Results 91 to 100 of about 422,162 (185)

Evaluation of the applicability of a probiotic strain of Saccharomyces cerevisiae in cereal bars

, 2018
The objective of this study was to evaluate the use of a probiotic yeast in the production of a cereal bar, contributing to the production of an innovative functional food.
Drielly Dayanne Monteiro dos Santos Baliza (5554442), Raphael Sanzio Pimenta (723035), Juliana Fonseca Moreira da Silva (5554439)   +2 more
core   +1 more source

Teor de sódio: comparação da rotulagem de barras de cereais convencionais, light e diet e a importância destas informações no âmbito da saúde pública

Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 2019
Introdução: A busca por um estilo de vida mais saudável, nos dias atuais, é bastante evidente.Com isso as pessoas tendem a procurar alimentos que aliem saúde e praticidade, no qual pode- se citar, as barras de cereais ou cereais em barras.Com o aumento ...
Mayara Lopes Estevão, Larissa Pereira Aguiar   +1 more
doaj  

Implementation of viscoelastic Hopkinson bars [PDF]

, 2011
Includes bibliographical references (p. 107-112).The properties of soft, viscoelastic materials at high strain rates are important in furthering our understanding of their role during blast or impact events.
Curry, Richard
core  

Experimental response of RC columns built with plain bars under unidirectional cyclic loading [PDF]

, 2012
A large number of existing reinforced concrete (RC) buildings structures were designed and built before mid-70’s, when the reinforcing bars had plain surface and prior to the enforcement of the modern seismic-oriented design philosophies.
Costa, A., Melo, J., Varum, H., Rossetto, T.   +3 more
core  

Sensory assessment of the bars produced of processed cereal grains [PDF]

, 2005
W pracy przedstawiono wyniki badań dotyczące oceny sensorycznej produktów (batonów) zbożowych wraz z naturalnymi dodatkami. Badania obejmowały ocenę wyglądu, twardości, mączystości, smaku, wyczuwalności tłuszczu i akceptacji tych wyrobów.
Panasiewicz, M., Sobczak, P., Zawiślak, K., Grochowicz, J.   +3 more
core  

Estabilidade de micro-organismos potencialmente probióticos em barra de cereais - efeito da técnica de incorporação

Revista de Ciências Farmacêuticas Básica e Aplicada, 2015
Este trabalho objetivou desenvolver formulações de barras de cereais contendo Lactobacillus acidophilus e Saccharomyces boulardii e avaliar a estabilidade destes micro-organismos potencialmente probióticos no produto elaborado durante o tempo de ...
Gustavo Almeida Bastos, Elinalva Maciel Paulo, Ana Cristina Nascimento Chiaradia   +2 more
doaj  

Caracterização físico-química e bioativa do Figo-da-Índia (Opuntia ficus-indica) e farinha de Algaroba (Prosopis juliflora) e avaliação sensorial de produtos derivados

Alimentos e Nutrição, 2013
To determine the physicochemical properties of and investigate the bioactive substances, such as phenolic compounds and betalains, and antioxidant activity in Opuntia fruit (Indian fig) and Prosopis juliflora (mesquite) bean-pod flour, in order to ...
Rosane Liége Alves de SOUZA, Roberta Targino Pinto CORREIA   +1 more
doaj  

MEASURING MARKET POWER USING DISCRETE CHOICE MODELS OF DEMAND: AN APPLICATION TO THE READY-TO-EAT CEREAL INDUSTRY [PDF]

Market power, consumer demand, cereal industry, Demand and Price Analysis,
Nevo, Aviv
core  

Cereal bars enriched with antioxidant substances and rich in fiber, prepared with flours of acerola residues. [PDF]

J Food Sci Technol, 2015
Marques TR, Corrêa AD, de Carvalho Alves AP, Simão AA, Pinheiro AC, de Oliveira Ramos V.   +5 more
europepmc   +1 more source

Study on Quality and Shelf-life in Packaging Types of Low Calorie Cereal Bars

การวิจัยเรื่องการศึกษาคุณภาพ และอายุการเก็บรักษาของธัญพืชแท่งพลังงานต่ำในบรรจุภัณฑ์ประเภทต่างๆมีวัตถุประสงค์ศึกษาผลของการใช้บรรจุภัณฑ์ต่างประเภทกัน และการใช้เทคโนโลยีในการบรรจุที่แตกต่างกันโดยใช้การบรรจุแบบปิดผนึกธรรมดา และการบรรจุแบบสุญญากาศ ที่มีผลต่อคุ
และคณะ, รินพล, อภิรดา   +1 more
core   +1 more source