Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes-Reference-Cited by-同舟云学术

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Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Published:2018-12-21 Issue:4 Volume:54 Page:1265-1275
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Rocha‐Parra Andrés F.¹^ORCID,Belorio Mayara²^ORCID,Ribotta Pablo D.³,Ferrero Cristina¹,Gómez Manuel³^ORCID

Affiliation:

1. CIDCA CCT La Plata (CONICET) Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 y 116, 1900 La Plata Argentina

2. Food Technology Area. College of Agricultural Engineering University of Valladolid 34004 Palencia Spain

3. CONICET Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Av. Valparaíso s/n 5000 Córdoba Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14078

Reference32 articles.

1. Structure, mechanics and texture of a food sponge

2. Effect of harvest maturity on quality of fresh-cut pear salad

3. The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial

4. Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

5. Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars

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1. The effect of particle size on the composition and the hydration, oil holding, thermal, and technological properties of grape pomace;Food and Health;2024

2. Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract;Molecules;2022-12-25

3. Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins;Journal of the Science of Food and Agriculture;2022-07-24

4. Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks;Foods;2022-02-15

5. Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality;Food Science and Technology;2022

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