“…There were significant (p < 0.05) differences in the proximate parameters of the maize snack samples. Antinutritional properties among maize snacks all fell within the permissible range. …”
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“…BACKGROUND: Skipping breakfast and replacing it with non-nutritious snacks are progressively increasing among adolescents. …”
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“…This situation may affect snack consumption and food security. Our objective was to determine the associations among snack intake, snack accessibility and availability, household income, and food security status in US overweight college students aged 18–24 years. …”
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“…The snack pellets were processed via extrusion-cooking, using a single-screw extruder with a plasticizing unit L/D = 18, and the use of variable screw speeds. …”
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“…These food products were developed and intended for use as dialysis snacks. METHODS: This is a cross-sectional and multi-step study. …”
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“…VM addition showed significant effects on the protein, lipid, and fiber contents, phenolic compounds (PHC) content, and antioxidant activity of the snacks. The control snack showed higher levels of free and bound PHC. …”
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“…There was a reduced expansion of extruded snacks with increasing levels of the vegetable component in the formulation. …”
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“…We developed a simple and fully automated software that enabled species-level identification of NTM from trace files, SnackNTM (https//github.com/Young-gonKim/SnackNTM). …”
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“…Students expressed dissatisfaction with both the variety and nutritional quality of snacks in vending machines. Suggestions for improvement included more fresh items (fruits and vegetables) and refrigerated items with higher protein content (low-fat yogurt, hummus, and peanut butter). …”
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“…BACKGROUND: While energy and nutritional content of snacks can contribute to overconsumption, other factors within the modern food environment may also influence the amount and types of snacks consumed. …”
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“…In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal conditions, in the bioaccessibility of TGS bioactive compounds composing of the snacks with health promoting properties (antioxidant, anti-inflammatory, and antidiabetic). …”
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“…It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. …”
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“…The study aim was to assess the impact of chronotype on hunger and snack consumption during a night shift with acute sleep deprivation. …”
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“…The most frequently consumed unhealthy snacks were biscuits/ cookies (5.2d/wk) followed by wafers (3.4d/wk) and Indian fried snacks- samosa/ vada pav (2.8 d/wk). …”
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“…Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). …”
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“…A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. …”
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“…This study aimed to investigate the impact of chicory root addition (20–40%) and extrusion conditions (moisture content from 16.3 to 22.5%, and screw speed from 500 to 900 rpm) on bioactive compounds content (inulin, sesquiterpene lactones, and polyphenols) of gluten-free rice snacks. Chicory root is considered a potential carrier of food bioactives, while extrusion may produce a wide range of functional snack products. …”
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“…However, whether and how supplementary snacking, especially nighttime snacking, affects older adults’ cognitive function remain unclear. …”
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“…The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at different times and temperature conditions. …”
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