Works matching DE "INGREDIENT substitutions (Cooking)"

Results: 73

Traditional Medicines in a Global Economy: Resource Sustainability and Resilience in the Traditional Tibetan Medical Practice of Ingredient Substitution.

Published in:

Human Ecology: An Interdisciplinary Journal, 2021, v. 49, n. 1, p. 33, doi. 10.1007/s10745-020-00198-6

By:

Glover, Denise M.

Publication type:

Article

Porous Crumb Structure of Leavened Baked Products.

Published in:

International Journal of Food Science, 2018, p. 1, doi. 10.1155/2018/8187318

By:

Rathnayake, H. A.;
Navaratne, S. B.;
Navaratne, C. M.

Publication type:

Article

Food as a factor of collective identity: The case of creolisation.

Published in:

French Cultural Studies, 2016, v. 27, n. 1, p. 85, doi. 10.1177/0957155815597648

By:

Tibère, Laurence

Publication type:

Article

Health Benefits of Coconut: A Review.

Published in:

International Journal of Pharmacy & Life Sciences, 2014, v. 5, n. 1, p. 3228

By:

Ganguly, Subha;
Roy, Satarupa

Publication type:

Article

Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2013, v. 12, n. 1, p. 5, doi. 10.1111/1541-4337.12005

By:

Joana Gil‐Chávez, G.;
Villa, José A.;
Fernando Ayala‐Zavala, J.;
Basilio Heredia, J.;
Sepulveda, David;
Yahia, Elhadi M.;
González‐Aguilar, Gustavo A.

Publication type:

Article

Stability of Essential Oils: A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2013, v. 12, n. 1, p. 40, doi. 10.1111/1541-4337.12006

By:

Turek, Claudia;
Stintzing, Florian C.

Publication type:

Article

A Novel Method for Rapid Screening of Salmonidae Ingredients and Accurate Detection of Atlantic Salmon (Salmo salar) Simultaneously Using Duplex Real-Time PCR Coupled with Melting Curve Analysis.

Published in:

Molecules, 2024, v. 29, n. 20, p. 4904, doi. 10.3390/molecules29204904

By:

Wang, Shihui;
Xiong, Xiong;
Song, Hongwei;
Wang, Tianlong;
Li, Yi;
Wang, Libin

Publication type:

Article

The Effect of Sago (Metroxylon sagu Rottb.) Flour and Sorghum (Sorghum bicolor L. Moench) Flour Proportion on Resistant Starch, Nutrient, and Organoleptic Properties of Cookies for Type 2 Diabetes Mellitus.

Published in:

Amerta Nutrition, 2025, v. 9, n. 1, p. 64, doi. 10.20473/amnt.v9i1.2025.64-75

By:

Lestari, Hana Tri;
Fauziyah, A'immatul;
Nasrulloh, Nanang

Publication type:

Article

Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle.

Published in:

Cereal Chemistry, 2011, v. 88, n. 2, p. 142, doi. 10.1094/CCHEM-07-10-0105

By:

Li Wang;
Hou, Gary G.;
Ya-Hsuan Hsu;
Lirong Zhou

Publication type:

Article

Sensory Attributes of Composite Breads from Shelf Storable Orange-Fleshed Sweetpotato Puree.

Published in:

Open Agriculture, 2018, v. 3, n. 1, p. 459, doi. 10.1515/opag-2018-0051

By:

Owade, Joshua Ombaka;
Abong, George Ooko;
Okoth, Michael Wandayi;
Heck, Simon;
Low, Jan;
Mbogo, Daniel;
Malavi, Derrick;
Muzhingi, Tawanda

Publication type:

Article

Microalgae based innovative animal fat and proteins replacers for application in functional baked products.

Published in:

Open Agriculture, 2018, v. 3, n. 1, p. 427, doi. 10.1515/opag-2018-0047

By:

Kafyra, Maria-Styliani-Georgia;
Papadaki, Sofia;
Chronis, Marios;
Krokida, Magdalini

Publication type:

Article

Making an informed choice in the catering environment: what do consumers want to know?

Published in:

Journal of Human Nutrition & Dietetics, 2009, v. 22, n. 6, p. 567, doi. 10.1111/j.1365-277X.2009.01000.x

By:

Mackison, D.;
Wrieden, W. L.;
Anderson, A. S.

Publication type:

Article

Assessing the Variability of Energy Metabolisability in Barley, Rye, and Wheat Varieties for Broiler Diets.

