216 related articles for article (PubMed ID: 17661177)
1. In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.
Sánchez-Pardo ME; Ortiz-Moreno A; Mora-Escobedo R; Necoechea-Mondragón H
Plant Foods Hum Nutr; 2007 Sep; 62(3):99-105. PubMed ID: 17661177
[TBL] [Abstract][Full Text] [Related]
2. In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.
García-zaragoza FJ; Sánchez-Pardo ME; Ortiz-Moreno A; Bello-Pérez LA
Int J Food Sci Nutr; 2010 Nov; 61(7):680-9. PubMed ID: 20367217
[TBL] [Abstract][Full Text] [Related]
3. Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage.
Derde LJ; Gomand SV; Courtin CM; Delcour JA
J Agric Food Chem; 2014 Jul; 62(27):6445-53. PubMed ID: 24949810
[TBL] [Abstract][Full Text] [Related]
4. Composition, digestibility and application in breadmaking of banana flour.
Juarez-Garcia E; Agama-Acevedo E; Sáyago-Ayerdi SG; Rodríguez-Ambriz SL; Bello-Pérez LA
Plant Foods Hum Nutr; 2006 Sep; 61(3):131-7. PubMed ID: 17048100
[TBL] [Abstract][Full Text] [Related]
5. Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.
Luyts A; Wilderjans E; Van Haesendonck I; Brijs K; Courtin CM; Delcour JA
Food Chem; 2013 Dec; 141(4):3960-6. PubMed ID: 23993572
[TBL] [Abstract][Full Text] [Related]
6. In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage.
Sáyago-Ayerdi SG; Tovar J; Osorio-Díaz P; Paredes-López O; Bello-Pérez LA
J Agric Food Chem; 2005 Feb; 53(4):1281-5. PubMed ID: 15713053
[TBL] [Abstract][Full Text] [Related]
7. Influence of final baking technologies in partially baked frozen gluten-free bread quality.
Aguilar N; Albanell E; Miñarro B; Gallardo J; Capellas M
J Food Sci; 2015 Mar; 80(3):E619-26. PubMed ID: 25656390
[TBL] [Abstract][Full Text] [Related]
8. Temperature and weight loss profiles of model cakes baked in the microwave oven.
Sumnu G; Ndife MK; Bayindirli L
J Microw Power Electromagn Energy; 1999; 34(4):221-6. PubMed ID: 10687154
[TBL] [Abstract][Full Text] [Related]
9. In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology.
Zhang Y; Zhang Y; Li B; Wang X; Xu F; Zhu K; Tan L; Dong W; Chu Z; Li S
Int J Biol Macromol; 2019 Jan; 121():1109-1117. PubMed ID: 30342148
[TBL] [Abstract][Full Text] [Related]
10. High insoluble fibre content increases in vitro starch digestibility in partially baked breads.
Ronda F; Rivero P; Caballero PA; Quilez J
Int J Food Sci Nutr; 2012 Dec; 63(8):971-7. PubMed ID: 22621760
[TBL] [Abstract][Full Text] [Related]
11. Effects of processing methods on amaranth starch digestibility and predicted glycemic index.
Capriles VD; Coelho KD; Guerra-Matias AC; Arêas JA
J Food Sci; 2008 Sep; 73(7):H160-4. PubMed ID: 18803711
[TBL] [Abstract][Full Text] [Related]
12. An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamics.
Anishaparvin A; Chhanwal N; Indrani D; Raghavarao KS; Anandharamakrishnan C
J Food Sci; 2010; 75(9):E605-11. PubMed ID: 21535595
[TBL] [Abstract][Full Text] [Related]
13. Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread.
Shumoy H; Van Bockstaele F; Devecioglu D; Raes K
Food Chem; 2018 Oct; 264():34-40. PubMed ID: 29853385
[TBL] [Abstract][Full Text] [Related]
14. Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake.
Ronda F; Gomez M; Quilez J
Int J Food Sci Nutr; 2010 Sep; 61(6):624-9. PubMed ID: 20345329
[TBL] [Abstract][Full Text] [Related]
15. Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long-grain rice (Oryza sativa L.).
Donlao N; Ogawa Y
J Sci Food Agric; 2017 Feb; 97(3):896-901. PubMed ID: 27234963
[TBL] [Abstract][Full Text] [Related]
16. In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potential.
Lin J; Teo LM; Leong LP; Zhou W
Food Chem; 2019 Jul; 286():629-635. PubMed ID: 30827656
[TBL] [Abstract][Full Text] [Related]
17. Understanding the mechanism of ultrasonication regulated the digestibility properties of retrograded starch following vacuum freeze drying.
Ding Y; Liang Y; Luo F; Ouyang Q; Lin Q
Carbohydr Polym; 2020 Jan; 228():115350. PubMed ID: 31635721
[TBL] [Abstract][Full Text] [Related]
18. Effect of soy addition on microwavable pocket-type flat doughs.
Serventi L; Sachleben J; Vodovotz Y
J Food Sci; 2011; 76(5):E392-8. PubMed ID: 22417429
[TBL] [Abstract][Full Text] [Related]
19. Effect of cooking procedures and storage on starch bioavailability in common beans (Phaseolus vulgaris L.).
Landa-Habana L; Piña-Hernández A; Agama-Acevedo E; Tovar J; Bello-Pérez LA
Plant Foods Hum Nutr; 2004; 59(4):133-6. PubMed ID: 15678720
[TBL] [Abstract][Full Text] [Related]
20. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
Liu X; Mu T; Sun H; Zhang M; Chen J; Fauconnier ML
Int J Food Sci Nutr; 2017 Mar; 68(2):167-178. PubMed ID: 27608859
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
