Physicochemical, textural and sensorial characteristics of oily cake enriched with Cornelian cherry (Cornus mas L.) extract and peanut flour: a valorized food

The demand for healthy, bioactive-enhanced foods is increasing, and cakes present a suitable base for functional food products. This study examined the effects of using Cornelian cherry (Cornus mas L.) extract (CCE, 0, 1, and 2% w/w) and peanut flour (PF, 0, 10, 15, and 20% w/w) on the physicochemic...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Applied Food Research
المؤلفون الرئيسيون:	Marzieh Ghobadi, Fatemeh Fazeli, Hamidreza Mohammadi, Alaleh Zoghi, Nasim Khorshidian, Mehrdad Mohammadi
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Elsevier 2025-12-01
الموضوعات:	Physicochemical properties Sensory evaluation Functional cake Antioxidant activity
الوصول للمادة أونلاين:	http://www.sciencedirect.com/science/article/pii/S2772502225007486