Results 91 to 100 of about 112,280 (305)

Turmeric and curcumin: From traditional medicine to modern therapeutic applications

JSFA reports, EarlyView.
Abstract Turmeric (Curcuma longa), a medicinal plant, has maintained its cultural and therapeutic significance over centuries in Ayurveda, Unani, and Traditional Chinese Medicine. However, novel formulations and delivery methods are being developed to address these challenges.
Azma Nadeem, Khurram Afzal, Asad Abbas, Talha Bin Iqbal, Abdul Malik, Javaria Saeed, Mutjardah Zarrish, Bipindra Pandey   +7 more
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Does Consumer Price Rigidity Exist in Barbados? [PDF]

, 2011
This paper uses a unique micro data set of price records underlying the Barbados retail price index between 1994 and 2008 to provide a detailed assessment of consumer price rigidity. The major aim is to calculate price durations and the patterns of price-
Craigwell, Roland, Moore, Winston, Worrell, DeLisle   +2 more
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Use of additional regulators of the structure gluten-free dough and finished goods [PDF]

, 2018
У статті проаналізовано застосування ферменту трансглютаміназа, який здатний змінювати протеїни через утворення додаткових поперечних зв'язків, у якості коректора структури безглютенових хлібобулочних виробів.
Лобачова, Надія Леонідівна
core   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Шляхи покращення результатів діяльності малих підприємств хлібобулочної промисловості в умовах досконалої конкуренції [PDF]

, 2012
У роботі мова йде про малі підприємства хлібобулочної промисловості, що працюють в умовах досконалої конкуренції, а саме доготовочні підприємства (громадського харчування) – які здійснюють приготування блюд з напівфабрикатів і кулінарних виробів, їх ...
Рогалева, О. П.
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Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Regional market of bread and bakery products: Development trends and development of competitive strategies

Siberian Journal of Economic and Business Studies
Background. This article presents the results of an analysis of the bread and bakery market. Both domestic and international scholars have addressed the analysis of food segments and the algorithm for substantiating competitive strategies for economic ...
Nina V. Borovskikh, Tatyana A. Chizhikova   +1 more
doaj   +1 more source

Effect of packing conditions on the acrylamide content in black ripe olives

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Black ripe olives are considered a ‘low‐acid canned food’ and must be sterilized in order to be safe. Acrylamide, a potential carcinogen, is formed in black olives during the thermal treatment. It is known that the formation of acrylamide is dependent on the pH of the olive flesh. The purpose of this study was designed to assess the
Mercedes Brenes‐Álvarez, Eduardo Medina, Concepción Romero   +2 more
wiley   +1 more source

Investigation of the Efficiency of Use of Polycomponent Acidifiers in the Technology of Rye- Wheat Bread [PDF]

, 2017
The polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness.The composition of ...
Bilyk, O. (Olena), Kovbasa, V. (Volodymyr), Sylchuk, T. (Tatyana), Zuiko, V. (Vira)   +3 more
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