Zobrazeno 1 - 10
of 28
pro vyhledávání: '"gluten-free muffin"'
Publikováno v:
Foods, Vol 13, Iss 16, p 2542 (2024)
This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amount
Externí odkaz:
https://doaj.org/article/cf05b620db974eaeb90f8834df59c781
Akademický článek
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Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100180- (2022)
Gluten free (GF) products are often inferior in quality attributes, nutritional content and consumer acceptability. The use of GF by-products is a novel strategy to improve the structure and nutritional profile of these products. Sweet corn cob (SCC)
Externí odkaz:
https://doaj.org/article/ba95942106a44386bf13a502ba860745
Autor:
Cansu ÇELİK, Fatma ISIK
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e113822, Published: 16 JAN 2023
The aim of the study was to obtain gluten-free muffin cakes for celiac patients with improved functional properties with the addition of watermelon rind. Muffins were produced by substituting the watermelon rind powder (7%, 14%, 21% and 28%) into ric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b43cda54d1f5356e4642cd3207956ff4
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100505&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100505&lng=en&tlng=en
Akademický článek
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Autor:
MERAL, Raciye
Publikováno v:
Volume: 27, Issue: 3 557-569
Yuzuncu Yil University Journal of the Institute of Natural and Applied Sciences
Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Yuzuncu Yil University Journal of the Institute of Natural and Applied Sciences
Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Bu çalışma, dutun glutensiz muffinlerin bazı kalite parametreleri üzerindeki etkilerini araştırmayı amaçlamıştır. Dutu 0 (MB0), 5 (MB5), 10, (MB10) ve %15 (MB15) içeren muffinler üretilmiştir. Kontrol örneğinin ortalama özgül hacmi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::a743f64da78385e2e5b76ba0d38f3291
https://dergipark.org.tr/tr/pub/yyufbed/issue/74135/1090898
https://dergipark.org.tr/tr/pub/yyufbed/issue/74135/1090898
Publikováno v:
Food Chemistry: X, Vol 13, Iss, Pp 100180-(2022)
Food Chemistry: X
Food Chemistry: X
Graphical abstract
Highlights • Incorporation of sweet corn cob flour (SCCF) in gluten free rice muffin was examined. • SCCF contained a higher amount of ferulic acid and dietary fiber than rice flour. • Muffin incorporated with 10% and 20
Highlights • Incorporation of sweet corn cob flour (SCCF) in gluten free rice muffin was examined. • SCCF contained a higher amount of ferulic acid and dietary fiber than rice flour. • Muffin incorporated with 10% and 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af7b77144413ce4b4e45150572d9ca06
http://www.sciencedirect.com/science/article/pii/S2590157521000687
http://www.sciencedirect.com/science/article/pii/S2590157521000687
Publikováno v:
Food Hydrocolloids. 98:105315
Replacing wheat flour in bakery products is a technological challenge as the absence of gluten affects rheological characteristics of uncooked batter which are directly related with final product quality. Bacterial nanocellulose (BNC) is a novel hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29f4365104a15e9b7d66a262064c7d00
https://doi.org/10.1016/j.foodhyd.2019.105315
https://doi.org/10.1016/j.foodhyd.2019.105315
Akademický článek
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Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The objective of this work was to study changes in technological characteristics and sensory properties of gluten-free muffins when using chickpea flour (CF) alone and/or with partial CF replacement by corn starch (CS). The effect of partial whole eg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97f2a945c183a34a58b608deedb1a809
http://hdl.handle.net/10261/171284
http://hdl.handle.net/10261/171284