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Academic Journal

Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder.

Authors : Ardeshir, Anita¹ (AUTHOR); Fazeli, Fatemeh¹ (AUTHOR); Khorshidian, Nasim² (AUTHOR)

Subjects: QUINOA; BAKED products; CAKE

Source: Journal of Food Quality. 3/26/2024, Vol. 2024, p1-16. 16p.

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Academic Journal

The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes.

Authors : Meral, Raciye¹ (AUTHOR) ; Ekin, Mehmet Mustafa² (AUTHOR); Kutlu, Nazan³ (AUTHOR)

Subjects: BAKED products; CAKE; RADICAL cations

Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-10. 10p.

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Academic Journal

Characterization of kinnow (citrus reticulate) peel and its effect on the quality of muffin.

Authors : Khaleel, Gangavarapu¹ (AUTHOR); Sharanagat, Vijay Singh¹ (AUTHOR) ; Singh, Lochan² (AUTHOR)

Subjects: MUFFINS; BAKED products; CITRUS

Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-14. 14p.

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Academic Journal

Enhancement of shelf life of moringa bread using Prosopis juliflora extract and gamma radiation.

Authors : Chakraborty, Manali¹ (AUTHOR); Budhwar, Savita¹ (AUTHOR) ; Kumar, Suneel² (AUTHOR)

Subjects: MORINGA; BAKED products; NATURAL products

Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-7. 7p.

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Academic Journal

Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products.

Authors : Zhang, Jiao^1,2,3 (AUTHOR); Yuan, Xianghao^1,2,3 (AUTHOR); Yang, Zhixuan^1,2,3 (AUTHOR)

Subjects: GUAR gum; BAKED products; HYDROCOLLOIDS

Source: Journal of Food Processing & Preservation. Jul2022, Vol. 46 Issue 7, p1-12. 12p.

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Academic Journal

Garlic: A natural bread improver for wheat bread with a high level of resistant starch.

Authors : Correa, María J.¹ (AUTHOR); Burbano Moreano, Juan J.¹ (AUTHOR); Guardianelli, Luciano M.¹ (AUTHOR)

Subjects: *BREAD quality; BREAD; BAKED products

Source: Journal of Food Processing & Preservation. Jun2021, Vol. 45 Issue 6, p1-10. 10p.

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Academic Journal

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development.

Authors : Patil, Nikhil Dnyaneshwar¹ (AUTHOR); Bains, Aarti² (AUTHOR); Sridhar, Kandi³ (AUTHOR)

Subjects: *NEW product development; CHICKPEA; BAKED products

Source: Journal of Food Biochemistry. 2/7/2024, Vol. 2024, p1-29. 29p.

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Academic Journal

Quality characteristics and evaluation for sponge cakes made of rice flour.

Authors : Wang, Li^1,2 (AUTHOR) ; Zhao, Siming² (AUTHOR); Liu, Youming² (AUTHOR)

Subjects: RICE flour; BAKED products; CAKE

Source: Journal of Food Processing & Preservation. Jul2020, Vol. 44 Issue 7, p1-12. 12p.

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Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes.

Authors : Younis, Muhammad¹; Afzal, Khurram¹; Sultan, Muhammad Tauseef¹

Subjects: PORTULACA oleracea; CUPCAKES; BAKED products

Source: Journal of Food Quality. 11/4/2023, p1-9. 9p.

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Academic Journal

Effect of grape seed extract on sensory, textural, and anti‐staling properties of Chinese steamed bread.

Authors : Luo, Shui‐Zhong^1,2 ; Shen, Xiao‐Yu¹; Pan, Li‐Hua¹

Subjects: BREAD; BAKED products; GRAPE seed extract

Source: Journal of Food Processing & Preservation. Feb2018, Vol. 42 Issue 2, p1-1. 7p.

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