Works matching DE "MUFFINS"

Results: 225

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 197, doi. 10.1007/s00217-009-1040-1

By:

Sanz, T.;
Salvador, A.;
Baixauli, R.;
Fiszman, S. M.

Publication type:

Article

Evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology.

Published in:

European Food Research & Technology, 2008, v. 227, n. 3, p. 813, doi. 10.1007/s00217-007-0791-9

By:

T. Sanz;
A. Salvador;
S. Fiszman

Publication type:

Article

Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 523, doi. 10.1007/s00217-007-0565-4

By:

R. Baixauli;
A. Salvador;
S. Fiszman

Publication type:

Article

The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins.

Published in:

Fermentation (Basel), 2025, v. 11, n. 1, p. 26, doi. 10.3390/fermentation11010026

By:

Sakoui, Souraya;
Derdak, Reda;
Jouga, Fatimazahra;
Dagni, Amal;
Pop, Oana Lelia;
Vodnar, Dan Cristian;
Teleky, Bernadette-Emőke;
Chis, Maria Simona;
Pop, Carmen Rodica;
Stan, Laura;
Ranga, Floricuta;
Suharoschi, Ramona;
Soukri, Abdelaziz;
El Khalfi, Bouchra

Publication type:

Article

Grape Cultivar Features Differentiate the Grape Rhizosphere Microbiota.

Published in:

Plants (2223-7747), 2022, v. 11, n. 9, p. 1111, doi. 10.3390/plants11091111

By:

Bao, Lijun;
Sun, Bo;
Wei, Yingxue;
Xu, Nan;
Zhang, Shiwei;
Gu, Likun;
Bai, Zhihui

Publication type:

Article

Comparison of Different Hydrocolloids on the Novel Development of Muffins from "Purple Yam" (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects.

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/9970291

By:

Gunasekara, Dewni;
Bulathgama, Ashani;
Wickramasinghe, Indira

Publication type:

Article

Chickpea Protein Isolation, Characterization and Application in Muffin Enrichment.

Published in:

International Journal of Food Studies, 2021, p. SI57, doi. 10.7455/ijfs/10.SI.2021.a5

By:

EL SOHAIMY, SOBHY A.;
BRENNAN, MARAGETA A.;
DARWISH, AMIRA M. G.;
BRENNAN, CHARLES S.

Publication type:

Article

DEVISING A RECIPE FOR MUFFINS WITH PUMPKIN PASTE.

Published in:

Eastern-European Journal of Enterprise Technologies, 2023, v. 122, n. 11, p. 38, doi. 10.15587/1729-4061.2023.276975

By:

Liubych, Vitalii;
Novikov, Volodymyr;
Zheliezna, Valeriia;
Koval, Halyna;
Tryhub, Oleh;
Belinska, Svitlana;
Tverdokhlib, Olena;
Honcharuk, Yuliia;
Kolibabchuk, Tetyana;
Pykalo, Serhii

Publication type:

Article

IMPROVING THE QUALITY OF CUPCAKES BY OPTIMIZING THE RECIPE USING A MATHEMATICAL MODELING METHOD.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 99, doi. 10.15587/1729-4061.2022.268973

By:

Tkachenko, Alina;
Olkhovska, Olena;
Chernenko, Oksana;
Chilikina, Tatyana;
Basova, Yulia

Publication type:

Article

Validation of Predicted Baking Performance of Muffins Containing Mixtures of Wheat, Cowpea, Peanut, Sorghum, and Cassava Flours.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 470, doi. 10.1111/j.1365-2621.1992.tb05519.x

By:

HOLT, SHONA D.;
MCWATTERS, KAY H.;
RESURRECCION, ANNA V. A.

Publication type:

Article

Use of Sodium Bicarbonate and Increased Liquid Levels in Baked Products Containing Sour Mash Corn Dried Distillers' Grains.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1507, doi. 10.1111/j.1365-2621.1989.tb05147.x

By:

O'PALKA, J.;
EIDET, IRENE;
ABBOTT, JILL

Publication type:

Article

Mathematical Characterization of the Compressive Stress-Strain Relationships of Spongy Baked Goods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 947, doi. 10.1111/j.1365-2621.1989.tb07919.x

By:

PELEG, M.;
ROY, ISABELLE;
CAMPANELLA, O.H.;
NORMAND, M.D.

