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Journal Abstract Search

222 related items for PubMed ID: 27669375

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

  • 2. 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]

  • 3. Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat.
    Andrade FJET, de Albuquerque PBS, de Seixas JRPC, Feitoza GS, Barros Júnior W, Vicente AA, Carneiro-da-Cunha MDG.
    Food Funct; 2018 Apr 25; 9(4):2456-2468. PubMed ID: 29632933
    [Abstract] [Full Text] [Related]

  • 4. Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies.
    Diez-Sánchez E, Llorca E, Quiles A, Hernando I.
    Food Sci Technol Int; 2018 Sep 25; 24(6):533-543. PubMed ID: 29682979
    [Abstract] [Full Text] [Related]

  • 5. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.
    Min B, Lee SM, Yoo SH, Inglett GE, Lee S.
    J Sci Food Agric; 2010 Oct 25; 90(13):2208-13. PubMed ID: 20628997
    [Abstract] [Full Text] [Related]

  • 6. Flax and hempseed oil functional ingredient stabilized by inulin and chia mucilage as a butter replacer in muffin formulations.
    Gutiérrez-Luna K, Ansorena D, Astiasarán I.
    J Food Sci; 2020 Oct 25; 85(10):3072-3080. PubMed ID: 32869333
    [Abstract] [Full Text] [Related]

  • 7. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.
    Turp GY.
    Meat Sci; 2016 Nov 25; 121():40-46. PubMed ID: 27258146
    [Abstract] [Full Text] [Related]

  • 8. Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.
    Rodríguez-García J, Puig A, Salvador A, Hernando I.
    J Food Sci; 2012 Feb 25; 77(2):C189-97. PubMed ID: 22250810
    [Abstract] [Full Text] [Related]

  • 9. Usability of microfluidized flaxseed as a functional additive in bread.
    Saka İ, Baumgartner B, Özkaya B.
    J Sci Food Agric; 2022 Jan 30; 102(2):505-513. PubMed ID: 34143439
    [Abstract] [Full Text] [Related]

  • 10. 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 30; 47(4):248-51. PubMed ID: 13678263
    [Abstract] [Full Text] [Related]

  • 11. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
    Dogan IS, Yildiz O, Meral R.
    Food Sci Technol Int; 2016 Jul 30; 22(5):410-9. PubMed ID: 26446284
    [Abstract] [Full Text] [Related]

  • 12. Influence of functional ingredients on starch gelatinization in sponge cake batter.
    Goranova Z, Marudova M, Baeva M.
    Food Chem; 2019 Nov 01; 297():124997. PubMed ID: 31253298
    [Abstract] [Full Text] [Related]

  • 13. Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake.
    Belghith-Fendri L, Chaari F, Kallel F, Zouari-Ellouzi S, Ghorbel R, Besbes S, Ellouz-Chaabouni S, Ghribi-Aydi D.
    J Food Sci; 2016 Oct 01; 81(10):C2360-C2366. PubMed ID: 27650811
    [Abstract] [Full Text] [Related]

  • 14. Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.
    Khan I, Yousif AM, Johnson SK, Gamlath S.
    J Food Sci; 2014 Aug 01; 79(8):S1560-7. PubMed ID: 25047068
    [Abstract] [Full Text] [Related]

  • 15. Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours.
    Aziah AA, Min WL, Bhat R.
    Int J Food Sci Nutr; 2011 Sep 01; 62(6):559-67. PubMed ID: 21534889
    [Abstract] [Full Text] [Related]

  • 16. Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: textural and some physicochemical properties.
    Yuksel F, Karaman S, Kayacier A.
    Food Chem; 2014 Feb 15; 145():910-7. PubMed ID: 24128563
    [Abstract] [Full Text] [Related]

  • 17. 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 15; 85(3):545-555. PubMed ID: 31999371
    [Abstract] [Full Text] [Related]

  • 18. Influence of Spent Coffee Ground as Fiber Source on Chemical, Rheological and Sensory Properties of Sponge Cake.
    Hussein A, Ali H, Bareh G, Farouk A.
    Pak J Biol Sci; 2019 Jan 15; 22(6):273-282. PubMed ID: 31930850
    [Abstract] [Full Text] [Related]

  • 19. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.
    Campbell L, Euston SR, Ahmed MA.
    Food Chem; 2016 Mar 01; 194():1230-7. PubMed ID: 26471676
    [Abstract] [Full Text] [Related]

  • 20. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
    Fernández-Diez A, Caro I, Castro A, Salvá BK, Ramos DD, Mateo J.
    J Food Sci; 2016 Aug 01; 81(8):C1891-8. PubMed ID: 27442806
    [Abstract] [Full Text] [Related]

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