Results 261 to 270 of about 693,849 (295)

Cereal and nut bars, nutritional quality and storage stability

Plant Foods for Human Nutrition, 1995
Six snack-type bars were manufactured, to contain oat and wheat germ and two different walnut levels, agglutinated with natural sweeteners and fats. Two bars also contained toasted amaranth with brown sugar cover and wheat extrudate, while two others, contained puffed instead of toasted amaranth.
A M, Estévez, B, Escobar, M, Vásquez, E, Castillo, E, Araya, I, Zacarías   +5 more
openaire   +2 more sources

Cereal Bars: A Perceptual, Chemical and Sensory Analysis

British Food Journal, 1990
A decade of growth in the health food market is typified by the case of cereal bars. They have undoubtedly benefited from an increased consumer awareness about healthier ways to eat, but to what extent do consumers perceive these bars to be the “healthy alternative snack”, and how healthy are they?
Pari Boustani, Vincent‐Wayne Mitchell
openaire   +1 more source

Effects of cereal bars for breakfast and mid-morning snacks on mood and memory

International Journal of Food Sciences and Nutrition, 2009
The aim of the present study was to examine the effects of consuming cereal bars, given either for breakfast or a mid-morning snack, on mood and memory. Thirty-two volunteers (16 males, 16 females; mean age, 20 years 9 months) were randomly assigned to one of four groups formed by combining breakfast (cereal bar versus no breakfast) and snack (cereal ...
Andrew P. Smith
exaly   +3 more sources

Consumer Perception of Innovative Fruit and Cereal Bars—Current and Future Perspectives

Nutrients
The aim of the study was to ascertain consumers’ interest in innovative fruit and cereal bars and their expectations of changes that could be applied by manufacturers to improve their health-promoting properties. An additional aim was to assess how these interests and expectations, as well as the information provided on the product label, determine the
Marta Sajdakowska, Krystyna Gutkowska, Małgorzata Kosicka-Gębska   +2 more
exaly   +3 more sources

Improving the molding stage in the production line for cereal bars

Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
This article examines the issue of increasing the efficiency of the cereal mixture molding stage in a cereal bar production line. Current technological solutions and equipment do not always ensure the required quality of finished products. To improve the molding stage, an effective solution is proposed: integrating a modern MMC 200 molding machine into
M.V. Zhuravlev, M.S. Voronina, D.F. Ignatova   +2 more
openaire   +1 more source

SENSORY CHARACTERISTICS AND CONSUMER LIKING FOR CEREAL BAR SNACK FOODS

Journal of Sensory Studies, 2000
ABSTRACTThis study examined sensory aspects of cereal bar snacks for their relative importance to consumer perception and degree of like (DOL). Principal components analysis of conventional profiling data showed a distinct location of each bar type in multivariate space, separation being based on textural aspects for the hard crunchy bar and flavor ...
JOHN A. BOWER, ROBERT WHITTEN
openaire   +1 more source

Development of a formulation for a cereal bar based on puffed buckwheat

Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
This article examines the evolution of consumer preferences in confectionery and healthy food products. Based on these preferences, modern consumers are choosing products that are healthy, but, at the same time, convenient to eat and store, and affordable.
M.V. Zhuravlev, M.S. Voronina, D.F. Ignatova   +2 more
openaire   +1 more source

The possibility of using barley talkan in cereal bar production

Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
A comparative analysis of the nutritional value of barley talkan, whole wheat flour, and whole rye flour is presented. The research has shown that barley talkan is a source of fiber and bioactive compounds, characterized by high antioxidant activity, making it a promising ingredient for food fortification.
A.S. Boltina, E.V. Zhirkova
openaire   +1 more source

Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals

Processes, 2023
Renata Różyło, Hayat Bourekoua, Radia Ayad   +2 more
exaly  

International Journal of Food Sciences and Nutrition

International Journal of Food Sciences and Nutrition, 2022
Vincenzo Fogliano, Elena Vittadini, Sergio Roman   +2 more
exaly