FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W3134541236> ?p ?o ?g. }

• W3134541236 endingPage "359" @default.
• W3134541236 startingPage "346" @default.
• W3134541236 abstract "In recent years, there is a growing demand for and interest in egg replacement, due mainly to health problems (phenylketonuria, egg allergy) or health-related concerns (cholesterol, avian influenza), dietary preferences (vegan, vegetarian), and/or religious beliefs of consumers; and also to issues concerning sustainable food supply and economic factors for producers. In this regard, the food industry is searching for egg alternatives to produce partially or totally egg-replaced, in other words, eggless goods. Therefore, recent studies have focused on using egg replacers obtained from different sources in bakery products, particularly in cake formulations. Several research studies have obtained promising results, even though egg proteins play a crucial role in cake quality, and hence, replacing eggs is a significant challenge. In particular, whey and soy-based proteins are the most preferred egg replacers. Their utilization, in combination with some other food additives, such as emulsifiers and/or hydrocolloids, can imitate egg properties. Furthermore, the cooking water of pulses (called “aquafaba”), especially chickpea aquafaba has been shown to have great potential for egg replacement. Thus, using such egg replacers in cake production could represent a practical, sustainable, clean label, and cost-effective alternative; they are also easy to store and have long shelf-life, compared to fresh eggs. This review provides information about the reasons for egg replacement, highlights the most commonly used egg replacers in cake production, and describes their effects on some batter properties (specific gravity, viscosity, textural properties, rheological properties, and bubble size distribution) and cake quality parameters (moisture content, baking loss, specific volume, external properties, color, texture, crumb structure, and sensory properties)." @default.
• W3134541236 created "2021-03-15" @default.
• W3134541236 creator A5004170161 @default.
• W3134541236 creator A5008896826 @default.
• W3134541236 date "2021-05-01" @default.
• W3134541236 modified "2023-10-06" @default.
• W3134541236 title "A review of egg replacement in cake production: Effects on batter and cake properties" @default.
• W3134541236 cites W1500998001 @default.
• W3134541236 cites W1539678885 @default.
• W3134541236 cites W182036486 @default.
• W3134541236 cites W1956567369 @default.
• W3134541236 cites W1976237203 @default.
• W3134541236 cites W1977299372 @default.
• W3134541236 cites W1983555990 @default.
• W3134541236 cites W1987484082 @default.
• W3134541236 cites W1994291335 @default.
• W3134541236 cites W2012558089 @default.
• W3134541236 cites W2018415188 @default.
• W3134541236 cites W2036606048 @default.
• W3134541236 cites W2049767848 @default.
• W3134541236 cites W2053181824 @default.
• W3134541236 cites W2053674242 @default.
• W3134541236 cites W2057768772 @default.
• W3134541236 cites W2060881787 @default.
• W3134541236 cites W2083178368 @default.
• W3134541236 cites W2084764882 @default.
• W3134541236 cites W2090994013 @default.
• W3134541236 cites W2100611228 @default.
• W3134541236 cites W2104811497 @default.
• W3134541236 cites W2124283280 @default.
• W3134541236 cites W2125295515 @default.
• W3134541236 cites W2127994635 @default.
• W3134541236 cites W2131046637 @default.
• W3134541236 cites W2160028545 @default.
• W3134541236 cites W2169616525 @default.
• W3134541236 cites W2171490669 @default.
• W3134541236 cites W2275094577 @default.
• W3134541236 cites W2283463398 @default.
• W3134541236 cites W2317954860 @default.
• W3134541236 cites W2403615268 @default.
• W3134541236 cites W2468680880 @default.
• W3134541236 cites W2527782604 @default.
• W3134541236 cites W2550562783 @default.
• W3134541236 cites W2568217779 @default.
• W3134541236 cites W2593579149 @default.
• W3134541236 cites W2595832599 @default.
• W3134541236 cites W2612415133 @default.
• W3134541236 cites W2726875439 @default.
• W3134541236 cites W2741896020 @default.
• W3134541236 cites W2800029436 @default.
• W3134541236 cites W2800819099 @default.
• W3134541236 cites W2808399310 @default.
• W3134541236 cites W2887124588 @default.
• W3134541236 cites W2905809581 @default.
• W3134541236 cites W2919574618 @default.
• W3134541236 cites W2921580935 @default.
• W3134541236 cites W2945897686 @default.
• W3134541236 cites W2969458325 @default.
• W3134541236 cites W3008733885 @default.
• W3134541236 cites W3011092693 @default.
• W3134541236 cites W3049618030 @default.
• W3134541236 cites W4239349322 @default.
• W3134541236 doi "https://doi.org/10.1016/j.tifs.2021.02.071" @default.
• W3134541236 hasPublicationYear "2021" @default.
• W3134541236 type Work @default.
• W3134541236 sameAs 3134541236 @default.
• W3134541236 citedByCount "19" @default.
• W3134541236 countsByYear W31345412362022 @default.
• W3134541236 countsByYear W31345412362023 @default.
• W3134541236 crossrefType "journal-article" @default.
• W3134541236 hasAuthorship W3134541236A5004170161 @default.
• W3134541236 hasAuthorship W3134541236A5008896826 @default.
• W3134541236 hasConcept C115930662 @default.
• W3134541236 hasConcept C144133560 @default.
• W3134541236 hasConcept C150903083 @default.
• W3134541236 hasConcept C31903555 @default.
• W3134541236 hasConcept C86803240 @default.
• W3134541236 hasConceptScore W3134541236C115930662 @default.
• W3134541236 hasConceptScore W3134541236C144133560 @default.
• W3134541236 hasConceptScore W3134541236C150903083 @default.
• W3134541236 hasConceptScore W3134541236C31903555 @default.
• W3134541236 hasConceptScore W3134541236C86803240 @default.
• W3134541236 hasLocation W31345412361 @default.
• W3134541236 hasOpenAccess W3134541236 @default.
• W3134541236 hasPrimaryLocation W31345412361 @default.
• W3134541236 hasRelatedWork W1578799005 @default.
• W3134541236 hasRelatedWork W1594170299 @default.
• W3134541236 hasRelatedWork W2353987924 @default.
• W3134541236 hasRelatedWork W2388296757 @default.
• W3134541236 hasRelatedWork W2389116625 @default.
• W3134541236 hasRelatedWork W2391747670 @default.
• W3134541236 hasRelatedWork W2945707992 @default.
• W3134541236 hasRelatedWork W3020981255 @default.
• W3134541236 hasRelatedWork W4283015646 @default.
• W3134541236 hasRelatedWork W1524751413 @default.
• W3134541236 hasVolume "111" @default.
• W3134541236 isParatext "false" @default.
• W3134541236 isRetracted "false" @default.

• next