Published in:

Animals (2076-2615), 2024, v. 14, n. 24, p. 3559, doi. 10.3390/ani14243559

By:

Kaikat, Ibtissam;
Solà-Oriol, David;
Pérez, José Francisco

Publication type:

Article

Contribution of seasonings needs to be accounted in dietary assessment using a food frequency questionnaire.

Published in:

FASEB Journal, 2007, v. 21, n. 5, p. A309

By:

Jae Eun Shim;
Hee Young Paik

Publication type:

Article

The Role of Sandwiches in American Diets.

Published in:

FASEB Journal, 2007, v. 21, n. 5, p. A308

By:

Mickle, Sharon;
Goldman, Joseph;
Cleveland, Linda;
Moshfegh, Alanna

Publication type:

Article

A New Alternative Real-Time Method to Monitoring Dough Behavior during Processing Using Wireless Sensor Technology.

Published in:

International Journal of Food Engineering, 2013, v. 9, n. 4, p. 505, doi. 10.1515/ijfe-2012-0238

By:

Malta Pereira, Luiz Arthur;
Pinto, Camila Nardi;
Piza, Luciana Vieira;
Sousa Silva, Ana Carolina;
Gonzales-Barron, Ursula;
Xavier Costa, Ernane Jose

Publication type:

Article

Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.

Published in:

Journal of Texture Studies, 2017, v. 48, n. 3, p. 249, doi. 10.1111/jtxs.12234

By:

Rodríguez‐Vidal, Arturo;
Martínez‐Flores, Héctor Eduardo;
González Jasso, Eva;
Velázquez de la Cruz, Gonzalo;
Ramírez‐Jiménez, Aurea K.;
Morales‐Sánchez, Eduardo

Publication type:

Article

Comparisons of Six New Artificial Sweetener Gradation Ratios with Sucrose in Conventional-Method Cupcakes Resulting in Best Percentage Substitution Ratios.

Published in:

Journal of Culinary Science & Technology, 2006, v. 5, n. 4, p. 61, doi. 10.1300/J385v05n04_05

By:

Edeistein, Sari;
Smith, Khalia;
Worthington, Adriene;
Gillis, Nicole;
Bruen, Diana;
Sun Hyung Kang;
Wai Ling Ho;
Gilpin, Kathy;
Ackerman, Jennifer;
Guiducci, Gina

Publication type:

Article

Kinetics of creatine ingested as a food ingredient.

Published in:

European Journal of Applied Physiology, 2008, v. 102, n. 2, p. 133, doi. 10.1007/s00421-007-0558-9

By:

Deldicque, Louise;
Décombaz, Jacques;
Zbinden Foncea, Hermann;
Vuichoud, Jacques;
Poortmans, Jacques;
Francaux, Marc

Publication type:

Article

Factors Affecting the Functional Properties of Whey Protein Products: A Review.

Published in:

Food Reviews International, 2009, v. 25, n. 3, p. 251, doi. 10.1080/87559120902956224

By:

Abd El-Salam, M.H.;
El-Shibiny, Safinaz;
Salem, Aida

Publication type:

Article

Food Fraud in Plant-Based Proteins: Analytical Strategies and Regulatory Perspectives.

Published in:

Foods, 2025, v. 14, n. 9, p. 1548, doi. 10.3390/foods14091548

By:

Ham, Jun-Hyeok;
Lee, Yeon-Jung;
Lee, Seung-Su;
Kim, Hae-Yeong

Publication type:

Article

Cheesecake Customized Using Juice and By-Products from Prickly Pears: A Case Study of Recycling and Environmental Impact Evaluation.

Published in:

Foods, 2025, v. 14, n. 7, p. 1159, doi. 10.3390/foods14071159

By:

Le Rose, Alessia;
Panza, Olimpia;
Caro, Dario;
Conte, Amalia;
Del Nobile, Matteo Alessandro

Publication type:

Article

Do You Know What You Eat? Kebab Adulteration in Poland.

Published in:

Foods, 2023, v. 12, n. 18, p. 3380, doi. 10.3390/foods12183380

By:

Szyłak, Artur;
Kostrzewa, Wiktoria;
Bania, Jacek;
Tabiś, Aleksandra

Publication type:

Article

Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp.

Published in:

Foods, 2023, v. 12, n. 4, p. 763, doi. 10.3390/foods12040763

By:

Garcia, Diego;
You, Seung Woon;
Aleman, Ricardo S.;
King, Joan M.;
Komarnytsky, Slavko;
Hoskin, Roberta Targino;
Moncada, Marvin

Publication type:

Article

How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?

