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Journal Abstract Search

142 related items for PubMed ID: 34910831

  • 1. Preparation of antioxidant-rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes.
    Kaur M, Dhaliwal M, Kaur H, Singh M, Punia Bangar S, Kumar M, Pandiselvam R.
    J Texture Stud; 2022 Oct; 53(6):834-843. PubMed ID: 34910831
    [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. Effects of orange peel powder on rheological properties of wheat dough and bread aging.
    Han L, Zhang J, Cao X.
    Food Sci Nutr; 2021 Feb; 9(2):1061-1069. PubMed ID: 33598189
    [Abstract] [Full Text] [Related]

  • 4. Wheatgrass powder-enriched functional pasta: Techno-functional, phytochemical, textural, sensory, and structural characterization.
    Bawa K, Brar JK, Singh A, Gupta A, Kaur H, Bains K.
    J Texture Stud; 2022 Aug; 53(4):517-530. PubMed ID: 35363375
    [Abstract] [Full Text] [Related]

  • 5. Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace.
    Gałkowska D, Witczak T, Pycia K.
    Molecules; 2022 Dec 06; 27(23):. PubMed ID: 36500707
    [Abstract] [Full Text] [Related]

  • 6. Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders.
    Özcan MM, Ghafoor K, Al Juhaimi F, Uslu N, Babiker EE, Mohamed Ahmed IA, Almusallam IA.
    J Food Sci Technol; 2021 Jan 06; 58(1):147-158. PubMed ID: 33505059
    [Abstract] [Full Text] [Related]

  • 7. Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential.
    Coello KE, Peñas E, Martinez-Villaluenga C, Elena Cartea M, Velasco P, Frias J.
    Food Chem; 2021 Oct 30; 360():130032. PubMed ID: 34022520
    [Abstract] [Full Text] [Related]

  • 8. Value addition to dietetic frozen yoghurt through use of fruit peel solids.
    Adil S, Jana AH, Mehta BM, Bihola A, Singh A, Rajani B.
    Sci Rep; 2024 Aug 13; 14(1):18743. PubMed ID: 39138282
    [Abstract] [Full Text] [Related]

  • 9. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M, Avbelj M, Kovač B, Možina SS.
    Food Sci Technol Int; 2018 Apr 13; 24(3):251-263. PubMed ID: 29207886
    [Abstract] [Full Text] [Related]

  • 10. Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking.
    Biernacka B, Dziki D, Gawlik-Dziki U.
    Molecules; 2022 Jul 14; 27(14):. PubMed ID: 35889368
    [Abstract] [Full Text] [Related]

  • 11. Dietary fiber extraction from citrus peel pomace: Yield optimization and evaluation of its functionality, rheological behavior, and microstructure properties.
    Chen L, Wu Y, Jiang X, Gan D, Fan J, Sun Y, Liu W, Li X.
    J Food Sci; 2023 Aug 14; 88(8):3507-3523. PubMed ID: 37458301
    [Abstract] [Full Text] [Related]

  • 12. Influence of onion skin powder on nutritional and quality attributes of wheat pasta.
    Michalak-Majewska M, Teterycz D, Muszyński S, Radzki W, Sykut-Domańska E.
    PLoS One; 2020 Aug 14; 15(1):e0227942. PubMed ID: 31986166
    [Abstract] [Full Text] [Related]

  • 13. Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement.
    Koli DK, Rudra SG, Bhowmik A, Pabbi S.
    Foods; 2022 Mar 28; 11(7):. PubMed ID: 35407065
    [Abstract] [Full Text] [Related]

  • 14. Antimicrobial activity of orange juice processing waste in powder form and its suitability to produce antimicrobial packaging.
    McKay S, Sawant P, Fehlberg J, Almenar E.
    Waste Manag; 2021 Feb 01; 120():230-239. PubMed ID: 33310599
    [Abstract] [Full Text] [Related]

  • 15. Orange Pomace and Peel Extraction Processes towards Sustainable Utilization: A Short Review.
    Li Q, Putra NR, Rizkiyah DN, Abdul Aziz AH, Irianto I, Qomariyah L.
    Molecules; 2023 Apr 18; 28(8):. PubMed ID: 37110784
    [Abstract] [Full Text] [Related]

  • 16. Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality.
    la Gatta B, Rutigliano M, Liberatore MT, Dilucia F, Palmitessa M, Di Luccia A, Lamacchia C.
    Foods; 2023 Jul 13; 12(14):. PubMed ID: 37509791
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Enzymatic processing of Citrus reticulata (Kinnow) pomace using naringinase and its valorization through preparation of nutritionally enriched pasta.
    Singla G, Panesar PS, Sangwan RS, Krishania M.
    J Food Sci Technol; 2021 Oct 15; 58(10):3853-3860. PubMed ID: 34471309
    [Abstract] [Full Text] [Related]

  • 19. The effect of drying methods on the physicochemical and antioxidant properties of Bintangor orange (Citrus nobilis) powders.
    Phing PL, Abdullah A, Sin CL, Foong SCY.
    Acta Sci Pol Technol Aliment; 2022 Oct 15; 21(1):111-122. PubMed ID: 35174693
    [Abstract] [Full Text] [Related]

  • 20. Potential of grape byproducts as functional ingredients in baked goods and pasta.
    Iuga M, Mironeasa S.
    Compr Rev Food Sci Food Saf; 2020 Sep 15; 19(5):2473-2505. PubMed ID: 33336974
    [Abstract] [Full Text] [Related]

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