Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations-Reference-Cited by-同舟云学术

Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations

Published:2019-12 Issue:4 Volume:39 Page:867-874
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

FELISBERTO Mária Herminia Ferrari¹,MIYAKE Patricia Satie Endo¹,BERALDO Antonio Ludovico¹,FUKUSHIMA André Rinaldi²,LEONI Luís Antônio Baffile³,CLERICI Maria Teresa Pedrosa Silva¹^ORCID

Affiliation:

1. Universidade Estadual de Campinas, Brasil

2. Universidade São Judas Tadeu, Brasil; Universidade de São Paulo, Brasil

3. Universidade São Judas Tadeu, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n4/0101-2061-cta-fst12418.pdf

Reference28 articles.

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2. Estatísticas de Biscoitos,2015

3. Official methods of analysis,1998

4. Ciência e tecnologia para fabricação de biscoitos - handbook do biscoiteiro;Bertolino M. T.,2017

5. Dispõe sobre o Regulamento Técnico sobre Informação Nutricional Complementar (RDC nº 54, de 12 de Novembro de 2012);Diário Oficial [da] República Federativa do Brasil,2012

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1. Low-Calorie Cookies Enhanced with Fish Oil-Based Nano-ingredients for Health-Conscious Consumers;ACS Omega;2024-09-05

2. Technological and prebiotic aspects of young bamboo culm flour (Dendrocalamus latiflorus) combined with rice flour to produce healthy extruded products;Food Research International;2023-03

3. Unconventional food plants: Nutritional aspects and perspectives for industrial applications;Future Foods;2022-06

4. A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions;Food Bioscience;2021-08

5. Sweetness enhancement and sucrose reduction in cookies by inhomogeneous sucrose distribution;Journal of Food Measurement and Characterization;2021-07-20