156 related articles for article (PubMed ID: 27162395)
1. Antioxidant, functional and rheological properties of optimized composite flour, consisting wheat and amaranth seed, brewers' spent grain and apple pomace.
Awolu OO; Osemeke RO; Ifesan BO
J Food Sci Technol; 2016 Feb; 53(2):1151-63. PubMed ID: 27162395
[TBL] [Abstract][Full Text] [Related]
2. Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour.
Awolu OO
Heliyon; 2017 Feb; 3(2):e00240. PubMed ID: 28203644
[TBL] [Abstract][Full Text] [Related]
3. Development and evaluation of extruded ready-to-eat snack from optimized rice, kersting's groundnut and lemon pomace composite flours.
Awolu OO; Magoh AO; Ojewumi ME
J Food Sci Technol; 2020 Jan; 57(1):86-95. PubMed ID: 31975711
[TBL] [Abstract][Full Text] [Related]
4. Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour.
Omidiran AT; Sobukola OP; Sanni A; Adebowale AR; Obadina OA; Sanni LO; Tomlins K; Wolfgang T
Food Sci Nutr; 2016 Jan; 4(1):80-8. PubMed ID: 26788313
[TBL] [Abstract][Full Text] [Related]
5. Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers' Spent Grains.
Amoriello T; Mellara F; Galli V; Amoriello M; Ciccoritti R
Foods; 2020 Oct; 9(10):. PubMed ID: 33086599
[TBL] [Abstract][Full Text] [Related]
6. The Rheology and Textural Properties of Bakery Products Upcycling Brewers' Spent Grain.
Ramu Ganesan A; Hoellrigl P; Mayr H; Martini Loesch D; Tocci N; Venir E; Conterno L
Foods; 2023 Sep; 12(19):. PubMed ID: 37835177
[TBL] [Abstract][Full Text] [Related]
7. Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer's Spent Grain.
Heredia-Sandoval NG; Granados-Nevárez MDC; Calderón de la Barca AM; Vásquez-Lara F; Malunga LN; Apea-Bah FB; Beta T; Islas-Rubio AR
Plant Foods Hum Nutr; 2020 Mar; 75(1):41-47. PubMed ID: 31788720
[TBL] [Abstract][Full Text] [Related]
8. Fermentation as a Tool to Revitalise Brewers' Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread.
Neylon E; Arendt EK; Zannini E; Sahin AW
Foods; 2021 Jul; 10(7):. PubMed ID: 34359509
[TBL] [Abstract][Full Text] [Related]
9. [Physicochemical and sensory properties of flours ready to prepare an amaranth "atole"].
Contreras López E; Jaimez Ordaz J; Porras Martínez G; Juárez Santillán LF; Villanueva Rodríguez JA
Arch Latinoam Nutr; 2010 Jun; 60(2):184-91. PubMed ID: 21427887
[TBL] [Abstract][Full Text] [Related]
10. Characterisation of corn extrudates with the addition of brewers' spent grain as a raw material for the production of functional batters.
Żelaziński T; Ekielski A; Siwek A; Dardziński L
Acta Sci Pol Technol Aliment; 2017; 16(3):247-254. PubMed ID: 29055973
[TBL] [Abstract][Full Text] [Related]
11. Effect of Chitosan Nanoparticles Incorporating Antioxidants from
Morales-Olán G; Ríos-Corripio MA; Hernández-Cázares AS; Zaca-Morán P; Luna-Suárez S; Rojas-López M
Food Technol Biotechnol; 2022 Mar; 60(1):52-66. PubMed ID: 35440877
[TBL] [Abstract][Full Text] [Related]
12. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.
Filipčev B; Bodroža-Solarov M; Pestorić M; Šimurina O
Food Sci Technol Int; 2017 Apr; 23(3):235-244. PubMed ID: 27913711
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength.
Katyal M; Kaur A; Singh N
J Food Sci Technol; 2019 May; 56(5):2700-2711. PubMed ID: 31168152
[TBL] [Abstract][Full Text] [Related]
14. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
Martinez CS; Ribotta PD; Añón MC; León AE
Food Sci Technol Int; 2014 Mar; 20(2):127-35. PubMed ID: 23733824
[TBL] [Abstract][Full Text] [Related]
15. Insights into the Thermo-Mechanical Treatment of Brewers' Spent Grain as a Potential Filler for Polymer Composites.
Hejna A; Marć M; Kowalkowska-Zedler D; Pladzyk A; Barczewski M
Polymers (Basel); 2021 Mar; 13(6):. PubMed ID: 33809349
[TBL] [Abstract][Full Text] [Related]
16. Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions.
Lux Neé Bantleon T; Kardell M; Reimold F; Erdoes A; Floeter E
Food Sci Nutr; 2022 Nov; 10(11):3724-3735. PubMed ID: 36348795
[TBL] [Abstract][Full Text] [Related]
17. Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours.
Jaroszewska A; Jedrejek D; Sobolewska M; Kowalska I; Dzięcioł M
Molecules; 2023 Apr; 28(7):. PubMed ID: 37050018
[TBL] [Abstract][Full Text] [Related]
18. Amaranth Seeds and Sprouts as Functional Ingredients for the Development of Dietary Fiber, Betalains, and Polyphenol-Enriched Minced Tilapia Meat Gels.
Pérez-Ramírez IF; Sotelo-González AM; López-Echevarría G; Martínez-Maldonado MA
Molecules; 2022 Dec; 28(1):. PubMed ID: 36615309
[TBL] [Abstract][Full Text] [Related]
19. Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours.
Mironeasa S; Codină GG
Foods; 2019 Nov; 8(12):. PubMed ID: 31801201
[TBL] [Abstract][Full Text] [Related]
20. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
Aprodu I; Banu I
Food Sci Technol Int; 2015 Jul; 21(5):342-53. PubMed ID: 24837596
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
