Results 11 to 20 of about 422,162 (185)
Acta Scientiarum: Technology, 2011 The objective of this study was to elaborate a homemade and alternative cereal bar using dehydrated jackfruit and seed meal as fiber source, due to the availability of this fruit in the region, without reducing the nutritional values if comparing to ...
Calila Teixeira Santos +5 more
doaj +4 more sources
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 +3 more sources
Development and characterization of cereal bars made with flour of jabuticaba peel and okara
Acta Scientiarum: Technology, 2015 Cereal bars are foods that stand out for practicality in consumption and nutritional quality and new formulations have been developed and introduced to the market by large corporations.
Patrícia Appelt +4 more
doaj +2 more sources
Sensory Analyses Driven Formulation of Fruit Cereal Bars Enriched With <i>Arthrospira platensis</i> Dried Powder. [PDF]
Food Sci NutrCereal bars represent a fast source of nutrients and energy, instrumental in enlarging the functional foods market. Among the different bioactive components, Arthrospira platensis (spirulina) has gained great interest for application in functional food ...
Ottombrino A +7 more
europepmc +2 more sources
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021 Cereal bars are eaten regularly due to their nutritive values and ease of consumption. Furthermore, new cereal bars were recently introduced to serve the growing market of functional food.
Antonio OTTOMBRINO +3 more
doaj +1 more source
STUDY OF SAFETY INDICATORS OF THE CEREAL PRODUCT “CEREAL BAR”
Food systems, 2022 The study of food products is the most important method for creating proves of their food safety based on generally accepted scientific ideas and current international and national legal norms of food safety. At the stage of laboratory research it is possible to objectively prove the efficiency and safety of new types of food products while their ...
T. Y. Gumerov +3 more
openaire +2 more sources
Millet Bars-Healthier Alternative to Cereal Bars: A Review
Agricultural Reviews, 2022 The demand for quality nutritious food is growing worldwide, that promote health and wellbeing for consumers and helps in reducing the risk for non-communicable diseases and improve the quality of life. The lifestyle changes of consumers, higher health consciousness and nuclear families has created the food industry to invent and innovate creative ...
S. Sai Dharshini, M. Meera
openaire +1 more source
Comparison of different illumination systems for moisture prediction in cereal bars using hyperspectral imaging technology [PDF]
Journal of Spectral Imaging, 2022 Moisture content and its distribution is a critical parameter in the production of cereal bars. Inappropriate control of this quality parameter can lead to non-conforming products and excess waste on production lines.
Jaione Echávarri-Dublhán +3 more
doaj +1 more source
Pinhão seed coat nanosuspension cereal bars [PDF]
, 2020 The seeds from Araucaria angustifolia—commonly named as pinhão—are important culturally, and viable regional food from Brazil. Although now considered an endangered species, methods to increase the awareness of this tree have been called upon attention ...
Magalhaes, Washington Luiz Esteves +5 more
core +1 more source
Study of chronic toxicity of a cereal bar
IOP Conference Series: Earth and Environmental Science, 2022 Abstract The paper is devoted to the development of a cereal product formulation and the study of its safety indicators. The indicators of chronic toxicity of a food product prepared from traditional grain raw materials and non-traditional vegetable and berry ingredients were studied together with researchers of the Federal Center for ...
T Yu Gumerov +3 more
openaire +1 more source