Advanced search
Publication Cover
International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 1
Submit an article Journal homepage
705
Views
24
CrossRef citations to date
0
Altmetric
Papers

Snack bars with high soy protein and isoflavone content for use in diets to control dyslipidaemia

Luciana Pereira LobatoDepartamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, PR, BrazilCorrespondence[email protected]
,
Alissana Ester Iakmiu Camargo PereiraDepartamento de Patologia, Análises Clínicas e Toxicológicas, Universidade Estadual de Londrina, Londrina, PR, Brazil
,
Marcela Marta LazarettiDepartamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, PR, Brazil
,
Décio Sabattini BarbosaDepartamento de Patologia, Análises Clínicas e Toxicológicas, Universidade Estadual de Londrina, Londrina, PR, Brazil
,
Clisia Mara CarreiraDepartamento de Ciências Farmacêuticas, Universidade Estadual de Londrina, Londrina, PR, Brazil
,
José Marcos Gontijo MandarinoEmbrapa-Soja de Londrina, Londrina, PR, Brazil
&
Maria Victoria Eiras GrossmannDepartamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, PR, Brazil
 show all
Pages 49-58 | Published online: 06 Jul 2011

Citations (24)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Maciej Kuligowski, Katarzyna Pawłowska, Iwona Jasińska-Kuligowska & Jacek Nowak. (2017) Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation. CyTA - Journal of Food 15:1, pages 27-33.
Read now
Laura Acevedo-Pacheco & Sergio O. Serna-Saldívar. (2016) In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins. Food & Nutrition Research 60:1.
Read now

Articles from other publishers (22)

