The past 20 years has seen rapid development of value-added food products. Using largely
wasted fruit by-products has created a potential for sustainable use of these edible …

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

Despite increasing interest in the relevance of non-extractable polyphenols (NEPP) or
macromolecular antioxidants as food bioactive compounds, most studies on their presence …

Energy bars are popular meal supplements due to their convenience and high nutritional
content. Microalgae, such as Spirulina and Chlorella Vulgaris, are appealing food …

The present pandemic situation has increased demand for functional foods that enhance all
aged groups' people immunity against COVID-19. This factor has led to innovation in snack …

Cereal bars are so-called convenience foods. Consumers value these products as a
healthier alternative to traditional chocolate bars. Since these snacks usually contain added …

Banana is among the world's leading fruit crops. Banana serves as ideal food among low
cost foods and serves nutrients to 4-5 billion population residing in developing country …

This study investigated the variations in banana flour (BF) and banana starch (BS) content at
different ripening stages after ethylene treatment. This study showed that total starch and …

La utilización subproductos agroindustriales y cereales andinos en elaboración de
alimentos funcionales se evidencian en actuales investigaciones. Las barras de cereales se …

The wheat flour was substituted by 1%, 5% and 10% of banana peels flour (BPF) and
studied the chemical composition, color of flour, rheological characteristics of flour samples …