Use of coffee silverskin to improve the functional properties of cookies

Coffee silverskin as fat replacer in cake formulations and its effect on physical, chemical and sensory attributes of cakes

(2018) Gizem Ateş et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition and value-adding applications of coffee industry by-products: A review

(2018) Brendan Janissen et al.   RESOURCES CONSERVATION AND RECYCLING

Polyphenols associated with dietary fibers in plant foods: molecular interactions and bioaccessibility

(2017) Gustavo A González-Aguilar et al.   Current Opinion in Food Science

Catabolism of raw and cooked green pepper ( Capsicum annuum ) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation

(2016) Isabel Juániz et al.   Journal of Functional Foods

Nutraceutical potential and antioxidant benefits of selected fruit seeds subjected to an in vitro digestion

(2016) Guan-Lin Chen et al.   Journal of Functional Foods

Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars

(2014) Amritpal Kaur et al.   FOOD CHEMISTRY

Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies

(2014) Hyun-Jung Chung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel antioxidant beverage for body weight control based on coffee silverskin

(2013) Nuria Martinez-Saez et al.   FOOD CHEMISTRY

Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin

(2013) Letizia Bresciani et al.   FOOD RESEARCH INTERNATIONAL

Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality

(2012) Secil TURKSOY et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

(2012) Sylwia Mildner-Szkudlarz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sustainable management of coffee industry by-products and value addition—A review

(2012) Pushpa S. Murthy et al.   RESOURCES CONSERVATION AND RECYCLING

Inhibitory Effect of a Hot Water Extract of Coffee “Silverskin” on Hyaluronidase

(2011) Mina FURUSAWA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Production, Composition, and Application of Coffee and Its Industrial Residues

(2011) Solange I. Mussatto et al.   Food and Bioprocess Technology

Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Functional properties of coffee and coffee by-products

(2011) Patricia Esquivel et al.   FOOD RESEARCH INTERNATIONAL

Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

(2011) Diana June Frost et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

BALANCING TEXTURE AND OTHER SENSORY FEATURES IN REDUCED FAT SHORT-DOUGH BISCUITS

(2011) LAURA LAGUNA et al.   JOURNAL OF TEXTURE STUDIES

Recovery of Phenolic Antioxidants and Functional Compounds from Coffee Industry By-Products

(2010) Pushpa S. Murthy et al.   Food and Bioprocess Technology

Production and Application of Xylanase from Penicillium sp. Utilizing Coffee By-products

(2010) Pushpa S. Murthy et al.   Food and Bioprocess Technology

Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies

(2010) Mahesh Gupta et al.   FOOD AND BIOPRODUCTS PROCESSING

Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

(2010) Youna M. Hemery et al.   FOOD RESEARCH INTERNATIONAL

Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality

(2010) Özen Özboy-Özbaş et al.   FOOD SCIENCE AND BIOTECHNOLOGY

UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES

(2010) I.T. SEKER et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds

(2009) Nuria Mateo Anson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies

(2008) Bram Pareyt et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

(2008) D. Vitali et al.   FOOD CHEMISTRY

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

(2007) C.M. Ajila et al.   JOURNAL OF CEREAL SCIENCE