Search Results

Development and performance evaluation of an improved electric baking oven for baked products

• Authors : Masud Rana; Sabina Yasmin; Md. Sultan Mahomud

Subjects: baking oven; biscuit; cake

• Source: Food Science & Nutrition, Vol 11, Iss 6, Pp 3057-3066 (2023)

Record details

Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products

• Authors : Yuan Biao; Xin Chen; Song Wang

Subjects: cookies; dough; mushroom

• Source: Food Science & Nutrition, Vol 8, Iss 1, Pp 361-370 (2020)

Record details

Development and performance evaluation of an improved electric baking oven for baked products

• Authors : Rana, Masud; Yasmin, Sabina; Mahomud, Md. Sultan

Subjects: Food Science

• Source: Food Science & Nutrition ; volume 11, issue 6, page 3057-3066 ; ISSN 2048-7177 2048-7177

Record details

Impact of mushroom ( Pleurotus eryngii ) flour upon quality attributes of wheat dough and functional cookies‐baked products

• Authors : Yuan Biao; David Julian McClements; Liyan Zhao

Subjects: 030309 nutrition & dietetics; Wheat flour; rheological properties

• Source: Food Science & NutritionFood Science & Nutrition, 8(1):361-370Food Science & Nutrition, Vol 8, Iss 1, Pp 361-370 (2020)

Record details

Impact of mushroom ( Pleurotus eryngii ) flour upon quality attributes of wheat dough and functional cookies‐baked products

• Authors : Biao, Yuan; Chen, Xin; Wang, Song ...

Subjects: Food Science

• Source: Food Science & Nutrition ; volume 8, issue 1, page 361-370 ; ISSN 2048-7177 2048-7177

Record details

Levels and variability of sodium content in soups, baked products, and breakfast cereals in the United States

• Authors : Juan, WenYen; Crane, Nancy

Subjects: Genetics; Molecular Biology; Biochemistry

• Source: The FASEB Journal ; volume 24, issue S1 ; ISSN 0892-6638 1530-6860

Record details

Sweet‐baked products, but not whole or refined grains, are negatively associated with bone mineral density (BMD): the Framingham Offspring Cohort

• Authors : Mangano, Kelsey McKee; Sahni, Shivani; Casey, Virginia ...

Subjects: Genetics; Molecular Biology; Biochemistry

• Source: The FASEB Journal ; volume 27, issue S1 ; ISSN 0892-6638 1530-6860

Record details

Sweet‐baked products, but not whole or refined grains, are negatively associated with bone mineral density (BMD): the Framingham Offspring Cohort

• Authors : Kelsey M. Mangano; Marian T. Hannan; Shivani Sahni

Subjects: Bone mineral; Animal science; Framingham Risk Score

• Source: The FASEB Journal. 27

Record details

Nutritional impact of whole grain ingredients on the composition of ready‐to‐eat breakfast cereals and baked products

• Authors : Lemar, Linda; Holcomb, Gwen;

Subjects: Genetics; Molecular Biology; Biochemistry

• Source: The FASEB Journal ; volume 21, issue 6 ; ISSN 0892-6638 1530-6860

Record details

Levels and variability of sodium content in soups, baked products, and breakfast cereals in the United States

• Authors : Nancy T. Crane; WenYen Juan

Subjects: Salt content; Chemistry; Genetics

• Source: The FASEB Journal. 24

Record details

Nutritional impact of whole grain ingredients on the composition of ready‐to‐eat breakfast cereals and baked products

