The review aimed to analyse the latest data on microorganisms present in organic food, both
beneficial and unwanted. In conclusion, organic food's microbial quality is generally similar …

In response to the growing interest in plant-based alternatives and vegan diets, this study
aimed to develop novel sweet potato-based vegan protein bars enriched with rice protein …

Interest in functional foods is continuously increasing, having the potential to be an ally in
reducing cardiometabolic risk factors. This study focuses on developing and evaluating oat …

Daily, more and more people consume snack bars that may have an impact on blood
glucose levels. The aim of the present study was to compare the acute effects of a common …

This study aims to determine the effect of modified banana flour and soybean flour
formulations on the organoleptic properties of snack bars. The formulation used in this study …

Protein-rich energy bars are known as an excellent nutritional supplement for athletes that
help to build and repair connective tissues. The study is, therefore, aimed at developing high …

Actualmente, ha aumentado la preferencia por alimentos listos para consumir que aporten
beneficios a la salud, con mayor contenido de proteínas, fibra y antioxidantes. Se optimizó y …

As an effort to improve people's food and nutrition by using local food consumption methods
and using appropriate technology. This study aims to assess the content of macronutrients …

A projeção de crescimento da população global indica uma demanda superior a 50% de
proteína até 2050, em relação a demanda atual. Em decorrência dos hábitos alimentares …

Apple peel, a byproduct of the food industry, is high in fiber, polyphenols and minerals
making it a potentially appealing component of bakery products. It is rich in flavonoids and …