Results 31 to 40 of about 422,162 (185)
Development of shelf stable protein rich composite cereal bar [PDF]
Journal of Food Science and Technology, 2011 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.
Ananthan, Padmashree +3 more
openaire +2 more sources
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
, 2010 Research has shown that breakfast cereal consumption leads to a more positive mood and improved memory. The present study investigated the acute effects of having a fibre cereal bar for breakfast on mood and memory.
Smith, Andrew Paul +1 more
core +3 more sources
Storage study of cereal bars formulated with banana peel flour
, 2018 Purpose This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage. Design/methodology/approach Seven cereal bars were produced and stored during 11 months, under vacuum ...
Conti-Silva, Ana Carolina [UNESP] +4 more
core +1 more source
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
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
, 2018 BACKGROUNDA mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified as having high acceptability ...
Conti-Silva, Ana Carolina [UNESP] +1 more
core +1 more source
Cereal Bars for Solo Bass Trombone: A Review and Analytic Sampling
, 2021 Review and analytic survey of Dan Jenkins\u27 Cereal Bars, unaccompanied bass trombone solo, employing serial compositional technique with a contemporary ...
Fielding, Peter G
core
Technology of cereal bars and application of the acoustic method for the assessment of nuts quality. [PDF]
, 2015 In this bachelor's thesis analyzed and designed 5 tons / day of cereal bars production technology. Examined cereal bars raw and auxiliary materials, sensual, physico – chemical and microbiological indicators of the product, and calculated nutritional ...
Banytė, Greta,
core +1 more source
Medical Sciences Forum, 2023 The excess consumption of added sugars is associated with dental caries and an increased risk of chronic disease. Based on WHO recommendations, less than 10% of energy should come from free sugars; however, the current New Zealand (NZ) estimated intake ...
Katherine Daniel +2 more
doaj +1 more source
Overall quality of gluten-free araçá (Psidium Acutangulum DC.) cereal bars
Acta Scientiarum: TechnologyHealth-conscious consumers are interested in products with an increased functional property and differentiated sensory characteristics. Processing native fruits offers promising perspectives for incoming aggregation, as well as providing foods with high
Janaina de Souza Barbosa +5 more
doaj +1 more source