Keywords: بیسکوییت; Acrylamide; Pectic polysaccharides; Galacturonic acid; Pectate; Tartaric acid; Biscuits;
مقالات ISI بیسکوییت (ترجمه نشده)
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Keywords: بیسکوییت; Biscuits; Partially defatted-groundnut paste; Nutritional quality; Wheat flour; Functional properties;
Keywords: بیسکوییت; Biscuits; Flours; Gluten free; Glycemic index; Quality;
Keywords: بیسکوییت; HMF; 5-hydroxymethylfurfural; HRMS; high-resolution mass spectrometry; In vitro digestion; 5-Hydroxymethylfurfural; Biscuits; Michael addition; Schiff base; Amino acids;
Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making
Keywords: بیسکوییت; Deoxynivalenol; Deoxynivalenol-3-glucoside; Culmorin; Masked mycotoxins; DoE; Food processing; Bakery; Biscuits;
Keywords: بیسکوییت; Electrospraying; Encapsulation; Green tea extract; Catechin; Biscuits;
Keywords: بیسکوییت; Microencapsulation; Spray drying; Spray chilling; Ascorbic acid; Biscuits;
Keywords: بیسکوییت; Sorghum; Milling; Particle sizes; Biscuits; Hydration properties
Keywords: بیسکوییت; Biscuits; Storage; Sorption isotherms; Texture; Lipid oxidation
Keywords: بیسکوییت; Biscuits; Flaxseed; Lupine; Fermentation; Acrylamide;
Keywords: بیسکوییت; IR spectroscopy; PLS; Modeling; Chemometry; Biscuits; Fatty acids;
Keywords: بیسکوییت; Biscuits; Chia flour; Acrylamide; Furfurals; Lipid oxidation
Keywords: بیسکوییت; Trans fatty acids; Food safety; Food composition; Food analysis; Gas chromatography; Ag-thin layer chromatography; Partially hydrogenated oils; LEBANON foods; Biscuits; Cakes; Croissants; Wafers; Cereal based baked snacks
Keywords: بیسکوییت; Buckwheat flour; Biscuits; Gums; Physico-chemical;
Keywords: بیسکوییت; Consumers' acceptability; Biscuits; Drivers of liking;
Keywords: بیسکوییت; Biscuits; Bee pollen; Physicochemical properties; Antioxidant activity; Sensory analysis;
Keywords: بیسکوییت; Purple wheat; Biscuits; Anthocyanins; Volatile compounds
Keywords: بیسکوییت; Biscuits; Starch digestibility; Glycaemic index; Sensory acceptance; Dietary fibre;
Keywords: بیسکوییت; BCS; sodium bicarbonate; BCA; ammonium bicarbonate; SAPP; sodium acid pyrophosphate; TIM-1; TNO intestinal model; TDF; total dietary fibres; C; the control biscuit; P; the biscuit enriched in proteins; F; the biscuit enriched in fibres; PÂ +Â F; the biscu
Keywords: بیسکوییت; Heat-induced toxicants; Meat sauce; Biscuits; Sensory properties; Vacuum;
Keywords: بیسکوییت; Bread; Biscuits; Cakes; Hydroxymethylfurfural; Furfural; HPLC-DAD; Food analysis; Bakery product composition; Food safety; Thermal food processing; Maillard reaction; Food composition
Keywords: بیسکوییت; Biscuits; Phenolics; Grape marc; Volatile compounds; Functional foodsGallic acid (PubChem CID: 370); Malvidin 3-O-glucoside (PubChem CID: 443652); Petunidin 3-O-glucoside (PubChem CID: 443651); 2-Phenylethanol (PubChem CID: 6054); Phenylacetaldehyde (PubC
Keywords: بیسکوییت; Dietary fibre; Rheology; Texture; Dough; Biscuits
Keywords: بیسکوییت; Mycotoxins; Cereal-egg products; Biscuits; Liquid-chromatography; Mass spectrometry
Keywords: بیسکوییت; Essential oil; Aroma; Flavouring films; Biscuits; WVP; Water vapour permeability; EO; Essential oil; LDPE; Low-density polyethylene; PP; Polypropylene; TS; Tensile strength; E; Elongation at break; RH; Relative humidity; PCA; Principal Component Analysis;
Keywords: بیسکوییت; Biscuits; Healthier fatty acid profile; Texture; Flavour; Free Choice Profile;
Keywords: بیسکوییت; Selenium; Chronopotentiometric stripping analysis; Sulphide; Internal standard; Biscuits; Pasta;
Keywords: بیسکوییت; Biscuits; Matricaria recutita L.; Foeniculum vulgare Mill.; Butylated hydroxyl anisole (BHA); Antioxidant
Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.)
