Works matching DE "PUDDINGS"

Results: 131

Development of a Non-dairy Avocado Pudding Using Soy Protein Isolate and Chia Seeds.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 3, p. 446, doi. 10.1080/15428052.2023.2273394

By:

Yuet Leng, Leong;
Abdul Kalam Saleena, Lejaniya;
Mudiliar Rajan, Enis;
YL Loong, Carolyn;
Liew Phing, Pui

Publication type:

Article

Effect of using ingredient replacers on the physicochemical properties and sensory quality of low-salt and low-fat white puddings.

Published in:

European Food Research & Technology, 2016, v. 242, n. 12, p. 2105, doi. 10.1007/s00217-016-2707-z

By:

Fellendorf, Susann;
O'Sullivan, Maurice;
Kerry, Joseph

Publication type:

Article

Erratum to: High-fiber date pits pudding: formulation, processing, and textural properties.

Published in:

2014

By:

Alamri, Mohammed;
Mohamed, Abdellatif;
Hussain, Shahzad

Publication type:

Erratum

High-fiber date pits pudding: formulation, processing, and textural properties.

Published in:

European Food Research & Technology, 2014, v. 239, n. 5, p. 755, doi. 10.1007/s00217-014-2216-x

By:

Alamri, Mohammed;
Mohamed, Abdellatif;
Hussain, Shahzad

Publication type:

Article

Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach.

Published in:

European Food Research & Technology, 2014, v. 238, n. 1, p. 47, doi. 10.1007/s00217-013-2063-1

By:

Dogan, Mahmut;
Ersoz, Nevruz;
Toker, Omer;
Kaya, Yahya;
Canıyılmaz, Erdal

Publication type:

Article

Utilization of Nabaq Fruit Nutritional Value and Antioxidant Activity in Some Food Products.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 5, p. 111, doi. 10.21608/jfds.2021.69882.1020

By:

Hashem, Saadia M.;
El-Lahot, M. S. Abd

Publication type:

Article

Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer‐based study performed with children.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 1, p. 252, doi. 10.1111/1471-0307.12916

By:

Vasile, Franco Emanuel;
Hryczyñski, Lis Marlene;
Fernandez, Andrea Beatriz;
Bustos, Leandro Fabián;
Romero, Ana María;
Mazzobre, María Florencia

Publication type:

Article

Process optimisation for the mechanised dry crystallisation of rice flake–milk pudding mix.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 463, doi. 10.1111/1471-0307.12834

By:

Panditrao, Deshmukh Gajanan;
Ravindra, Menon Rekha;
Jose, Naveen;
Nath, B Surendra;
Sivaram, Muniandy

Publication type:

Article

Adoption of sawah eco-technology in rice production by farm households in Kebbi State, Nigeria.

Published in:

Journal of Water & Land Development, 2018, v. 37, n. 1, p. 11, doi. 10.2478/jwld-2018-0020

By:

ALARIMA, Cornelius I.;
AWOTUNDE, Joseph M.;
ADAMU, Comfort O.;
AKERELE, Dare;
Tsugiyuki MASUNAGA;
Toshiyuki WAKATSUKI

Publication type:

Article

Evaluation of Fish Gelatin and Sodium Alginate Blend as Gelling Agents for Pudding Containing Virgin Coconut Oil.

Published in:

Pertanika Journal of Tropical Agricultural Science, 2019, v. 42, n. 4, p. 1209

By:

Hui Yin Fan;
Zhijia Ko, Brenda;
Chee Kiong Siew;
Hamid, Mansoor Abdul

Publication type:

Article

Suet puddings and red pillarboxes: A review of Marc Stears' Out of the Ordinary.

Published in:

2023

By:

Hall, Edward

Publication type:

Book Review

Influence of some sugars on the thermal, rheological and morphological properties of ' pinhão' starch.

Published in:

Journal of Thermal Analysis & Calorimetry, 2014, v. 117, n. 2, p. 935, doi. 10.1007/s10973-014-3778-3

By:

Ribeiro, Lucas;
Prado Cordoba, Layse;
Colman, Tiago;
Oliveira, Cristina;
Andrade, Marina;
Schnitzler, Egon

Publication type:

Article

Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics.

Published in:

Molecules, 2022, v. 27, n. 10, p. 3094, doi. 10.3390/molecules27103094

By:

Różyło, Renata;
Szymańska-Chargot, Monika;
Zdunek, Artur;
Gawlik-Dziki, Urszula;
Dziki, Dariusz

Publication type:

Article

The pH Value, Total Dissolved Solid and Sensory Profile of Silky Pudding with "secang" Wood Extract (Caesalpinia sappan L.).

Published in:

KnE Social Sciences, 2019, p. 428, doi. 10.18502/kss.v3i12.4110

By:

Rahayu, Suci;
Alsuhendra;
Ridawati

Publication type:

Article

Tears, Silence, Song.

Published in:

Kenyon Review, 2016, v. 38, n. 3, p. 67

By:

McClanahan, Rebecca

Publication type:

Article

Untitled.

