration.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 4, p. 989, doi. 10.1111/j.1365-2621.1990.tb01581.x

By:

BARRETT, ANN H.;
ROSS, EDWARD W.;
TAUB, IRWIN A.

Publication type:

Article

A Comparison of Single and Concurrent Evaluations of Sensory and Hedonic Attributes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1098, doi. 10.1111/j.1365-2621.1989.tb07959.x

By:

MELA, D. J.

Publication type:

Article

ارزیابی میزان تشکیل آکریل آمید در انواع کراکر و ویفر.

Published in:

Iranian Journal of Health & Environment, 2024, v. 17, n. 3, p. 581

By:

سعید حسینی مجدا;
یداحمد شهیدی;
نبی شریعتی فر;
محمد احمدی;
مهدی شریفی سلطان

Publication type:

Article

PROPOSITION D'AMÉLIORATION DES PROTOCOLES DE TEST DE PRODUITS ALIMENTAIRES.

Published in:

Revue Française du Marketing, 2007, n. 215, p. 7

By:

Boutrolle, Isabelle;
Combris, Pierre;
Abiven, François;
Arranz, Delphine;
Danzart, Marc;
Delarue, Julien

Publication type:

Article

Chemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2021, v. 33, n. 5, p. 423, doi. 10.9755/ejfa.2021.v33.i5.2700

By:

Altıner, Dilek Dülger;
Sabuncu, Merve;
Şahan, Yasemin

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

Effects of Cooking Temperature in Repetitive Cooking-Chilling Cycles on Resistant Starch Content and Quality Characteristics of Fish Crackers.

Published in:

Pertanika Journal of Science & Technology, 2015, v. 23, n. 2, p. 311

By:

Nor, M. Z. M.;
Talib, R. A.;
Noranizan, M. A.;
Chin, N. L.;
Hashim, K.

Publication type:

Article

Impact of spices addition on 3-monochloropropane-1,2-diol formation in biscuit and cracker model systems.

Published in:

Journal of Food & Nutrition Research, 2017, v. 56, n. 1, p. 1

By:

SADOWSKA-ROCIEK, ANNA

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

Health-food Imposters.

Published in:

Ontario Dentist, 2016, p. 16

By:

Embrett, Cheryl

Publication type:

Article

Application of a Semi-Mechanistic Model for Cracking Unit Balance.

Published in:

Chemical Engineering & Technology, 2015, v. 38, n. 4, p. 609, doi. 10.1002/ceat.201400628

By:

Karaba, Adam;
Zamostny, Petr;
Belohlav, Zdenek;
Lederer, Jaromir;
Herink, Tomas

Publication type:

Article

Research of critical ambient temperature of cylindrical fireworks and crackers.

Published in:

Journal of Thermal Analysis & Calorimetry, 2014, v. 115, n. 2, p. 1787, doi. 10.1007/s10973-013-3513-5

By:

Guo, Zerong;
Xia, Quan;
Du, Zhiming;
Ji, Lingling;
Han, Zhiyue

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

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

Stability of Fried Fish Crackers as Influenced by Packaging Material and Storage Temperatures.

Published in:

Current Research in Nutrition & Food Science, 2019, v. 7, n. 2, p. 369, doi. 10.12944/CRNFSJ.7.2.07

By:

IBADULLAH, WAN ZUNAIRAH WAN;
IDRIS, ATIQAH AQILAH;
SHUKRI, RADHIAH;
MUSTAPHA, NOR AFIZAH;
SAARI, NAZAMID;
ABEDIN, NUR HANANI ZAINAL

Publication type:

Article

A Potential of Coleus Tuberosus Crackers Rich in Resistant Starch Type 3 Improves Glucose and Lipid Profile of Alloxan -Induced Diabetic Mice.

Published in:

Current Research in Nutrition & Food Science, 2017, v. 5, n. 3, p. 308, doi. 10.12944/CRNFSJ.5.3.16

By:

NUGRAHENI, MUTIARA;
HAMIDAH, SITI;
AULIANA, RIZQIE

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

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

SUPPLEMENTATION OF BISCUIT USING RICE BRAN AND SOYBEAN FLOUR.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2010, v. 10, n. 9, p. 4047, doi. 10.4314/ajfand.v10i9.62887

By:

Bunde, M. C.;
Osundahunsi, F. O.;
Akinoso, R.

Publication type:

Article

CORVID WANTS A CRACKER.

Published in:

Northwestern Naturalist, 2023, v. 104, n. 1, p. 79, doi. 10.1898/NWN22-11

By:

Gorman, P Ross

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

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

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

بهینه سازي فرمولاسیون بیسکویت کراکر تهیه شده از آرد کینوا و آرد ذرت0.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 130, p. 73, doi. 10.22034/FSCT.19.130.73

By:

فاطمه شلمزاري;
و زهرا ارجائی

Publication type:

Article