Results 111 to 120 of about 21,297 (296)
Browning development in bakery products – A review [PDF]
Journal of Food Engineering, 2010 This paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard reaction, and caramelization of sugars.
openaire +3 more sources
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 +7 more
wiley +1 more source
VALUE-ADDED WHEAT PRODUCTS: ANALYSIS OF MARKETS AND COMPETITION
This study evaluated the U.S. domestic market for bakery products and identified market size and growth rate by product segment. The competitive structure and dynamics of the baking industry were analyzed including the geographic scope of the market ...
Lou, Jianqiang, Wilson, William W.
core
Baked foods are mainly produced from gluten-containing cereals and the absence of gluten dramatically affects bakery products. The development of gluten-free (GF) bakery products requires a global approach regarding recipes and breadmaking process ...
Santamaría, María +2 more
core +1 more source
Development and adoption of Kernza—A perennial grain crop for sustainable agriculture
PLANTS, PEOPLE, PLANET, EarlyView.Annual cereal grains account for ~50% of human food calories, but cultivation of these crops has resulted in major environmental and social issues worldwide. For nearly three decades, researchers have been breeding intermediate wheatgrass—a perennial cool‐season grass—to serve as the world's first commercial‐scale perennial grain crop to improve ...
Jessica L. Gutknecht +15 more
wiley +1 more source
Trade, Bakery, Philippines, Bakery Ingredients, Food Consumption/Nutrition/Food Safety, International Relations/Trade, D4, F1,
Thornsbury, Suzanne, Woods, Mollie
core
Strategic Entrepreneurship Journal, EarlyView.Abstract Research Summary Access to markets is critical for entrepreneurial success, yet many face significant barriers. This study argues that digital platforms functioning as peer‐to‐peer marketplaces can facilitate entrepreneurial activity by improving market access for new ventures.
Daehyun Kim, Yongwook Paik, Namil Kim
wiley +1 more source
Journal of Research in Medical Sciences, 2012 Background: Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition.
Bahar Nazari +2 more
doaj
Strategic concerns about technological research of the Romanian baking and flour products industry
Taking into account the economic and social importance of research-development activities as far as the technologies and the political measures are concerned, in the context of food security and of population’s food and nourishment, the necessity for ...
Bob, Constantin +2 more
core
Gender &History, EarlyView.ABSTRACT This research explores the adaptive strategies employed by Conversas (Christian women of Jewish origin) and Moriscas (Christian women of Muslim origin) in navigating adversity, particularly in their interactions with inquisitorial authorities in the early modern Crown of Aragon. This study analyses these women's efforts to uphold religious and
Ivana Arsić
wiley +1 more source