• Authors : Linda E Lemar; Gwen Holcomb

Subjects: chemistry.chemical_element; Ready to eat; Breakfast cereal

• Source: The FASEB Journal. 21

Record details

EFFECT OF SOY PROTEIN ISOLATE AND SOY FIBER ON COLOR, PHYSICAL AND SENSORY CHARACTERISTICS OF BAKED PRODUCTS

• Authors : M. Susan Brewer; Mona Reinhard; Guy K. Sprouls

Subjects: Chemistry; Wheat flour; Fiber

• Source: Journal of Food Quality. 15:245-262

Record details

EFFECT OF SOY PROTEIN ISOLATE AND SOY FIBER ON COLOR, PHYSICAL AND SENSORY CHARACTERISTICS OF BAKED PRODUCTS

• Authors : BREWER, M. SUSAN; POTTER, SUSAN M.; SPROULS, GUY

Subjects: Safety, Risk, Reliability and Quality; Food Science

• Source: Journal of Food Quality ; volume 15, issue 4, page 245-262 ; ISSN 0146-9428 1745-4557

Record details

Incorporation of intermediate wheatgrass ( Thinopyrum intermedium ) into bread wheat doughs: Effects on pasting and rheological properties

• Authors : Trevisan, Susane; Koksel, Filiz; Cetiner, Buket

Subjects: Organic Chemistry; Food Science

• Source: Cereal Chemistry ; ISSN 0009-0352 1943-3638

Record details

Safety evaluation of the food enzyme protein–glutamine γ‐glutamyltransferase from the non‐genetically modified Streptomyces mobaraensis strain M2020197

• Authors : EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Claude Lambré; José Manuel Barat Baviera

Subjects: EC 2.3.2.13; food enzyme; genetically modified microorganism

• Source: EFSA Journal, Vol 22, Iss 1, Pp n/a-n/a (2024)

Record details

Safety evaluation of an extension of use of the food enzyme containing cellulase, endo‐1,3(4)‐β‐glucanase and endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma reesei strain AR‐256

• Authors : EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Claude Lambré; José Manuel Barat Baviera

Subjects: cellulase; EC 3.2.1.4; EC 3.2.1.6

• Source: EFSA Journal, Vol 22, Iss 1, Pp n/a-n/a (2024)

Record details

Safety evaluation of the food enzyme 3‐phytase from the genetically modified Aspergillus niger strain NPH

• Authors : EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Claude Lambré; José Manuel Barat Baviera

Subjects: 3‐phytase; Aspergillus niger; EC 3.1.3.8

• Source: EFSA Journal, Vol 22, Iss 1, Pp n/a-n/a (2024)

Record details

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Bacillus amyloliquefaciens strain NZYM‐WR

• Authors : EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Claude Lambré; José Manuel Barat Baviera

Subjects: 4‐α‐d‐glucan glucanohydrolase; Bacillus amyloliquefaciens; EC 3.2.1.1

• Source: EFSA Journal, Vol 21, Iss 12, Pp n/a-n/a (2023)

Record details

Safety evaluation of the food enzyme leucyl aminopeptidase from non‐genetically modified Aspergillus oryzae strain NZYM‐EX

• Authors : EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Claude Lambré; José Manuel Barat Baviera

Subjects: Aspergillus oryzae; EC 3.4.11.1; food enzyme

• Source: EFSA Journal, Vol 21, Iss 12, Pp n/a-n/a (2023)

Record details

Safety evaluation of the food enzyme catalase from the non‐genetically modified Aspergillus tubingensis strain AE‐CN

• Authors : EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Claude Lambré; José Manuel Barat Baviera

Subjects: Aspergillus niger; catalase; catalase‐peroxidase

• Source: EFSA Journal, Vol 21, Iss 11, Pp n/a-n/a (2023)

Record details

Safety evaluation of the food enzyme glucan 1,4‐α‐maltohydrolase from the genetically modified Bacillus subtilis strain AR‐513

• Authors : EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Claude Lambré; José Manuel Barat Baviera

Subjects: 4‐α‐D‐glucan α‐maltohydrolase; Bacillus subtilis; EC 3.2.1.133

• Source: EFSA Journal, Vol 21, Iss 11, Pp n/a-n/a (2023)

Record details

Safety evaluation of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain HPN 131

