Use of berry pomace to replace flour, fat or sugar in cakes

The matrix of fruit & vegetables modulates the gastrointestinal bioaccessibility of polyphenols and their impact on dietary protein digestibility

(2018) Claire Dufour et al.   FOOD CHEMISTRY

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

(2017) Carolin Schmidt et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Oil-in-water emulsions stabilised by cellulose ethers: stability, structure and in vitro digestion

(2017) Jennifer Borreani et al.   Food & Function

Berry pomace - a review of processing and chemical analysis of its polyphenols

(2016) Susanne Struck et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

(2016) Jingrong Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fiber enriched reduced sugar muffins made from iso-viscous batters

(2016) Susanne Struck et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diet-induced disorders in rats are more efficiently attenuated by initial rather than delayed supplementation with polyphenol-rich berry fibres

(2016) Adam Jurgoński et al.   Journal of Functional Foods

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

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

Optimizing Mixing during the Sponge Cake Manufacturing Process

(2014) Julia Rodríguez-García et al.   CEREAL FOODS WORLD

Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

(2014) Antonella Pasqualone et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

(2014) Rebecca Walker et al.   JOURNAL OF FOOD SCIENCE

Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties

(2013) Julia Rodríguez-García et al.   Food and Bioprocess Technology

Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions

(2013) Bi-cheng Wu et al.   FOOD CHEMISTRY

Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

(2012) G. Manisha et al.   FOOD HYDROCOLLOIDS

Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties

(2012) Julia Rodríguez-García et al.   JOURNAL OF FOOD SCIENCE

Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins

(2012) Susann Zahn et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient

(2011) Maria R. Romero-Lopez et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Sugar-sweetened beverages and risk of obesity and type 2 diabetes: Epidemiologic evidence

(2010) Frank B. Hu et al.   PHYSIOLOGY & BEHAVIOR

Studies on cake quality made of wheat–chickpea flour blends

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