Publication type:

Article

Direct Use of Apple Pomace in Bakery Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 618, doi. 10.1111/j.1365-2621.1989.tb04665.x

By:

WANG, H. J.;
THOMAS, R. L

Publication type:

Article

Ameliorative effect of multigrain on nutritional and sensorial profile of muffins.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2022, v. 34, n. 3, p. 213, doi. 10.9755/ejfa.2022.v34.i3.2838

By:

Rohi, Madiha;
Sattar, Mahreen Abdul;
Tehseen, Saima;
Saleem, Bakhtawar

Publication type:

Article

Characteristics of reduced-fat muffins and cookies with native and modified rice starches.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2016, v. 28, n. 5, p. 311, doi. 10.9755/ejfa.2015-05-227

By:

Young-Tack Lee;
Puligundla, Pradeep

Publication type:

Article

DEVELOPMENT OF FREE FLOWING DATE POWDER AND ITS UTILIZATION IN MUFFINS TO ENHANCE NUTRITIONAL VALUE.

Published in:

Journal of Agricultural Research (03681157), 2017, v. 55, n. 4, p. 671

By:

Nadeem, Muhammad;
Qureshi, Tahir Mahmood;
Ahmad, Muhammad Mushtaq;
Riaz, Mian Nadeem;
Ameer, Ammara;
Qurat-ul-An

Publication type:

Article

The Effect of Inulin Substitution as A Fat Replacer on Physicochemical and Sensory Properties of Muffins.

Published in:

Pertanika Journal of Tropical Agricultural Science, 2024, v. 47, n. 2, p. 495, doi. 10.47836/pjtas.47.2.11

By:

Mahmood, Azizah;
Mohd Napi, Nur Nabilah;
Mohamad, Nizaha Juhaida

Publication type:

Article

Gluten-free muffins based on fermented and unfermented buckwheat flour-content of selected elements.

Published in:

Journal of Food & Nutrition Research, 2016, v. 55, n. 2, p. 108

By:

CIESAROVÁ, ZUZANA;
BASIL, EVA;
KUKUROVÁ, KRISTÍNA;
MARKOVÁ, LUCIE;
ZIELIŃSKI, HENRYK;
WRONKOWSKA, MAŁGORZATA

Publication type:

Article

Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products.

Published in:

Molecules, 2022, v. 27, n. 4, p. 1307, doi. 10.3390/molecules27041307

By:

Abdel-Aal, El-Sayed M.;
Mats, Lili;
Rabalski, Iwona

Publication type:

Article

Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice.

Published in:

Molecules, 2018, v. 23, n. 11, p. 3047, doi. 10.3390/molecules23113047

By:

Croitoru, Constantin;
Mureșan, Claudia;
Turturică, Mihaela;
Stănciuc, Nicoleta;
Andronoiu, Doina Georgeta;
Dumitrașcu, Loredana;
Barbu, Vasilica;
Enachi (Ioniță), Elena;
Horincar (Parfene), Georgiana;
Râpeanu, Gabriela

Publication type:

Article

The Charm of Processed Character Tempe and Business Diversification of Tempe Sanan Malang.

Published in:

KnE Social Sciences, 2023, p. 106, doi. 10.18502/kss.v8i15.13913

By:

Sumarwahyudi;
Prasetyo, Abdul Rahman;
Suprihatin D. P., E. Wara;
Widodo, Triyono

Publication type:

Article

Elaboración y evaluación de las características organolépticas de muffins con isoflavonas.

Published in:

Diaeta, 2019, v. 37, n. 168, p. 38

By:

Bado, Valeria;
Matías Cupido, Lucas;
Beatriz Taborda, Cristina;
Inés Pérez, Laura;
Santana, Esther

Publication type:

Article

Elaboración artesanal de un muffin de zapallo-brócoli y su evaluación de la expectativa y aceptabilidad en el hogar.

Published in:

Diaeta, 2019, v. 37, n. 166, p. 12

By:

BAGGER GARAYALDE, LUISA;
MILAGROS VIGLIONE, MARÍA;
DEL PILAR MAUNIER, MARÍA;
PRENNA, MELANIE GISELLE PALERMO;
NATALIA GUZELJ, MICAELA;
BEATRIZ VAZQUEZ, MARISA

Publication type:

Article

Enzyme-Modified Soy Protein Hydrolysates in Muffins.

