Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12165
Abstract: BACKGROUND Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM… read more here.
Keywords: purple; techno functional; breakfast cereals; sensory acceptance ... See more keywords
Child- and adult-orientated breakfast cereals: a cross sectional analysis of nutrient profile
Sign Up to like & getrecommendations! Published in 2018 at "Proceedings of the Nutrition Society"
DOI: 10.1017/s0029665118002033
Abstract: Data from the most recent UK National Child Measurement Programme (NCMP) shows the prevalence of childhood obesity to be 10 % of children in reception year (aged 4–5 years) and 20 % in year 6… read more here.
Keywords: cross sectional; adult; breakfast cereals; child ... See more keywords
Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals
Sign Up to like & getrecommendations! Published in 2017 at "Public Health Nutrition"
DOI: 10.1017/s1368980017003718
Abstract: Abstract Objective To evaluate the nutrient quality of breads and breakfast cereals identified using the wholegrain definition of ≤10:1 carbohydrate:fibre ratio. Design Following a cross-sectional study design, nutritional information was systematically gathered from food labels… read more here.
Keywords: quality; criterion; breakfast cereals; breads breakfast ... See more keywords
Defining the Overall Quality of Cowpea-Enriched Rice-Based Breakfast Cereals
Sign Up to like & getrecommendations! Published in 2017 at "Cereal Chemistry"
DOI: 10.1094/cchem-04-16-0092-fi
Abstract: The development of innovative legume-enriched rice products is a promising way to exploit rice varieties with a low sensory grade. In this work, a multidisciplinary approach was applied to the characterization of extruded breakfast cereals… read more here.
Keywords: cowpea flour; rice; breakfast cereals; enriched rice ... See more keywords
Less healthy breakfast cereals are promoted more frequently in large supermarket chains in Canada
Sign Up to like & getrecommendations! Published in 2017 at "BMC Public Health"
DOI: 10.1186/s12889-017-4886-3
Abstract: BackgroundThe majority of food expenditures are made in supermarkets and this environment influences our purchasing and food intake. Breakfast cereals are frequently marketed as healthy food choices. The objective of this study was to examine… read more here.
Keywords: breakfast cereals; promoted frequently; breakfast; cereals promoted ... See more keywords
The healthfulness and prominence of sugar in child-targeted breakfast cereals in Canada.
Sign Up to like & getrecommendations! Published in 2017 at "Health promotion and chronic disease prevention in Canada : research, policy and practice"
DOI: 10.24095/hpcdp.37.9.02
Abstract: INTRODUCTION The objective of this study was to compare the nutritional content and healthfulness of child-targeted and "not child-targeted" breakfast cereals and to assess the predominance of added sugar in these products. METHODS We collected… read more here.
Keywords: breakfast cereals; child; targeted breakfast; sugar ... See more keywords
Comparing the Performance of Bread and Breakfast Cereals, Dairy, and Meat in Nutritionally Balanced and Sustainable Diets
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2018.00051
Abstract: Objective: To quantify the performance of food products in a sustainable diet based on the balance of their contribution to nutrient intake and environmental impact, within the context of the Dutch diet. Design: While fixing… read more here.
Keywords: breakfast cereals; environmental impact; meat; dairy meat ... See more keywords
In Situ Monitoring of Sugar Content in Breakfast Cereals Using a Novel FT-NIR Spectrometer
Sign Up to like & getrecommendations! Published in 2020 at "Applied Sciences"
DOI: 10.3390/app10248774
Abstract: This research demonstrates simultaneous predictions of individual and total sugars in breakfast cereals using a novel, handheld near-infrared (NIR) spectroscopic sensor. This miniaturized, battery-operated unit based on Fourier Transform (FT)-NIR was used to collect spectra… read more here.
Keywords: breakfast cereals; analysis; breakfast; using novel ... See more keywords
Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213447
Abstract: Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of… read more here.
Keywords: breakfast cereals; pea flower; breakfast; butterfly pea ... See more keywords
Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals
Sign Up to like & getrecommendations! Published in 2020 at "Nutrients"
DOI: 10.3390/nu12051418
Abstract: Nutritional composition and neo-formed contaminant content in ultra-processed foods, amongst other factors, may contribute to increasing overall risk of non-communicable diseases and cancer. Commercial breakfast cereals (n = 53) were classified according to the NOVA… read more here.
Keywords: breakfast cereals; heat induced; content; breakfast ... See more keywords
A Cross-Sectional Audit of Sorghum in Selected Cereal Food Products in Australian Supermarkets
Sign Up to like & getrecommendations! Published in 2022 at "Nutrients"
DOI: 10.3390/nu14091821
Abstract: Sorghum (Sorghum bicolor (L.) Moench) may play a role in mechanisms that elicit favourable health effects. In Australia, sorghum is successfully grown, but it is not widely consumed, and its presence in common food products… read more here.
Keywords: breakfast cereals; sorghum; food; cross sectional ... See more keywords