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Journal Abstract Search

237 related items for PubMed ID: 31930850

  • 1. 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; 22(6):273-282. PubMed ID: 31930850
    [Abstract] [Full Text] [Related]

  • 2. 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; 62(6):559-67. PubMed ID: 21534889
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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; 72(4):365-371. PubMed ID: 28887738
    [Abstract] [Full Text] [Related]

  • 5. Metabolite release and rheological properties of sponge cake after in vitro digestion and the influence of a flour replacer rich in dietary fibre.
    Huang M, Zhao X, Mao Y, Chen L, Yang H.
    Food Res Int; 2021 Jun; 144():110355. PubMed ID: 34053548
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
    Aprodu I, Banu I.
    Food Sci Technol Int; 2015 Jul 25; 21(5):342-53. PubMed ID: 24837596
    [Abstract] [Full Text] [Related]

  • 8. Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.
    Abhay Kumar N, Prasada Rao UJS, Jeyarani T, Indrani D.
    J Texture Stud; 2017 Oct 25; 48(5):439-449. PubMed ID: 28967226
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Use of spent coffee grounds as food ingredient in bakery products.
    Martinez-Saez N, García AT, Pérez ID, Rebollo-Hernanz M, Mesías M, Morales FJ, Martín-Cabrejas MA, Del Castillo MD.
    Food Chem; 2017 Feb 01; 216():114-22. PubMed ID: 27596399
    [Abstract] [Full Text] [Related]

  • 11. Effect of wheat flour characteristics on sponge cake quality.
    Moiraghi M, de la Hera E, Pérez GT, Gómez M.
    J Sci Food Agric; 2013 Feb 01; 93(3):542-9. PubMed ID: 22865470
    [Abstract] [Full Text] [Related]

  • 12. Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour.
    Santos J, Alvarez-Ortí M, Sena-Moreno E, Rabadán A, Pardo JE, Beatriz Pp Oliveira M.
    J Sci Food Agric; 2018 Mar 01; 98(5):1813-1820. PubMed ID: 28873230
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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]

  • 15. Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.
    Park SH, Lim HS, Hwang SY.
    Food Sci Technol Int; 2012 Oct 01; 18(5):435-43. PubMed ID: 23144239
    [Abstract] [Full Text] [Related]

  • 16. Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta.
    Krawęcka A, Sobota A, Ivanišová E, Harangozo Ľ, Valková V, Zielińska E, Blicharz-Kania A, Zdybel B, Mildner-Szkudlarz S.
    Molecules; 2022 Sep 26; 27(19):. PubMed ID: 36234886
    [Abstract] [Full Text] [Related]

  • 17. The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification.
    Ahmed AR, Alqahtani NK, Ramadan KMA, Mohamed HI, Mahmoud MAA, Elkatry HO.
    ACS Omega; 2023 Sep 19; 8(37):33593-33609. PubMed ID: 37744783
    [Abstract] [Full Text] [Related]

  • 18. 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 19; 80(6):E1229-34. PubMed ID: 25922214
    [Abstract] [Full Text] [Related]

  • 19. 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 Jun 19; 20(1):67-78. PubMed ID: 33449521
    [Abstract] [Full Text] [Related]

  • 20. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA.
    J Sci Food Agric; 2014 Aug 19; 94(11):2196-204. PubMed ID: 24338346
    [Abstract] [Full Text] [Related]

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