Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits-Reference-Cited by-同舟云学术

Characterization and bake stability of dry fruit fillings in dehydrated chiku (Manilkara zapota L. P. Royen) incorporated biscuits

Published:2016-11-21 Issue:3 Volume:48 Page:231-240
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Aditi Mahapatra¹,Shashirekha M. N.²,Sudha M. L.¹

Affiliation:

1. Flour Milling, Baking and Confectionery Technology Department; CSIR-Central Food Technological Research Institute; Mysuru Karnataka 570020 India

2. Fruit & Vegetable Technology Department; CSIR-Central Food Technological Research Institute; Mysuru Karnataka 570020 India

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12232/fullpdf

Reference30 articles.

1. AACC International 2000 Approved methods of the AACC

2. Formulating fruit fillings. Freezing and baking stability of tapioca;Alejandra;Food Hydrocolloids,2014

3. Compositional characteristics of dates, syrups, and their by-products;Al-Farsi;Food Chemistry,2007

4. Studies on the physio-chemical characteristics of date fruits of five UAE cultivars at different stages of maturity;Al-Hooti;Arab Gulf Journal of Scientific Research,1995

5. Dietary fiber content of dates from 13 varieties of date palm Phoenx dactylifera L;Al-Shahib;International Journal of Food Science & Technology,2002

Cited by 5 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. Hydrocolloid‐based fruit fillings: A comprehensive review on formulation, techno‐functional properties, synergistic mechanisms, and applications;Journal of Texture Studies;2024-08

2. Kinetics of 5-hydroxymethylfurfural (5-HMF) formation and colour change in date fruit fillings stored at different temperatures;Journal of Food Composition and Analysis;2024-03

3. Manilkara zapota “chicozapote” as a fruit source of health-beneficial bioactive compounds and its effects on chronic degenerative and infectious diseases, a review;Frontiers in Nutrition;2023-07-04

4. Developing Baking-Stable Red Raspberries with Improved Mechanical Properties and Reduced Syneresis;Food and Bioprocess Technology;2021-02-12

5. Incorporation of polyphenols in baked products;Application of Polyphenols in Foods and Food Models;2021