Published in:: Journal of Education, 1905, v. 62, n. 23, p. 654
Publication type:: Article

Modulating Starch Digestibility in Achieving Glycemic Control.

Published in:

Systematic Reviews in Pharmacy, 2024, v. 15, n. 10, p. 326, doi. 10.31858/0975-8453.15.10.326-330

By:

U. E., Isiosio;
E., Omoregie

Publication type:

Article

A Royal Pain.

Published in:

Vocabula Review, 2011, v. 13, n. 1, p. 1

By:

Galef, David

Publication type:

Article

American Adaptation and Mrs. Charles Dickens's Plum Pudding.

Published in:

2005

By:

Rossi-Wilcox, Susan M.

Publication type:

Literary Criticism

The "Pudding Effect" to Promote Solar‐Driving Water Purification.

Published in:

Advanced Functional Materials, 2024, v. 34, n. 13, p. 1, doi. 10.1002/adfm.202311523

By:

Mingot, Júlia;
Lanzalaco, Sonia;
Àgueda, Alba;
Torras, Juan;
Armelin, Elaine

Publication type:

Article

Compatibility study of patiromer with juices/liquids and soft foods.

Published in:

AAPS Open, 2023, v. 9, n. 1, p. 1, doi. 10.1186/s41120-023-00081-w

By:

Khoeiklang, Martin;
Wilhelm, Maria;
Li, Lingyun;
Quinn, Carol P. Moreno

Publication type:

Article

The English Savoury Course.

Published in:

Global Food History, 2020, v. 6, n. 3, p. 211, doi. 10.1080/20549547.2020.1821423

By:

Freedman, Paul;
Evans, Joshua

Publication type:

Article

A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts.

Published in:

Foods, 2022, v. 11, n. 17, p. 2555, doi. 10.3390/foods11172555

By:

Ngamlerst, Chattraya;
Prangthip, Pattaneeya;
Leelawat, Bootsrapa;
Supawong, Supattra;
Vatthanakul, Suteera

Publication type:

Article

Roasted Wheat Germ: A Natural Plant Product in Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties.

Published in:

Foods, 2022, v. 11, n. 12, p. 1815, doi. 10.3390/foods11121815

By:

Majzoobi, Mahsa;
Ghiasi, Fatemeh;
Eskandari, Mohammad Hadi;
Farahnaky, Asgar

Publication type:

Article

A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding.

Published in:

Foods, 2022, v. 11, n. 2, p. 158, doi. 10.3390/foods11020158

By:

Spizzirri, Umile Gianfranco;
Caputo, Paolino;
Oliviero Rossi, Cesare;
Crupi, Pasquale;
Muraglia, Marilena;
Rago, Vittoria;
Malivindi, Rocco;
Clodoveo, Maria Lisa;
Restuccia, Donatella;
Aiello, Francesca

Publication type:

Article

The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch.

Published in:

Foods, 2021, v. 10, n. 11, p. 2563, doi. 10.3390/foods10112563

By:

Mihaylova, Dasha;
Popova, Aneta;
Goranova, Zhivka;
Petkova, Dorina;
Doykina, Pavlina;
Lante, Anna

Publication type:

Article

Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures.

Published in:

Foods, 2021, v. 10, n. 7, p. 1527, doi. 10.3390/foods10071527

By:

Martinez-Levy, Ana C.;
Moneta, Elisabetta;
Rossi, Dario;
Trettel, Arianna;
Peparaio, Marina;
Saggia Civitelli, Eleonora;
Di Flumeri, Gianluca;
Cherubino, Patrizia;
Babiloni, Fabio;
Sinesio, Fiorella

Publication type:

Article

Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production.

Published in:

Foods, 2021, v. 10, n. 4, p. 715, doi. 10.3390/foods10040715

By:

Filla, Jessica M.;
Stadler, Maybritt;
Heck, Anisa;
Hinrichs, Jörg

Publication type:

Article

Technological Studies on Aswan Dry Dates Products After Dehydration.

Published in:

Assiut Journal of Agricultural Sciences, 2020, v. 51, n. 4, p. 32, doi. 10.21608/AJAS.2020.147565

By:

Elghazali, M. N.;
Tawfeuk, H. Z.;
Gomaa, R. A.;
Tantawy, Aml A.

Publication type:

Article

Fenilketonüri Hastaları İçin Maviyemiş (Vaccinium corymbosum L.) İçeren Toz Puding Karışımı Üretimi.

Published in:

Academic Food Journal / Akademik GIDA, 2013, v. 11, n. 2, p. 28

By:

Ergül, Nilüfer;
Karakaya, Sibel

Publication type:

Article

Effect of Hydrocolloids on Penetration Tests, Sensory Evaluation, and Syneresis of Milk Pudding.

Published in:

Polymers (20734360), 2025, v. 17, n. 3, p. 300, doi. 10.3390/polym17030300

By:

Lin, Hong-Ting Victor;
Tsai, Jenn-Shou;
Liao, Hsiao-Hui;
Sung, Wen-Chieh

Publication type:

Article

The Pudding is in the Proof.

