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Journal Abstract Search

158 related items for PubMed ID: 19455423

  • 1. Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders.
    Uchoa AM, Correia da Costa JM, Maia GA, Meira TR, Sousa PH, Montenegro Brasil I.
    Plant Foods Hum Nutr; 2009 Jun; 64(2):153-9. PubMed ID: 19455423
    [Abstract] [Full Text] [Related]

  • 2. Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour.
    Yousaf AA, Ahmed A, Ahmad A, Hameed T, Randhawa MA, Hayat I, Khalid N.
    Int J Food Sci Nutr; 2013 Feb; 64(1):63-8. PubMed ID: 22676707
    [Abstract] [Full Text] [Related]

  • 3. Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of Maize Milling by-Product.
    Paraskevopoulou A, Rizou T, Kiosseoglou V.
    Plant Foods Hum Nutr; 2019 Sep; 74(3):391-398. PubMed ID: 31256321
    [Abstract] [Full Text] [Related]

  • 4. Production optimization of passion fruit peel flour and its incorporation into dietary food.
    Garcia MV, Milani MS, Ries EF.
    Food Sci Technol Int; 2020 Mar; 26(2):132-139. PubMed ID: 31537114
    [Abstract] [Full Text] [Related]

  • 5. [Use of algarrobo (Prosopis chilensis (Mol) Stuntz) flour as protein and dietary fiber source in cookies and fried chips manufacture].
    Escobar B, Estévez AM, Fuentes C, Venegas D.
    Arch Latinoam Nutr; 2009 Jun; 59(2):191-8. PubMed ID: 19719017
    [Abstract] [Full Text] [Related]

  • 6. Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies.
    Msaddak L, Siala R, Fakhfakh N, Ayadi MA, Nasri M, Zouari N.
    Int J Food Sci Nutr; 2015 Jun; 66(8):851-7. PubMed ID: 26460166
    [Abstract] [Full Text] [Related]

  • 7. Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation.
    Bölek S.
    J Food Sci; 2021 Jan; 86(1):55-60. PubMed ID: 33295015
    [Abstract] [Full Text] [Related]

  • 8. [Gluten-free cookies prepared with sorghum flour].
    Rodrigues Ferreira SM, Luparelli PC, Schieferdecker ME, Vilela RM.
    Arch Latinoam Nutr; 2009 Dec; 59(4):433-40. PubMed ID: 20677459
    [Abstract] [Full Text] [Related]

  • 9. Beneficial effects of consumption of acerola, cashew or guava processing by-products on intestinal health and lipid metabolism in dyslipidaemic female Wistar rats.
    Batista KS, Alves AF, Lima MDS, da Silva LA, Lins PP, de Sousa Gomes JA, Silva AS, Toscano LT, de Albuquerque Meireles BRL, de Magalhães Cordeiro AMT, da Conceição ML, de Souza EL, Aquino JS.
    Br J Nutr; 2018 Jan; 119(1):30-41. PubMed ID: 29355095
    [Abstract] [Full Text] [Related]

  • 10. Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour.
    Dourado Gomes Machado TA, Pacheco MTB, do Egypto Queiroga RCR, Cavalcante LM, Bezerril FF, Ormenese RCSC, Garcia AO, Nabeshima EH, Pintado MME, de Oliveira MEG.
    PLoS One; 2021 Jan; 16(8):e0255287. PubMed ID: 34375368
    [Abstract] [Full Text] [Related]

  • 11. Potentials of biodegraded cashew pomace for cake baking.
    Aderiye BI, Igbedioh SO, Caurie SA.
    Plant Foods Hum Nutr; 1992 Apr; 42(2):153-63. PubMed ID: 1315432
    [Abstract] [Full Text] [Related]

  • 12. Studies on the development of nutritious cookies utilizing sunflower kernels and wheat germ.
    Bajaj M, Kaur A, Sidhu JS.
    Plant Foods Hum Nutr; 1991 Oct; 41(4):381-7. PubMed ID: 1665564
    [Abstract] [Full Text] [Related]

  • 13. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S, Jood S.
    Nutr Health; 2002 Oct; 16(4):313-29. PubMed ID: 12617282
    [Abstract] [Full Text] [Related]

  • 14. Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits.
    Aditi M, Shashirekha MN, Sudha ML.
    J Texture Stud; 2017 Jun; 48(3):231-240. PubMed ID: 28573727
    [Abstract] [Full Text] [Related]

  • 15. [Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].
    Pacheco de Delahaye E, Cedres M, Alvarado A, Cioccia A.
    Arch Latinoam Nutr; 1994 Jun; 44(2):122-8. PubMed ID: 7733791
    [Abstract] [Full Text] [Related]

  • 16. Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies.
    Nakov G, Brandolini A, Hidalgo A, Ivanova N, Jukić M, Komlenić DK, Lukinac J.
    Food Sci Technol Int; 2020 Oct; 26(7):574-582. PubMed ID: 32271620
    [Abstract] [Full Text] [Related]

  • 17. The suitability of teff flour in bread, layer cakes, cookies and biscuits.
    Coleman J, Abaye AO, Barbeau W, Thomason W.
    Int J Food Sci Nutr; 2013 Nov; 64(7):877-81. PubMed ID: 23730794
    [Abstract] [Full Text] [Related]

  • 18. [Preparation of cookies with a flour mixture of wheat and green plantain].
    Maldonado R, Pacheco de Delahaye E.
    Arch Latinoam Nutr; 2000 Dec; 50(4):387-93. PubMed ID: 11464671
    [Abstract] [Full Text] [Related]

  • 19. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

  • 20. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.
    Shih YT, Wang W, Hasenbeck A, Stone D, Zhao Y.
    J Food Sci; 2020 Nov; 85(11):3943-3953. PubMed ID: 33037629
    [Abstract] [Full Text] [Related]

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