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Journal Abstract Search

180 related items for PubMed ID: 29632933

  • 1. 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]

  • 2. 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]

  • 3. Characterization and rheological study of the galactomannan extracted from seeds of Cassia grandis.
    Albuquerque PB, Barros W, Santos GR, Correia MT, Mourão PA, Teixeira JA, Carneiro-da-Cunha MG.
    Carbohydr Polym; 2014 Apr 15; 104():127-34. PubMed ID: 24607169
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 77(2):C189-97. PubMed ID: 22250810
    [Abstract] [Full Text] [Related]

  • 5. Designing a Clean Label Sponge Cake with Reduced Fat Content.
    Eslava-Zomeño C, Quiles A, Hernando I.
    J Food Sci; 2016 Oct 15; 81(10):C2352-C2359. PubMed ID: 27669375
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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 15; 90(13):2208-13. PubMed ID: 20628997
    [Abstract] [Full Text] [Related]

  • 8. Investigating a galactomannan gel obtained from Cassia grandis seeds as immobilizing matrix for Cramoll lectin.
    Albuquerque PB, Silva CS, Soares PA, Barros W, Correia MT, Coelho LC, Teixeira JA, Carneiro-da-Cunha MG.
    Int J Biol Macromol; 2016 May 15; 86():454-61. PubMed ID: 26840177
    [Abstract] [Full Text] [Related]

  • 9. Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.
    De Angelis D, Latrofa V, Squeo G, Pasqualone A, Summo C.
    J Sci Food Agric; 2024 Jan 30; 104(2):1190-1199. PubMed ID: 37752603
    [Abstract] [Full Text] [Related]

  • 10. 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 30; 80(6):E1229-34. PubMed ID: 25922214
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties.
    Lindarte Artunduaga J, Gutiérrez LF.
    J Food Sci Technol; 2019 Jan 01; 56(1):451-461. PubMed ID: 30728589
    [Abstract] [Full Text] [Related]

  • 13. Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners.
    Marzec A, Kowalska J, Domian E, Galus S, Ciurzyńska A, Kowalska H.
    Molecules; 2021 Nov 02; 26(21):. PubMed ID: 34771047
    [Abstract] [Full Text] [Related]

  • 14. Development and characterization of a new hydrogel based on galactomannan and κ-carrageenan.
    Soares PA, de Seixas JR, Albuquerque PB, Santos GR, Mourão PA, Barros W, Correia MT, Carneiro-da-Cunha MG.
    Carbohydr Polym; 2015 Dec 10; 134():673-9. PubMed ID: 26428171
    [Abstract] [Full Text] [Related]

  • 15. The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake.
    Khalil AH.
    Plant Foods Hum Nutr; 1998 Dec 10; 52(4):299-313. PubMed ID: 10426117
    [Abstract] [Full Text] [Related]

  • 16. 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 10; 56(2):914-926. PubMed ID: 30906049
    [Abstract] [Full Text] [Related]

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  • 18. 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
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  • 20. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
    Tsatsaragkou K, Papantoniou M, Mandala I.
    J Food Sci; 2015 Feb 01; 80(2):E341-8. PubMed ID: 25604540
    [Abstract] [Full Text] [Related]

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