Results 21 to 30 of about 107,618 (303)

Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient [PDF]

, 2017
The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value.
Doporto, María Cecilia, Garcia, Maria Alejandra, Sacco, Fernanda, Viña, Sonia Zulma   +3 more
core   +2 more sources

Production of biscuits by substitution with different ratios of yellow pea flour

Grain & Oil Science and Technology, 2019
To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage.
Jikai Zhao, Xin Liu, Xiang Bai, Fengcheng Wang   +3 more
doaj   +1 more source

Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months

Molecules, 2022
Soybean meal (SBM) is a co-product of the soybean oil industry that is rich in bioactive compounds, such as isoflavones. We aimed to study the effects of processing SBM by fermentation (Saccharomyces cerevisiae) (FSBM) and enzymatic hydrolysis (CelluMax ...
Nathália Martins Bomfim Barreto, Diego Sandôra, Bernardo Ferreira Braz, Ricardo Erthal Santelli, Fabricio de Oliveira Silva, Mariana Monteiro, Daniel Perrone   +6 more
doaj   +1 more source

The influence of lupine flour on selected parameters of novel bakery products

Czech Journal of Food Sciences, 2020
The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour - from 25% to 100% - were added to the baked biscuits; wheat flour biscuits were prepared as ...
Jana Štefániková, Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay, Tatiana Bojňanská   +8 more
doaj   +1 more source

La Comunicació empresarial en situacions de crisi : estudi de cas: la crisi de Fontaneda [PDF]

, 2008
L'empresa britànica United Biscuits decideix, l'any 2002, tancar la fàbrica de galetes Fontaneda a Aguilar de Campoo (Palència). Després de més de cent anys d'activitat de Fontaneda a Aguilar, els veïns s'enfrontaven a la pèrdua de dos-cents dotze llocs ...
Enrique, Ana Mª
core   +2 more sources

INFLUENCE OF AMARANTH (AMARANTHUS SPP.) FLOUR ON THE MAIN CHARACTERISTICS OF BUTTER BISCUITS

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022
Butter biscuits contain a large amount of fat to be oxidized during storage. The addition of biologically active substances from various natural sources to butter biscuits improves not only the physico-chemical but also their organoleptic properties.
ZLATIN ZLATEV, TONCHO KOLEV, IRA TANEVA, STANKA BAYCHEVA   +3 more
doaj  

Applicability of biobased packaging materials for long shelf-life food products [PDF]

, 2016
The research aim was to evaluate the applicability of biobased plastics for packing long shelf-life food products, both on laboratory and industrial scale.
De Meulenaer, Bruno, Devlieghere, Frank, Peelman, Nanou, Ragaert, Peter, Verguldt, Elien   +4 more
core   +2 more sources

Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits

Applied Sciences, 2023
Biscuits are one of the most consumed bakery products that contain a high content of fat, sugar, and different additives that may cause various health problems.
Salih Salihu, Njomza Gashi, Endrit Hasani   +2 more
doaj   +1 more source

Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

Applied Sciences, 2021
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits.
Simona Maria Man, Laura Stan, Adriana Păucean, Maria Simona Chiş, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Sevastiţa Muste   +7 more
doaj   +1 more source

Designing the eatwell week: the application of eatwell plate advice to weekly food intake [PDF]

, 2013
<p>To develop a menu and resource to illustrate to consumers and health professionals what a healthy balanced diet looks like over the course of a week.</p> <p>Development and analysis of an illustrative 7 d ‘eatwell week’ menu to ...
Catherine R Hankey, Fiona Comrie, Lang, Michael EJ Lean, Wilma S Leslie   +4 more
core   +1 more source