Published in:

Foods, 2020, v. 9, n. 5, p. 626, doi. 10.3390/foods9050626

By:

Martínez-Pineda, Montserrat;
Yagüe-Ruiz, Cristina;
Vercet, Antonio

Publication type:

Article

Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup.

Published in:

Foods, 2019, v. 8, n. 2, p. 71, doi. 10.3390/foods8020071

By:

Wang, Shangci;
Zhang, Shaokang;
Adhikari, Koushik

Publication type:

Article

Development of novel "energy" snack bar by utilizing local Malaysian ingredients.

Published in:

International Food Research Journal, 2016, v. 23, n. 5, p. 2280

By:

Ho, L. H.;
Tang, J. Y. H.;
Mazaitul Akma, S.;
Mohd Aiman, H.;
Roslan, A.

Publication type:

Article

Halal authentication in Malaysia context: potential adulteration of non- Halal ingredients in meatballs and surimi products.

Published in:

International Food Research Journal, 2016, v. 23, n. 5, p. 1832

By:

Sahilah, A. M.;
Laila Liyana, M. N.;
Aravindran, S.;
Aminah, A.;
Mohd Khan, A.

Publication type:

Article

Quality evaluation of novel cookies prepared by supplementing with fresh turmeric flower (Curcuma longa L.) extracts as a value added functional ingredient.

Published in:

International Food Research Journal, 2016, v. 23, n. 4, p. 1514

By:

Azmi, Nur Syakila;
Bhat, Rajeev;
Yeoh, T. K.

Publication type:

Article

THE QUIZ.

Published in:

New Humanist, 2018, v. 133, n. 1, p. 73

By:

Maslanka, Chris

Publication type:

Article

Hacking: Home cooking with a twist.

Published in:

Nature, 2008, v. 452, n. 7183, p. 32, doi. 10.1038/452032b

By:

Hoffman, Jascha

Publication type:

Article

Optimizing Ingredient Substitution Using Large Language Models to Enhance Phytochemical Content in Recipes.

Published in:

Machine Learning & Knowledge Extraction, 2024, v. 6, n. 4, p. 2738, doi. 10.3390/make6040131

By:

Rita, Luís;
Southern, Joshua;
Laponogov, Ivan;
Higgins, Kyle;
Veselkov, Kirill

Publication type:

Article

Physicochemical and Sensory Characteristics of Meatless Nuggets of Boiled Chickpea and in Combination with Oyster Mushroom.

Published in:

Malaysian Applied Biology, 2022, v. 51, n. 6, p. 17, doi. 10.55230/mabjournal.v51i6.2325

By:

Moorthi, Pravinraj;
Bakar, Che Abdullah Abu;
Ismail-Fitry, Mohammad Rashedi;
Ismail, Ishamri

Publication type:

Article

Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 71, doi. 10.1111/1471-0307.13018

By:

Kumar, Lokesh;
Brennan, Margaret;
Zheng, Haotian;
Kumar, Gaurav;
Brennan, Charles

Publication type:

Article

EFFECT OF ACORN FLOUR SUBSTITUTION ON ARABIC BREAD PROPERTIES.

Published in:

Pakistan Journal of Agricultural Sciences, 2018, v. 55, n. 4, p. 913, doi. 10.21162/PAKJAS/18.6455

By:

Ajo, Radwan Yousef

Publication type:

Article

Technical Knowledge for Food Product Innovation in Thailand.

Published in:

Agribusiness, 2004, v. 20, n. 3, p. 233, doi. 10.1002/agr.20017

By:

Siriwongwilaichat, Prasong;
Winger, Ray J.

Publication type:

Article

In search of egg-quivalents.

Published in:

TCE: The Chemical Engineer, 2008, n. 808, p. 28

By:

Burla, Michel

Publication type:

Article

Nanofoods for health.

Published in:

Chemistry & Industry, 2009, n. 5, p. 21

By:

Burke, Maria

Publication type:

Article

Effect of durum wheat semolina substitution with broad bean flour ( Vicia faba) on the Maccheronccini pasta quality.

Published in:

European Food Research & Technology, 2016, v. 242, n. 4, p. 477, doi. 10.1007/s00217-015-2558-z

By:

Tazrart, Karima;
Zaidi, Farid;
Lamacchia, Carmen;
Haros, Monika

Publication type:

Article

First ring-trial validation of real-time PCR methods for the quantification of allergenic food ingredients.

