Search Results

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

• Authors : Rana, Masud¹ (AUTHOR); Yasmin, Sabina¹ (AUTHOR) ; Mahomud, Md. Sultan¹ (AUTHOR)

Subjects: *BAKED products; *CAKE; *BISCUITS

• Source: Food Science & Nutrition. Jun2023, Vol. 11 Issue 6, p3057-3066. 10p.

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Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.

• Authors : Madadi, Mahshad¹ (AUTHOR); Roshanak, Sahar¹ (AUTHOR); Shahidi, Fakhri¹ (AUTHOR)

Subjects: *GLUTEN-free foods; *QUINOA; *BAKED products

• Source: Food Science & Nutrition. Apr2024, Vol. 12 Issue 4, p2973-2984. 12p.

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Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin.

• Authors : Jamali, Narjes¹ (AUTHOR); Sayadi, Mehran² (AUTHOR); Nejati, Roghayeh² (AUTHOR)

Subjects: *INULIN; *QUINOA; *FAT substitutes

• Source: Food Science & Nutrition. Feb2024, Vol. 12 Issue 2, p1146-1157. 12p.

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Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours.

• Authors : Murungweni, Kundai Thelma¹ (AUTHOR); Ramashia, Shonisani Eugenia^1,2 (AUTHOR); Mashau, Mpho Edward¹ (AUTHOR)

Subjects: *RAGI; *MALTING; *FLOUR

• Source: Food Science & Nutrition. Jan2024, Vol. 12 Issue 1, p547-563. 17p.

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Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory.

• Authors : Vogt, Ulrike Therese¹ (AUTHOR); Kwak, Ju Eun¹ (AUTHOR); Fahmy, Ahmed Raouf² (AUTHOR)

Subjects: *DOUGH; *ADHESION; *SENSORY evaluation

• Source: Journal of Texture Studies. Apr2023, Vol. 54 Issue 2, p222-236. 15p.

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Characterization of pasteurized and sonicated whole shell egg and evaluating egg's interior quality during storage period.

• Authors : Yüceer, Muhammed¹ (AUTHOR)

Subjects: *EGG quality; *EGGSHELLS; *WEIGHT loss

• Source: Journal of Food Process Engineering. Jan2023, Vol. 46 Issue 1, p1-6. 6p.

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Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods.

• Authors : Sakurai, Naoki¹ (AUTHOR) ; Takashima, Tatsuki² (AUTHOR); Akimoto, Hidemi¹ (AUTHOR)

Subjects: *POISSON'S ratio; *BULK modulus; *BAKED products

• Source: Journal of Texture Studies. Aug2021, Vol. 52 Issue 4, p480-491. 12p.

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Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies.

• Authors : Romeo‐Arroyo, Elena^1,2 (AUTHOR); Mora, María^1,2 (AUTHOR); Pazos, Nahuel¹ (AUTHOR)

Subjects: *SWEETNESS (Taste); *BAKED products; *BUTTER

• Source: Journal of Sensory Studies. Jun2022, Vol. 37 Issue 3, p1-9. 9p.

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A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin.

• Authors : Nuzzo, Domenico¹ (AUTHOR) ; Scurria, Antonino² (AUTHOR); Picone, Pasquale¹ (AUTHOR)

• Source: ChemistrySelect. 2/4/2022, Vol. 7 Issue 5, p1-5. 5p.

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

• Authors : Biao, Yuan^1,2 (AUTHOR); Chen, Xin¹ (AUTHOR); Wang, Song¹ (AUTHOR)

Subjects: *COOKIES; *FLOUR; *FLOUR quality

• Source: Food Science & Nutrition. Jan2020, Vol. 8 Issue 1, p361-370. 10p.

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