Developing fruit-based nutritious snack bars

Journal of the Science of Food and Agriculture

Volumn 94, Issue 1, 2014, Pages 52-56

  da Silva, Edson P ^a,b   Siqueira, Heloisa H ^a   do Lago, Rafael Carvalho ^a   Rosell, Cristina M ^b   Vilas Boas, Eduardo V de Barros ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Fruit flour; Nutrient composition; Sensory analysis; Snack bars

Indexed keywords

ANNONA; ANNONA CRASSIFLORA;

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; FLAVONOID; ISOFLAVONE DERIVATIVE; OLIGOSACCHARIDE;

ANNONA; ARTICLE; CHEMISTRY; CONSUMER; DIETARY FIBER; FAST FOOD; FOOD HANDLING; FRUIT; FRUIT FLOUR; HEALTH PROMOTION; HUMAN; NUTRIENT COMPOSITION; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; SENSORY ANALYSIS; SNACK BARS;

FRUIT FLOUR; NUTRIENT COMPOSITION; SENSORY ANALYSIS; SNACK BARS;

ANNONA; ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; CONSUMER SATISFACTION; DIETARY FIBER; FLAVONOIDS; FOOD HANDLING; FOOD TECHNOLOGY; FRUIT; HEALTH PROMOTION; HUMANS; ISOFLAVONES; NUTRITIVE VALUE; OLIGOSACCHARIDES; PHYSICOCHEMICAL PHENOMENA; SNACKS;

EID: 84887254958     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6282     Document Type: Article

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