Results 41 to 50 of about 422,162 (185)

Claims on Ready-to-Eat Cereals: Are Those With Claims Healthier?

Frontiers in Nutrition, 2021
Background: The use of advertising content strategies that suggest consuming a product will confer nutrient- and health-related benefits influences household food purchasing decisions, which increases consumption of energy-dense, nutrient-poor products ...
María Parra-Murillo, Caitlin M. Lowery, Luis F. Gómez, Mercedes Mora-Plazas, Lindsey Smith Taillie, Lindsey Smith Taillie, Francesca R. Dillman Carpentier   +6 more
doaj   +1 more source

Produção e avaliação da qualidade das barras de cereais elaborada com farinha de facheiro

Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2015
As cactáceas constituem um importante elemento da paisagem, apresentando caules suculentos, cobertos por espinhos de diversas formas, tamanhos e dimensões, junto a outras espécies de cactáceas, formam a paisagem típica da região semiárida do Brasil.
J. N. V. Deodato, A. S. Araújo, D. S. Severo, C. C. M. Silva, G. S. Alves   +4 more
doaj   +1 more source

[Development of cereal bar with pineapple skin].

Archivos latinoamericanos de nutricion, 2012
The cereal bars are multi-component products consisting of cereals, dried fruit and syrup binder and may be added to the consumable parts of fruits and vegetables which usually are not exploited and have high nutritional value, thereby reducing food waste.
Renata Siqueira Fonseca, Victor Rogério Del Santo, Gilberto Batista de Souza, Cíntia Alessandra Matiucci Pereira   +3 more
openaire   +2 more sources

Current and emerging trends in cereal snack bars: implications for new product development

International Journal of Food Sciences and Nutrition, 2022
The change in consumers' lifestyle promoted "snackification" favouring the commercialisation of on-the-go products such as cereal bars (CBs). Manufacturers are encountering challenges to develop healthy, natural, tasty, and affordable CBs. This article focuses on production methods, the current and emerging market trends, and practical implications for
Fatma Boukid, Michelle Klerks, Nicoletta Pellegrini, Vincenzo Fogliano, Luisma Sanchez-Siles, Sergio Roman, Elena Vittadini   +6 more
openaire   +5 more sources

Savory cereal bars made with seed, fruit peel, and fish meal [PDF]

, 2020
Cereal bars are practical, popular, and represent a multicomponent food with market potential. This work aimed to develop tasty cereal bars with kabocha seeds (Cucurbita moschata), kabocha peels, pineapple peel (Ananas sp.), and passion fruit peel ...
Rodrigues de Souza , Maria Luiza, Graton Mikcha, Jane Martha, Matiucci, Marcos Antonio, Sartório Chambo, Ana Paula   +3 more
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Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation

Foods
Brewer’s spent grain (BSG) was used as a sustainable and healthy ingredient in two cereal bar formulations, with honey (H) and chocolate (C) used as the binding systems’ characterizing ingredients.
Maria Paciulli, Giovanni Sogari, Margherita Rodolfi, Ottavia Parenti, Giulia Andreani, Emma Chiavaro   +5 more
doaj   +1 more source

Nutritional, antioxidant and sensory properties of cereal bars fortified by edible flowers [PDF]

Journal on Processing and Energy in Agriculture
The aim of this study was to determine the antioxidant activity (DPPH method), total polyphenols, and phenolic acids (spectrophotometrically), as well as total dry matter, fat content, crude protein (Kjeldahl method), and ash content in cereal bars ...
Nimakoa Asante Esther, Ivanišová Eva, Didová Michaela   +2 more
doaj   +1 more source

Biologically significant substances in cereal products

, 2008
Presented work was focused on study of biologically significant substances in cereal products. In experimental part selected active substances in cereal bars were analyzed.
Vondráčková, Hedvika
core   +1 more source

USE OF UMBU (SPONDIAS TUBEROSA ARR. CAMARA) PULP FOR PREPARATION OF DIET CEREAL BAR

Revista Brasileira de Fruticultura, 2018
Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides to reduce umbu ...
ADRIANA SANTOS DA SILVA, LIGIA REGINA RADOMILLE DE SANTANA, ELIETE DA SILVA BISPO, MARIANGELA VIEIRA LOPES   +3 more
doaj   +1 more source

Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars. [PDF]

, 2013
Extensive research has revealed numerous nutritional and health benefits of flaxseed due primarily to its nutrients content. The objective of this study was to evaluate the effect of flaxseed flour addition on the physical and sensory characteristics of ...
Khouryieh, H., Aramouni, Fadi M.
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