Results 31 to 40 of about 123,098 (352)
Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats [PDF]
Food Technology Research Journal, 2023 In recent years, healthy and low- caloric bakery products have been widely demanded. The purpose of this study was to produce low-fat cake using water extracts of psyllium, mustard, and flax seeds. Fat was replaced in cake with water extracts of psyllium,
Ayat, E. Rizk +3 more
doaj +1 more source
Cogent Food & Agriculture, 2019 This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50 ...
M. O. Adegunwa +3 more
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Foods, 2021 Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation and gluten development, behaving as a fluid during cooking, recrystallising on cooling; roles which influence properties such as aeration, texture ...
Kleopatra Tsatsaragkou +3 more
doaj +1 more source
Foods, 2022 Gluten-free and ketogenic bakery products are gaining momentum. This study aims to develop a better understanding of the nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb.
Nicola Gasparre +3 more
doaj +1 more source
Foods, 2023 The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and ...
Jing Xiao +6 more
doaj +1 more source
A new proportional procedure for the n−person cake−cutting problem [PDF]
, 2003 We present a new cake−cutting procedure which guarantees everybody a proportional share according to his own ...
Tasnádi, Attila
core +2 more sources
Ciência Rural, 2018 : Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed.
Mônica Ikeda +5 more
doaj +1 more source
The Potential Use of Synbiotic Combinations in Cereal-Based Solid Food Products—A Review
Biology and Life Sciences Forum, 2023 To date, the most commonly used probiotics in potential synbiotic combinations (SCs) in cereal-based solid food (CSF) products belong to the Lactobacillaceae family.
Gamze Nil Yazici +4 more
doaj +1 more source
The EMBO Reports, 2014 In the past year or so, I have devoted a lot of time to compiling manuscripts that incorporate outputs from genome‐wide screens or profiles, which has required a lot of manual inspection of database entries. While those who work in computational biology may groan and advise me to let data‐mining tools do the work—and do it more accurately ...
openaire +2 more sources
, 2022 The Most Spectacular Cake was performed at the Empire Church Theatre as part of the 2021 Homegrown Program, the Wynnum Fringe 2021, and the Adelaide Fringe 2022 season. In The Most Spectacular Cake the Whiteface clown Head Chef Wren Auclair, prepares to
Condren, W., Steggall, D., Parigi, A.
core +1 more source