“…BACKGROUND/OBJECTIVES: High-quality meal intake, including snacks, is necessary for optimal development during adolescence. …”
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“…BACKGROUND: Intake of snack foods has been previously associated with an elevated risk of chronic disease; however, studies on snack foods and metabolic syndrome (MetS) while considering the modifying effect of socioeconomic status (SES) and lifestyle factors on this association are lacking. …”
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“…Snacking away from home is thought to contribute to excess intake of energy, added sugars, saturated fat, and sodium compared to snacking at home. …”
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“…This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first time. …”
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“…This factor has led to innovation in snack market because healthy and good quality snack products are lacking. …”
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“…This study investigated the association between obesity and the intake of snacks and lifestyle behaviors among university students in Saudi Arabia. …”
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“…Despite the intention to refrain from discretionary snacking, individuals often report feeling tempted by snack foods. …”
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“…Health warning labels (HWLs) show promise in reducing motivation towards energy-dense snack foods. Understanding the underlying mechanisms could optimise their effectiveness. …”
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“…OBJECTIVE: This study aimed to assess the most consumed school snacks using the free listing and understand how marketing strategies on food labels influenced children's perceptions of snacks via focus groups. …”
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“…An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). …”
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“…BACKGROUND: Consuming a bedtime snack is often recommended for people with type 2 diabetes. …”
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“…South Africans consume a significantly high amount of sodium from salty snacks. The study aimed to evaluate savoury snacks (ready-to-eat savoury snacks, flavoured potato crisps and flavoured ready-to-eat, savoury snacks and potato crisps—salt and vinegar only) for compliance with the June 2016 and 2019 target date for sodium reduction as set out by the Department of Health in Regulation 214. …”
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“…This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. …”
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“…Conversely, more frequent savoury snacking was associated with increased anxiety (β = 0·127, P = 0·005). …”
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“…The present review identifies and discusses the various health benefits associated with the consumption of garlic, its essential oil, and bioactive constituents, along with exploring the various snack-food products developed by incorporating garlic.…”
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“…Therefore, in this study, we collected and analyzed data from interviews with young adult (n = 14) e-cigarette users and found that many referred to e-cigarettes as “snacks,” indicating that they considered that both their frequency of use and addiction were manageable and that they could stop using e-cigarettes at any time. …”
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“…The extrusion process was shown to be an ideal method for manufacturing snacks from Andean tuber flours.…”
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“…The aim of this study was to determine the effect of the application of cricket flour on extruded wheat-corn-based snack pellets’ basic composition, fatty acids profile, nutritional value, antioxidant activity and selected physicochemical properties. …”
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“…Interestingly, people with “subclinical reactive hypoglycemia (SRH)” snack more frequently than those without it. Since the ingestion of sugary snacks or drinks could further induce SRH, a vicious cycle of “Snacking begets snacking via SRH” can be formed. …”
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“…The snack bar formulations exhibited a wide range of flavor and textural characteristics. …”
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