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Academic Journal

Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder.

Authors : Ardeshir, Anita¹ (AUTHOR); Fazeli, Fatemeh¹ (AUTHOR); Khorshidian, Nasim² (AUTHOR)

Subjects: *QUINOA; *BAKED products; *CAKE

Source: Journal of Food Quality. 3/26/2024, Vol. 2024, p1-16. 16p.

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Academic Journal

Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin.

Authors : G M, Vinay¹ (AUTHOR); Singh, A. K.¹ (AUTHOR)

Subjects: *MUFFINS; *PEARL millet; *WHEY protein concentratesASIA

Source: Journal of Food Processing & Preservation. 3/13/2024, Vol. 2024, p1-11. 11p.

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Academic Journal

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products.

Authors : Schutte, Mia¹ (AUTHOR); Hayward, Stefan¹ (AUTHOR); Manley, Marena¹ (AUTHOR)

Subjects: *CEREAL products; *MAILLARD reaction; *WHEAT products

Source: Journal of Food Biochemistry. 2/20/2024, Vol. 2024, p1-20. 20p.

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Academic Journal

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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Academic Journal

Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes.

Authors : Younis, Muhammad¹; Afzal, Khurram¹; Sultan, Muhammad Tauseef¹

Subjects: *PORTULACA oleracea; *CUPCAKES; *BAKED products

Source: Journal of Food Quality. 11/4/2023, p1-9. 9p.

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Academic Journal

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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Academic Journal

Development of the spray‐dried nettle (Urtica dioica L.) extract‐loaded nanoliposome powder for application as a natural additive in cake.

Authors : Kalajahi, Seyedeh Elham Mousavi¹ (AUTHOR); Amjadi, Sajed² (AUTHOR) ; Ghandiha, Shadi¹ (AUTHOR)

Subjects: *STINGING nettle; *PLANT extracts; *CAKE

Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-11. 11p.

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Academic Journal

Functional utilization of mango waste for improving the nutritional and sensorial properties of multigrain cookies.

Authors : Aamir, Muhammad¹ (AUTHOR); Saleem, Ayesha¹ (AUTHOR); Rakha, Allah¹ (AUTHOR)

Subjects: *COOKIES; *MANGO; *FLOUR

Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-9. 9p.

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Academic Journal

The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes.

Authors : Meral, Raciye¹ (AUTHOR) ; Ekin, Mehmet Mustafa² (AUTHOR); Kutlu, Nazan³ (AUTHOR)

Subjects: *BAKED products; *CAKE; *RADICAL cations

Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-10. 10p.

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Academic Journal

Shelf life extension of bread using ethanol emitters with different packaging materials.

Authors : Vanmathi Mugasundari, Arumugam^1,2 (AUTHOR); Anandakumar, Sugumar¹ (AUTHOR)

Subjects: *PACKAGING materials; *BREAD; *FOOD packaging

Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-13. 13p.

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