Published in:

Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 2, p. 68, doi. 10.23789/1869-2303-2023-2-68

By:

Brown, Janae;
Ruijia Hu;
Ruoshi Xiao;
Rui Liu;
Yonghui Li;
Getty, Kelly

Publication type:

Article

Dear cereal technology reader..

Published in:

Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 2, p. 67

By:

Hikmet Boyacioglu, M.

Publication type:

Article

Advantages of faba beans for the baking industry.

Published in:

Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 1, p. 20, doi. 10.23789/1869-2303-2023-1-20

By:

Wouters, Rudy

Publication type:

Article

Date Seed, Oat Bran And Quinoa Flours as Elements of Overall Muffin Quality.

Published in:

Current Research in Nutrition & Food Science, 2021, v. 9, n. 1, p. 147, doi. 10.12944/CRNFSJ.9.1.15

By:

HAMZACEBI, OZGE;
TACER-CABA, ZEYNEP

Publication type:

Article

물엉겅퀴 분말을 첨가한 머핀의 항산화 활성 및 품질특성.

Published in:

Journal of the Korean Society of Food Culture, 2022, v. 37, n. 2, p. 162, doi. 10.7318/KJFC/2022.37.2.162

By:

전주영;
김명현;
한영실

Publication type:

Article

한국 및 중화권 소비자들의 국내산 배 가공식품에 대한 기호도 비교 연구 - 20대 여성을 중심으로 -

Published in:

Journal of the Korean Society of Food Culture, 2019, v. 34, n. 3, p. 296, doi. 10.7318/KJFC/2019.34.3.296

By:

박서은;
김영서;
오지은;
조미숙

Publication type:

Article

APPLE PUREE AS SUCROSE REPLACER IN INCREASING THE NUTRITIONAL VALUE AND DECREASING THE ENERGY VALUE OF THE PASTRY PRODUCTS.

Published in:

Food & Environment Safety, 2024, v. 23, n. 3, p. 152, doi. 10.4316/fens.2024.013

By:

HUȚU, Dana;
AMARIEI, Sonia

Publication type:

Article

The synergistic effects of maltodextrin and high-fructose corn sweetener 90 in a fat-reduced muffin.

Published in:

International Journal of Consumer Studies, 2001, v. 25, n. 1, p. 3, doi. 10.1046/j.1470-6431.2001.00138.x

By:

Conforti, Frank D.;
Nee, Patricia;
Archilla, Leslie

Publication type:

Article

Effects of Amount of Batter in Baking Cup on Muffin Quality.

Published in:

International Journal of Food Engineering, 2015, v. 11, n. 5, p. 629, doi. 10.1515/ijfe-2015-0066

By:

Dizlek, Halef

Publication type:

Article

Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 4, p. 343, doi. 10.1002/aocs.12674

By:

Giacomozzi, Anabella S.;
Carrín, María E.;
Palla, Camila A.

Publication type:

Article

Textural and Bile Acid-Binding Properties of Muffins Impacted by Oat β-Glucan with Different Molecular Weights.

Published in:

Cereal Chemistry, 2011, v. 88, n. 6, p. 564, doi. 10.1094/CCHEM-02-11-0014

By:

Sayar, Sedat;
Jannink, Jean-Luc;
White, Pamela J.

Publication type:

Article

Molecular Weight of β-Glucan Affects Physical Characteristics, In Vitro Bile Acid Binding, and Fermentation of Muffins.

Published in:

Cereal Chemistry, 2011, v. 88, n. 1, p. 64, doi. 10.1094/CCHEM-06-10-0084

By:

Hyun Jung Kim;
White, Pamela J.

Publication type:

Article

Application of chickpea and chestnut flour in the production of gluten-free cookies and muffins.

Published in:

Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 11

By:

Sopotenska, Ivayla;
Chonova, Valentina

Publication type:

Article

Cricket (Acheta domesticus) valorization in muffins manufacturing.

Published in:

Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 2, p. 175

By:

Chiș, Maria Simona;
Păucean, Adriana;
Dreptate, Flaviu;
Man, Simona

Publication type:

Article

Camelina sativa Seeds and Oil as Ingredients in Model Muffins in Order to Enhance Their Health-Promoting Value.

