Results 91 to 100 of about 36,459 (163)

Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer Acceptance. [PDF]

Foods
Pedreschi F, Castillo D, Bunger A, Pedreschi R, García-Ríos D, Alvaro JE, Mariotti-Celis MS, Medel-Maraboli M, Contreras A, Mery D.   +9 more
europepmc   +1 more source

Processing-Dependent Acrylamide Formation in French Fries: Optimisation of QuEChERS-Based Extraction and HPLC-PDA Determination. [PDF]

Molecules
Yussuf NH, Odabas E, Afacan FO, Kabak B.
europepmc   +1 more source

Starch Selection in Sweet Food Systems: A Texture-Driven Framework Across Confectionery and Dessert Matrices. [PDF]

J Texture Stud
Pournemati N, Biyimba B, Buzera A, Ekaette I.   +3 more
europepmc   +1 more source

Freeze-Drying Enhances Functional Properties and Sensory Acceptability of Cranberry Bean (<i>Phaseolus vulgaris</i> L.) Flour in Gluten-Free Cupcakes. [PDF]

Foods
Bouhlel NE, Azeiez S, Gomaa A, Zourgui L, Power KA, Mansour W, Hammami R.   +6 more
europepmc   +1 more source

Low fat cake formulation and characterization using wheat germ, rice bran, and pumpkin seeds as a fat replacers. [PDF]

NPJ Sci Food
Ali MIK, Gebreil SY, Hashem SM.
europepmc   +1 more source

Management of ketogenic diet therapy in patients with ileostomy: A report of 2 cases. [PDF]

Nutr Clin Pract
Baker BJ, Olbina AE, Godfrey MA, Graber AE, Parrish TN, Delima SIR.   +5 more
europepmc   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance. [PDF]

J Sci Food Agric
Atanazio-Silva GA, Garzon R, Torrano GP, Tadini CC, Rosell CM.   +4 more
europepmc   +1 more source

Enhancing bread functionality through partial wheat flour replacement with chickpea starch: impacts on dough characteristics, bread quality, and digestive responses. [PDF]

Food Chem X
Mustafa S, Hina S, Mahmood S, Elkatry HO, El-Beltagi HS, Ramadan KMA, Ahmed AR, Du X.   +7 more
europepmc   +1 more source

Optimization of Spent Coffee Grounds as Fat and Flour Substitutes in Gluten-Free Cakes: Effects on Quality Characteristics. [PDF]

Food Sci Nutr
Tiryaki G, Nakilcioğlu E.
europepmc   +1 more source