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A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application
In recent years, the worldwide increase in lifestyle diseases and metabolic disorders has
been ascribed to the excessive consumption of sucrose and added sugars. For this reason …
been ascribed to the excessive consumption of sucrose and added sugars. For this reason …
Valorization of soybean by‐products for sustainable waste processing with health benefits
M Usman, Q Li, D Luo, Y **ng… - Journal of the Science of …, 2024 - Wiley Online Library
Soybean is a rapidly growing agricultural crop, fueled by the rising global demand for animal
feed, plant‐based proteins and essential nutrients for human consumption. Soybeans …
feed, plant‐based proteins and essential nutrients for human consumption. Soybeans …
[HTML][HTML] Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and …
This work aimed to develop novel alternative gluten-free premixes for use in the production
of cookies by optimizing the formulation of three different starches (corn, potato, and tapioca …
of cookies by optimizing the formulation of three different starches (corn, potato, and tapioca …
나한과 추출 분말을 첨가한 마들렌의 관능적 품질 특성 연구
신지현， 윤혜현 - Culinary Science & Hospitality Research, 2024 - dbpia.co.kr
The purpose of this study was to investigate the quality characteristics of madeleine
sweetened with monk fruit extract powder and to explore the possibility of replacing sugar …
sweetened with monk fruit extract powder and to explore the possibility of replacing sugar …
Physicochemical and Sensory Properties of Gluten-free Cupcakes Produced with Pearl Millet Flour and Cactus Mucilage Powder as a New Natural Hydrocolloid
This study aimed to produce functional gluten-free cupcakes from pearl millet flour (PMF),
rice flour (RF) and cactus mucilage powder (CMP) as a natural hydrocolloid. Rice flour was …
rice flour (RF) and cactus mucilage powder (CMP) as a natural hydrocolloid. Rice flour was …
Beglitimių miltų sudėties įtaka konditerinio gaminio technologinėms ir juslinėms savybėms
V Sokolovienė, V Bradauskienė - Verslas, technologijos, biomedicina …, 2024 - vb.kvk.lt
Abstract [eng] The article presents an analysis of the literature on the possibilities of using
gluten-free flour in confectionery products, performed experimental tests, sensory evaluation …
gluten-free flour in confectionery products, performed experimental tests, sensory evaluation …