Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace. [PDF]
FoodsMandache MB, Vijan LE, Cosmulescu S.
europepmc +1 more source
Gender, Work &Organization, Volume 33, Issue 5, Page 1871-1887, September 2026.ABSTRACT Although there is extensive research on invisible work and its relation to labor market performance, understanding this phenomenon from the perspective of women in multiple hierarchical positions in the Middle East remains limited. This study integrates a situated intersectionality perspective with the literature on invisible work mechanisms ...
Maha Sabbah‐Karkabi, Amit Kaplan
wiley +1 more source
Methylcellulose-Alginate Composite Bead Incorporating Ethanol and Clove Essential Oil: Properties and Its Application in Bakery Products. [PDF]
Polymers (Basel)Sangsuwan J, Thongchai P, Nalampang K.
europepmc +1 more source
Application of Cyanidin-3-Glucosides as a functional food ingredient in rice-based bakery products. [PDF]
Saudi J Biol Sci, 2021 Shozib HB +10 more
europepmc +1 more source
Redefining Leadership to Mobilize Gender Equity in the Global Culinary Industry
Gender, Work &Organization, Volume 33, Issue 5, Page 2068-2081, September 2026.ABSTRACT Gender inequality remains deeply entrenched in the culinary industry, where masculinist hierarchies, exclusionary cultures, and heroic ideals of the master chef continue to marginalize women. Most contemporary initiatives to address these challenges promote women's advancement through the celebration of individual inspiring women chefs and ...
Nicole Ferry +2 more
wiley +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6428-6441, 30 August 2026.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
Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products. [PDF]
FoodsSilva MA +8 more
europepmc +1 more source
Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba
Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6779-6788, 30 August 2026.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
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products. [PDF]
FoodsTolve R, Simonato B.
europepmc +1 more source
The use of edible insects in human food
Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.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 +5 more
wiley +1 more source