Something to chew on: technological aspects for novel snacks-Reference-Cited by-同舟云学术

Something to chew on: technological aspects for novel snacks

Published:2021-12-19 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

de Azeredo Henriette¹²^ORCID,de Matos Matheus³,Niro Carolina³^ORCID

Affiliation:

1. Embrapa Agroindústria Tropical Fortaleza Brazil

2. Embrapa Instrumentação São Carlos Brazil

3. Postgraduate Program in Biotechnology Federal University of São Carlos (UFSCar) São Carlos Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11701

Reference136 articles.

1. What Is a Snack, Why Do We Snack, and How Can We Choose Better Snacks? A Review of the Definitions of Snacking, Motivations to Snack, Contributions to Dietary Intake, and Recommendations for Improvement

2. ReportLinkerGlobal snack foods industry. [Online]. [October 2021]. Available:https://www.reportlinker.com/p05817815/Global-Snack-Foods-Industry.html.

3. RoeslerN.The snack trends predicted to persist post‐pandemic. Food Business News.2020. Available:https://www.foodbusinessnews.net/articles/16078-the-snack-trends-predicted-to-persist-post-pandemic[21 May 2021].

4. Parental stress, food parenting practices and child snack intake during the COVID-19 pandemic

5. Susceptibility to increased high energy dense sweet and savoury food intake in response to the COVID-19 lockdown: The role of craving control and acceptance coping strategies

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