The Arecaceae family is widely distributed and comprises about 2600 species, in which 48
of them are native to Brazil and occurs in transition biomes between the Amazon, Cerrado …

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

A large body of literature has supported the idea that both food-intrinsic sensory attributes
(eg, taste, aroma, etc.) and food-extrinsic attributes (eg, origin, health claims etc.) play a …

Search on development of food enrichment with Arthrospira platensis biomass remains
scarce, which is important for human health. The present study aimed to improve nutritional …

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 …

This study was focused on the creation of high-protein bars formulated using whey protein
isolate (24%) and soy protein isolate (6%) as the sources of proteins; oat flakes and inulin …

This study aimed to construct and validate a scale to evaluate the honey consumer
perception. Furthermore, the impact of packaging design on honey's perceived quality and …

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 …

The intake of almonds and nuts demonstrates benefits to human health due to their bioactive
compounds. In Brazil, baru almonds and Brazil nuts are largely explored in communities …