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Journal Abstract Search

238 related items for PubMed ID: 25577329

  • 1. Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.
    Pineli Lde L, de Aguiar LA, de Oliveira GT, Botelho RB, Ibiapina Mdo D, de Lima HC, Costa AM.
    Plant Foods Hum Nutr; 2015 Mar; 70(1):50-5. PubMed ID: 25577329
    [Abstract] [Full Text] [Related]

  • 2. The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
    Chan DS, Wang ST, Chen MY, Sung WC.
    Food Sci Technol Int; 2024 Jul; 30(5):485-494. PubMed ID: 36911975
    [Abstract] [Full Text] [Related]

  • 3. Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.
    Levent H, Bilgiçli N.
    Int J Food Sci Nutr; 2011 Nov; 62(7):725-8. PubMed ID: 21568822
    [Abstract] [Full Text] [Related]

  • 4. Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.
    Majzoobi M, Vosooghi Poor Z, Mesbahi G, Jamalian J, Farahnaky A.
    J Texture Stud; 2017 Dec; 48(6):616-623. PubMed ID: 28543050
    [Abstract] [Full Text] [Related]

  • 5. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC, Chiu ET, Sun A, Hsiao HI.
    J Food Sci; 2020 Mar; 85(3):545-555. PubMed ID: 31999371
    [Abstract] [Full Text] [Related]

  • 6. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
    Singh M, Byars JA, Liu SX.
    J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
    [Abstract] [Full Text] [Related]

  • 7. The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake.
    Karp S, Wyrwisz J, Kurek MA, Wierzbicka A.
    Food Sci Technol Int; 2019 Oct; 25(7):618-629. PubMed ID: 31216185
    [Abstract] [Full Text] [Related]

  • 8. Improvement of nutritional properties of regular and gluten-free cakes with composite flour.
    Cankurtaran-Kömürcü T, Bilgiçli N.
    Food Sci Technol Int; 2023 Nov 05; ():10820132231211929. PubMed ID: 37926981
    [Abstract] [Full Text] [Related]

  • 9. Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties.
    Sallam YI, El-Salam EAEA, Abaza AG.
    Acta Sci Pol Technol Aliment; 2021 Nov 05; 20(1):67-78. PubMed ID: 33449521
    [Abstract] [Full Text] [Related]

  • 10. Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum.
    Azari M, Shojaee-Aliabadi S, Hosseini H, Mirmoghtadaie L, Marzieh Hosseini S.
    Food Sci Technol Int; 2020 Oct 05; 26(7):603-613. PubMed ID: 32279573
    [Abstract] [Full Text] [Related]

  • 11. Gluten-free lentil cakes with optimal technological and nutritional characteristics.
    Carboni AD, Puppo MC, Ferrero C.
    J Sci Food Agric; 2024 Aug 15; 104(10):6298-6310. PubMed ID: 38501745
    [Abstract] [Full Text] [Related]

  • 12. Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.
    Radočaj O, Dimić E, Tsao R.
    J Food Sci; 2014 Mar 15; 79(3):C318-25. PubMed ID: 24527987
    [Abstract] [Full Text] [Related]

  • 13. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.
    Segundo C, Román L, Lobo M, Martinez MM, Gómez M.
    Plant Foods Hum Nutr; 2017 Dec 15; 72(4):365-371. PubMed ID: 28887738
    [Abstract] [Full Text] [Related]

  • 14. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
    Hamzehpour R, Dastgerdi AA.
    Int J Food Sci; 2023 Dec 15; 2023():6042636. PubMed ID: 37350795
    [Abstract] [Full Text] [Related]

  • 15. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour.
    Segundo C, Giménez A, Lobo M, Iturriaga L, Samman N.
    Food Sci Technol Int; 2020 Mar 15; 26(2):95-104. PubMed ID: 31409127
    [Abstract] [Full Text] [Related]

  • 16. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation.
    Agrahar-Murugkar D, Zaidi A, Dwivedi S.
    J Food Sci Technol; 2018 Jul 15; 55(7):2621-2630. PubMed ID: 30042578
    [Abstract] [Full Text] [Related]

  • 17. The effects of quinoa and okra incorporation on the quality of diet cake.
    Shobeiri M, Elhami Rad AH, Sheikholeslami Z, Zenozian MS, Saeedi Asl MR.
    Food Sci Technol Int; 2023 Jun 15; 29(4):417-427. PubMed ID: 36706792
    [Abstract] [Full Text] [Related]

  • 18. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.
    Ben Jeddou K, Bouaziz F, Zouari-Ellouzi S, Chaari F, Ellouz-Chaabouni S, Ellouz-Ghorbel R, Nouri-Ellouz O.
    Food Chem; 2017 Feb 15; 217():668-677. PubMed ID: 27664685
    [Abstract] [Full Text] [Related]

  • 19. Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes.
    Barakat H.
    Foods; 2021 Mar 27; 10(4):. PubMed ID: 33801774
    [Abstract] [Full Text] [Related]

  • 20. Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes.
    Segundo C, Román L, Gómez M, Martínez MM.
    Food Chem; 2017 Mar 15; 219():240-248. PubMed ID: 27765223
    [Abstract] [Full Text] [Related]

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