Published in:

2022

By:

Walker, Christopher

Publication type:

Interview

Farklı hidrokolloid kombinasyonları ve depolama süresinin sütlaç örneklerinin bazı özellikleri üzerine etkileri.

Published in:

Pamukkale University Journal of Engineering Sciences, 2022, v. 28, n. 7, p. 1045, doi. 10.5505/pajes.2022.38328

By:

KADAĞAN, Selen;
ARSLAN, Seher

Publication type:

Article

KUTSAL APTALLİK VE APTALLAR FESTIVALI - ORTA ÇAĞ'DA BIR DINI FESTIVALIN BETIMSEL ANALIZI -.

Published in:

Journal of Divinity Faculty of Hitit University, 2019, v. 18, n. 36, p. 555, doi. 10.14395/hititilahiyat.542022

By:

TURAN, SÜLEYMAN

Publication type:

Article

Nisin A extends the shelf life of high-fat chilled dairy dessert, a milk-based pudding.

Published in:

Journal of Applied Microbiology, 2014, v. 116, n. 5, p. 1218, doi. 10.1111/jam.12454

By:

Oshima, S.;
Hirano, A.;
Kamikado, H.;
Nishimura, J.;
Kawai, Y.;
Saito, T.

Publication type:

Article

On the Protection of Puddings.

Published in:

Folk Life: Journal of Ethnological Studies, 2012, v. 50, n. 1, p. 77, doi. 10.1179/0430877812Z.0000000003

By:

Smith, J B

Publication type:

Article

Bandrek Cappuccino-Based Pudding Innovation.

Published in:

Jurnal Indonesia Sosial Teknologi, 2024, v. 5, n. 11, p. 5275, doi. 10.59141/jist.v5i11.1256

By:

Yuliyani, Rika;
Zakiah, Siti

Publication type:

Article

UTILIZATION OF RED BEETROOT AS A NATURAL COLOURANT IN MILK PUDDING.

Published in:

Egyptian Journal of Dairy Science, 2020, v. 48, n. 2, p. 137

By:

Ibrahim, Amel;
Yacoub, S. S.

Publication type:

Article

The proof is in the pudding: children prefer lower fat but higher sugar than do mothers.

Published in:

International Journal of Obesity, 2012, v. 36, n. 10, p. 1285, doi. 10.1038/ijo.2012.51

By:

Mennella, J A;
Finkbeiner, S;
Reed, D R

Publication type:

Article

Priorities.

Published in:

Labor: Studies in Working Class History of the Americas, 2023, v. 20, n. 4, p. 4, doi. 10.1215/15476715-10829087

By:

Peach, Hilary

Publication type:

Article

STORY OF SWEETS.

Published in:: 2016
Publication type:: Recipe

STORY OF SWEETS.

Published in:: 2016
Publication type:: Recipe

STORY OF SWEETS.

Published in:: 2013
Publication type:: Recipe

Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca<sup>2+</sup> concentrations and its application in milk pudding.

Published in:

Journal of the Science of Food & Agriculture, 2021, v. 101, n. 7, p. 3021, doi. 10.1002/jsfa.10936

By:

Wang, Xin;
Zhou, Dengyun;
Guo, Qi;
Liu, Caiyun

Publication type:

Article

Multi‐factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 14, p. 5386, doi. 10.1002/jsfa.9080

By:

Moufle, Anne‐Laure;
Jamet, Julie;
Karoui, Romdhane

Publication type:

Article

Member Spotlight Dr. Edward Harroz III Midwest City, OK.

Published in:: 2013
Publication type:: Interview

フィルム式多点圧力センサーを用いたゲル状食品の食感推定.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, v. 68, n. 2, p. 55, doi. 10.3136/nskkk.68.55

By:

中馬誠;
池上聡;
船見孝博;
柴田暁秀;
東森充

Publication type:

Article

Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts.

Published in:

Journal of Texture Studies, 2022, v. 53, n. 2, p. 255, doi. 10.1111/jtxs.12653

By:

Li, Dengyun;
Zhang, Yifang;
Jiang, Ru;
He, Wenmeng

Publication type:

Article

RHEOLOGICAL CHARACTERIZATION OF ASEPTICALLY PACKAGED PUDDING.

Published in:

Journal of Texture Studies, 2006, v. 37, n. 6, p. 681, doi. 10.1111/j.1745-4603.2006.00078.x

By:

Anderson, M. C.;
Shoemaker, C. F.;
Singh, R. P.

Publication type:

Article

The Substitution of Fresh Moringa Leaves and Moringa Leaves Powder on Organoleptic and Proximate Characteristics of Pudding.

Published in:

Amerta Nutrition, 2022, v. 6, n. 2, p. 164, doi. 10.20473/amnt.v6i2.2022.164-172

By:

Srimiati, Mia;
Agestika, Lina

Publication type:

Article