Results 101 to 110 of about 21,297 (296)
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 +3 more
wiley +1 more source
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 +4 more
wiley +1 more source
Siberian Journal of Economic and Business StudiesBackground. 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 +1 more
doaj +1 more source
Use of pumpkin seed flour in preparation of bakery products
, 2022 The effect of pumpkin seed flour on the technological indicators of bakery products was determined. The particle size of pumpkin seed flour is much larger than wheat wholemeal flour, so its application should affect the structural and mechanical ...
Galenko, Oleg +2 more
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Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely +3 more
wiley +1 more source
QUALITIES OF BAKERY PRODUCTS IN PRODUCTION
Bread is also an important source of minerals. It contains potassium, phosphorus, magnesium, and, in somewhat smaller quantities, sodium, calcium, chlorine, and others. Lower-grade breads contain more minerals. Currently, the issue of high-quality bakery products is becoming increasingly pressing.
B.N.Amanov +3 more
openaire +3 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar +8 more
wiley +1 more source
Shelf-life determinants in dry bakery products.
, 2001 Factors determining shelf life of dry bakery products are discussed with reference to: basic requirements of packaging for dry bakery products; critical moisture sorption characteristics of bakery products; effects of oxygen in the airspace around ...
Kumar, K. R.
core
, 2014 China, as one of the world's four greatest ancient civilizations, is famous for its early technological advances in ancient times. The preparation and baking of wheat-based food represents the foundation of human cooking culture coupled with ...
Zhang, Lu +3 more
core +1 more source
Aging and Sustainable Consumption: An Investigation of the Role of Time Perspective
Psychology &Marketing, EarlyView.ABSTRACT This research investigates how time perspective influences sustainable consumption among older consumers, a rapidly growing demographic. Across five studies, we find that older consumers are generally less likely than younger consumers to engage in sustainable consumption, largely because they adopt a shorter time perspective (Study 1 ...
Alessandro M. Peluso +4 more
wiley +1 more source