Fabio Fanari, Josep Comaposada, Fatma Boukid, Elia Climent, Anna Claret Coma, Luis Guerrero & Massimo Castellari. (2023) Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties. Journal of Functional Foods 109, pages 105768.
Crossref
Ayenampudi Surendra Babu & Rangarajan Jagan Mohan. (2022) Valorisation of resistant starch from foxtail millet for the development of gluten-free cereal bars and their quality evaluation. Journal of Food Measurement and Characterization 17:2, pages 1899-1908.
Crossref
Jorge Eduardo Angulo López, Adriana Carolina Flores Gallegos, Rosa María Rodríguez Jasso, Cristóbal Noe Aguilar González & Liliana Serna Cock. (2023) Propiedades nutritivas y tecno funcionales de barras de pseudocereales adicionadas con soya, mango y granada. Archivos Latinoamericanos de Nutrición 73:1, pages 19-31.
Crossref
Jung Min Kim, Jae Il Lyu, Dong-Gun Kim, Nguyen Ngoc Hung, Ji Su Seo, Joon-Woo Ahn, You Jin Lim, Seok Hyun Eom, Bo-Keun Ha & Soon-Jae Kwon. (2022) Genome wide association study to detect genetic regions related to isoflavone content in a mutant soybean population derived from radiation breeding. Frontiers in Plant Science 13.
Crossref
Monika Janowicz, Agnieszka Ciurzyńska, Magdalena Karwacka, Jolanta Kowalska & Sabina Galus. (2022) Mathematical Estimation of the Energy, Nutritional and Health-Promoting Values of Multi-Layer Freeze-Dried Vegetable Snacks. Applied Sciences 12:13, pages 6379.
Crossref
Muhammad Sameem JAVED, Adnan AMJAD, Mohibullah SHAH, Faiz-ul- Hassan SHAH, Hasan SARDAR, Muhammad Rizwan TARIQ, Ammar Ahmad KHAN, Muhammad Wasim SAJID, Umair ALI, Muhammad AMIR & Farva NASIR. (2021) Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars. Food Science and Technology 41:3, pages 643-652.
Crossref
Arthur T. Kopylov, Kristina A. Malsagova, Alexander A. Stepanov & Anna L. Kaysheva. (2021) Diversity of Plant Sterols Metabolism: The Impact on Human Health, Sport, and Accumulation of Contaminating Sterols. Nutrients 13:5, pages 1623.
Crossref
Toto Sudargo, Bianda Aulia, Atika Anif Prameswari, Alim Isnansetyo, Indun Dewi Puspita, Siti Ari Budiyanti, Rahadyana Muslichah, Tira Aristasari, Sheila Rosmala Putri & Khusnul Alfionita. (2021) Effect of Administration of CHAGURO Made of Chayote (Sechium edule) and Tuna (Thunnus sp.) on Rats Induced with Streptozotocin-Nicotinamide and a High-Fat Diet. Current Research in Nutrition and Food Science Journal 9:1, pages 258-266.
Crossref
Sara Rosicler Vieira Spim, Nathalia Roberta Cardoso Mendes Castanho, Ana Maria Holtz Pistila, Angela Faustino Jozala, José Martins Oliveira Júnior & Denise Grotto. (2020) Lentinula edodes mushroom as an ingredient to enhance the nutritional and functional properties of cereal bars. Journal of Food Science and Technology 58:4, pages 1349-1357.
Crossref
Thaynã Gonçalves Timm, Gabriel Goetten de Lima, Mailson Matos, Washington Luiz Esteves Magalhães, Lorena Benathar Ballod Tavares & Cristiane Vieira Helm. (2020) Nanosuspension of pinhão seed coat development for a new high‐functional cereal bar. Journal of Food Processing and Preservation 44:6.
Crossref
Priscila F. de Melo, Daneysa L. Kalschne, Rosana A. da Silva‐Buzanello, Joana S. Amaral, Alex S. Torquato, Marinês P. Corso, Heloisa G. Falcão, Eliane Colla, Elza I. Ida & Cristiane Canan. (2019) Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance. International Journal of Food Science & Technology 55:1, pages 397-405.
Crossref
Celalettin Değerli & Sedef Nehir El. (2019) OPTİMUM BESLENMEDE SAĞLIKLI ATIŞTIRMALIKLARIN YERİ. GIDA / THE JOURNAL OF FOOD, pages 988-999.
Crossref
Vinícius Rodrigues Arruda Pinto, Tamara Beatriz de Oliveira Freitas, Laura Fernandes Melo, Letícia Soares de Freitas, Lucas Guimarães de Souza Araújo, Valéria Paula Rodrigues Minim, Thiago Duarte de Souza & Josefina Bressan. (2018) What Grabs Our Attention Most to Consume A Snack Bar In Brazil? Following Trends In Choice of Snack Bars To Boost Market For Healthier Options. The Open Food Science Journal 10:1, pages 62-78.
Crossref
Wanessa Costa Silva Faria, Morenna Alana Giordani, Ariadny da Silva Arcas, Daniela Fernanda Lima Carvalho Cavenaghi, Adriana Paiva de Oliveira, Jacqueline Fiuza dos Santos & Wander Miguel Barros. (2017) Novel soybean-based high protein bar rich in isoflavones improves insulin sensitivity in diabetic Wistar rats. Journal of Food Science and Technology 55:1, pages 21-32.
Crossref
Vinícius Rodrigues Arruda Pinto, Tamara Beatriz de Oliveira Freitas, Maria Inês de Souza Dantas, Suzana Maria Della Lucia, Laura Fernandes Melo, Valéria Paula Rodrigues Minim & Josefina Bressan. (2017) Influence of package and health-related claims on perception and sensory acceptability of snack bars. Food Research International 101, pages 103-113.
Crossref
Mari Maeda-Yamamoto, Takayasu Hirosawa, Youichi MiharaSachi Kuranuki, Teiji Nakamura, Shinichi Kawamoto, Toshio Ohtani, Shunichi Tanaka & Yasuo Ohashi. (2017) Randomized, Placebo-controlled, Clinical Study to Investigate Anti-metabolic Syndrome Effects of Functional Foods in Humans. NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI Nippon Shokuhin Kagaku Kogaku Kaishi 64:1, pages 23-33.
Crossref
Oluwabunmi A. Tokede, Temilola A. Onabanjo, Alfa Yansane, J. Michael Gaziano & Luc Djoussé. (2015) Soya products and serum lipids: a meta-analysis of randomised controlled trials. British Journal of Nutrition 114:6, pages 831-843.
Crossref
Neelam Rawat & Indrani Darappa. (2014) Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars. Journal of Food Science and Technology 52:5, pages 3006-3013.
Crossref
N. Toro-Funes, J. Bosch-Fusté, M.L. Latorre-Moratalla, M.T. Veciana-Nogués & M.C. Vidal-Carou. (2015) Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation. Food Chemistry 167, pages 78-83.
Crossref
Olga Radočaj & Etelka Dimić. (2013) Valorization of Wet Okara, a Value-Added Functional Ingredient, in a Coconut-Based Baked Snack. Cereal Chemistry Journal 90:3, pages 256-262.
Crossref
Anna Luiza Bizerra Brito, Lívia Rodrigues Brito, Fernanda Araújo Honorato, Márcio José Coelho Pontes & Liliana Fátima Bezerra Lira Pontes. (2013) Classification of cereal bars using near infrared spectroscopy and linear discriminant analysis. Food Research International 51:2, pages 924-928.
Crossref
Marina Costa Garcia, Luciana Pereira Lobato, Marta de Toledo Benassi & Manoel Soares Soares Júnior. (2012) Application of roasted rice bran in cereal bars. Food Science and Technology 32:4, pages 718-724.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.