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Effects of various emulsifiers on physicochemical and sensory attributes of cake during storage

https://doi.org/10.26656/fr.2017.7(2).899

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/fsn3.326openalex-snapshot

Effect of hydrocolloids and emulsifiers on the shelf‐life of composite cassava‐maize‐wheat bread after storage

inferredcites →https://doi.org/10.1002/jsfa.1557openalex-snapshot

Functionality of emulsifiers in sponge cake production

inferredcites →https://doi.org/10.1006/abio.1976.9999openalex-snapshot

A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding

inferredcites →https://doi.org/10.1007/s13197-013-1253-yopenalex-snapshot

Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design

inferredcites →https://doi.org/10.1007/s13197-017-2810-6openalex-snapshot

Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage

inferredcites →https://doi.org/10.1016/c2017-0-03038-0openalex-snapshot

Sensory Evaluation Practices

inferredcites →https://doi.org/10.1016/j.fm.2003.10.003openalex-snapshot

An attempt to minimize potassium sorbate concentration in sponge cakes by modified atmosphere packaging combination to prevent fungal spoilage

inferredcites →https://doi.org/10.1016/j.foodhyd.2006.03.012openalex-snapshot

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

inferredcites →https://doi.org/10.1016/j.foodhyd.2006.11.016openalex-snapshot

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

inferredcites →https://doi.org/10.1016/j.foodhyd.2008.06.002openalex-snapshot

Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

inferredcites →https://doi.org/10.1016/j.foodhyd.2009.02.008openalex-snapshot

Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes

inferredcites →https://doi.org/10.1016/j.foodhyd.2012.04.011openalex-snapshot

Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

inferredcites →https://doi.org/10.1016/j.lwt.2011.03.013openalex-snapshot

Evaluation of different types of fats for use in high-ratio layer cakes

inferredcites →https://doi.org/10.1016/j.lwt.2012.02.011openalex-snapshot

Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa

inferredcites →https://doi.org/10.1016/j.lwt.2013.04.017openalex-snapshot

Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake

inferredcites →https://doi.org/10.1016/j.lwt.2014.02.012openalex-snapshot

Functionality of lipase and emulsifiers in low-fat cakes with inulin

inferredcites →https://doi.org/10.1093/9780197610145.002.001openalex-snapshot

Official Methods of Analysis

inferredcites →https://doi.org/10.1111/j.1365-2621.1999.tb15944.xopenalex-snapshot

Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf‐life Test

inferredcites →https://doi.org/10.1111/j.1365-2621.2010.02203.xopenalex-snapshot

Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X‐ray analysis

inferredcites →https://doi.org/10.1111/j.1745-4557.2011.00379.xopenalex-snapshot

IMPROVEMENT OF SHELF LIFE STABILITY OF CAKES

inferredcites →https://doi.org/10.1201/9781420052770.ch7openalex-snapshot

Technology of Cake Production

inferredcites →https://doi.org/10.14445/22315381/ijett-v67i1p201openalex-snapshot

The Effects of Emulsifiers and their Different Forms on the Physical, Chemical and Textural Properties of Sponge Cakes

inferredcites →https://doi.org/10.24018/ejfood.2022.4.2.452openalex-snapshot

Effect of Different Drying Parameters on Green Chili Nutritional Quality

inferredcites →https://doi.org/10.2478/mjhr-2021-0008openalex-snapshot

Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

inferredcites →https://doi.org/10.2478/mjhr-2021-0011openalex-snapshot

Preparation and quality evaluation of carbonated guava fruit drinks produced from BARI Payera-4

inferredcites →https://doi.org/10.26656/fr.2017.7(2).899openalex-snapshot

Effects of various emulsifiers on physicochemical and sensory attributes of cake during storage

inferredcites →https://doi.org/10.3390/app11188474openalex-snapshot

Nutritional Composition and Sensory Evaluation of Cake Fortified with Moringa oleifera Leaf Powder and Ripe Banana Flour

inferredcites →https://doi.org/10.3390/foods10071549openalex-snapshot

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4822387openalex-extracted

Effect of Storage on Physicochemical Properties, Bioactive Compounds and Sensory Attributes of Novel Drinks Powder Enriched with Pumpkin (Cucurbita Moschata L.)

inferred← citeshttps://doi.org/10.1016/j.jafr.2023.100773openalex-snapshot

Quality evaluation and shelf life analysis of fruit juice cocktail containing Mango (Mangifera indica) and Pineapple (Ananas comosus)

inferred← citeshttps://doi.org/10.17576/jsm-2024-5302-07openalex-snapshot

Applications of Hydrocolloids and Its Effects on Physicochemical Characteristics of Gluten-free Bread from Corn and Rice Flour

inferred← citeshttps://doi.org/10.26656/fr.2017.7(4).900openalex-snapshot

Evaluation of physicochemical parameters of edible oils at room temperature and after heating at high temperature

inferred← citeshttps://doi.org/10.48077/scihor11.2024.118openalex-snapshot

Use of food additives in bakery products

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