Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 13 of 13 for “"Breakfast cereals"”.
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Processing induced changes in phenolic concentration and antioxidant capacity of corn for production of corn flakes
… have suggested that regular consumption of breakfast cereals would help in reducing the risk of obesity and cardiovascular disease. However, average nutritional quality of ready-to-eat breakfast cereals have been declining since late the 1980s. This study was designed to examine how …
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A micro-analysis of the influence of retail promotions on the healthiness of breakfast cereal purchases.
… sales and purchases of healthy and less healthy breakfast cereals. Further, it investigates the role of retail promotions on improving the healthiness of purchases and the evidence whether promotions can encourage healthier eating patterns. In order to achieve the above-mentioned aim, the study …
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Monitoring the reduction of sodium content of selected food items using label information in South Africa
… 23% had reached the 2019 target by May 2015. Breakfast cereals and porridges, uncured meat and soup powders showed good compliance of above 60% towards the new targets. Conclusions The DoH can be applauded for the great initiative undertaken to reduce sodium in the diet of all South Africans. …
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National food consumption surveys: micronutrient intakes and the role of fortified foods in the diets of Irish pre-school children and adults
… and NANS were “milk”, “meat & meat products”, “breakfast cereals”, “fruit & fruit juices” and “breads”. In general, intakes of most micronutrients were adequate with the exception of iron (1 year old children and adult women) and vitamin D (in all population groups). Small proportions of the …
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High Moisture Extrusion of Oatmeal
<p>Oats are considered to be a highly nutritious breakfast food available to consumers. Heightened consumer interest in functional food products and advances in human nutrition have led to increased levels of interest in the development of new oat based products (Webster and Wood 2011). …
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Micronutrient intakes and the role of nutritional supplements in the diets of Irish adults and pre-school children
… “breads”, “fruit/fruit juices” and “breakfast cereals” made important contributions to the intakes of a number of micronutrients. Micronutrient intakes were generally adequate, with the exception of iron (in adult females and 1 year olds) and vitamin D (in all population groups). For …
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Mathematical modelling and optimisation of the formulation and manufacture of aggregate food products
… Granola is an aggregated food product used in breakfast cereals and cereal bars. It is a baked crispy food product typically incorporating oats, other cereals and nuts bound together with a binder, such as honey, water and oil, to form a structured unit aggregate. In this work, the design and …
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Inverse methods to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating
… Examples include extruded snacks and breakfast cereals, dried and powdered products such as drink mixes, and baked goods such as breads, confectionaries, and candies. These products are all heated at temperatures above 100¡ÆC, where ACY degrade.
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The role of plant-based foods and dietary fibre in school-aged children (5-12y) in Ireland
… Plant-based foods including wholegrains cereals, vegetables and fruit provide important nutrients in the diet and are particularly promoted in food based dietary guidelines (FBDG) for their high dietary fibre (DF) content. The aim of this thesis was to examine the role of ‘cereals, grains …
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Nutrient intakes, compliance with recommendations and key sources in women of child-bearing age (18-50y) in Ireland
… were milk and milk products, meats, breads and cereals, especially fortified breakfast cereals, and fruits and vegetables. Conclusions: In summary, this study has found unfavourable intakes of total and saturated fat, carbohydrate, sugar, salt and dietary fibre together with low intakes of key …
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Improvement of nutritional characteristics and other health benefits of processed maize food products
… this study were then processed into ready-to-eat breakfast cereals using laboratory scale techniques. The processing stages at which the hydroxycinnamic acids significantly changed concentration were identified. The concentrations of all candidate phytochemicals were analyzed at each of these …
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Formative assessment of primary school educators in independent schools in Gauteng to advise the need for an intervention for the prevention of non-communicable diseases
… salad, beef, sugar, chocolate, and high fibre breakfast cereals in descending order. As a result, 11 of the 13 measured dietary risk factors outlined by the Global 2017 Diet Collaborators (2019) were present among the educators. The median (IQR) BMI of the total group was 23.9 (21.6; 29.2)kg/m2 …
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Dándole vuelta al negocio de cereales para el desayuno
En un entorno difícil donde el consumo de cereales como parte del desayuno para el colombiano pierde relevancia, la multinacional de alimentos analiza la situación revisando aspectos macroeconómicos, regulatorios, sociales y culturales del entorno para generar alternativas que eviten el cierre de …