Results 1 to 10 of about 8,856 (117)
Effect of an oat cookie enriched with bean flour biotransformed by Pleurotus ostreatus on nutritional and inflammatory status in male CD-1 mice [PDF]
Frontiers in NutritionIntroductionMetabolic alterations associated with obesogenic diets are closely linked to chronic low-grade inflammation, highlighting the need for functional foods that can complement conventional dietary strategies.
Xiomara Cardona +4 more
doaj +2 more sources
Molecules, 2018 Recently, there is a growing interest in fortifying food products with flavonoids to enhance health benefits. Naringenin, naringin, hesperetin, and dihydromyricetin are four typical flavonoids constituting a natural part of our diet. In the present work,
Jing Teng, Mingfu Wang, Yueliang Zhao
exaly +3 more sources
Using Edible Insects in the Production of Cookies, Biscuits, and Crackers: A Review
Biology and Life Sciences Forum, 2021 The world’s population is ever-increasing and thus food security is becoming a big problem. To meet protein demand, edible insects could be a sustainable, eco-friendly, economical, and alternative source.
Gamze Nil Yazici, Mehmet Sertac Ozer
doaj +1 more source
Fermentation, 2021 Biosurfactants have attracted increasing interest from the food industry due to their emulsifying, foaming and solubilizing properties. However, the industrial use of microbial biosurfactants has been hampered by the high production costs related mainly ...
Italo J. B. Durval +5 more
doaj +1 more source
Foods, 2023 The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production.
Nayeon Baek +3 more
doaj +1 more source
Connectist Istanbul University Journal of Communication Sciences, 2023 While Internet cookies provide services for enhancing users’ experiences on websites, they have also become one of the leading tools for online surveillance.
Murat Uluk
doaj +1 more source
Molecules, 2021 The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a
Małgorzata Starowicz +3 more
doaj +1 more source
Foods, 2023 This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies.
Aditi Pradhan +5 more
doaj +1 more source
Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies
Gels, 2022 Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel.
Jelena Tomić +5 more
doaj +1 more source
Premature Termination Codon of 1Dy12 Gene Improves Cookie Quality in Ningmai9 Wheat
Frontiers in Plant Science, 2022 The area between middle and lower reaches of the Yangtze River is the largest region for soft wheat production in China. In soft wheat breeding, the lack of germplasm with desirable quality for end-use products is a barrier.
Guangxiao Liu +6 more
doaj +1 more source