Results 51 to 60 of about 4,464 (225)

From Text to Value: Measuring and Pricing Firm Climate Risk Exposure

Business Strategy and the Environment, EarlyView.
ABSTRACT We examine how the prominence and tone of climate risk disclosures affect firm value and strategic climate positioning for large European nonfinancial companies. We developed a firm‐level climate risk exposure (CRE) index that assesses climate risks within corporate narratives across four EU categories: transition risk, physical risk ...
Stefano Dell'Atti, Matteo Foglia, Grazia Onorato   +2 more
wiley   +1 more source

Responsible Leadership for Sustainable Agritourism: A Multilevel Causal Mechanism Analysis and the Facilitating Roles of Social Capital

Business Strategy and the Environment, EarlyView.
ABSTRACT This study investigates the causal mechanisms by which responsible leadership (RL) promotes sustainable agritourism development in the Mekong Delta, Vietnam. Using focus groups and multiple case studies across five exemplary agritourism operations, we examine how RL operates across multiple levels to influence sustainable agritourism outcomes.
Giang N. T. Nguyen, Heidi Wechtler
wiley   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source

Garlic Extract Increased Acrylamide Formation in French Fries Obtained by Different Cooking Methods

Foods
Fried potato products are the largest dietary source of acrylamide, a potential carcinogen formed at high temperatures. Previous studies suggested that garlic powder could decrease the development of acrylamide; however, there has not been much focus on ...
Simge Sipahi, Timur Hakan Barak, Özge Can, Betül Zehra Temur, Murat Baş, Duygu Sağlam   +5 more
doaj   +1 more source

Automated Process Optimization in a Novel Triple Shaft Mixer with Adaptive Mixing Modes

Chemie Ingenieur Technik, EarlyView.
A novel multi‐purpose mixer with adjustable blade angle and a coaxial stirrer is developed, providing three degrees of freedom. An optimization strategy is integrated to autonomously identify optimal operating conditions through automated tests. The current draw of the main stirrer serves as the optimization criterion, while stirrer speeds, directions,
B. Schwarz, H. Kniele, J. A. Lindner
wiley   +1 more source

Formation of Quality Characteristics of Prefabricated Grilled Wuchang Fish under Different Cooking Methods

Shipin gongye ke-ji
This study focused on Wuchang fish and compared and analyzed the changes in sensory quality using three cooking methods: deep frying, roasting, and air frying.
Bixia TAN, Yanlei GAO, Qing XIONG, Tao YIN, Juan YOU, Ru LIU   +5 more
doaj   +1 more source

The Role of Collaborative Gaps in Stakeholders' Partnership Evaluations in Complex Environmental Governance Systems

Environmental Policy and Governance, EarlyView.
ABSTRACT In this article, we explore how stakeholders navigate potential collaborative partnerships in complex social‐ecological systems. Building from literature on social‐ecological fit, collaborative governance, and resource dependence, we evaluate the degree to which (1) collaborative gaps (i.e., instances where stakeholders manage the same issue(s)
Harrison Fried, Ramiro Berardo, Matthew Hamilton   +2 more
wiley   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

A Review of the State of the Art of Hot Air Frying Technology

, 2023
Hot air frying is a new method of frying food, where the use of a small amount of oil is optional but recommended. The objective of this review was to know the state of the art of hot air frying technology, focusing on trends, and thus obtain new ideas for future work in this area of food.
openaire   +1 more source