• Authors : EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Claude Lambré; José Manuel Barat Baviera

Subjects: Bacillolysin; Bacillus metalloendopeptidase; Bacillus subtilis

• Source: EFSA Journal, Vol 21, Iss 11, Pp n/a-n/a (2023)

Record details

Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the non‐genetically modified Trichoderma citrinoviride strain 278

• Authors : EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Claude Lambré; José Manuel Barat Baviera

Subjects: endo‐1,4‐β‐; xylanase; 4‐β‐d‐xylan xylanohydrolase

• Source: EFSA Journal, Vol 21, Iss 11, Pp n/a-n/a (2023)

Record details

Safety evaluation of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain GNP

• Authors : EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Claude Lambré; José Manuel Barat Baviera

Subjects: bacillolysin; Bacillus amyloliquefaciens; Bacillus metalloendopeptidase

• Source: EFSA Journal, Vol 21, Iss 11, Pp n/a-n/a (2023)

Record details

Safety evaluation of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain AGS 430

• Authors : EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP); Claude Lambré; José Manuel Barat Baviera

Subjects: bacillolysin; Bacillus amyloliquefaciens; Bacillus metalloendopeptidase

• Source: EFSA Journal, Vol 21, Iss 11, Pp n/a-n/a (2023)

Record details

Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

• Authors : Coria‐Hernández, Jonathan; Méndez‐Albores, Abraham; Vázquez‐Durán, Alma

Subjects: Food Science

• Source: Journal of Food Science ; volume 88, issue 12, page 5164-5175 ; ISSN 0022-1147 1750-3841

Record details

Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review

• Authors : Olakanmi, Sunday J.; Jayas, Digvir S.; Paliwal, Jitendra ...

Subjects: Food Science

• Source: Comprehensive Reviews in Food Science and Food Safety ; volume 22, issue 3, page 1817-1838 ; ISSN 1541-4337 1541-4337

Record details

Breeding cereal rye ( Secale cereale ) for quality traits

• Authors : Brzozowski, Lauren J.; Szuleta, Elżbieta; Phillips, Timothy D.

Subjects: Agronomy and Crop Science

• Source: Crop Science ; volume 63, issue 4, page 1964-1987 ; ISSN 0011-183X 1435-0653

Record details

Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose

• Authors : Kim, Ji‐Na; Park, Soojin; Shin, Weon‐Sun ...

Subjects: Safety, Risk, Reliability and Quality; Food Science

• Source: Journal of Food Quality ; volume 37, issue 4, page 281-290 ; ISSN 0146-9428 1745-4557

Record details

Nutritional characterization and food value addition properties of dehydrated spinach powder

• Authors : Muhammad Waseem; Saeed Akhtar; Muhammad Faisal Manzoor

Subjects: dough rheology; spinach powder; supplementation

• Source: Food Science & Nutrition, Vol 9, Iss 2, Pp 1213-1221 (2021)

Record details

Liquid and solid sources of added sugar and their associations with body weight and metabolic syndrome components in children

• Authors : Wang, Jiawei; Light, Kelly; Johnson‐Down, Louise ...

Subjects: Genetics; Molecular Biology; Biochemistry

• Source: The FASEB Journal ; volume 27, issue S1 ; ISSN 0892-6638 1530-6860

Record details

Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie

• Authors : Yunxian Song; Xu Li; Yuyue Zhong

Subjects: butter; high‐amylose maize flour; low‐sugar cookie

• Source: Food Science & Nutrition, Vol 7, Iss 11, Pp 3414-3424 (2019)

Record details

A review on microwave baking of foods

• Authors : Şümnü, Servet Gülüm

Subjects: Food Science; Industrial and Manufacturing Engineering

Record details

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

• Authors : Dai, Yaxi; Tyl, Catrin

Subjects: Food Science

• Source: Journal of Food Science ; volume 86, issue 5, page 1583-1598 ; ISSN 0022-1147 1750-3841

