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Journal Abstract Search

216 related items for PubMed ID: 28543050

  • 1. 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]

  • 2. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb; 56(2):914-926. PubMed ID: 30906049
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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; 26(7):603-613. PubMed ID: 32279573
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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]

  • 7. Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus).
    Andrade FJET, Albuquerque PBS, Moraes GMD, Farias MDP, Teixeira-Sá DMA, Vicente AA, Carneiro-da-Cunha MG.
    Food Funct; 2018 Dec 13; 9(12):6369-6379. PubMed ID: 30456405
    [Abstract] [Full Text] [Related]

  • 8. 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 13; 80(6):E1229-34. PubMed ID: 25922214
    [Abstract] [Full Text] [Related]

  • 9. 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 13; 85(3):545-555. PubMed ID: 31999371
    [Abstract] [Full Text] [Related]

  • 10. Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.
    Itthivadhanapong P, Jantathai S, Schleining G.
    J Food Sci Technol; 2016 Jun 13; 53(6):2733-41. PubMed ID: 27478229
    [Abstract] [Full Text] [Related]

  • 11. 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 13; 62(7):725-8. PubMed ID: 21568822
    [Abstract] [Full Text] [Related]

  • 12. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
    Tsatsaragkou K, Papantoniou M, Mandala I.
    J Food Sci; 2015 Feb 13; 80(2):E341-8. PubMed ID: 25604540
    [Abstract] [Full Text] [Related]

  • 13. 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 13; 26(2):95-104. PubMed ID: 31409127
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Influence of fermentation conditions, and the blends of sorghum and carrot pulp supplementation on the nutritional and sensory quality of tef injera.
    Suraj M, Abewaa M, Mengistu A, Bultosa G, Bussa N.
    Sci Rep; 2024 Jun 04; 14(1):12819. PubMed ID: 38834589
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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 05; 55(7):2621-2630. PubMed ID: 30042578
    [Abstract] [Full Text] [Related]

  • 18. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
    Hamzehpour R, Dastgerdi AA.
    Int J Food Sci; 2023 Jul 05; 2023():6042636. PubMed ID: 37350795
    [Abstract] [Full Text] [Related]

  • 19. Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins.
    Saeidy S, Nasirpour A, Barekat S.
    J Sci Food Agric; 2023 Feb 05; 103(3):1404-1411. PubMed ID: 36138558
    [Abstract] [Full Text] [Related]

  • 20. 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]

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