BISCUITS

作品数：21被引量：12H指数：2
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相关领域：轻工技术与工程文化科学更多>>
相关作者：杜卉韩邦跃更多>>
相关机构：上海栗目创意设计有限公司天津职业大学广西科技大学更多>>
相关期刊：《Food Production, Processing and Nutrition》《World Journal of Engineering and Technology》《Journal of Food Science and Engineering》《Agricultural Biotechnology》更多>>
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Effects of ginseng powder on chemical composition, antioxidant and sensory properties of biscuits
《Food and Health》2023年第1期1-5,共5页Amabo Joel Mofor Aba Richard Ejoh Thierry Noumo-Ngangmou 
This work aimed to evaluate the quality of biscuits incorporated with ginseng powder.This powder was incorporated into wheat flour at levels ranging from 0 to 4%and used in the production of biscuits.The biscuits were...
关键词：ginseng powder BISCUITS PHYTOCHEMICALS sensory evaluation antioxidant activity 
Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits被引量：1
《Food and Health》2023年第1期6-10,共5页Tatiana Munghang Tata Thierry Noumo-Ngangmou Aba Richard Ejoh 
Background:Raphia fruit pulp is a good source of phytochemicals and some micronutrients and is locally consumed as a snack.The aim of this study was to valorize raphia pulp in biscuits production by partially substitu...
关键词：composite flour Raphia palm fruit pulp BISCUITS PHYTOCHEMICALS ACCEPTABILITY 
引入真实性学习理念的小学英语语篇教学尝试--执教绘本The Biscuits的课后思考
《英语教师》2022年第11期181-183,共3页翁一格 
概述采用语篇教学及真实性学习理念的理论基础。结合绘本The Biscuits,叙述小学低年段语篇教学开展的方式及课堂效果反馈。认为语篇教学和真实任务、真实语篇等相结合的教学设计有助于培养学生的整读能力、自主探索能力、实践能力和正...
关键词：语篇教学 真实性学习理念 小学英语 
Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends被引量：3
《Food and Nutrition Sciences》2021年第3期332-341,共10页A. O. Ogo D. J. Ajekwe D. E. Enenche G. O. Obochi 
This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with...
关键词：BISCUIT Watermelon Rind Orange Pomace Nutritional Value Value Addition Waste Management 
Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits被引量：1
《Food Production, Processing and Nutrition》2021年第1期335-352,共18页MahamadéGoubgou Laurencia TSongré-Ouattara Fabrice Bationo Hagrétou Lingani-Sawadogo Yves Traoré Aly Savadogo 
Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour,fat,and sugar.Recently,biscuits’technologies have been rapidly developed to improve their nutritional properties.This study aime...
关键词：BISCUIT TECHNOLOGY NUTRITION Health benefits 
Evaluation of Physicochemical Properties and Antioxidant Activity of Wheat-Red Kidney Bean Biscuits
《World Journal of Engineering and Technology》2020年第4期689-699,共11页Mukta Roy Sheikh Mohammad Nasirul Haque Rana Das Manobendro Sarker Md. Azmain Al Faik Shagor Sarkar 
This research was aimed to study the physicochemical properties and antioxidant activity of biscuits fortified with red kidney bean (
《Grain & Oil Science and Technology》2019年第4期91-96,共6页Jikai Zhao Xin Liu Xiang Bai Fengcheng Wang 
To promote the commercialization of yellow pea flour(YPF)due to its nutritional benefits.Four biscuits with different YPF ratio(10%–50%)were conducted to explore the optimal addition percentage.The effects of YPF on ...
关键词：Yellow pea flour Rheological properties BISCUITS Sensory evaluation 
Development of Water Chestnut Hard Biscuits
《Agricultural Biotechnology》2018年第6期173-175,231,共4页Tingting CHEN Wei YANG Sui YU Jisong ZHOU Peng WU Ting HU 
Supported by High-level Scientific Research Project of Huanggang Normal University(201816703)
[Objectives] This study was conducted to develop a type of hard biscuit using water chestnut flour and thus to expand the application of water chestnut.[Methods]Hard biscuits were made from water chestnut flour and wh...
关键词：Water CHESTNUT HARD BISCUIT Processing ORTHOGONAL ARRAY testing 
Production and Quality of Biscuits from Composite Flours
《Journal of Food Science and Engineering》2018年第6期241-247,共7页A.D.Ismail L.G.Abubakar N.G.Nwachukwu A.Mohammed A.S.Ibrahim 
Biscuits were produced from bambara nut,cowpea and wheat flour blends.This study was carried out to evaluate the effects of varying the proportions of these flours on the nutritional quality and general acceptability ...
关键词：BISCUITS FORMULATION composite FLOUR WHEAT COWPEA bambara NUT 
Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient
《Food and Nutrition Sciences》2017年第1期70-83,共14页María Cecilia Doporto Fernanda Sacco Sonia Z.Vina María Alejandra García 
Financial support provided by the ANPCyT(PICT 2011-1213);CONICET(PIP 0555)is gratefully acknowledged.
The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with h...
关键词：Non-Traditional Flours Biscuits for Celiac Patients Chemical Composition Color and Texture Sensory Evaluation 
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