Eating away from home: a risk factor for overweight in children
Sign Up to like & getrecommendations! Published in 2018 at "European Journal of Clinical Nutrition"
DOI: 10.1038/s41430-018-0165-3
Abstract: The present study examined the association between childhood overweight, children’s meals and eating out in three types of restaurants (traditional Portuguese food restaurant, fast-food restaurant and snack bar). A representative sample of Portuguese children (5706… read more here.
Keywords: away home; snack bars; overweight children; home risk ... See more keywords
Current and emerging trends in cereal snack bars: implications for new product development.
Sign Up to like & getrecommendations! Published in 2022 at "International journal of food sciences and nutrition"
DOI: 10.1080/09637486.2022.2042211
Abstract: 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… read more here.
Keywords: emerging trends; snack bars; bars implications; trends cereal ... See more keywords
High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance
Sign Up to like & getrecommendations! Published in 2022 at "Food Science and Technology International"
DOI: 10.1177/10820132221085154
Abstract: The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and oat flakes (OF). A simplex… read more here.
Keywords: maize biomass; properties sensory; biomass flour; sensory acceptance ... See more keywords
A Cross-Sectional Audit of Sorghum in Selected Cereal Food Products in Australian Supermarkets
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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
Date Palm Fruit (Phoenix dactylifera) and Its Promising Potential in Developing Functional Energy Bars: Review of Chemical, Nutritional, Functional, and Sensory Attributes
Sign Up to like & getrecommendations! Published in 2023 at "Nutrients"
DOI: 10.3390/nu15092134
Abstract: Snack bars, known as energy bars, are widely consumed worldwide as highly nutritive on-the-go products. Due to the date fruit’s significant nutritional and functional characteristics, it can be an exceptional choice for developing snack bars.… read more here.
Keywords: energy bars; sensory attributes; fruit; date ... See more keywords
Acute effect of flaxseed-enriched snack bars on glycemic responses and satiety in healthy individuals.
Sign Up to like & getrecommendations! Published in 2022 at "Asia Pacific journal of clinical nutrition"
DOI: 10.6133/apjcn.202209_31(3).0005
Abstract: BACKGROUND AND OBJECTIVES The dietary glycemic index (GI) and glycemic load (GL) have garnered scholarly attention for their roles in weight management and glycemic control. Flaxseed is a good source of fiber, lignans, and omega-3… read more here.
Keywords: satiety; flaxseed enriched; healthy individuals; flaxseed bars ... See more keywords