Snack
Mostrando 1-12 de 65 artigos, teses e dissertações.
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1. Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology
Abstract The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response
Food Sci. Technol. Publicado em: 2021-06
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2. Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate
Abstract Six protein energy-bars (B1-B6) were prepared for Pakistani-athletes using dates, dried apricots, Cheddar-cheese and whey-protein isolate. Bars B1-B3 contained 5 g Cheddar-cheese and 13 g whey-protein isolate while quantity of dates were 74, 68 and 65 g and apricots 8, 14 and 17 g respectively. Bars B4-B6 contained 8g Cheddar-cheese and 12 g whey pr
Food Sci. Technol. Publicado em: 2021-06
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3. Respostas da fotossíntese, produtividade e qualidade de mini pepino à iluminação com barras de LED no interior do dossel e à enxertia
RESUMO A suplementação luminosa vem se tornando uma prática comum na indústria do cultivo protegido de hortaliças, especialmente em países de alta latitude. No entanto, não foram encontrados relatos científicos sobre esse tema em países de clima tropical. Este estudo investiga os efeitos da iluminação intra-dossel com lâmpadas de LED e da enxerti
Hortic. Bras.. Publicado em: 2021-03
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4. Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry
Abstract The dairy market is hugely competitive, with dairy industries always looking for new products to reach the consumer. Projective techniques, such as the Completion task, are great allies in this process, as they identify consumer needs and expectations, which helps in developing brand new, more competitive products. Petit-Suisse cheese is a product w
Food Sci. Technol. Publicado em: 2020-12
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5. Impulsivity influences food intake in women with generalized anxiety disorder
Objective: Eating behavior is affected by psychological and neurocognitive factors. However, little is known about this relationship in anxious patients. Our aim was to investigate the associations between impulsivity, inhibitory control, energy-dense food consumption, and body mass index (BMI) in women with generalized anxiety disorder (GAD). Methods: In
Braz. J. Psychiatry. Publicado em: 2020-08
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6. Snack bars enriched with Spirulina for schoolchildren nutrition
Abstract The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren. Snack bars enriched with Spirulina (2% and 6%) and a control formulation (0% Spirulina) were prepared. The samples were evaluated regarding nutritional content, microstructure, and
Food Sci. Technol. Publicado em: 2020-06
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7. Snack bars enriched with Spirulina for schoolchildren nutrition
Abstract The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren. Snack bars enriched with Spirulina (2% and 6%) and a control formulation (0% Spirulina) were prepared. The samples were evaluated regarding nutritional content, microstructure, and
Food Sci. Technol. Publicado em: 20/12/2019
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8. Closing the Snack Bar: Developing Methods for Jackfruit Tree (Artocarpus heterophyllus Lamk.) Control in Brazil
ABSTRACT There are several techniques for the control and removal of invasive species that can be applied, and there is a demand among restoration practitioners for plant control methods. This study compared two methods for the control of jackfruit tree: mechanical method of trunk girdling and chemical method of herbicide injection into the trunk. It was eva
Floresta Ambient.. Publicado em: 13/12/2019
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9. Padrões alimentares e fatores associados em docentes de uma instituição privada de ensino superior
Resumo Introdução O padrão alimentar adotado pelos indivíduos parece estar relacionado a fatores sociodemográficos, hábitos de vida e parâmetros antropométricos, podendo refletir também nos desfechos de saúde deles. Objetivo Identificar padrões alimentares e verificar os fatores associados entre docentes do ensino superior. Método Estudo trans
Cad. saúde colet.. Publicado em: 14/11/2019
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10. Risk Factors of Dental Caries: Consumption of Sugary Snacks Among Indonesian Adolescents
Abstract Objective: To determine the risk factors of caries among adolescents in Padang City, by assessing the frequency of sugary snack consumption. Material and Methods: A cross-sectional study was conducted on 150 randomly selected junior high school students using a self-administered questionnaire along with oral examinations. The questionnaire consis
Pesqui. Bras. Odontopediatria Clín. Integr.. Publicado em: 10/10/2019
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11. Excess Body Weight, Snack Limits and Dental Caries in Brazilian Preschoolers: A Population-Based Study
Abstract Objective: To evaluate the relationship between excess body weight (EBW) and the prevalence of dental caries in preschoolers considering parental control regarding snack consumption. Material and Methods: An observational, population-based, cross-sectional study was conducted at Municipal Child Education Centers in the city of Curitiba, Brazil, in
Pesqui. Bras. Odontopediatria Clín. Integr.. Publicado em: 02/09/2019
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12. Addition of powdered shrimp in the formulation of snacks
RESUMO O objetivo desse estudo foi avaliar a aceitabilidade de snacks de milho, contendo diferentes concentrações de camarão em pó. Foram elaboradas cinco formulações de snacks sendo: controle (sem camarão em pó), F1, F2, F3 e F4, adicionadas de camarão em pó a 2%, 4%, 8% e 16%, respectivamente. As matérias-primas foram submetidas ao processo de e
Rev. Ciênc. Agron.. Publicado em: 04/07/2019