432 related articles for article (PubMed ID: 22417520)
1. Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics.
Lebesi DM; Tzia C
J Food Sci; 2011 Aug; 76(6):S380-7. PubMed ID: 22417520
[TBL] [Abstract][Full Text] [Related]
2. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
Makowska A; Polcyn A; Chudy S; Michniewicz J
Acta Sci Pol Technol Aliment; 2015; 14(4):375-386. PubMed ID: 28068043
[TBL] [Abstract][Full Text] [Related]
3. Monitoring the crystallization of starch and lipid components of the cake crumb during staling.
Hesso N; Le-Bail A; Loisel C; Chevallier S; Pontoire B; Queveau D; Le-Bail P
Carbohydr Polym; 2015 Nov; 133():533-8. PubMed ID: 26344311
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
Purhagen JK; Sjöö ME; Eliasson AC
J Sci Food Agric; 2012 Apr; 92(6):1201-13. PubMed ID: 22052714
[TBL] [Abstract][Full Text] [Related]
6. Development of fibre-enriched gluten-free bread: a response surface methodology study.
Sabanis D; Lebesi D; Tzia C
Int J Food Sci Nutr; 2009; 60 Suppl 4():174-90. PubMed ID: 19330631
[TBL] [Abstract][Full Text] [Related]
7. A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads.
Mygdalia AS; Nouska C; Hatzikamari M; Biliaderis CG; Lazaridou A
Food Res Int; 2022 Sep; 159():111593. PubMed ID: 35940760
[TBL] [Abstract][Full Text] [Related]
8. Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake.
Jun Y; Bae IY; Lee S; Lee HG
Int J Food Sci Nutr; 2014 Feb; 65(1):62-8. PubMed ID: 23992534
[TBL] [Abstract][Full Text] [Related]
9. Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch.
Foschia M; Beraldo P; Peressini D
J Sci Food Agric; 2017 Jan; 97(2):572-577. PubMed ID: 27098055
[TBL] [Abstract][Full Text] [Related]
10. Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans.
Xue Y; Cui X; Zhang Z; Zhou T; Gao R; Li Y; Ding X
Food Chem; 2020 Jan; 302():125332. PubMed ID: 31404871
[TBL] [Abstract][Full Text] [Related]
11. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
Tsatsaragkou K; Papantoniou M; Mandala I
J Food Sci; 2015 Feb; 80(2):E341-8. PubMed ID: 25604540
[TBL] [Abstract][Full Text] [Related]
12. Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars.
Bchir B; Jean-François T; Rabetafika HN; Blecker C
Food Sci Technol Int; 2018 Apr; 24(3):198-208. PubMed ID: 29169267
[TBL] [Abstract][Full Text] [Related]
13. Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans.
Gualberto DG; Bergman CJ; Kazemzadeh M; Weber CW
Plant Foods Hum Nutr; 1997; 51(3):187-98. PubMed ID: 9629859
[TBL] [Abstract][Full Text] [Related]
14. Novel approach to investigate the mechanical properties of crumb matrix during storage - Re-engineering of gas-free crumb pellets.
Paulik S; Jekle M
Food Chem; 2019 Aug; 288():333-340. PubMed ID: 30902301
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.
Park SH; Lim HS; Hwang SY
Food Sci Technol Int; 2012 Oct; 18(5):435-43. PubMed ID: 23144239
[TBL] [Abstract][Full Text] [Related]
16. Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.
Tarrega A; Quiles A; Morell P; Fiszman S; Hernando I
Food Funct; 2017 Feb; 8(2):574-583. PubMed ID: 27853780
[TBL] [Abstract][Full Text] [Related]
17. Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes.
Seyhun N; Sumnu G; Sahin S
Nahrung; 2003 Aug; 47(4):248-51. PubMed ID: 13678263
[TBL] [Abstract][Full Text] [Related]
18. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
Charoenthaikij P; Jangchud K; Jangchud A; Prinyawiwatkul W; No HK; King JM
J Food Sci; 2010 Aug; 75(6):S333-9. PubMed ID: 20722957
[TBL] [Abstract][Full Text] [Related]
19. Staling white pan bread: fundamental causes.
Kulp K; Ponte JG
Crit Rev Food Sci Nutr; 1981; 15(1):1-48. PubMed ID: 6170488
[TBL] [Abstract][Full Text] [Related]
20. Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv "Pérola").
Bierhals VS; Chiumarelli M; Hubinger MD
J Food Sci; 2011; 76(1):E62-72. PubMed ID: 21535677
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
