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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: *CHICKPEA; *NEW product development; *BAKED products

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

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Effects of protein and carbohydrate ingredients on colour of baked milk products.

• Authors : Mandiuk, Olena¹ ; Lohinova, Anna¹; Arsenieva, Larysa¹

Subjects: *BAKED products; *DAIRY products; *WHEY proteins

• Source: Ukrainian Food Journal. 2024, Vol. 13 Issue 1, p7-19. 13p.

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VALORIZATION OF COMMON BEAN (PHASEOLUS VULGARIS L.) BY-PRODUCTS TO OBTAIN NEW BAKERY PRODUCTS.

• Authors : Maier, Alina¹; Canja, Cristina Maria¹; Lupu, Mirabela Ioana¹

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2023, Vol. 23, p113-120. 8p.

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THE EFFECT OF SASKATOON BERRY (AMELANCHIER ALNIFOLIA NUTT.) ADDITION ON THE TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR AND THE QUALITY OF BISCUITS.

• Authors : Kolesárová, Anna¹ ; Solgajová, Miriam¹; Bojňanská, Tatiana¹

Subjects: *BISCUITS; *FLOUR; *FLOUR quality

• Source: Journal of Microbiology, Biotechnology & Food Sciences. 2022 Special Issue, Vol. 12, p1-5. 5p.

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Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review.

• Authors : Rojas-González, Alexis^1,2 (AUTHOR) ; Figueroa-Hernández, Claudia Yuritzi³ (AUTHOR) ; González-Rios, Oscar¹ (AUTHOR)

Subjects: *CHLOROGENIC acid; *ENRICHED foods; *BAKED products

• Source: Molecules. Jun2022, Vol. 27 Issue 11, p3400-3400. 23p.

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DESARROLLO DE UNA GALLETA DE SAL CON ADICIÓN DE PASTA DE SOYA.

• Authors : Hernández, Gwendolyne¹ ; Álvarez, Marta¹; Núñez de Villavicencio, Margarita¹

Subjects: *MISO; *EXPERIMENTAL design; *BAKED products

• Source: Ciencia y Tecnologia de los Alimentos. may-ago2022, Vol. 32 Issue 2, p39-43. 5p.

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Developing vacuum-impregnated dehydrofrozen red raspberries with improved mechanical properties.

• Authors : Quintanilla, Armando¹ (AUTHOR); Mencia, Alejandra¹ (AUTHOR); Powers, Joseph² (AUTHOR)

Subjects: *RASPBERRIES; *BERRIES; *BAKED products

• Source: Drying Technology. 2022, Vol. 40 Issue 2, p299-309. 11p. 3 Diagrams, 3 Charts, 3 Graphs.

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Discovering potential.

Subjects: *FOOD safety; *BAKED products; *DAIRY products

• Source: Food & Drink Technology. Feb2024, Vol. 24 Issue 5, p12-13. 2p.

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Fructose and high fructose corn syrup: are they a two-edged sword?

• Authors : Khorshidian, Nasim¹ (AUTHOR); Shadnoush, Mahdi² (AUTHOR); Zabihzadeh Khajavi, Maryam³ (AUTHOR)

Subjects: *BAKED products; *SYRUPS; *HIGH-fructose corn syrup

• Source: International Journal of Food Sciences & Nutrition. Aug2021, Vol. 72 Issue 5, p592-614. 23p. 2 Diagrams, 7 Charts, 1 Graph.

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Additive-free Butter Powder Reference: Naturalness as an innovation driver to address the challenges of the pastry and baked goods industry.

Subjects: *BAKING industry; *MANUFACTURING processes; *BAKED products

• Source: Food Marketing & Technology. Jun2024, Vol. 38 Issue 3, p16-16. 1p.

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