Search Results

There are 7095 results for: content related to: Sensory characteristics of high-amylose maize-resistant starch in three food products

  1. Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 103–110, Rumiyati Rumiyati, Anthony P. James and Vijay Jayasena

    Version of Record online : 4 DEC 2014, DOI: 10.1111/ijfs.12688

  2. Changes in Properties of Muffins Incorporated with Emblica officinalis Fruit Osmodehydrated with Fructooligosaccharide

    Journal of Food Processing and Preservation

    Sinjitha S. Nambiar, Ashwini, Nandini Prasad Shetty, R. Ravi and P. Prabhasankar

    Version of Record online : 22 JUN 2016, DOI: 10.1111/jfpp.12858

  3. The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 7, May 2016, Pages: 2486–2493, Joanna Bajerska, Sylwia Mildner-Szkudlarz, Paweł Górnaś and Dalija Seglina

    Version of Record online : 2 SEP 2015, DOI: 10.1002/jsfa.7369

  4. SENSORY AND PHYSICAL PROPERTIES OF MUFFINS MADE WITH WAXY WHOLE WHEAT FLOUR

    Journal of Food Quality

    Volume 34, Issue 5, October 2011, Pages: 343–351, KATHRYN ACOSTA, GEORGE CAVENDER and WILLIAM L. KERR

    Version of Record online : 3 OCT 2011, DOI: 10.1111/j.1745-4557.2011.00401.x

  5. Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: S1811–S1822, Rebecca Walker, Angela Tseng, George Cavender, Andrew Ross and Yanyun Zhao

    Version of Record online : 7 AUG 2014, DOI: 10.1111/1750-3841.12554

  6. How do silicone muffin pans compare to traditional metal pans?

    Journal of Foodservice

    Volume 18, Issue 6, December 2007, Pages: 218–226, Nelson Barber, Janice Boyce, Margaret Binkley and Charles Broz

    Version of Record online : 16 NOV 2007, DOI: 10.1111/j.1745-4506.2007.00068.x

  7. Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1190–1197, Jatinder Pal Singh, Amritpal Kaur, Khetan Shevkani and Narpinder Singh

    Version of Record online : 31 JAN 2015, DOI: 10.1111/ijfs.12764

  8. A COMPREHENSIVE EVALUATION OF EGG AND EGG REPLACERS ON THE PRODUCT QUALITY OF MUFFINS

    Journal of Food Quality

    Volume 34, Issue 5, October 2011, Pages: 333–342, BHIMALINGESWARAPPA GEERA, JULIE A. REILING, MARK A. HUTCHISON, DANA RYBAK, BRIGITTA SANTHA and WAJIRA S. RATNAYAKE

    Version of Record online : 3 OCT 2011, DOI: 10.1111/j.1745-4557.2011.00400.x

  9. EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS

    Journal of Texture Studies

    Volume 42, Issue 6, December 2011, Pages: 478–489, JYOTSNA RAJIV, C. SOUMYA, D. INDRANI and G. VENKATESWARA RAO

    Version of Record online : 27 JUN 2011, DOI: 10.1111/j.1745-4603.2011.00309.x

  10. You have free access to this content
    Effect of lupin flour incorporation on the physical and sensory properties of muffins

    Quality Assurance and Safety of Crops & Foods

    Volume 4, Issue 1, March 2012, Pages: 41–49, Syed M. Nasar-Abbas and Vijay Jayasena

    Version of Record online : 28 DEC 2011, DOI: 10.1111/j.1757-837X.2011.00122.x

  11. PHYSICOCHEMICAL PROPERTIES OF FRESHLY BAKED AND STORED WHOLE-WHEAT MUFFINS WITH AND WITHOUT FLAXSEED MEAL

    Journal of Food Quality

    Volume 28, Issue 2, April 2005, Pages: 137–153, ADRIENNE E.H. SHEARER and CATHERINE G.A. DAVIES

    Version of Record online : 8 JUN 2005, DOI: 10.1111/j.1745-4557.2005.00004.x

  12. BAKING AND SENSORY CHARACTERISTICS OF MUFFINS INCORPORATED WITH APPLE SKIN POWDER

    Journal of Food Quality

    Volume 32, Issue 6, December 2009, Pages: 685–694, H.P. VASANTHA RUPASINGHE, LAIXIN WANG, NANCY L. PITTS and T. ASTATKIE

    Version of Record online : 22 SEP 2009, DOI: 10.1111/j.1745-4557.2009.00275.x

  13. NUTRITIONAL AND TEXTURAL STUDIES ON DIETARY FIBER-ENRICHED MUFFINS AND BISCUITS FROM CASSAVA-BASED COMPOSITE FLOURS

    Journal of Food Quality

    Volume 33, Issue s1, September 2010, Pages: 79–99, S. JISHA, G. PADMAJA and M.S. SAJEEV

    Version of Record online : 21 APR 2010, DOI: 10.1111/j.1745-4557.2010.00313.x

  14. TEXTURAL PROPERTIES OF FOOD SYSTEMS HAVING DIFFERENT MOISTURE CONCENTRATIONS AS IMPACTED BY OAT BRAN WITH DIFFERENT β-GLUCAN CONCENTRATIONS

    Journal of Texture Studies

    Volume 42, Issue 5, October 2011, Pages: 359–368, NI YAO, KRISHA L. EKENSTEDT and PAMELA J. WHITE

    Version of Record online : 21 MAR 2011, DOI: 10.1111/j.1745-4603.2011.00292.x

  15. You have free access to this content
    Effect of Fat Sources on Satiety

    Obesity Research

    Volume 11, Issue 2, February 2003, Pages: 183–187, Rita C.G. Alfenas and Richard D. Mattes

    Version of Record online : 6 SEP 2012, DOI: 10.1038/oby.2003.29

  16. Consumer acceptance of high-fibre muffins and rusks baked with red palm olein

    International Journal of Food Science & Technology

    Volume 40, Issue 8, October 2005, Pages: 857–866, Susanna C. Scholtz and Magdalena J. C. Bosman

    Version of Record online : 2 AUG 2005, DOI: 10.1111/j.1365-2621.2005.01012.x

  17. PHYSICAL AND SENSORY CHARACTERISTICS OF NO-SUGAR-ADDED/LOW-FAT MUFFIN

    Journal of Food Quality

    Volume 28, Issue 5-6, October 2005, Pages: 439–451, HANNA A. KHOURYIEH, FADI M. ARAMOUNI and THOMAS J. HERALD

    Version of Record online : 11 NOV 2005, DOI: 10.1111/j.1745-4557.2005.00047.x

  18. BAKING PROPERTIES OF MILK PROTEIN-COATED WHEAT BRAN

    Journal of Food Processing and Preservation

    Volume 32, Issue 1, February 2008, Pages: 24–38, CHARLES I. ONWULATA

    Version of Record online : 3 FEB 2008, DOI: 10.1111/j.1745-4549.2007.00162.x

  19. Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory properties

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1087–1098, Beatriz Herranz, Wenceslao Canet, María José Jiménez, Raúl Fuentes and María Dolores Alvarez

    Version of Record online : 6 MAR 2016, DOI: 10.1111/ijfs.13092

  20. Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2237–2244, Khetan Shevkani and Narpinder Singh

    Version of Record online : 19 MAR 2014, DOI: 10.1111/ijfs.12537