Buscar
Mostrando ítems 11-20 de 139
Development Of Whole Grain Wheat Flour Extruded Cereal And Process Impacts On Color, Expansion, And Dry And Bowl-life Texture
(Elsevier Science BVAmsterdam, 2017)
Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2010)
Effect of Some Extrusion Variables on Residual Quantity of Cyanogenic Compounds in an Organic Breakfast Cereal Containing Passion Fruit Fiber
(Amer Assoc Cereal ChemistsSt PaulEUA, 2009)
Physical Properties and Microstructural Changes during Soaking of Individual Corn and Quinoa Breakfast Flakes
(WILEY, 2011)
The importance of breakfast cereal flakes (BCF) in Western diets deserves an understanding of changes in their mechanical properties and microstructure that occur during soaking in a liquid (that is, milk or water) prior ...
Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals
(2021-05-01)
Inulin-type fructans have been used as an ingredient to partially replace starchy flours in foods such as pasta, confectionery, breads, sauces and desserts, as they have the potential to improve technological properties, ...
Proposal for a breakfast quality index for brazilian population: Rationale and application in the Brazilian National Dietary Survey
(Academic Press Ltd- Elsevier Science Ltd, 2017)
Breakfast has been related to positive nutrition and health outcomes, but criteria for an optimal composition of this meal are not well established. The aim of this study was to propose a breakfast quality index (BQI) for ...
Consumption of ready-to-eat cereal is inversely associated with body mass index in 6-13 years old Chilean schoolchildren
(2015)
Background and aims: childhood obesity in Chile is a serious problem with the prevalence continuing to increase over the last decade, despite all governmental efforts to diminish it. Studies indicate that the consumption ...