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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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Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders.

• Authors : Hussain, Ashiq^1,2 (AUTHOR); Kausar, Tusneem¹ (AUTHOR); Aslam, Jawed¹ (AUTHOR)

Subjects: *BISCUITS; *PUMPKINS; *PUMPKIN seeds

• Source: Journal of Food Quality. 3/21/2023, p1-13. 13p.

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Nutritional quality of biscuits available for sale in supermarkets.

• Authors : Trindade Silveira, Joice¹ ; Aline de Moura, Fernanda¹; Dornelles Gasperin, Pietra¹

Subjects: *SUPERMARKET sales; *COOKIES; *BISCUITS

• Source: Demetra: Food, Nutrition & Health / Alimentação, Nutrição & Saúde. 2023, Vol. 18, p1-12. 12p.

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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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بر پایداري اکسایشی، خواص تغذیهاي و حسی بیسکویت (Vitis vinifera L. cv. Rish baba) بررسی اثر کاربرد عصاره خشکشده انجمادي تفاله حاصل از آبگیري انگور قرمز.

• Authors : ماندانا طایفه¹ ; آیناز علیزاده²; میترا صوفی³

Subjects: *BAKED products; *NUTRITIONAL value; *FUNCTIONAL foods

• Source: Journal of Food Science & Technology (2008-8787). Dec2022, Vol. 19 Issue 130, p11-22. 12p.

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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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Bold and exotic: The food and beverage industry evolves every year, and 2023 is no different. Against a backdrop of a challenging macroenvironment, what can we expect from the industry this year in flavour and colours?

Subjects: *FOOD industry; *BEVERAGE industry; *BISCUITS

• Source: Food & Drink Technology. Mar2023, Vol. 23 Issue 6, p13-17. 4p.

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Bromate Residues in Some Popular Baked Products in Relation to the Sustained Antibromate Campaign in Nigeria.

• Authors : Okolie, N. P.¹; Ukun, M. E.²; Onyema, E. O.²

Subjects: *BROMATES; *BAKED products; *BREADNIGERIA

• Source: Bulletin of Environmental Contamination & Toxicology. May2005, Vol. 74 Issue 5, p894-898. 5p.

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Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria.

• Authors : Zieliński, Henryk¹ (AUTHOR) ; Wiczkowski, Wiesław¹ (AUTHOR); Topolska, Joanna¹ (AUTHOR)

Subjects: *BUCKWHEAT; *PHENOLIC acids; *LACTIC acid bacteria

• Source: Molecules. Oct2022, Vol. 27 Issue 19, p6628. 13p.

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INFLUENCE OF UNRIPE BANANA FLOUR INCORPORATION ON THE PHYSICAL, ANTIOXIDANT PROPERTIES AND CONSUMER ACCEPTABILITY OF BISCUITS.

• Authors : Mashau, Mpho Edward¹ ; Rambau, Fhulufhelo Desiree¹; Kgatla, Tsietsie Ephraim¹

Subjects: *BISCUITS; *BANANAS; *FLOUR

• Source: Journal of Microbiology, Biotechnology & Food Sciences. Aug/Sep2022, Vol. 12 Issue 1, p1-7. 7p.

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