Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images

No abstract is available for this paper.

• Publication year

  2018

• Venue

  Journal of food science and technology

• Publication date

  2018-02-20

• Fields of study

  Agricultural and Food Sciences, Medicine, Materials Science

• Identifiers
  DOI 10.1007/s13197-017-3008-7PMID 29606738PMCID PMC5876191
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Dynamics of 5-Hydroxymethylfurfural Formation in Shortbreads during Thermal Processing

  2018cited by this paper
• Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit.

  2017cited by this paper
• Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment.

  2017cited by this paper
• A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying.

  2017cited by this paper
• Biscuits, Cookies, and Crackers: Chemistry and Manufacture

  2016cited by this paper
• Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods.

  2016cited by this paper
• Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR.

  2016cited by this paper
• Physico-chemical, textural, sensory and antioxidant characteristics of gluten – Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour

  2016cited by this paper
• Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour

  2016cited by this paper
• Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour

  2016cited by this paper
• Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie

  2016cited by this paper
• The Image Processing Handbook

  2016cited by this paper
• A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties.

  2016cited by this paper
• Formulation of reduced-calorie biscuits using artificial sweeteners and fat replacer with dairy–multigrain approach

  2016cited by this paper
• In vivo effects of Maillard reaction products derived from biscuits.

  2016cited by this paper
• Glycemic index and microstructure analysis of a newly developed fiber enriched cookie.

  2016cited by this paper
• Properties of Sugar‐Free Cookies with Xylitol, Sucralose, Acesulfame K and Their Blends

  2016cited by this paper
• Functionality of OSA starch stabilized emulsions as fat replacers in cookies

  2015cited by this paper
• Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties

  2015cited by this paper
• Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties

  2015cited by this paper
• Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough

  2014cited by this paper
• Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits

  2014cited by this paper
• Automated Design of a Computer Vision System for Visual Food Quality Evaluation

  2013cited by this paper
• Understanding microstructural changes of starch during atmospheric and vacuum heating in water and oil through online in situ vacuum hot-stage microscopy

  2013cited by this paper
• Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates

  2013cited by this paper
• Temperature-dependent quality characteristics of pre-dehydrated cookies: structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice.

  2013cited by this paper
• Automatic detection of orientation and diseases in blueberries using image analysis to improve their postharvest storage quality

  2013cited by this paper
• Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids

  2011cited by this paper
• Manley's technology of biscuits, crackers and cookies

  2011cited by this paper
• Physicochemical properties of commercial semi-sweet biscuit

  2010cited by this paper
• Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps

  2010cited by this paper
• Seligman lecture 2005 food product engineering: building the right structures

  2006cited by this paper
• Color changes and acrylamide formation in fried potato slices

  2005cited by this paper
• The Glycemic and Insulinemic Index of Plain Sweet Biscuits: Relationships to in Vitro Starch Digestibility

  2005cited by this paper
• Diet, nutrition and the prevention of chronic diseases : report of a Joint WHO/FAO Expert Consultation

  2003cited by this paper
• Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose

  2003cited by this paper
• Diet, nutrition and the prevention of chronic diseases.

  2003cited by this paper
• Rapidly available glucose in foods: an in vitro measurement that reflects the glycemic response.

  1999cited by this paper
• Technology of Biscuits Crackers and Cookies

  1991cited by this paper

• Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours

  2026cites this paper
• Comprehensive optimization of Low-Sodium Chickpea Nang Formulation through orthogonal experimental design

  2026cites this paper
• The effect of different formulations and baking conditions on the physicochemical properties of gluten-free cakes

  2025cites this paper
• Optimasi Proses Produksi Biskuit Tinggi Protein Berbasis Soy Protein Concentrate (SPC)

  2025cites this paper
• Incorporation of Solar-Dried Plantain Flour in Cookies: Balancing Nutrition, Acceptability, and Sustainability

  2025cites this paper
• 홍화씨 분말을 첨가한 쿠키의 품질 특성 및 항산화 활성

  2025cites this paper
• Properties, Structure, and Acceptability of Innovative Legume-Based Biscuits with Alternative Sweeteners

  2024cites this paper
• Effects of Lyophilized Peach Supplementation on Yam Cookies Quality: Oxidative Stability, Nutritional Potential, and Antioxidant Properties

  2024cites this paper
• The use of flour from fraction of parboiled paddy milling results and low-calorie sweeteners on the quality and glycemic index of biscuits

  2023cites this paper
• Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis

  2023cites this paper
• Analysis of acceptability, microstructure, and resistant starch content of biscuits substitution of jack beans (Canavalia ensiformis) with starch modification of Annealing-HMT

  2023cites this paper
• Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits

  2022cites this paper
• The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction

  2022cites this paper
• Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility

  2022cites this paper
• Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on Gluten-Free Coffee Biscuit Quality

  2022cites this paper
• Sensory attributes, dog preference ranking, and oxidation rate evaluation of sorghum-based baked treats supplemented with soluble animal proteins

  2022cites this paper
• Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!

  2022cites this paper
• Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour

  2022cites this paper
• Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods

  2021cites this paper
• A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks

  2021cites this paper
• Physiochemical properties and sensory characteristics of resistant starch enriched cookies

  2021cites this paper
• Color perception and recognition method for Guangdong embroidery image based on discrete mathematical model

  2021cites this paper
• Color perception and recognition method for Guangdong embroidery image based on discrete mathematical model

  2021cites this paper
• Predicting furan content in a fried dough system using image analysis.

  2019cites this paper
• Process analytical technology for bakery industry: A review

  2019cites this paper
• Laser backscattering imaging as a non-destructive quality control technique for solid food matrices: Modelling the fibre enrichment effects on the physico-chemical and sensory properties of biscuits

  2019cites this paper