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Publication : international journal of food properties Subject : antioxidants Subject : baked products Subject : bakery products Subject : bread Subject : wheat

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Academic Journal

Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran.

Authors : Zhao, Qianzhu¹; Yao, Shengwen¹; Ou, Shi-Yi¹

Subjects: *OLIGOSACCHARIDE analysis; *MAILLARD reaction; *BAKED products

Source: International Journal of Food Properties. 2017, Vol. 20 Issue 12, p3266-3273. 8p. 5 Charts.

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Academic Journal

Assessment of Physicochemical, Functional, Rheological and end-use properties of Tribulus terrestris.

Authors : Khalid, Muhammad Usman¹ (AUTHOR); Sultan, Muhammad Tauseef¹ (AUTHOR) ; Noman, Ahmad Mujtaba¹ (AUTHOR)

Subjects: *TRIBULUS terrestris; *RHEOLOGY; *ANALYSIS of colors

Source: International Journal of Food Properties. 2023, Vol. 26 Issue 2, p2854-2865. 12p. 1 Diagram, 6 Charts, 1 Graph.

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Academic Journal

Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.).

Authors : Saeed, Syed Muhammad Ghufran¹ (AUTHOR); Ali, Syed Arsalan¹ (AUTHOR) ; Naz, Javeria¹ (AUTHOR)

Subjects: *CHICKPEA; *BISCUITS; *FAT substitutes

Source: International Journal of Food Properties. 2023, Vol. 26 Issue 1, p2055-2077. 23p.

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Academic Journal

Inhibition of acrylamide in gluten-free quinoa biscuits by supplementation with microbial dextran.

Authors : Mousa, Rasha Mousa Ahmed^1,2 (AUTHOR)

Subjects: *QUINOA; *DEXTRAN; *ACRYLAMIDE

Source: International Journal of Food Properties. 2022, Vol. 25 Issue 1, p11-23. 13p. 4 Charts, 3 Graphs.

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Academic Journal

Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction.

Authors : Mousa, Rasha Mousa Ahmed^1,2,3 (AUTHOR)

Subjects: *BUTTER; *FLOUR; *QUINOA

Source: International Journal of Food Properties. 2021, Vol. 24 Issue 1, p749-763. 15p. 5 Charts, 2 Graphs.

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Academic Journal

Lactoferrin (LF): a natural antimicrobial protein.

Authors : Niaz, Bushra¹ (AUTHOR); Saeed, Farhan¹ (AUTHOR); Ahmed, Awais¹ (AUTHOR)

Subjects: *LACTOFERRIN; *MILK proteins; *FOOD additivesPAKISTAN

Source: International Journal of Food Properties. 2019, Vol. 22 Issue 1, p1626-1641. 16p.

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Academic Journal

Characterization of different mushrooms powder and its application in bakery products: A review.

Authors : Salehi, Fakhreddin¹ (AUTHOR)

Subjects: *BAKED products; *PRODUCT reviews; *POWDERS

Source: International Journal of Food Properties. 2019, Vol. 22 Issue 1, p1375-1385. 11p.

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Academic Journal

Physiological and Nutraceutical Perspectives of Fructan.

Authors : Saeed, Farhan¹ (AUTHOR); Pasha, Imran² (AUTHOR); Arshad, Muhammad Umair¹ (AUTHOR)

Subjects: *FUNCTIONAL foods; *FRUCTOOLIGOSACCHARIDES; *BIOACTIVE compounds

Source: International Journal of Food Properties. 2015, Vol. 18 Issue 9, p1895-1904. 10p. 2 Charts.

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Academic Journal

Levels of 5-hydroxymethylfurfural, furfural, 2-furoic acid in sapa syrup, Marsala wine and bakery products.

Authors : Ortu, Elisa¹; Caboni, Pierluigi¹

Subjects: *MARSALA wine; *FRUIT syrups; *HYDROXYMETHYLFURFURAL

Source: International Journal of Food Properties. 2017 Supplement, Vol. 20, pS2543-S2551. 9p. 3 Charts, 3 Graphs.

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Academic Journal

Visualisation of cakes differing in oil content with magnetic resonance imaging.

Authors : Kirtil, Emrah¹; Tonyali, Bade^1,2; Aydogdu, Ayca^1,3

Subjects: *OIL cake; *FOOD quality; *BAKED products

Source: International Journal of Food Properties. 2017 Supplement, Vol. 20, pS1025-S1036. 12p. 1 Color Photograph, 4 Diagrams, 1 Chart.

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