Papers mentioning biscuit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The flavor of olive oil is primarily influenced by minor compounds such as volatile and phenolic compounds, which play a significant role in consumer preferences. This study aimed... Read full abstract on PubMed →
Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), es... Read full abstract on PubMed →
Echium amoenum (borage) powder (EAP) is consumed traditionally and is known to possess health-promoting effects. In this research, application of Echium amoenum (borage) powder (EA... Read full abstract on PubMed →
Cocoa liquor is an important raw material for the chocolate manufacturing industry and directly influences the flavor of chocolate. Therefore, it is important to understand cocoa l... Read full abstract on PubMed →
This study evaluated the nutritional profile and fiber content of innovative formulations of wheat-based biscuits enriched with chia seeds, carob flour and coconut sugar. The in vi... Read full abstract on PubMed →
Psathrostachys huashanica (P. huashanica), a wild relative of common wheat, is widely used in wheat variety improvement because of its many beneficial properties. In this study, we... Read full abstract on PubMed →
Sheep breed has a major influence on characteristics of meat quality and intramuscular fat (IMF), however, studies into the relationship between sheep breed and meat quality traits... Read full abstract on PubMed →
Diacylglycerol (DAG) is commonly known as one of the precursors for 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) formation. Besides, 3-MCPDE and GE are he... Read full abstract on PubMed →
Blueberry (Vaccinium spp.) is one of the five major healthy foods for humans and is recognized as the "king of the world fruit", which has attracted great interest in the phytogeni... Read full abstract on PubMed →
BACKGROUND: Urinary excretion of isoflavones and their metabolites after the consumption of soybean meal (SBM) and fermented soybean meal (FSBM) biscuits was investigated in humans... Read full abstract on PubMed →
The aim of this study was to investigate the effects of different type of leavening agents (ammonium bicarbonate-A, cream of tartar-B, grape-based leavening agent-C, baking powder-... Read full abstract on PubMed →
BACKGROUND: This study forms part of a broader project aimed at understanding the role of fibers from different sources in high-fat, high-sugar biscuits and at selecting the best f... Read full abstract on PubMed →
The influence of choice of flavour solvent, propylene glycol (PG) or triacetin (TA), was investigated during accelerated shelf life (ASL) testing of shortcake biscuits. Specificall... Read full abstract on PubMed →
The effect of blending of fenugreek (raw, soaked, and germinated) flour (Trigonellafaenum graecum) from 5 to 20% in wheat flour on the rheological and sensory evaluation of bread,... Read full abstract on PubMed →
The structure of short dough and biscuit has been characterized at a macroscopic level (dimensions, bulk structure) and a microscopic level (starch damage, protein aggregates, micr... Read full abstract on PubMed →
35.572-64.268 and 7.197-47.135 mg/mL, respectively. HPLC-DAD-MS results showed all the identified phenolic compounds in 20/4% biscuit (TGP/sucralose%) were degraded during baking.... Read full abstract on PubMed →
The advanced glycation end products (AGEs) are formed in baked products through the Maillard reaction (MR), which are thought to be a contributing factor to chronic diseases such a... Read full abstract on PubMed →
The artichoke by-products from the canning industry are mainly used for silage, being minimally revaluated. The ways of extraction of by-products of artichoke into fiber-rich powde... Read full abstract on PubMed →
To obtain specialty coffees with superior sensory quality, researchers seek to understand the relationship between pre and post-harvest factors, with particular attention to the ha... Read full abstract on PubMed →
Coffee is one of the most consumed beverages worldwide. Espírito Santo is the largest Brazilian producer of conilon coffee, and invested in the creation of new cultivars, such as "... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.