Published in:

European Food Research & Technology, 2012, v. 235, n. 4, p. 619, doi. 10.1007/s00217-012-1788-6

By:

Siegel, Marion;
Schnur, Karin;
Boernsen, Britta;
Pietsch, Klaus;
Waiblinger, Hans-Ulrich

Publication type:

Article

Effect of cooking time and ingredients on the performance of different starches in white sauces.

Published in:

European Food Research & Technology, 2010, v. 231, n. 3, p. 395, doi. 10.1007/s00217-010-1289-4

By:

Arocas, Amparo;
Sanz, Teresa;
Hernández-Carrión, María;
Hernando, María Isabel;
Fiszman, Susana M.

Publication type:

Article

Orange fibre as potential functional ingredient for dry-cured sausages.

Published in:

European Food Research & Technology, 2007, v. 226, n. 1/2, p. 1

By:

Juana Fernández-López;
Manuel Viuda-Martos;
Esther Sendra;
Estrella Sayas-Barberá;
Casilda Navarro;
José Pérez-Alvarez

Publication type:

Article

Nutrition Classification Schemes for Informing Nutrition Policy in Australia: Nutrient-Based, Food-Based, or Dietary-Based?

Published in:

Current Developments in Nutrition, 2022, v. 6, n. 8, p. 1, doi. 10.1093/cdn/nzac112

By:

Dickie, Sarah;
Woods, Julie;
Machado, Priscila;
Lawrence, Mark

Publication type:

Article

Sweets without taboo – about food at the human and celestial table.

Published in:

Electryone, 2014, v. 2, n. 2, p. 1

By:

Ziethen, Gabriele

Publication type:

Article

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution.

Published in:

CyTA: Journal of Food, 2015, v. 13, n. 2, p. 220, doi. 10.1080/19476337.2014.942700

By:

Uthumporn, U.;
Woo, W.L.;
Tajul, A.Y.;
Fazilah, A.

Publication type:

Article

OPTIMIZACIÓN DE NIXTAMALIZACIÓN DE FRIJOL (Phaseolus vulgaris L.) Y DESARROLLO DE UN NUEVO PRODUCTO ALIMENTICIO.

Published in:

Ingeniería Agrícola y Biosistemas, 2009, v. 1, n. 1, p. 25

By:

Téllez-Téllez, Paula;
San Vicente, Adriana Arellano;
Buendía-González, María Ofelia;
Mendoza, Juan Velázquez;
Carrillo, Griselda Vázquez

Publication type:

Article

ИЗМАМИ СО ХРАНА: ПРЕДИЗВИЦИ ВО ИДНИНА.

Published in:

Knowledge: International Journal, 2025, v. 69, n. 3, p. 571

By:

Јанкулоска, Везирка

Publication type:

Article

EVALUATION OF A PAKISTANI FOOD PHOTOGRAPHS ATLAS.

Published in:

NURTURE: Journal of Pakistan Home Economics Association, 2008, v. 1, n. 2, p. 30

By:

Tanzeela Kulsoom, Shumaila Mushtaq, Rubina Hakeem

Publication type:

Article

Food Recipe Ingredient Substitution Ontology Design Pattern.

Published in:

Sensors (14248220), 2022, v. 22, n. 3, p. 1095, doi. 10.3390/s22031095

By:

Ławrynowicz, Agnieszka;
Wróblewska, Anna;
Adrian, Weronika T.;
Kulczyński, Bartosz;
Gramza-Michałowska, Anna

Publication type:

Article

Pasta Consumption and Cardiometabolic Risks in Older Adults with Overweight/Obesity: A Longitudinal Analysis.

Published in:

Journal of the American Nutrition Association, 2025, v. 44, n. 6, p. 566, doi. 10.1080/27697061.2025.2463454

By:

Shyam, Sangeetha;
Nishi, Stephanie K.;
Ni, Jiaqi;
Martínez-González, Miguel Ángel;
Corella, Dolores;
Schröder, Helmut;
Martínez, J. Alfredo;
Alonso-Gómez, Ángel M.;
Wärnberg, Julia;
Vioque, Jesús;
Romaguera, Dora;
López-Miranda, José;
Estruch, Ramon;
Tinahones, Francisco J.;
Lapetra, José;
Serra-Majem, Lluís;
Bueno-Cavanillas, Aurora;
Tur, Josep A.;
Martín Sánchez, Vicente;
Pintó, Xavier

Publication type:

Article