Formulation and consumer acceptance of cereal bars with functional properties by the incorporation of peptides and β- glucans from Spent Brewer's Yeast

The market for functional ingredients and foods has a high growth due to increased awareness and promotion of healthy eating and lifestyle of consumers. Food can be used as vehicle to intake bioactive compounds that provide health benefits and increase people well-being. Thus, cereal bars are a popu...

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Bibliographic Details
Main Author: Amorim, Manuela (author)
Other Authors: Pereira, Joana (author), Pinheiro, Hélder (author), Pacheco, Maria Teresa (author), Pintado, Manuela (author)
Format: conferenceObject
Language:eng
Published: 2015
Subjects:
Functional foods
Functional ingredient
Biopeptides
Beta glucans
Brewer spent yeast
Online Access:http://hdl.handle.net/10400.14/17504
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/17504

Internet

http://hdl.handle.net/10400.14/17504

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