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Journal Abstract Search

164 related items for PubMed ID: 13678263

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.
    Sakiyan O, Sumnu G, Sahin S, Meda V.
    J Food Sci; 2007 May; 72(4):E205-13. PubMed ID: 17995773
    [Abstract] [Full Text] [Related]

  • 3. Effect of microwave and conventional baking on yellow cakes.
    Hill M, Reagan SP.
    J Am Diet Assoc; 1982 Jan; 80(1):52-5. PubMed ID: 7056964
    [Abstract] [Full Text] [Related]

  • 4. Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes.
    Alifakı YÖ, Şakıyan Ö, İşci A.
    J Food Sci Technol; 2019 Mar; 56(3):1530-1540. PubMed ID: 30956333
    [Abstract] [Full Text] [Related]

  • 5. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review.
    Salehi F.
    J Texture Stud; 2020 Apr; 51(2):361-370. PubMed ID: 31523824
    [Abstract] [Full Text] [Related]

  • 6. Effects of mung bean starch/guar gum-based edible emulsion coatings on the staling and safety of rice cakes.
    Lee ES, Song HG, Choi I, Lee JS, Han J.
    Carbohydr Polym; 2020 Nov 01; 247():116696. PubMed ID: 32829824
    [Abstract] [Full Text] [Related]

  • 7. 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 Nov 01; 34(4):221-6. PubMed ID: 10687154
    [Abstract] [Full Text] [Related]

  • 8. Usage of enzymes in a novel baking process.
    Keskin SO, Sumnu G, Sahin S.
    Nahrung; 2004 Apr 01; 48(2):156-60. PubMed ID: 15146975
    [Abstract] [Full Text] [Related]

  • 9. 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 01; 61(7):680-9. PubMed ID: 20367217
    [Abstract] [Full Text] [Related]

  • 10. 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 01; 76(6):S380-7. PubMed ID: 22417520
    [Abstract] [Full Text] [Related]

  • 11. Designing a Clean Label Sponge Cake with Reduced Fat Content.
    Eslava-Zomeño C, Quiles A, Hernando I.
    J Food Sci; 2016 Oct 01; 81(10):C2352-C2359. PubMed ID: 27669375
    [Abstract] [Full Text] [Related]

  • 12. Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes.
    Alifakı YÖ, Şakıyan Ö.
    J Food Sci Technol; 2017 Mar 01; 54(4):944-953. PubMed ID: 28303045
    [Abstract] [Full Text] [Related]

  • 13. Guar gum--its acceptability to diabetic patients when incorporated into baked food products.
    Tredger J, Ransley J.
    J Hum Nutr; 1978 Dec 01; 32(6):427-32. PubMed ID: 731029
    [Abstract] [Full Text] [Related]

  • 14. Is pleasantness of biscuits and cakes related to their actual or to their perceived sugar and fat contents?
    Abdallah L, Chabert M, Le Roux B, Louis-Sylvestre J.
    Appetite; 1998 Jun 01; 30(3):309-24. PubMed ID: 9632461
    [Abstract] [Full Text] [Related]

  • 15. [Effect of guar gum on absorption of ethanol in man].
    Naveau S, Poynard T, Fréville C, Poitrine A, Préaux N, Chaput JC.
    Gastroenterol Clin Biol; 1983 Apr 01; 7(4):424-5. PubMed ID: 6307800
    [No Abstract] [Full Text] [Related]

  • 16. Differentiation of carbohydrate gums and mixtures using fourier transform infrared spectroscopy and chemometrics.
    Prado BM, Kim S, Ozen BF, Mauer LJ.
    J Agric Food Chem; 2005 Apr 20; 53(8):2823-9. PubMed ID: 15826025
    [Abstract] [Full Text] [Related]

  • 17. Nitrogen conversion factors for the proteinaceous content of gums permitted as food additives.
    Anderson DM.
    Food Addit Contam; 1986 Apr 20; 3(3):231-4. PubMed ID: 3743832
    [Abstract] [Full Text] [Related]

  • 18. The effect of different formulations on physical properties of cakes baked with microwave and near infrared-microwave combinations.
    Sakiyan O, Sumnu G, Sahin S, Meda V.
    J Microw Power Electromagn Energy; 2007 Apr 20; 41(1):20-6. PubMed ID: 18161413
    [Abstract] [Full Text] [Related]

  • 19. Inhibitory effect of guar gum on the intestinal absorption of glucose in vitro.
    Johnson IT, Gee JM.
    Proc Nutr Soc; 1980 May 20; 39(2):52A. PubMed ID: 7403089
    [No Abstract] [Full Text] [Related]

  • 20. Influence of polysaccharides on the rate of coalescence in oil-in-water emulsions formed with highly hydrolyzed whey proteins.
    Ye A, Hemar Y, Singh H.
    J Agric Food Chem; 2004 Aug 25; 52(17):5491-8. PubMed ID: 15315390
    [Abstract] [Full Text] [Related]

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