Functional and nutritional properties of spent grain enhanced cookies

被引:0
|
作者
Department of Chemistry, College of Science and Technology, Covenant University, P.M.B. 1023, Ota, Ogun State, Nigeria [1 ]
不详 [2 ]
不详 [3 ]
机构
来源
Am. J. Food Technol. | 1600年 / 9卷 / 763-771期
关键词
D O I
暂无
中图分类号
学科分类号
摘要
Trace elements
引用
收藏
相关论文
共 50 条
  • [31] Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers' spent grain
    Baiano, Antonietta
    Fiore, Anna
    Rutigliano, Mariacinzia
    Gatta, Barbara la
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2025, 62 (04): : 738 - 750
  • [32] EXPLORING THE EFFECT OF APRICOT ADDITION ON NUTRITIONAL, ANTIOXIDANT, TEXTURAL AND SENSORY CHARACTERISTICS OF COOKIES APRICOT SUPPLEMENTED FUNCTIONAL COOKIES
    Aziz, M.
    Yasmin, I
    Batool, R.
    Khan, W. A.
    Naz, S.
    Ashraf, F.
    Azam, M.
    Khaliq, A.
    Iqbal, R.
    ITALIAN JOURNAL OF FOOD SCIENCE, 2020, 32 (04) : 831 - 844
  • [33] Effect of dietary fibre addition on the selected nutritional properties of cookies
    Bilgicli, Nermin
    Ibanoglu, Senol
    Herken, Emine Nur
    JOURNAL OF FOOD ENGINEERING, 2007, 78 (01) : 86 - 89
  • [34] TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES
    Montes, Simone de Souza
    Rodrigues, Lais Maciel
    Vieira Cardoso, Ryzia de Cassia
    Camilloto, Geany Peruch
    Cruz, Renato Souza
    CIENCIA E AGROTECNOLOGIA, 2015, 39 (05): : 514 - 522
  • [35] Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
    Ainsworth, Paul
    Ibanoglu, Senol
    Plunkett, Andrew
    Ibanoglu, Esra
    Stojceska, Valentina
    JOURNAL OF FOOD ENGINEERING, 2007, 81 (04) : 702 - 709
  • [36] Formulation of Jaggery based Functional Cookies: Optimization and Evaluation of Sensory, Physico-Chemical, Nutritional, and Nutraceutical Properties
    Dubey, Kriti Kumari
    Mishra, Sweta Snigdha
    Mahajani, Sanjay M.
    Arora, Amit
    Singhal, Rekha S.
    SUGAR TECH, 2024, 26 (01) : 117 - 130
  • [37] Formulation of Jaggery based Functional Cookies: Optimization and Evaluation of Sensory, Physico-Chemical, Nutritional, and Nutraceutical Properties
    Kriti Kumari Dubey
    Sweta Snigdha Mishra
    Sanjay M. Mahajani
    Amit Arora
    Rekha S. Singhal
    Sugar Tech, 2024, 26 (1) : 117 - 130
  • [38] Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies
    Knezevic-Jugovic, Zorica
    Culetu, Alina
    Mijalkovic, Jelena
    Duta, Denisa
    Stefanovic, Andrea
    Sekuljica, Natasa
    Dordevic, Verica
    Antov, Mirjana
    FOODS, 2023, 12 (01)
  • [39] Brewer's spent grain as a functional ingredient for breadsticks
    Ktenioudaki, Anastasia
    Chaurin, Valerie
    Reis, Sofia F.
    Gallagher, Eimear
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2012, 47 (08): : 1765 - 1771
  • [40] Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer’s Spent Grain
    Nina G. Heredia-Sandoval
    María del Carmen Granados-Nevárez
    Ana M. Calderón de la Barca
    Francisco Vásquez-Lara
    Lovemore N. Malunga
    Franklin B. Apea-Bah
    Trust Beta
    Alma R. Islas-Rubio
    Plant Foods for Human Nutrition, 2020, 75 : 41 - 47