Results 191 to 200 of about 2,834,550 (298)

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, Islam MM, Mahmud SAS, Bari MN, Akter N, Jahan S, Hosen S, Hossain MN, Nabi AHMN, Siddiquee MA, Haque MM.   +10 more
europepmc   +1 more source

No evidence of higher peak heat tolerance in the afternoon or with opportunity for thermal behaviour during low‐intensity work in uncompensable heat

Experimental Physiology, EarlyView.
Abstract Heat tolerance is known to be limited by high brain temperature, but most findings pertain to strenuous exercise following artificially altered baseline temperature or with limited opportunity for behaviour. Therefore, we investigated the hypotheses that thermal perceptions, hyperventilation and cerebrovascular responses would be exacerbated ...
Tiarna Stothers, Travis Dylan Gibbons, Kate Nicole Thomas, Emma Jones, Holly Ann Campbell, James David Cotter   +5 more
wiley   +1 more source

DIGITIZATION OF BAKERY PRODUCTS

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

Towards a National Food Pulse Strategy: The role of public policy in unlocking the potential of pulses in England's agri‐food system

Annals of Applied Biology, Volume 189, Issue 3, November 2026.
English food pulse production is constrained by interconnected barriers, including limited farmer know‐how and processing infrastructure, a lack of direct policy support and fragmented research capacity, alongside weak consumer demand. Matrix analysis of academic literature, policy documents and 13 expert interviews synthesised the current policy ...
Lucy Michaels, Rosanne Maguire, David Barling   +2 more
wiley   +1 more source

Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products. [PDF]

Foods
Silva MA, Gonçalves Albuquerque T, Espírito Santo L, Motta C, Almeida A, Azevedo R, Alves RC, Oliveira MBPP, Costa HS.   +8 more
europepmc   +1 more source

Can Tourism Be Ethical?

Journal of Social Philosophy, EarlyView.
Gray Santana
wiley   +1 more source

The Accuracy of Equity Analysts’ Earnings Per Share Forecasts of Agribusinesses and Sugar‐Using Firms

Agricultural Economics, Volume 57, Issue 6, November 2026.
ABSTRACT This study evaluates equity analysts’ earnings forecasts, comparing United States (U.S.) sugar‐using firms (SUF), and a selected group of agribusinesses (AGB). Aspects of U.S. sugar policy, reinitiated in 1982, help to ensure a reliable and predictable domestic supply of SUF's primary ingredient, sugar. U.S.
Carlos O. Trejo‐Pech, Karen L. DeLong, Robert Johansson   +2 more
wiley   +1 more source

Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products. [PDF]

Foods
Tolve R, Simonato B.
europepmc   +1 more source

Structuring Potential of Brown Rice Protein for Meat Analogue

Applied Research, Volume 5, Issue 5, October 2026.
Brown rice protein (BRP) can contribute to meat analogue structuring when combined with soy protein. Although BRP alone produced dry, crumbly, non‐fibrous structures, incorporating 4–9 wt% BRP into soy protein blends generated products with fibrous layers and diverse textures, demonstrating its potential as an alternative plant‐protein ingredient ...
Kasidaj Sivakul, Atze Jan van der Goot, Julia K. Keppler   +2 more
wiley   +1 more source