<b>Manufacturing cereal bars with high nutritional value through experimental design
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چکیده
منابع مشابه
Variation in nutritional value of cereal grains across livestock species
Variation in available energy content (MJ/kg DM) of Australian cereal grains has been examined across sheep, cattle, pigs, broiler chickens and laying hens. There were only small differences in the available energy content of individual grains across animal types, except for the low energy content of sorghum for cattle. Much of the variation between grains could be explained by gross chemical c...
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R.R. Watson et al. (eds.), Chocolate in Health and Nutrition, Nutrition and Health 7, DOI 10.1007/978-1-61779-803-0_12, © Springer Science+Business Media, LLC 2013 A. A. Robson , B.Sc., Ph.D. (*) IUEM (UMR CNRS 6539), Université de Bretagne Occidentale, Technopôle Brest-Iroise , Rue Dumont d’Urville , 29280 Plouzané , France e-mail: [email protected]
متن کاملError bars in experimental biology
Error bars commonly appear in figures in publications, but experimental biologists are often unsure how they should be used and interpreted. In this article we illustrate some basic features of error bars and explain how they can help communicate data and assist correct interpretation. Error bars may show confidence intervals, standard errors, standard deviations, or other quantities. Different...
متن کاملCereal Structure and Its Relationship to Nutritional Quality
Factors that determine the digest1b11Hy of carbohydrates and mi nera 1 s 1 n cerea 1 s are examined . Most carbohydrates and minerals in cereals are structurally bound, either surrounded by or associated with cell wall components not easily digested by non-ruminant animals and humans. Treatments such as mechanical grinding and heat improve the digestibility of nutrient s . Further processing an...
متن کاملSourdough and cereal fermentation in a nutritional perspective.
Use of sourdough is of expanding interest for improvement of flavour, structure and stability of baked goods. Cereal fermentations also show significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In addition to improving the sensory quality of whole grain, fibre-rich or gluten-free products, sourdough can also actively retard star...
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ژورنال
عنوان ژورنال: Acta Scientiarum. Technology
سال: 2015
ISSN: 1807-8664,1806-2563
DOI: 10.4025/actascitechnol.v37i1.20732