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Journal Abstract Search

234 related items for PubMed ID: 32279573

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 4. 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]

  • 5. Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying.
    Yan H, Kerr WL.
    J Sci Food Agric; 2013 Apr; 93(6):1499-504. PubMed ID: 23080413
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S, Salvador A, Zidoune MN, Sanz T.
    Food Sci Technol Int; 2018 Oct; 24(7):607-616. PubMed ID: 29808729
    [Abstract] [Full Text] [Related]

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

  • 9. 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]

  • 10. Effect of apple pomace on nutrition, rheology of dough and cookies quality.
    Usman M, Ahmed S, Mehmood A, Bilal M, Patil PJ, Akram K, Farooq U.
    J Food Sci Technol; 2020 Sep; 57(9):3244-3251. PubMed ID: 32728272
    [Abstract] [Full Text] [Related]

  • 11. Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread.
    Zarringhalami S, Ganjloo A, Mokhtari Nasrabadi Z.
    J Food Sci Technol; 2021 Mar; 58(3):1124-1131. PubMed ID: 33678894
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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]

  • 14. 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 05; 85(3):545-555. PubMed ID: 31999371
    [Abstract] [Full Text] [Related]

  • 15. Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten-free cake.
    Dadalı C.
    Food Sci Nutr; 2024 Feb 05; 12(2):997-1005. PubMed ID: 38370037
    [Abstract] [Full Text] [Related]

  • 16. Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions.
    Singha P, Muthukumarappan K.
    Food Sci Technol Int; 2018 Jul 05; 24(5):447-462. PubMed ID: 29614869
    [Abstract] [Full Text] [Related]

  • 17. Use of apple pomace as a source of dietary fiber in cakes.
    Masooi FA, Sharma B, Chauhan GS.
    Plant Foods Hum Nutr; 2002 Jul 05; 57(2):121-8. PubMed ID: 12049144
    [Abstract] [Full Text] [Related]

  • 18. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
    Alvarez MD, Herranz B, Jiménez MJ, Canet W.
    J Texture Stud; 2017 Dec 05; 48(6):550-561. PubMed ID: 28397246
    [Abstract] [Full Text] [Related]

  • 19. Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.
    Kruczek M, Gumul D, Korus A, Buksa K, Ziobro R.
    Antioxidants (Basel); 2023 Jan 30; 12(2):. PubMed ID: 36829883
    [Abstract] [Full Text] [Related]

  • 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 30; 80(2):E341-8. PubMed ID: 25604540
    [Abstract] [Full Text] [Related]

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