Results 151 to 160 of about 422,162 (185)

Cereal Bars Added With Probiotics and Prebiotics

2021
In recent years, eating habits and lifestyle of the consumers have changed, encouraged by finding healthier and more nutritious food habits. The current changes have increased the demand for foods that promote health and wellness, such as functional products (foods with probiotics and prebiotics). The cereal bars’ increasing acceptance by the consumers
Voss, Glenise Bierhalz, Campos, Débora A., Pintado, Maria Manuela   +2 more
openaire   +1 more source

Enriched cereal bars with wine fermentation biomass

Journal of the Science of Food and Agriculture, 2020
AbstractBACKGROUNDCereal bars are a sweet‐tasting, nutritious, and enjoyable source of vitamins, minerals, and fiber. Ingredients can be added to the formulation to improve certain characteristics, such as protein content. Some of these ingredients are derived from yeast from fermentation processes.
Marana Sandini Borges, Ana Paula Biz, Angélica Patrícia Bertolo, Luciola Bagatini, Elisandra Rigo, Darlene Cavalheiro   +5 more
openaire   +2 more sources

CEREAL BARS

Nutrition & Food Science, 1990
The increasing interest in health foods over the past decade has seen a corresponding growth in cereal bars. Consumer health awareness is helping to radically change the nation's eating habits; but how well do products in the health food market live up to expectations? Does the media portray a better nutritional value than these products warrant?
Vince Mitchell, Pari Boustani
openaire   +1 more source

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

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