Results 101 to 110 of about 113,253 (296)

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 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

Uncovering the key bilateral trade linkages in the U.S. domestic food supply chain through disruption simulations

Journal of the Agricultural and Applied Economics Association, EarlyView.
Abstract This paper uses counterfactual simulations to examine the impact of bilateral trade linkage disruptions on the U.S. agricultural and food trade system. Using an econometric gravity model, we estimate the relationship between disruptions and trade flows, identify critical state‐to‐state trade linkages whose disruption would significantly impact
Taejun Mo, Sandy Dall'erba
wiley   +1 more source

Cohort profile: The Halmstad University Register on Pupils with Intellectual Disability

JCPP Advances, EarlyView.
Abstract Background Knowledge about the living conditions among people with intellectual disabilities (ID) is globally scarce. Even in countries with good access to registers, this is often partly due to the absence of a single, comprehensive, nationwide register of individuals with ID or the inability to identify all individuals with ID within ...
Eva Jönsson, Carin Staland‐Nyman, Paul Lichtenstein, Magnus Tideman   +3 more
wiley   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 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

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.
core  

Ferulic acid‐impregnated sodium alginate–pectin biopolymer film for active packaging and shelf‐life extension of potato chips

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya, Venkata Giridhar Poosarla, Navyasri Nandavarapu, Aparna Ramadoss, Nagaveni Shivshetty   +4 more
wiley   +1 more source

Development Of Recipes And Estimation Of Raw Material For Production Of Wheat Bread [PDF]

, 2017
The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected.
Gerasymchuk, H. (Helena), Kostetska, K. (Kateryna), Osokina, N. (Nina), Palyanichka, N. (Nadiya), Priss, O. (Olesia), Stepanenko, D. (Dmytrо), Telezhenko, L. (Lyubov), Verkholantseva, V. (Valentуna), Voziian, V. (Valeriia), Zhukova, V. (Valentina)   +9 more
core  

Identifying knowledge barriers to agroforestry adoption and co‐designing solutions to them

People and Nature, EarlyView.
Abstract Compared to monocultures, agroforestry can promote biodiversity, ecosystem functioning and climate resilience, whilst maintaining or enhancing production and profits. Despite this, uptake in temperate regions remains low. Knowledge gaps amongst land managers are a primary barrier to uptake, but little is known about which aspects of ...
Amelia S. C. Hood, Verena Scherfranz, Rosy E. Scholes, Erika Degani, Tom Staton, Alexa Varah, Lena Schaller, Alice L. Mauchline   +7 more
wiley   +1 more source