Results 111 to 120 of about 113,253 (296)
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
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
Development of Organic Breads and Confectionery [PDF]
, 2005 End of project reportIn recent years, concern for the environment and consumer dissatisfaction with conventional food has led to growing interest in organic farming and food. The demand has also been fuelled by highly-publicised food scares.
Butler, Francis +2 more
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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
Investigation of the Water-retaining Capacity of the Carbohydrate Complex of Rye-wheat Dough with Addition of Polyfunctional Food Supplement “Magnetofооd” [PDF]
, 2018 Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don\u27t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources,
Alexandrov, A. (Alexandr) +4 more
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Journal of the Royal Anthropological Institute, EarlyView.The production‐distribution‐consumption triad has structured how anthropologists understand exchange for roughly a century. This article argues for expanding this triad to include an explicit focus on acquisition – the systems, processes, and practices of acquiring.
Hanna Garth
wiley +1 more source
Applied SciencesIn this study, black chokeberry (Aronia melanocarpa) juice pomace was used to enrich the extrudates from rice in order to create a functional food.
Mariya Dushkova +4 more
doaj +1 more source
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
EXPANSION OF THE RANGE OF YEAST-FREE BAKERY PRODUCTS MADE USING FERMENTED DAIRY PRODUCTS
Zernovì Produkti ì KombìkormaTraditionally, biological methods are used to leaven dough semi-finished products in the production of bakery products. However, today consumers are increasingly including yeast-free bakery products in their diet.
А. Zabroda +3 more
doaj +1 more source
Penentuan Kebijakan Pengiriman Menggunakan Model Persediaan Terintegrasi Untuk Perishable Product Dalam Supply Chain Multi-eselon (Studi Kasus Di Tika Bakery) [PDF]
, 2010 Sepanjang persaingan dalam dunia industri semakin kuat, supply chain management menjadi halyang sangat penting. TIKA Bakery yang secara terus menerus memproduksi roti selalu berusaha untukmemenuhi permintaan konsumen dengan cepat, murah, dan kualitas ...
Adi, P. (Purnawan) +2 more
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