Results 31 to 40 of about 693,849 (295)
Acta Scientiarum: Technology, 2014 Regional fruit have been increasingly used in recent years in the preparation of foodstuffs because besides promoting the biome preservation, it is obtained differentiated and value-added products.
Cláudia Leite Munhoz +5 more
doaj +1 more source
Development of cereal bar with baru almonds and pineaplle peels
Research, Society and Development, 2021 Cereal bars have gained constantly growing interests because of their nutritional quality and practicality in consumption. To meet the increasing market needs, their formulation strategies are evolving with each passing day. Therefore, the present study aimed to develop a new formulation of cereal bars with baru almonds and pineapple peels, an ...
Luciano Carlos de Arruda +4 more
openaire +2 more sources
DEVELOPMENT OF CEREAL-BASED NUTRI BAR COMBINING WITH DIFFERENT LEVELS OF PARTIALLY SPROUTED CHICKPEAS FLOUR [PDF]
, 2023 Modern consumers prefer snacks not only to satisfy their hunger but also to provide themselves with essential nutrients. Nutri bar is a convenient and healthy ready-to-eat food which supplies balanced nutrients.
Lin, Myat +3 more
core
Demetra, 2016 Objective: Considering the high nutritional value of quinoa grain, with protein composed by all essential amino acids, this study aimed to develop cereal bars elaborated with this grain after two different thermal processing, to evaluate the chemical ...
Marjana Radünz +3 more
doaj +1 more source
Journal of Nutritional Science, 2021 Nut-based products may aid low-glycaemic dietary strategies that are important for diabetes prevention in populations at increased risk of dysglycaemia, such as Asian Chinese. This randomised cross-over trial assessed the postprandial glycaemic response (
Louise W. Lu +8 more
doaj +1 more source
Chemical Engineering Transactions, 2015 The objective of this work was to study the effect of crystal sugar/glucose concentration (SG - 40/60% wt to 60/40% wt) and Pine nut concentration (Pn - 0 to 20% wt in substitution of the oat bran) on the main sensory properties of cereal bars, following
L.C. Conto +4 more
doaj +1 more source
, 2015 1 Reference [9].Cereal bar composition ...
John D. Radcliffe (734961) +2 more
core +1 more source
Molecular Oncology, EarlyView.Drug resistance limits treatment success in a subset of lung cancers driven by ROS1 gene alterations. Using patient‐derived cells and computer simulations, we studied three key mutations and how they affect five targeted drugs. The mutations reduced drug effectiveness in different ways by altering protein structure and behavior.
Farhan Ul Haq +8 more
wiley +1 more source
Media Gizi Indonesia, 2017 Snack bar is a product made from cereal and nuts that usually consumed between meals. Commercial snack bar contains energy, protein, and fiber. The fiber content in it is usually 1 gram per 25 grams serving.
Vyatri Pricilya +2 more
doaj +1 more source
Molecular Oncology, EarlyView.Incomplete microwave ablation (iMWA) of liver cancer triggers a biphasic progression in residual tumors. At Day 3, the microenvironment is characterized by acute inflammatory responses and extracellular matrix (ECM) remodeling. By Day 14, a profound shift occurs toward oncogenic signal transduction and immunosuppression, marked by macrophage ...
Yu Liu +9 more
wiley +1 more source