Zobrazeno 1 - 10
of 175
pro vyhledávání: '"Gluten-free cookies"'
Autor:
Audrey Vingadassalon, Ewa Pejcz, Agata Wojciechowicz-Budzisz, Remigiusz Olędzki, Kristy Groton, Guylene Aurore, Joanna Harasym
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 11201 (2024)
Terminalia catappa (tropical almond) represents an underutilized resource with potential applications in functional food development. This study investigated the technological properties and bioactive characteristics of T. catappa kernel flour and it
Externí odkaz:
https://doaj.org/article/86d2e7d5f4fd425897e27c437b1f117c
Autor:
Khadijat Oluwashola Abdulrazaaq, Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
The use of gluten-free ingredients in the baking of cookies is increasing due to gluten-associated disorder and other nutritional-related non-communicable diseases, and consumer's pursuit for health-promoting foods. In this study, gluten-free cookies
Externí odkaz:
https://doaj.org/article/da1ec9576a644e5fa0552c66100ffde9
Autor:
Durga Pathak, Prakash Manandhar
Publikováno v:
Nepal Journal of Biotechnology, Vol 11, Iss 2 (2023)
The prevalence of gluten-related disorders has risen due to the increased consumption of bakery products made from refined flour in recent decades. This study focused on employing indigenous hill grain flours, such as Taichung 176 rice flour, maize f
Externí odkaz:
https://doaj.org/article/32b68b9c04a1440597686ddbf7893e40
Autor:
Milićević Nataša, Sakač Marijana, Šarić Bojana, Škrobot Dubravka, Filipčev Bojana, Šimurina Olivera, Jovanov Pavle, Pestorić Mladenka, Marić Aleksandar
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 29, Iss 3, Pp 179-187 (2023)
Soybean bran (SB) partially replaced fat (30%—50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, as well as nutritional pro
Externí odkaz:
https://doaj.org/article/804536d625f747e7ab2a53bb511ee831
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e19581- (2023)
Potatoes are among the leading staple crops due to nutritional value and high demand. The undersized and damaged potatoes are considered low grade and mainly dumped as a waste or used in animal feed. The study aimed to extract starch from low grade p
Externí odkaz:
https://doaj.org/article/396bf9fd540d4185b108087773f4df8e
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Sylvestre Dossa, Christine Dragomir, Loredana Plustea, Cosmin Dinulescu, Ileana Cocan, Monica Negrea, Adina Berbecea, Ersilia Alexa, Adrian Rivis
Publikováno v:
Applied Sciences, Vol 13, Iss 23, p 12908 (2023)
To provide people with celiac disease with nutrient-rich gluten-free foods, this study aimed to produce cookies based on buckwheat and baobab flours, which were then subjected to nutritional, phytochemical, and sensory analyses. Results demonstrate t
Externí odkaz:
https://doaj.org/article/a7522b14e2404eb9a980a75fb378075c
Publikováno v:
British Food Journal, 2021, Vol. 123, Issue 12, pp. 4240-4263.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-02-2021-0165
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Babatunde Olawoye, Oyekemi O. Popoola, Adekunbi A. Malomo, Oladapo F. Fagbohun, Esther Eduzor
Publikováno v:
The Proceedings of the Nigerian Academy of Science, Vol 14, Iss 2, Pp 98-111 (2021)
The increase in the onset of celiac disease among the world populace had increased the demand for gluten-free products. Therefore, this study aimed at modelling and predicting the hydrolysis index of gluten-free cookies using response surface methodo
Externí odkaz:
https://doaj.org/article/744bdf1ea7e743158afd20321d6b816f