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Characterization and Potential Application of Blend of Passion Fruit Peel with Rice Flour in an Extruded Product for Fiber Enhancement
by Valeria França de Souza, Jose Luis Ramirez Ascheri and Diego Palmiro Ramirez Ascheri
Journal of Food and Nutrition Research. 2019, 7(7), 522-529. DOI: 10.12691/jfnr-7-7-6
Pub. Date: July 18, 2019Views: 9039Downloads: 8754
dietary fiber functional properties by-product extrusion-cooking blends cookies
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Quality Characteristics of Cookies Prepared from Wheat and Fermented Afzelia Africana Flour
by Bibiana Igbabul, Ruth Ogunleye and Julius Amove
American Journal of Food Science and Technology. 2018, 6(6), 247-252. DOI: 10.12691/ajfst-6-6-3
Pub. Date: October 26, 2018Views: 10809Downloads: 9671
wheat flour fermented Afzelia Africana flour cookies
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Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening
by Wen-Chieh Sung and Yu-Chin Lin
Journal of Food and Nutrition Research. 2017, 5(9), 697-707. DOI: 10.12691/jfnr-5-9-10
Pub. Date: September 19, 2017Views: 15637Downloads: 13904
Coconut oil beeswax organogel cookie antioxidation
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A Security Scheme to Mitigate Denial of Service Attacks in Delay Tolerant Networks
by Godwin Ansa, Haitham Cruickshank, Zhili Sun and Mazin Alshamrani
Journal of Computer Sciences and Applications. 2017, 5(2), 50-63. DOI: 10.12691/jcsa-5-2-2
Pub. Date: June 30, 2017Views: 22612Downloads: 21088
denial of service DTNCookie flooding resource exhaustion
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Rice Cookie Decreases Plasma and Hepatic Lipid Levels in High-Fat Diet-fed Mice: A Comparison Study with Traditional Western Style Cookies
by Sun Hee Hong, Mijeong Kim, Minji Woo and Yeong Ok Song
Journal of Food and Nutrition Research. 2017, 5(7), 451-457. DOI: 10.12691/jfnr-5-7-1
Pub. Date: June 08, 2017Views: 15134Downloads: 13705
rice cookie high-fat diet lipid antioxidant transcription factor
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Optimization of Gluten Free Cookies from Red and White Sorghum Flours
by De Petre N., Rozycki V., De la Torre M., Erben M., Bernardi C. and Osella C.
Journal of Food and Nutrition Research. 2016, 4(10), 671-676. DOI: 10.12691/jfnr-4-10-7
Pub. Date: September 29, 2016Views: 16068Downloads: 14204Citations: 1
sorghum gluten free cookies celiac disease antioxidant activity total polyphenols melanoidins
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Utilization of Breadfruit in Low Fat Cookie Formulation
by Barber L.I, Emelike N.J.T and Sunday B.N
Journal of Food and Nutrition Research. 2016, 4(10), 658-663. DOI: 10.12691/jfnr-4-10-5
Pub. Date: September 23, 2016Views: 17900Downloads: 15011
breadfruit low fat cookies proximate functional physical sensory properties
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Proximate, Mineral and Sensory Properties of Cookies Produced from Cassava-bambara Groundnut Flour Blends
by Eke-Ejiofor J., Beleya E.A. and Allen J.E.
American Journal of Food Science and Technology. 2023, 11(1), 28-33. DOI: 10.12691/ajfst-11-1-5
Pub. Date: March 14, 2023Views: 882Downloads: 1062
cookies wheat flour flour blends cassava bambara groundnut
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Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality
by Josefina Moreno, Sonia Cozzano, Ana Mercedes Pérez, Patricia Arcia and Ana Curutchet
Journal of Food and Nutrition Research. 2019, 7(9), 632-638. DOI: 10.12691/jfnr-7-9-2
Pub. Date: October 14, 2019Views: 6876Downloads: 5855
coffee by-products dietary fibre antioxidant capacity sensory acceptance cookies
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Influence of Cookies Formulation on the Formation of Acrylamide
by Wen Chieh Sung and Chih Ya Chen
Journal of Food and Nutrition Research. 2017, 5(6), 370-378. DOI: 10.12691/jfnr-5-6-3
Pub. Date: May 17, 2017Views: 13415Downloads: 11298
acrylamide cookie reducing sugar sodium bicarbonate ammonium bicarbonate
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