Production of enriched cakes by apple pulp and peel powder and evaluation of chemical, functional and textural properties

Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes

(2020) Gjore Nakov et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties

(2019) Zahide Kırbaş et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of apple pomace on the texture, rheology and microstructure of set type yogurt

(2019) Xinya Wang et al.   FOOD HYDROCOLLOIDS

Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification

(2019) Sylvia Indriani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

OUP accepted manuscript

(2018)   NUTRITION REVIEWS

Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient

(2018) Marilisa Alongi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes

(2017) Cristina Segundo et al.   FOOD CHEMISTRY

Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder

(2016) Mahsa Majzoobi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Modelling the effects of orange pomace using response surface design for gluten-free bread baking

(2015) N. O’Shea et al.   FOOD CHEMISTRY

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

(2015) Jatinder Pal Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Potential of Sponge Cake Making using Infrared-Hot Air Dried Carrot

(2015) Fakhreddin Salehi et al.   JOURNAL OF TEXTURE STUDIES

Apple pomace as a potential ingredient for the development of new functional foods

(2014) Sofia F. Reis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Apple pomace in gluten-free formulations: effect on rheology and product quality

(2014) Andrés F. Rocha Parra et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products

(2014) Jooyeoun Jung et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion

(2014) A. E. Quirós-Sauceda et al.   Food & Function

Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

(2013) Brahim Bchir et al.   Food and Bioprocess Technology

Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake

(2013) Yujin Jun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace

(2012) Anastasia Ktenioudaki et al.   JOURNAL OF FOOD ENGINEERING

Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa

(2012) Jae Hwan Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indicavar. Chokanan) pulp and peel flours

(2011) A. A. Noor Aziah et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Estimating volume and mass of citrus fruits by image processing technique

(2010) M. Omid et al.   JOURNAL OF FOOD ENGINEERING

Quality and antioxidant property of green tea sponge cake

(2009) Tsong-Ming Lu et al.   FOOD CHEMISTRY

Rate of Antioxidant Degradation and Color Variations in Dehydrated Apples as Related to Water Activity

(2009) Vera Lavelli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing of Apple Pomace for Bioactive Molecules

(2008) Shashi Bhushan et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

The role of gluten in a pound cake system: A model approach based on gluten–starch blends

(2008) Edith Wilderjans et al.   FOOD CHEMISTRY

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

(2007) E TURABI et al.   FOOD HYDROCOLLOIDS

Studies on cake quality made of wheat–chickpea flour blends

(2007) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY