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There are 40684 results for: content related to: Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants

  1. Chemical Acylation of Water-Soluble Antioxidant of Bamboo Leaves (AOB-w) and Functional Evaluation of Oil-Soluble AOB (cAOB-o)

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: C1886–C1894, Lingyi Liu, Boneng Xia, Cheng Jin, Yu Zhang and Ying Zhang

    Version of Record online : 15 SEP 2014, DOI: 10.1111/1750-3841.12578

  2. Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

    Journal of Food Science

    Volume 77, Issue 10, October 2012, Pages: E257–E263, Hilal Isleroglu, Tansel Kemerli, Melike Sakin-Yilmazer, Gonul Guven, Ozgul Ozdestan, Ali Uren and Figen Kaymak-Ertekin

    Version of Record online : 5 SEP 2012, DOI: 10.1111/j.1750-3841.2012.02912.x

  3. Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: E113–E117, T. Koray Palazoğlu, Yunus Coşkun, Tolga Kocadağlı and Vural Gökmen

    Version of Record online : 10 APR 2012, DOI: 10.1111/j.1750-3841.2012.02664.x

  4. Reduction of Acrylamide and Its Kinetics by Addition of Antioxidant of Bamboo Leaves (AOB) and Extract of Green Tea (EGT) in Asparagine–Glucose Microwave Heating System

    Journal of Food Science

    Volume 73, Issue 2, March 2008, Pages: C60–C66, Yu Zhang, Tiejin Ying and Ying Zhang

    Version of Record online : 18 JAN 2008, DOI: 10.1111/j.1750-3841.2007.00619.x

  5. Non-Enzymatic Browning in Cookies, Crackers and Breakfast Cereals

    Food Biochemistry and Food Processing, Second Edition

    A. C. Soria, M. Villamiel, Pages: 584–593, 2012

    Published Online : 26 APR 2012, DOI: 10.1002/9781118308035.ch30

  6. Physical properties of sugar cookies containing chia–oat composites

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 15, December 2014, Pages: 3226–3233, George E Inglett, Diejun Chen and Sean Liu

    Version of Record online : 23 APR 2014, DOI: 10.1002/jsfa.6674

  7. Effect of Mahaleb on Cookie Quality

    Journal of Food Processing and Preservation

    Emine Nur Herken, Senay Simsek, Jae-Bom Ohm and Aysun Yurdunuseven

    Version of Record online : 4 JUL 2016, DOI: 10.1111/jfpp.13032

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    Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour

    Journal of Food Processing and Preservation

    Volume 41, Issue 1, February 2017, Dragana Šoronja-Simović, Biljana Pajin, Drago Šubarić, Ljubica Dokić, Zita Šereš and Ivana Nikolić

    Version of Record online : 1 JUL 2016, DOI: 10.1111/jfpp.12887

  9. Effect of Wheat Bran Stabilization Methods on Nutritional and Physico-Mechanical Characteristics of Cookies

    Journal of Food Quality

    Volume 38, Issue 3, June 2015, Pages: 184–191, Nilgün Ertaş

    Version of Record online : 5 MAR 2015, DOI: 10.1111/jfq.12130

  10. Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 13, October 2011, Pages: 2477–2483, Fan Zhu, Yi-Zhong Cai, Jinxia Ke and Harold Corke

    Version of Record online : 16 JUN 2011, DOI: 10.1002/jsfa.4491

  11. CONSUMER EVALUATION OF SOY INGREDIENT–CONTAINING COOKIES

    Journal of Food Quality

    Volume 26, Issue 3, July 2003, Pages: 219–229, D. J. CHEN, K. WEINGARTNER and M. S. BREWER

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.2003.tb00240.x

  12. EFFECT OF ERYTHRITOL ON QUALITY CHARACTERISTICS OF REDUCED-CALORIE DANISH COOKIES

    Journal of Food Quality

    Volume 33, Issue s1, September 2010, Pages: 14–26, SHENG-DUN LIN, CHING-CHING LEE, JENG-LEUN MAU, LI-YUN LIN and SHIOW-YING CHIOU

    Version of Record online : 6 APR 2010, DOI: 10.1111/j.1745-4557.2010.00307.x

  13. Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour

    International Journal of Food Science & Technology

    Volume 47, Issue 10, October 2012, Pages: 2221–2227, Ram Yamsaengsung, Emmerich Berghofer and Regine Schoenlechner

    Version of Record online : 18 JUL 2012, DOI: 10.1111/j.1365-2621.2012.03092.x

  14. INFLUENCE OF GREEN GRAM FLOUR (PHASEOLUS AUREUS) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES

    Journal of Texture Studies

    Volume 43, Issue 5, October 2012, Pages: 350–360, JYOTSNA RAJIV, SWETHA LOBO, A. JYOTHI LAKSHMI and G. VENKATESWARA RAO

    Version of Record online : 27 JUN 2012, DOI: 10.1111/j.1745-4603.2012.00346.x

  15. Effect of light-barrier property of packaging film on the photo-oxidation and shelf life of cookies based on accelerated tests

    Packaging Technology and Science

    Volume 22, Issue 2, March 2009, Pages: 107–113, Li-Xin Lu and Fang Xu

    Version of Record online : 4 NOV 2008, DOI: 10.1002/pts.838

  16. Investigation of Variations in the Acrylamide and Nε-(Carboxymethyl) Lysine Contents in Cookies during Baking

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: T1030–T1038, Lu Cheng, Cheng Jin and Ying Zhang

    Version of Record online : 15 APR 2014, DOI: 10.1111/1750-3841.12450

  17. Computer vision-based image analysis for rapid detection of acrylamide in heated foods

    Quality Assurance and Safety of Crops & Foods

    Volume 2, Issue 4, December 2010, Pages: 203–207, Vural Gökmen and Burçe Ataç Mogol

    Version of Record online : 22 AUG 2010, DOI: 10.1111/j.1757-837X.2010.00072.x

  18. Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: S430–S438, G. Davidov-Pardo, M. Moreno, I. Arozarena, M.R. Marín-Arroyo, R.N. Bleibaum and C. M. Bruhn

    Version of Record online : 21 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02991.x

  19. Investigation on Physicochemical and Sensory Evaluation of Cookies Substituted with Papaya Pulp Flour

    Journal of Food Quality

    Volume 38, Issue 3, June 2015, Pages: 175–183, Boshra Varastegani, Wahidu Zzaman and Tajul A. Yang

    Version of Record online : 10 MAR 2015, DOI: 10.1111/jfq.12129

  20. EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES

    Journal of Food Quality

    Volume 33, Issue 5, October 2010, Pages: 660–677, K.B. DACHANA, JYOTSNA RAJIV, D. INDRANI and JAMUNA PRAKASH

    Version of Record online : 7 OCT 2010, DOI: 10.1111/j.1745-4557.2010.00346.x