Results 21 to 30 of about 15,162 (303)
Cookie making potential of composite flour containing wheat, barley and hemp
Czech Journal of Food Sciences, 2015 Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential.
Marie HRUŠKOVÁ, Ivan ŠVEC
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The Effect of Extruded Sorghum Flour and Hydrocolloids on the Physical and Chemical Properties of Gluten-free Cookie [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018 Celiac disease is a digestive autoimmune disorder caused by the digestion of gluten. As of current, the only known treatment for this disease is to get a gluten-free diet.
Nasim Hasanpoor +3 more
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Canadian Medical Association Journal, 2019 Isabella was a 13-year-old patient who had an extended stay in our intensive care unit (ICU). Complications of her chronic lung disease led her to need extracorporeal life support (also known as extracorporeal membrane oxygenation) as she waited for suitable lungs for transplantation ...
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Foods, 2021 Various strategies for replacing sugar with naturally derived sweeteners are being developed and tested. In this study, the effect of the “functional sweetener” context, which is created by providing health-promoting information, on liking for the ...
Soo-Hyun Lee +3 more
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Impact of Processing Method on AQF Functionality in Bakery Items
Foods, 2023 Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry.
Dana Edleman, Clifford Hall
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, 2008 In an ambient intelligence world, devices work in order to support people carrying out their everyday life activities in a natural way. Therefore, it is necessary to know the entities in the environment and to consider new interaction schemas with them.
Ramón Hervás +4 more
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An investigation on the possibility of production of cookie containing sunflower seed meal flour and Rosa damascena waste extract [PDF]
Journal of Food and Bioprocess Engineering, 2020 In recent years, the production of nutritious snacks has received much attention. Food industry by-products represent an abundant source of nutrients and are often used as an animal feed.
Zahra Kamali +2 more
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Foods, 2022 Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mainly ...
Angelo Maria Giuffrè +4 more
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Applied SciencesThis study assessed the effect of adding a cranberry polyphenol preparation in powder and microcapsule form to cookies on their physicochemical properties, polyphenol composition, health-promoting activity, and biocompatibility with normal human ...
Natalia Żurek, Ireneusz Tomasz Kapusta
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Journal of Agricultural Sciences, 2020 The effects of germination at different germination period (1, 3 and 5 days) on physical, chemical and nutritional properties of three different seeds (wheat, rye and lentil) were investigated.
Hatice Tok, Nilgün Ertaş
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