Results 71 to 80 of about 422,162 (185)

Utilización de cotiledones de algarobo (Prosopis chilensis (Mol) Stuntz) en la elaboración de barras de cereales

Archivos Latinoamericanos de Nutrición, 2000
Las barras de cereales con maní y nuez han demostrado ser alimentos tipo snack de alto aporte calórico dado por su contenido de proteínas, lípidos e hidratos de carbono y de buenas características organolépticas.
Ana María Estévez A., Berta Escobar A., Viviana Ugarte A.   +2 more
doaj  

Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars. [PDF]

J Food Sci Technol, 2021
Spim SRV, Castanho NRCM, Pistila AMH, Jozala AF, Oliveira Júnior JM, Grotto D.   +5 more
europepmc   +1 more source

Adding prebiotic in cereal bars: physico-chemical characterization and sensory acceptability among practitioners of martial arts

O Mundo da Saúde, 2016
The objective this study was to verify the sensory acceptability of cereal bars added inulin between practitioners of martial arts. Also, to determine the physico-chemical composition of the standard formulation and that more inulin content and ...
Daiane Serbai, Cíntia Reis Ballard, Maria Raquel Manhani, Elisvânia Freitas dos Santos, Daiana Novello   +4 more
doaj  

[Storage and use of antioxidants in cereal and peanut bars].

Archivos latinoamericanos de nutricion, 1999
The use of fatty materials in cereal bars gives to them a good energetic value; however they are exposed to oxidative rancidity which can affect their acceptability and nutritional value. So, the purpose of this research was to determine the stability in storage and the effect of antioxidants on three tipes of cereal bars with peanuts. Cereal bars with
A M, Estévez, B, Escobar, A, Tepper, E, Castillo   +3 more
openaire   +1 more source

Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate

, 2019
Currently, cereal bars are gaining interest globally because of their nutritionally balanced and convenient nature. One healthy strategy is to add probiotics to cereal bars, to make them a functional food product.
Monteiro, Maria J. P., Pereira, Joana Odila, Soares, José, Gomes, Ana, Amaro, Ana, Pintado, Manuela   +5 more
core   +1 more source

Sensory preference and mineral contents of cereal bars made from glutinous rice flakes and Sunnah foods

, 2014
Cereal bars were formulated using dry raw materials (glutinous rice, black Cummins, etc.) and binding agents (honey and glucose syrup). The dried fruits were mixed with the dry ingredients and binding ingredients at different percentages. The cereal bars
Norlelawati Arifin, Rafiu Agbaje, Chek Zaini Hassan, Asma Abdul Rahman   +3 more
core  

Home-made vs industry-made: Nutrient composition and content of potentially harmful compounds of different food products

Current Research in Food Science
Many consumers perceive industrially processed foods as lower in quality and potentially harmful to health, with concerns about poor nutrition, additives, and harmful compounds formed during processing.
Beatrice Pellegrini, Lin Xin Strootman, Christos Fryganas, Daniela Martini, Vincenzo Fogliano   +4 more
doaj   +1 more source

High protein and vitamin cereal bars: enzymatic and vitamins C and E stability during storage.

, 2015
Cereal-based products have become an excellent vehicle for delivering tasty functional food ingredients to busy consumers. One emerging trends is food products formulates with soy protein because of its proven health benefits.
Moretti, R, Freitas, D
core   +1 more source

Effect of honey, allulose, and fructo-oligosaccharide syrups on the quality and acrylamide content of oat bars prepared by oven cooking and air frying

Applied Biological Chemistry
Oat bars are commonly consumed cereal-based products, and their quality and safety are strongly affected by the formulation and processing conditions. In particular, the type of syrup used as sweetener can influence quality-related attributes, Maillard ...
Sanghyeon Lee, MunYhung Jung, Suna Kim, Sunah Ban, BoKyung Moon   +4 more
doaj   +1 more source

Nutritional Composition, Physicochemical, and Sensory Properties of Snack Bars Produced from Catfish Head Powder (Clarias gariepinus) and Purple Sweet Potatoes (Ipomoea batatas var Ayumurasaki) as Emergency Food

Jurnal Ilmiah Perikanan dan Kelautan
Graphical Abstract   Highlight Research 1. The development of snack bars from catfish head powder (CHP). 2. The CHP was rich in nutritional composition and could be an additive ingredient in snack bars. 3. Adding CHP increased protein, lipid,
Meda Canti, Nafera Arvianda Kasanti, Rory Anthony Hutagalung, Lukas, M. M. Lanny W. Pandjaitan   +4 more
doaj   +1 more source