Record details

Phenolic, apparent antioxidant and nutritional composition of quinoa ( Chenopodium quinoa Willd.) seeds

• Authors : Li, Liangkui; Lietz, Georg; Seal, Chris J

Subjects: Industrial and Manufacturing Engineering; Food Science

• Source: International Journal of Food Science & Technology ; volume 56, issue 7, page 3245-3254 ; ISSN 0950-5423 1365-2621

Record details

Nutritional characterization and food value addition properties of dehydrated spinach powder

• Authors : Waseem, Muhammad; Akhtar, Saeed; Manzoor, Muhammad Faisal

Subjects: Food Science

• Source: Food Science & Nutrition ; volume 9, issue 2, page 1213-1221 ; ISSN 2048-7177 2048-7177

Record details

Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose

• Authors : Weon-Sun Shin; Soo-Jin Park; Ji-Na Kim

Subjects: Sucrose; Sponge cake; Sweetness

• Source: Journal of Food Quality. 37:281-290

Record details

Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

• Authors : Castro Delgado, Mauricio; Chambers, Edgar; Carbonell‐Barrachina, Angel ...

Subjects: Food Science

• Source: Journal of Food Science ; volume 85, issue 6, page 1621-1628 ; ISSN 0022-1147 1750-3841

Record details

Apple pomace as a potential ingredient for the development of new functional foods

• Authors : Nissreen Abu-Ghannam; Sofia Reis; Dilip K. Rai ...

Subjects: Antioxidant; baking; Starch

• Source: Conference papersArticles

Record details

The effect of citric acid and ascorbyl palmitate in palm oil enriched with heme iron: A model for iron fortification in bakery products

• Authors : Francesc Guardiola; Alba Tres; Mercedes Alemán

Subjects: education.field_of_study; Population; Food fortification

• Source: European Journal of Lipid Science and Technology. 116:300-310

Record details

Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie

• Authors : Song, Yunxian; Li, Xu; Zhong, Yuyue ...

Subjects: Food Science

• Source: Food Science & Nutrition ; volume 7, issue 11, page 3414-3424 ; ISSN 2048-7177 2048-7177

Record details

Baking technology and nutrition: towards a healthier world

Subjects: TX552.15; Baked products; Baking

Record details

Baking technology and nutrition: towards a healthier world

Subjects: TX552.15; Baked products; Baking

Record details

Baking technology and nutrition: towards a healthier world

Subjects: TX552.15; Baked products; Baking

Record details

Baking technology and nutrition: towards a healthier world

Subjects: TX552.15; Baked products; Baking

Record details

Baking technology and nutrition: towards a healthier world

Subjects: TX552.15; Baked products; Baking

Record details

Baking technology and nutrition: towards a healthier world

Subjects: TX552.15; Baked products; Baking

Record details

Variation in asparagine concentration in Nebraska wheat

• Authors : Navrotskyi, Sviatoslav; Baenziger, Peter Stephen; Regassa, Teshome ...

Subjects: Organic Chemistry; Food Science

• Source: Cereal Chemistry ; volume 95, issue 2, page 264-273 ; ISSN 0009-0352 1943-3638

Record details

Computerized electronic temperature control system for thermal efficiency during baking in food research

• Authors : D. L. Viljoen; A. Sadie; M. Muller

Subjects: Marketing; Economics and Econometrics; Thermal efficiency

• Source: Journal of Consumer Studies and Home Economics. 25:30-42

Record details

Nutritional characterization and food value addition properties of dehydrated spinach powder

• Authors : Nazir Ahmad; Muhammad Waseem; Emad Karrar

Subjects: Absorption of water; 030309 nutrition & dietetics; Population

• Source: Food Science & Nutrition, Vol 9, Iss 2, Pp 1213-1221 (2021)Food Science & Nutrition

Record details