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1-4 of 4
Keywords: Nutritional value
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Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2023) 53 (5): 793–809.
Published: 16 September 2022
...%), ash (1.5%–2.6%), fat (16.0%–22.4%) and total carbohydrates (41.9%–58.1%) were enhanced in all cake samples. The enhancement in the nutrition value of these cake samples was supposed to be resulted from the higher nutritional composition of JSP over wheat flour. JSP substitution in the cake formulation...
Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2022) 52 (2): 379–390.
Published: 01 September 2021
... 08 2021 © Emerald Publishing Limited 2021 Emerald Publishing Limited Licensed re-use rights only Glycemia Formulated foods Nutritional value Sex differences The glycemic index (GI) plays a valuable role in food strategies to prevent chronic diseases. The recurrent intake...
Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2018) 48 (6): 899–910.
Published: 10 October 2018
... further processing. Moneera Othman Aljobair can be contacted at: dr.moneera@gmail.com 15 01 2018 14 03 2018 28 04 2018 29 04 2018 © Emerald Publishing Limited 2018 Emerald Publishing Limited Licensed re-use rights only Quality Nutritional value Corn flakes...
Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2017) 47 (4): 578–590.
Published: 10 July 2017
... Limited 2017 Emerald Publishing Limited Licensed re-use rights only Sensory attributes Agaricus bisporus Antioxidant properties Nutritional value Textural properties Cakes are one of the air-leavened bakery products. The quality of ingredients, level of aeration, processing...
