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Journal Abstract Search

221 related items for PubMed ID: 23359085

  • 1. Estimated glycemic index and dietary fiber content of cookies elaborated with extruded wheat bran.
    Reyes-Pérez F, Salazar-García MG, Romero-Baranzini AL, Islas-Rubio AR, Ramírez-Wong B.
    Plant Foods Hum Nutr; 2013 Mar; 68(1):52-6. PubMed ID: 23359085
    [Abstract] [Full Text] [Related]

  • 2. Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran.
    Andersson AAM, Andersson R, Jonsäll A, Andersson J, Fredriksson H.
    J Food Sci; 2017 Jun; 82(6):1344-1350. PubMed ID: 28494094
    [Abstract] [Full Text] [Related]

  • 3. 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 Jun; 14(4):375-386. PubMed ID: 28068043
    [Abstract] [Full Text] [Related]

  • 4. [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]

  • 5. Defatted wheat germ application: Influence on cookies' properties with regard to its particle size and dough moisture content.
    Petrović J, Rakić D, Fišteš A, Pajin B, Lončarević I, Tomović V, Zarić D.
    Food Sci Technol Int; 2017 Oct; 23(7):597-607. PubMed ID: 28587523
    [Abstract] [Full Text] [Related]

  • 6. Impact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakes.
    Çakır N, Bilgiçli N, Yaver E.
    J Sci Food Agric; 2021 Dec; 101(15):6331-6337. PubMed ID: 33969888
    [Abstract] [Full Text] [Related]

  • 7. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
    Gajula H, Alavi S, Adhikari K, Herald T.
    J Food Sci; 2008 May; 73(4):S173-9. PubMed ID: 18460140
    [Abstract] [Full Text] [Related]

  • 8. Wheat milling by-products and their impact on bread making.
    Hemdane S, Leys S, Jacobs PJ, Dornez E, Delcour JA, Courtin CM.
    Food Chem; 2015 Nov 15; 187():280-9. PubMed ID: 25977028
    [Abstract] [Full Text] [Related]

  • 9. Online shear viscosity measurement of starchy melts enriched in wheat bran.
    Robin F, Bovet N, Pineau N, Schuchmann HP, Palzer S.
    J Food Sci; 2011 Nov 15; 76(5):E405-12. PubMed ID: 22417431
    [Abstract] [Full Text] [Related]

  • 10. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L, Fedosov S, Zhygunov D.
    J Sci Food Agric; 2013 Nov 15; 93(14):3611-6. PubMed ID: 23893333
    [Abstract] [Full Text] [Related]

  • 11. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
    [Abstract] [Full Text] [Related]

  • 12. [Quality of cookies formulated with extruded rice bran in substitution to wheat flour and cassava starch].
    Lacerda DB, Soares Soares JM, Bassinello PZ, Santos Siqueira B, Koakuzu SN.
    Arch Latinoam Nutr; 2009 Jun 06; 59(2):199-205. PubMed ID: 19719018
    [Abstract] [Full Text] [Related]

  • 13. Preparation and modification of high dietary fiber flour: A review.
    Zhang H, Wang H, Cao X, Wang J.
    Food Res Int; 2018 Nov 06; 113():24-35. PubMed ID: 30195518
    [Abstract] [Full Text] [Related]

  • 14. Esterified plantain flour for the production of cookies rich in indigestible carbohydrates.
    Sanchez-Rivera MM, Bello-Pérez LA, Tovar J, Martinez MM, Agama-Acevedo E.
    Food Chem; 2019 Sep 15; 292():1-5. PubMed ID: 31054650
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  • 16. Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta.
    Naji-Tabasi S, Niazmand R, Modiri-Dovom A.
    J Food Sci; 2021 Jun 15; 86(6):2288-2299. PubMed ID: 34028008
    [Abstract] [Full Text] [Related]

  • 17. Development of high-fiber wheat bread using microfluidized corn bran.
    Ortiz de Erive M, Wang T, He F, Chen G.
    Food Chem; 2020 Apr 25; 310():125921. PubMed ID: 31838373
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