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Dietary Patterns of Breakfast Consumption Among Chilean University Students
(2019)
Breakfast is one of the most important meals of the day. A good quality breakfast must
include dairy products, cereals, and fruits. The aim of this study is to determine breakfast dietary patterns and their nutritional ...
Use of agricultural by-products in extruded gluten-free breakfast cereals
(Elsevier B.V., 2019-11-01)
The objective of this study was to evaluate the effect of the extrusion moisture and temperature on the physical characteristics of breakfast cereals. The chemical composition, microbiological risk and acceptance of the ...
Development and acceptance of orange fiber-based breakfast cereal (Citrus sinensis L.).
(Universidade Tecnológica Federal do Paraná (UTFPR), 2013)
Modelagem e otimização do processo de hidratação de cereal matinal com leite
(Universidade Federal do TocantinsBRPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentos - PPGCTAPalmas, 2017)
Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties
(2021-02-01)
Inulin is an interesting dietary fiber with potential to improve the technological and nutritional properties of food products. Thus, the objective of this work was to develop breakfast cereals through extrusion of corn ...
Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses
(2022-01-01)
The effect of adding milk on the structure and texture properties of six commercial extruded breakfast cereals was evaluated using instrumental (mechanical and acoustic) and sensory analyses, as well as the correlations ...