Keywords: بیسکوییت; Spinach powder; Nutritional composition; Antioxidant activity; Biscuits; Texture analysis; Sensory quality;
ReviewFood industry by-products used as functional ingredients of bakery products
Keywords: بیسکوییت; Agroindustry by-products; Bread; Cakes; Biscuits; Functional ingredients;
Analysis of the failure of cracked biscuits
Keywords: بیسکوییت; Biscuits; Fracture; Cracks; Stress intensity factor;
In vivo effects of Maillard reaction products derived from biscuits
Keywords: بیسکوییت; Maillard reaction products; Biscuits; In vivo; Antihypertensive activity; Antioxidant activity; Prebiotic effect
Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits
Keywords: بیسکوییت; Garden cress oil; α-Linolenic acid; Biscuits; Whey protein concentrate; Microencapsulation;
Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source
Keywords: بیسکوییت; Acrylamide; Biscuits; Direct analysis in real time; Mass spectrometry; Multivariate regression analysis;
HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation
Keywords: بیسکوییت; Biscuits; Fat replacers; Inulin; HPMC; Texture;
Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits
Keywords: بیسکوییت; Biscuits; Consumers; Acceptance; Perceived healthiness; Non-sensory; Nutrition claims; Health claims;
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits
Keywords: بیسکوییت; Acrylamide; Asparaginase; Biscuits; Colour; Modelling;
Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits
Keywords: بیسکوییت; Acrylamide; Asparaginase; Biscuits; Food composition; Matrix structure
Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation
Keywords: بیسکوییت; Biscuits; Buckwheat; Rutin; Quercetin; Antioxidative potential; Quality
Quality characteristics of biscuits prepared from finger millet seed coat based composite flour
Keywords: بیسکوییت; Finger millet seed coat; Composite flour; Pasting profiles; Farinograph characteristics; Biscuits; Sensory evaluation;
Structural and physical modifications of corn biscuits during baking process
Keywords: بیسکوییت; Image analysis; Computer vision; Corn flour; Baking; Biscuits
Les biscuits et gâteaux : toute une diversité
Keywords: بیسکوییت; Biscuits; Gâteaux; Fabrication; Composition; Consommation; Biscuits; Cakes; Manufacturing; Composition; Consumption;
Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits
Keywords: بیسکوییت; Resistant starch; Biscuits; Flour replacement; Baking performance; Eating quality; Acceptability
Acrylamide removal from heated foods
Keywords: بیسکوییت; Acrylamide; Biscuits; Potato chips; Removal; Vacuum
The effects of acid and oxidative modification on the expansion properties of rice flours with varying levels of amylose
Keywords: بیسکوییت; Biscuits; Carbonyl; Carboxyl; Expansion property; Oxidation
Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder
Keywords: بیسکوییت; Mango peel; Biscuits; Dietary fiber; Antioxidants; Polyphenols; CarotenoidsGAE, gallic acid equivalents; MPP, mango peel powder; BHA, butylated hydroxyanisole; DPPH, 2,2-diphenyl-1-picrylhydrazyl; TDF, total dietary powder; SDF, soluble dietary powder; ID
Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits
Keywords: بیسکوییت; Biscuits; HPSEC analysis; Lipid fraction; Degradation level; Polar compounds
How human expertise at industrial scale and experiments can be combined to improve food process knowledge and control
Keywords: بیسکوییت; Process control; Human knowledge; Experimental data; Biscuits
Reducing the acrylamide content of a semi-finished biscuit on industrial scale
Keywords: بیسکوییت; Acrylamide; Mitigation; Biscuits; Baking agent; Industrial scale
Trans fatty acid content of Brazilian biscuits
Keywords: بیسکوییت; trans fatty acids; Biscuits; Fatty acid composition;