BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

218 related articles for article (PubMed ID: 22250810)

  • 1. Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.
    Rodríguez-García J; Puig A; Salvador A; Hernando I
    J Food Sci; 2012 Feb; 77(2):C189-97. PubMed ID: 22250810
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
    Min B; Lee SM; Yoo SH; Inglett GE; Lee S
    J Sci Food Agric; 2010 Oct; 90(13):2208-13. PubMed ID: 20628997
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat.
    Andrade FJET; de Albuquerque PBS; de Seixas JRPC; Feitoza GS; Barros Júnior W; Vicente AA; Carneiro-da-Cunha MDG
    Food Funct; 2018 Apr; 9(4):2456-2468. PubMed ID: 29632933
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.
    Majzoobi M; Mohammadi M; Mesbahi G; Farahnaky A
    J Texture Stud; 2018 Oct; 49(5):468-475. PubMed ID: 29461634
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.
    Pintor A; Severiano-Pérez P; Totosaus A
    Food Sci Technol Int; 2014 Oct; 20(7):489-500. PubMed ID: 23785067
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces.
    Guardeño LM; Hernando I; Llorca E; Hernández-Carrión M; Quiles A
    J Food Sci; 2012 Aug; 77(8):C859-65. PubMed ID: 22809145
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Designing a Clean Label Sponge Cake with Reduced Fat Content.
    Eslava-Zomeño C; Quiles A; Hernando I
    J Food Sci; 2016 Oct; 81(10):C2352-C2359. PubMed ID: 27669375
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The effect of fat replacers on batter and cake properties.
    Psimouli V; Oreopoulou V
    J Food Sci; 2013 Oct; 78(10):C1495-C1502. PubMed ID: 24001337
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.
    Keenan DF; Resconi VC; Kerry JP; Hamill RM
    Meat Sci; 2014 Mar; 96(3):1384-94. PubMed ID: 24361558
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.
    Baeva MR; Terzieva VV; Panchev IN
    Nahrung; 2003 Jun; 47(3):154-60. PubMed ID: 12866615
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer.
    Nowak B; von Mueffling T; Grotheer J; Klein G; Watkinson BM
    J Food Sci; 2007 Nov; 72(9):S629-38. PubMed ID: 18034747
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate.
    Latoch A; Glibowski P; Libera J
    Acta Sci Pol Technol Aliment; 2016; 15(3):311-320. PubMed ID: 28071030
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product.
    Tsatsaragkou K; Methven L; Chatzifragkou A; Rodriguez-Garcia J
    Foods; 2021 Apr; 10(5):. PubMed ID: 33925321
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations.
    Borneo R; Aguirre A; León AE
    J Am Diet Assoc; 2010 Jun; 110(6):946-9. PubMed ID: 20497788
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis.
    Richardson AM; Tyuftin AA; Kilcawley KN; Gallagher E; O'Sullivan MG; Kerry JP
    Foods; 2021 Jan; 10(2):. PubMed ID: 33530603
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies.
    Diez-Sánchez E; Llorca E; Quiles A; Hernando I
    Food Sci Technol Int; 2018 Sep; 24(6):533-543. PubMed ID: 29682979
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins.
    Baracco Y; Rodriguez Furlán LT; Campderrós ME
    Food Sci Technol Int; 2017 Apr; 23(3):245-253. PubMed ID: 27956651
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.
    Rodriguez Furlán LT; Padilla AP; Campderrós ME
    Meat Sci; 2014 Feb; 96(2 Pt A):762-8. PubMed ID: 24200568
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes.
    Tao H; Fang XH; Chen P; Yang BQ; Feng R; Zhang B
    Food Chem; 2024 Aug; 448():139043. PubMed ID: 38552463
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M; Byars JA; Liu SX
    J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.