Effect of whey protein addition on the nutritional, technological and sensory quality of banana cake-Reference-Cited by-同舟云学术

Effect of whey protein addition on the nutritional, technological and sensory quality of banana cake

Published:2018-06-22 Issue:11 Volume:53 Page:2617-2623
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Camargo Liziane R.¹,Silva Letícia M.¹,Komeroski Marina R.¹,Kist Tarso B. L.²,Rodrigues Carlos E.²,Rios Alessandro de O.³^ORCID,Silva Médelin M.⁴,Doneda Divair¹,Schmidt Helena de O.³,Oliveira Viviani R.⁵^ORCID

Affiliation:

1. Nutrition course; Universidade Federal do Rio Grande do Sul (UFRGS); Porto Alegre RS 90035-003 Brazil

2. Department of Biophysics; Institute of Biosciences; Universidade Federal do Rio Grande do Sul (UFRGS); Porto Alegre RS 91501-970 Brazil

3. Institute of Food Science and Technology; Universidade Federal do Rio Grande do Sul (UFRGS); Porto Alegre RS 91501-970 Brazil

4. Federal Institute of Education, Science and Technology (IFRS); Rolante RS 95690-000 Brazil

5. Nutrition Department; Postgraduate Program in Food, Nutrition and Health; Universidade Federal do Rio Grande do Sul (UFRGS); Porto Alegre RS 90035-003 Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13857/fullpdf

Reference23 articles.

1. Comparative study of egg white protein and egg alternatives used in an angel food cake system;Abu-Ghoush;Journal of Food Processing and Preservation,2010

2. Whey: technologies for coproducts production;Alves;Journal of Candido Tostes Dairy Institute,2014

3. Effect of whey protein concentrate, guar and xanthan gums on the quality and physicochemical properties of muffin cake;Ayoubi;Iranian Food Science and Technology Research Journal,2009

4. Foams prepared from whey protein isolate and egg white protein: 2. changes associated with angel food cake functionality;Berry;Journal of Food Science,2009

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory properties of foods functionalised with milk proteins;Food Hydrocolloids;2024-02

2. Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions;International Journal of Food Properties;2023-12-12

3. Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria;International Journal of Biological Macromolecules;2023-09

4. Effect of Rice Bran Protein Isolate (RBPI) Addition on the Sponge Cake Qualitative and Bioactive Properties;Journal of Food Processing and Preservation;2023-08-05

5. Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products;Foods;2023-07-24