Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

(2017) Khawla Ben Jeddou et al.   FOOD CHEMISTRY

Incorporation of dietary fibre-rich oyster mushroom ( Pleurotus sajor-caju ) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

(2017) Sze Han Ng et al.   FOOD CHEMISTRY

Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

(2017) Deepak Mudgil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism

(2016) Myriam M.-L. Grundy et al.   BRITISH JOURNAL OF NUTRITION

In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system (2): Protein and starch hydrolyses

(2016) C. Villemejane et al.   FOOD CHEMISTRY

In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents

(2016) Pham Van Hung et al.   FOOD CHEMISTRY

Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie

(2016) Kiyoshi Kawai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical, textural, sensory and antioxidant characteristics of gluten – Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour

(2016) Romee Jan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review: Dietary fiber utilization and its effects on physiological functions and gut health of swine

(2015) R. Jha et al.   Animal

Structural characteristics of slowly digestible starch and resistant starch isolated from heat–moisture treated waxy potato starch

(2015) Chang Joo Lee et al.   CARBOHYDRATE POLYMERS

Characterizing the structural and surface properties of proteins isolated before and after enzymatic demulsification of the aqueous extract emulsion of peanut seeds

(2015) Shao Bing Zhang et al.   FOOD HYDROCOLLOIDS

Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies

(2015) Lívia de Lacerda de Oliveira Pineli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value

(2015) Jihyun Park et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

(2015) Frances Smith et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation

(2013) Ye Chen et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical characteristics of rice starch supplemented with dietary fibre

(2011) Phoency Lai et al.   FOOD CHEMISTRY

The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

(2011) Alejandra Regand et al.   FOOD CHEMISTRY

Composition, Nutrition, and Utilization of Okara (Soybean Residue)

(2011) Bo Li et al.   FOOD REVIEWS INTERNATIONAL

Extrusion process improves the functionality of soluble dietary fiber in oat bran

(2011) Min Zhang et al.   JOURNAL OF CEREAL SCIENCE

In vitro hypoglycemic effects of selected dietary fiber sources

(2010) Faiyaz Ahmed et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In vitro starch hydrolysis and estimated glycaemic index of bread substituted with different percentage of chempedak (Artocarpus integer) seed flour

(2009) Mardiana Ahamad Zabidi et al.   FOOD CHEMISTRY