Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review-Reference-Cited by-同舟云学术

Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review

Published:2022-07-03 Issue:1 Volume:39 Page:93-118
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Kowalska Hanna¹,Masiarz Ewelina¹,Ignaczak Anna¹,Marzec Agata¹,Hać-Szymańczuk Elżbieta²,Salamon Agnieszka³,Cegiełka Aneta⁴,Żbikowska Anna⁴,Kowalska Jolanta¹,Galus Sabina¹

Affiliation:

1. Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS), Warsaw, Poland

2. Department of Biotechnology and Microbiology of Food, Warsaw University of Life Sciences (WULS), Warsaw, Poland

3. Department of Grain Processing and Bakery, Institute of Agriculture and Food Biotechnology – State Research Institute, Warsaw, Poland

4. Department of Food Technology and Assessment, Warsaw University of Life Sciences (WULS), Warsaw, Poland

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2094402

Reference144 articles.

1. Snacking Definitions: Impact on Interpretation of the Literature and Dietary Recommendations

2. Internet 1: The State of the Healthy Snack Market in 2021. https://www.glanbianutritionals.com/en-mx/nutri-knowledge-center/insights/state-healthy-snack-market-2021, ©Glanbia plc 2021 (accessed Aug 30, 2021)

3. Microorganisms, the Ultimate Tool for Clean Label Foods?

4. Compensatory health beliefs and unhealthy snack consumption in daily life

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sugarcane sustainability in a changing climate: a systematic review on pests, diseases, and adaptive strategies;Frontiers in Agronomy;2024-08-12

2. Simulated Gastrointestinal Digestion of Nutritive Raw Bars: Assessment of Nutrient Bioavailability;Foods;2023-06-07

3. Comparison of nutritional quality, phenolic compounds, and antioxidant activity of conventional and 3D printed biscuits from wholegrain and multigrain flours;Innovative Food Science & Emerging Technologies;2023-01