Published in:

Foods, 2024, v. 13, n. 13, p. 2027, doi. 10.3390/foods13132027

By:

Bilska, Agnieszka;
Kurasiak-Popowska, Danuta;
Szablewski, Tomasz;
Radzimirska-Graczyk, Monika;
Stuper-Szablewska, Kinga

Publication type:

Article

Acceptance of Muffins (Sweet and Savory) with the Addition of T. molitor, A. diaperinus, A. domesticus, R. differens , Considering Psychological Factors (Food Neophobia Scale, Consumer Attitude).

Published in:

Foods, 2024, v. 13, n. 11, p. 1735, doi. 10.3390/foods13111735

By:

Mazurek, Aleksandra;
Palka, Agnieszka;
Kowalski, Stanisław;
Skotnicka, Magdalena

Publication type:

Article

IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins †.

Published in:

Foods, 2024, v. 13, n. 9, p. 1312, doi. 10.3390/foods13091312

By:

Bas-Bellver, Claudia;
Barrera, Cristina;
Betoret, Noelia;
Seguí, Lucía;
Harasym, Joanna

Publication type:

Article

Wild Blackberry Fruit (Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance.

Published in:

Foods, 2024, v. 13, n. 5, p. 666, doi. 10.3390/foods13050666

By:

Sik, Beatrix;
Ajtony, Zsolt;
Lakatos, Erika;
Székelyhidi, Rita

Publication type:

Article

Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours †.

Published in:

Foods, 2023, v. 12, n. 23, p. 4188, doi. 10.3390/foods12234188

By:

Pruett, Ashley;
Aramouni, Fadi M.;
Bean, Scott R.;
Haub, Mark D.

Publication type:

Article

The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins.

Published in:

Foods, 2023, v. 12, n. 22, p. 4085, doi. 10.3390/foods12224085

By:

Lee, Ju Hui;
Shim, Youn Young;
Reaney, Martin J. T.;
Yoon, Jin A

Publication type:

Article

The Potential of Wine Lees as a Fat Substitute for Muffin Formulations.

Published in:

Foods, 2023, v. 12, n. 13, p. 2584, doi. 10.3390/foods12132584

By:

Bianchi, Federico;
Cervini, Mariasole;
Giuberti, Gianluca;
Simonato, Barbara

Publication type:

Article

Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends.

Published in:

Foods, 2023, v. 12, n. 6, p. 1307, doi. 10.3390/foods12061307

By:

Abdel-Aal, El-Sayed M.;
Rabalski, Iwona;
Carey, Christine;
Gamel, Tamer H.

Publication type:

Article

Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand.

Published in:

Foods, 2022, v. 11, n. 24, p. 4053, doi. 10.3390/foods11244053

By:

Sangpueak, Rungthip;
Saengchan, Chanon;
Laemchiab, Kansinee;
Kiddeejing, Dusadee;
Siriwong, Supatcharee;
Thumanu, Kanjana;
Hoang, Nguyen Huy;
Phansak, Piyaporn;
Buensanteai, Kumrai

Publication type:

Article

Nutritionally Enriched Muffins from Roselle Calyx Extract Using Response Surface Methodology.

Published in:

Foods, 2022, v. 11, n. 24, p. 3982, doi. 10.3390/foods11243982

By:

Marak, Sengnolotha;
Kaushik, Nutan;
Dikiy, Alexander;
Shumilina, Elena;
Falch, Eva

Publication type:

Article

Evaluation of the Bioactive Compounds, and Physicochemical and Sensory Properties of Gluten-Free Muffins Enriched with Persimmon 'Rojo Brillante' Flour.

Published in:

Foods, 2022, v. 11, n. 21, p. 3357, doi. 10.3390/foods11213357

By:

Hosseininejad, Sepideh;
Larrea, Virginia;
Moraga, Gemma;
Hernando, Isabel

Publication type:

Article

Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties.

Published in:

Foods, 2022, v. 11, n. 12, p. 1799, doi. 10.3390/foods11121799

By:

Troilo, Marica;
Difonzo, Graziana;
Paradiso, Vito Michele;
Pasqualone, Antonella;
Caponio, Francesco

Publication type:

Article

Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses.

Published in:

Foods, 2022, v. 11, n. 12, p. 1750, doi. 10.3390/foods11121750

By:

Lončar, Biljana;
Pezo, Lato;
Filipović, Vladimir;
Nićetin, Milica;
Filipović, Jelena;
Pezo, Milada;
Šuput, Danijela;
Aćimović, Milica

Publication type:

Article