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There are 8872 results for: content related to: Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins

  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. Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 540–549, Shameena Beegum, Monika Sharma, Musuvadi Ramarathinam Manikantan and Ram Kishor Gupta

    Version of Record online : 26 DEC 2016, DOI: 10.1111/ijfs.13310

  3. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white

    Journal of Texture Studies

    María Dolores Alvarez, Beatriz Herranz, María José Jiménez and Wenceslao Canet

    Version of Record online : 10 APR 2017, DOI: 10.1111/jtxs.12263

  4. 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

  5. You have free access to this content
    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

  6. Gluten-free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent

    International Journal of Food Science & Technology

    Wisdom Wardy, Amber Renee Jack, Pitchayapat Chonpracha, Jose Ramon Alonso, Joan M. King and Witoon Prinyawiwatkul

    Version of Record online : 14 SEP 2017, DOI: 10.1111/ijfs.13582

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

    Journal of Food Processing and Preservation

    Volume 41, Issue 2, April 2017, Sinjitha S. Nambiar, Ashwini, Nandini Prasad Shetty, R. Ravi and P. Prabhasankar

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

  8. 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

  9. Combined use of cocoa dietary fibre and steviol glycosides in low-calorie muffins production

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 944–953, Sabina Karp, Jarosław Wyrwisz, Marcin Andrzej Kurek and Agnieszka Wierzbicka

    Version of Record online : 15 FEB 2017, DOI: 10.1111/ijfs.13358

  10. 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

  11. 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

  12. 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

  13. Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer

    International Journal of Food Science & Technology

    Volume 52, Issue 7, July 2017, Pages: 1604–1613, Marcela Jarpa-Parra, Leah Wong, Wendy Wismer, Feral Temelli, Jay Han, Weijuan Huang, Ewelina Eckhart, Zhigang Tian, Kaiyong Shi, Tianwei Sun and L. Chen

    Version of Record online : 13 MAY 2017, DOI: 10.1111/ijfs.13433

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    Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1979–1987, Jingrong Gao, Margaret A. Brennan, Susan L. Mason and Charles S. Brennan

    Version of Record online : 6 JUN 2016, DOI: 10.1111/ijfs.13143

  15. 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

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    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

  17. 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

  18. 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

  19. 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

  20. 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