Results 131 to 140 of about 13,033 (248)

A Spatial Clustering Approach of Economic Activities: An Application to the Agribusiness Sector in Brazil's Midwest Region

Geographical Analysis, Volume 58, Issue 4, October 2026.
ABSTRACT The spatial distribution of economic activities is central to regional economics. However, empirical tools for comparing industries based on the similarity of their spatial distributions remain limited. Traditional cluster analysis typically ignores geographical distance and connectivity, while spatial methods focus on clustering places rather
Gilvan Santos do Rosario Junior, Ticiana Grecco Zanon Moura, Mauro Ferrante   +2 more
wiley   +1 more source

Nutritional, antioxidant, and sensory properties of Ziziphus spina-christi fruit powder and its application in bakery products. [PDF]

Sci Rep
Hassan NAA, Elkhouly AW, Ali MIK.
europepmc   +1 more source

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. [PDF]

Foods, 2022
Gasparre N, Pasqualone A, Mefleh M, Boukid F.   +3 more
europepmc   +1 more source

Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Ultrasonication has emerged as an environmentally friendly processing technology for modifying the functional characteristics of food materials; however, its effects on underutilized cereal–legume systems remain insufficiently understood. This study investigated the influence of ultrasonication amplitude (25%–75%) and treatment duration (30–60 
Adeyemi Ayotunde Adeyanju, Temaswati Nkosi, Oluwafemi Ayodeji Adebo   +2 more
wiley   +1 more source

Mineral Content of Apple, Sour Cherry and Peach Pomace and the Impact of Their Application on Bakery Products. [PDF]

Foods
Mandache MB, Cosmulescu S.
europepmc   +1 more source

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour. [PDF]

Foods, 2022
Boff JM, Strasburg VJ, Ferrari GT, de Oliveira Schmidt H, Manfroi V, de Oliveira VR.   +5 more
europepmc   +1 more source

Black Chickpea Landraces as a Sustainable Protein Source: Physicochemical, Nutritional, and Technological Properties

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Neglected legume landraces represent valuable genetic resources for sustainable food systems, yet their compositional and technological properties remain poorly explored. This study comprehensively characterized the flours obtained from two Sicilian black chickpeas (Cicer arietinum L.) landraces, Rough Black Chickpeas (RBC) and Smooth Black ...
Marco Torre, Olimpia Pitirollo, Roberto Laganà Vinci, Antonella Cavazza, Francesco Cacciola, Jens J. Sloth, Charlotte Jacobsen, Federico Casanova, Antonella Verzera, Fabrizio Cincotta   +9 more
wiley   +1 more source

A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation Model. [PDF]

Foods
Marianelli A, Offei CA, Macaluso M, Mercanti N, Casu B, Zinnai A.   +5 more
europepmc   +1 more source

Sweet corn cob as a functional ingredient in bakery products. [PDF]

Food Chem X, 2022
Lau T, Clayton T, Harbourne N, Rodriguez-Garcia J, Oruna-Concha MJ.   +4 more
europepmc   +1 more source

DIGITIZATION OF BAKERY PRODUCTS

International Research Journal of Modernization in Engineering Technology and Science, 2023
openaire   +1 more source