“…By substituting cricket powder for whole-wheat flour in snack crackers (0%, 5%, 10%, 15%, and 20%), we proposed modifications to two existing threshold methodologies: a modified consumer rejection threshold (M-CRT) using a 2-alternative choice (2-AC) preference test with “no preference” option; and a modified hedonic rejection threshold (M-HRT) based on less-than-neutral hedonic scores according to a one-sample t-test. …”
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“…This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. …”
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“…Snacking is a common eating behaviour, but there is little objective data about children’s snacking. …”
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“…RESULTS: Compared to the commercial snacks, the developed high-protein snacks had below-average calorie, carbohydrate, and fat content and a 2.5-fold higher protein content. …”
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“…Twelve participants were tested for four snacks (yoghurt, bread, apple and walnuts). Non-stimulated saliva was collected before and at 0′, 5′ and 30′ after each snack intake. …”
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“…BACKGROUND: Individuals may use unhealthy coping mechanisms such as alcohol, tobacco, and unhealthy snack consumption. The purpose of this study was to assess how neighborhood disadvantage is associated with sales of alcohol, tobacco, and unhealthy snacks at stores of a discount variety store chain. …”
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“…This study reports the evolution of phenolics, inulin content, proximate composition, hardness, and sensory characteristics of an inulin‐rich healthy snack bar (The Sunroot Snack Bar) over 90 days of storage in refrigerated and room temperature storage. …”
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“…With the purpose of obtaining a freeze-dried orange puree, previously formulated with gum Arabic and bamboo fiber, which can be offered to consumers as a snack at a low economic cost, the impact of the process conditions on energy consumption has been considered. …”
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“…Extrusion is an industrial technology allowing utilization of fruit-based off-products, rich in bioactive and prohealth compounds, in the production of gluten-free snacks. The use of up to 20% fruit waste (apple waste) in the production of such snacks results in significant increases of polyphenols and flavonoids, as well as individual phenolic acids: chlorogenic (36 times) and cryptochlorogenic (4 times). …”
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“…Snacking is a common eating habit in the modern food environment. …”
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“…BACKGROUND: Although unhealthy snack foods are commonly consumed by college students, snacking patterns among college students have not been comprehensively examined in Saudi Arabia. …”
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“…Sales data (units per capita) between 2006–2020 on savoury snacks were extracted from the Euromonitor International database. …”
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“…The aim of this study is to investigate the relationship between ADHD/related symptoms and processed meat products and snack consumption. METHODS: This study was conducted on 390 children aged between 6 and 17 with 169 ADHD (38 Girls, 131 Boys) and 221 healthy controls (93 Girls, 128 Boys). …”
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“…A sausage snack was produced by air blast drying of cottage sausage, and its safety and quality were investigated during 10-week storage period in a modified atmosphere (20% CO(2)/80% N(2)) at 4 ± 1°C and 20 ± 1°C. …”
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“…Nowadays, as the pandemic has reshaped snacking behaviors, and consumers have become more health-conscious, the need for the incorporation of “healthy snacking” in our diets has emerged. …”
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“…OBJECTIVE: Snacking, i.e., the intake of small amounts of palatable food items, is a common behavior in modern societies, promoting overeating and obesity. …”
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“…The chances of having self-reported snacking habits, obesity (BMI ≥ 30), and impaired glucose tolerance were significantly higher in participants in SgIo tertile 1 compared to those in SgIo tertile 2, with odds ratios of 10.7 (p = 0.005), 11.2 (p = 0.02), and 13.8 (p = 0.002), respectively. …”
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“…The present study was designed to test whether including MTNs in a weight loss and maintenance program interferes with weight management compared to a refined carbohydrate pretzel snack (PS). We performed a randomized, controlled, two-arm study in 95 overweight individuals consuming 1.5 oz of MTNs or PS daily as part of a hypocaloric weight loss diet (−500 kcal) over 12 weeks followed by an isocaloric weight maintenance program for 12 weeks. …”
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