153 related articles for article (PubMed ID: 16454057)
1. [Cereal bars with soy protein and wheat germ, physicochemical characteristics and texture during the storage].
Castro Freitas DD
Arch Latinoam Nutr; 2005 Sep; 55(3):299-304. PubMed ID: 16454057
[TBL] [Abstract][Full Text] [Related]
2. [High protein and vitamin cereal bars: enzymatic and vitamins C and E stability during storage].
Freitas DG; Moretti RH
Arch Latinoam Nutr; 2006 Sep; 56(3):269-74. PubMed ID: 17249488
[TBL] [Abstract][Full Text] [Related]
3. Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars.
Bchir B; Jean-François T; Rabetafika HN; Blecker C
Food Sci Technol Int; 2018 Apr; 24(3):198-208. PubMed ID: 29169267
[TBL] [Abstract][Full Text] [Related]
4. [Storage and use of antioxidants in cereal and peanut bars].
Estévez AM; Escobar B; Tepper A; Castillo E
Arch Latinoam Nutr; 1998 Jun; 48(2):160-4. PubMed ID: 9830493
[TBL] [Abstract][Full Text] [Related]
5. Cereal and nut bars, nutritional quality and storage stability.
Estévez AM; Escobar B; Vásquez M; Castillo E; Araya E; Zacarías I
Plant Foods Hum Nutr; 1995 Jun; 47(4):309-17. PubMed ID: 8577648
[TBL] [Abstract][Full Text] [Related]
6. [Cereal bars with peanut and puffed amaranthus: chemical composition and stability in accelerated storage].
Escobar B; Estévez AM; Vásquez M; Castillo E; Yañez E
Arch Latinoam Nutr; 1994 Mar; 44(1):36-40. PubMed ID: 7717805
[TBL] [Abstract][Full Text] [Related]
7. [Storage of cereal bars with mesquite cotyledon (Prosopis chilensis (Mol) Stuntz)].
Escobar B; Estévez AM; Guiñez MA
Arch Latinoam Nutr; 2000 Jun; 50(2):152-6. PubMed ID: 11048587
[TBL] [Abstract][Full Text] [Related]
8. Sensory properties of meal replacement bars and beverages made from whey and soy proteins.
Childs JL; Yates MD; Drake MA
J Food Sci; 2007 Aug; 72(6):S425-34. PubMed ID: 17995701
[TBL] [Abstract][Full Text] [Related]
9. Cereal bars functionalized through Bifidobacterium animalis subsp. lactis BB-12 and inulin incorporated in edible coatings of whey protein isolate or alginate.
Pereira JO; Soares J; Monteiro MJP; Amaro A; Gomes A; Pintado M
Food Funct; 2019 Oct; 10(10):6892-6902. PubMed ID: 31588471
[TBL] [Abstract][Full Text] [Related]
10. [Nutritional characteristics of cereal and peanut bars].
Escobar B; Estévez AM; Tepper A; Aguayo M
Arch Latinoam Nutr; 1998 Jun; 48(2):156-9. PubMed ID: 9830492
[TBL] [Abstract][Full Text] [Related]
11. Physicochemical and sensory characteristics of no-bake wheat-soy snack bars.
Aramouni FM; Abu-Ghoush MH
J Sci Food Agric; 2011 Jan; 91(1):44-51. PubMed ID: 20737416
[TBL] [Abstract][Full Text] [Related]
12. Milk proteins for edible films and coatings.
Khwaldia K; Perez C; Banon S; Desobry S; Hardy J
Crit Rev Food Sci Nutr; 2004; 44(4):239-51. PubMed ID: 15462128
[TBL] [Abstract][Full Text] [Related]
13. [Use of mesquite cotyledon (Prosopis chilensis (Mol) Shuntz) in the manufacturing of cereal bars].
Estévez AM; Escobar B; Ugarte V
Arch Latinoam Nutr; 2000 Jun; 50(2):148-51. PubMed ID: 11048586
[TBL] [Abstract][Full Text] [Related]
14. Literature Abstracts.
S P; S A; H A; M JD; S A; Foods A; S A; M JD; S A; Pharmaceuticals B; Foods A
J Texture Stud; 1971 May; 2(2):249-256. PubMed ID: 28371981
[TBL] [Abstract][Full Text] [Related]
15. Changes of soybean quality during storage as related to soymilk and tofu making.
Kong F; Chang SK; Liu Z; Wilson LA
J Food Sci; 2008 Apr; 73(3):S134-44. PubMed ID: 18387126
[TBL] [Abstract][Full Text] [Related]
16. Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate.
Ziegler V; Ferreira CD; Hoffmann JF; de Oliveira M; Elias MC
Food Chem; 2018 Mar; 242():37-44. PubMed ID: 29037703
[TBL] [Abstract][Full Text] [Related]
17. Moisture adsorption properties and shelf-life estimation of dried and pulverised edible house cricket Acheta domesticus (L.) and black soldier fly larvae Hermetia illucens (L.).
Kamau E; Mutungi C; Kinyuru J; Imathiu S; Tanga C; Affognon H; Ekesi S; Nakimbugwe D; Fiaboe KKM
Food Res Int; 2018 Apr; 106():420-427. PubMed ID: 29579943
[TBL] [Abstract][Full Text] [Related]
18. Thermoplastic processing of proteins for film formation--a review.
Hernandez-Izquierdo VM; Krochta JM
J Food Sci; 2008 Mar; 73(2):R30-9. PubMed ID: 18298745
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of the nutritional quality of cereal bars made with pulse flours using desirability functions.
Maia LC; Nano RMW; Santos WPCD; de Oliveira FS; Barros CO; de Souza Miranda KE
Food Sci Technol Int; 2021 Dec; 27(8):702-711. PubMed ID: 33401926
[TBL] [Abstract][Full Text] [Related]
20. Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage properties.
Siegwein AM; Vodovotz Y; Fisher EL
J Food Sci; 2011 Aug; 76(6):E422-8. PubMed ID: 21729070
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
