Utilization of Carob (<i>Ceratonia siliqua</i> L.) Extract as Functional Ingredient in Some Confectionery Products

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Utilization of Carob (Ceratonia siliqua L.) Extract as Functional Ingredient in Some Confectionery Products"
written by Rehab Mohamed Ibrahim, Faten Farouk Abdel-Salam, Elsayed Farahat,
published by Food and Nutrition Sciences, Vol.11 No.8, 2020

has been cited by the following article(s):

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[5]	Pharmacological bioactivity of Ceratonia siliqua pulp extract: in vitro screening and molecular docking analysis, implication of Keap-1/Nrf2/NF-ĸB pathway
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[6]	Bitterness masking effects of carob syrup in bitter orange (Citrus aurantium) jam production
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[10]	Determination of quality parameters and gluten free macaron production from carob fruit and sorghum
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[13]	Isomaltulose as an alternative to sucrose in the composition of Turkish delight (lokum)
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[15]	Carob Antioxidants in Human Health: From Traditional Uses to Modern Pharmacology
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[16]	Pastry sauce with carob (Ceratonia siliqua) powder
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[18]	Keçiboynuzu Meyvesi ve Sorgum İlavesinin Glutensiz Makaron Bisküvisi Üretimi ve Kalitesi Üzerine Etkisi
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[19]	Morphobiometric Characterisation of Carob Tree Pods Cultivated in Algeria and Evaluation of Physicochemical, Nutritional, and Sensory Properties of Their Powders

[1]	Morphobiometric Characterisation of Carob Tree Pods Cultivated in Algeria and Evaluation of Physicochemical, Nutritional, and Sensory Properties of Their Powders Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences., 2024 DOI:10.2478/prolas-2024-0023

[2]	Morphobiometric Characterisation of Carob Tree Pods Cultivated in Algeria and Evaluation of Physicochemical, Nutritional, and Sensory Properties of Their Powders Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences., 2024 DOI:10.2478/prolas-2024-0023

[3]	Preparation and evaluation of functional cocoa‐free spread alternatives from different sources Food Science & Nutrition, 2024 DOI:10.1002/fsn3.4095

[4]	Effect of some additional ingredients on quality and sensorial characteristics of spreadable carob molasses Harran Tarım ve Gıda Bilimleri Dergisi, 2024 DOI:10.29050/harranziraat.1472726

[5]	Processing of Angelica (Angelica sylvestris L.) into a functional jam with addition of carob and cinnamon extracts: Evaluation of sensorial, physicochemical, and nutritional characteristics and in vitro bioaccessibility of phenolics Food Science & Nutrition, 2024 DOI:10.1002/fsn3.4476

[6]	Effect of sucrose replacer on physicochemical properties and sensory analysis of rose tea gummy jelly International Food Research Journal, 2023 DOI:10.47836/ifrj.30.2.13

[7]	Bitterness masking effects of carob syrup in bitter orange (Citrus aurantium) jam production Journal of Food Measurement and Characterization, 2023 DOI:10.1007/s11694-023-01989-3

[8]	Pharmacological bioactivity of Ceratonia siliqua pulp extract: in vitro screening and molecular docking analysis, implication of Keap-1/Nrf2/NF-ĸB pathway Scientific Reports, 2023 DOI:10.1038/s41598-023-39034-4

[9]	Bitterness masking effects of carob syrup in bitter orange (Citrus aurantium) jam production Journal of Food Measurement and Characterization, 2023 DOI:10.1007/s11694-023-01989-3

[10]	A historical and nutrition-dietetic analysis of food consumption habits in ottoman culinary culture in the light of travel books Food Science and Technology, 2022 DOI:10.1590/fst.51721

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