Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is
composed by seeds, the valuable part due to the extraction of locust bean gum, and the …

The change in consumers' lifestyle promoted “snackification” favouring the
commercialisation of on-the-go products such as cereal bars (CBs). Manufacturers are …

Concerns for health can lead to healthier food choices, especially if the consumer is well
informed. This study aimed to evaluate the importance of package and health-related claims …

The use of probiotic microorganisms has been limited by the difficulty of maintaining their
viability during processing and throughout the product's shelf life. This study evaluated the …

The aim of the present study was to evaluate the possibilities for using date fruit from the
Kingdom of Saudi Arabia in the formulation of a novel snack bar while replacing the used …

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 …

This study evaluated the effect of replacing cocoa powder by carob flour in gluten-free
cakes. Five cake formulations were prepared: standard (100% cocoa powder); T1 (25 …

Iron deficiency is one of the most important nutritional problems in the world. The aims of this
study were to determine the total concentration of iron in order to evaluate its bioaccessibility …

Considerando-se a evidente busca por alimentos de rápido e fácil preparo, as comunidades
industrial e científica vêm investindo no desenvolvimento de novos produtos que, além de …

The cereal bars are products globally accepted and consumed by all age groups. In this
study, by Response Surface Methodology (RSM), the effects of different concentrations of …