Results 21 to 30 of about 693,849 (295)
Development of the grain energy bars with the high content of dietary fibers [PDF]
E3S Web of Conferences, 2021 The research results on the development of grain energy bars are given. The experimental plan for the mixtures was used to create the grain energy bars with prebiotic properties. Inulin, oligofructose and gum-arabic were selected as prebiotic ingredients,
Krasina Irina +3 more
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Development of shelf stable protein rich composite cereal bar. [PDF]
J Food Sci Technol, 2012 Protein rich composite cereal bar based on cereal ingredients was prepared using semi automatic tablet making machine, packed in poly propylene (PP), paper aluminium foil polyethylene (PFP), metallised polyester (MP) followed by vacuum packing in metallized polyester films.
Padmashree A +3 more
europepmc +4 more sources
Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.)
Journal of Bioenergy and Food Science, 2017 The buriti (Mauritia flexuosa L) shows high percentage of sugar, proteins, and carotenoids among others. The developing of the cereal bar added with dehydrated fruit has become a very important activity due its popularity, practicality, nutritional value
Ila Raquel Mello Cardoso +4 more
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Future Foods, 2022 It is necessary to develop products with desirable sensory properties in order to increase the acceptance of insect-based products by Western consumers.
José Carlos Ribeiro +4 more
doaj +1 more source
BMC Genetics, 2018 Background Snake melon (Cucumis melo var. flexuosus, “Faqqous”) is a traditional and ancient vegetable in the Mediterranean area. A collection of landraces from 42 grower fields in Israel and Palestinian territories was grown and characterized in a ...
Samer Omari +5 more
doaj +1 more source
Optimization of ingredients in cereal bar
FOOD SCIENCE RESEARCH JOURNAL, 2015 The objective of this study was the optimization of ingredient in RTE cereal bar using corn syrup and honey in different ratios. Organoleptic evaluation of RTE cereal bar was done by a panel of ten judges using 9 point hedonic scale. Results showed that 30 per cent incorporation level of corn syrup and honey in cereal bar obtained the highest overall ...
LATIKA YADAV, VIBHA BHATNAGAR
openaire +1 more source
BMC Genetics, 2018 Following publication of the original article [1], the authors reported the need for a more detailed acknowledgement of the source of the samples that were analyzed and their coordinates, which are discussed in the ‘Methods’ section of the article.
Samer Omari +5 more
doaj +1 more source
Application of roasted rice bran in cereal bars [PDF]
Food Science and Technology, 2012 The objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical characteristics of the cereal bars was studied.
Garcia, Marina Costa +3 more
openaire +3 more sources
Perencanaan home industry “Brock” cereal bar dengan produksi 600 pcs per minggu [PDF]
, 2021 “Brock” Cereal Bar merupakan salah satu jenis makanan ringan dengan kacang dan rasa kopi yang kaya akan serat, karbohidrat, dan mineral. Cereal bar ini dikemas dengan unik dan praktis sehingga mudah dibawa dan dikonsumsi sehari-hari.
Nagaginta, Vito Aditya +2 more
core
Foods, 2023 The shift towards a vegetarian, vegan, or flexitarian diet has increased the demand for vegetable protein and plant-based foods. The defatted cake generated during the extraction of lipids from durum wheat (Triticum turgidum L. var.
Giacomo Squeo +6 more
doaj +1 more source