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Future FoodsBakery products are most popular and widely accepted carrier of energy and nutrient in the human daily diet. However, their nutritional quality poses many challenges to achieving balanced diet.
Guoqiang Zhang +4 more
doaj +1 more source
BAKERY PRODUCTS CONSUMPTION AND CONSUMERS’ AWARENESS IN URBAN AREAS OF ISPARTA CITY, TURKEY [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2017 The purpose of this study was to determine bakery products consumption, preference, purchasing behaviour and the factors affecting the consumer. The data for this study were obtained by the survey method with 288 households in Isparta.
Hulya GUL +3 more
doaj
Investigation of the Cinnamon Influence on the Wheat Bread Quality Enriched with Flax Seeds Oil Meal [PDF]
, 2018 The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products.
Bilyk, O. (Olena) +5 more
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Does a Specialized Niche Market Vegetable Processor Enjoy Bargaining Power?
Agribusiness, EarlyView.ABSTRACT Agribusiness companies may achieve competitive advantage through specialization within niche markets. One such niche is the fresh‐cut fruit and vegetable market, which has been steadily growing in Germany. This study examines whether the specialization of a German fresh‐cut producer grants it with market power within this niche market.
Nikolas Bublik +3 more
wiley +1 more source
Marketing strategies to improve the sales of bakery products of small-medium enterprise (SMEs) in Malaysia [PDF]
, 2014 Bakery products become a regular food in most part of the world and are essential commodities today. There is a high potential for business growth in selling bakery products. In the business world, Small-Medium Enterprises (SMEs) are primarily engaged in
Jayaraman, Krishnaswamy +3 more
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Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus +4 more
wiley +1 more source
The Analysis of Halal Product Purchase Intention Using Theory Of Planned Behavior (TPB): An Application on Bakery Product Consumption [PDF]
, 2016 This study is applying Theory of Planned Behavior as a theoretical framework with aim of extending prior research of examining halal bakery product purchasing behavior in Solo and Sukoharjo, Indonesia. Data are collected through questionnaire. The sample
, Dr. Soepatini, SE., M.Si +1 more
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Business Strategy and the Environment, EarlyView.ABSTRACT This study integrates multidimensional sustainability indicators into a unified assessment approach to evaluate circular strategies in agri‐food industry businesses. This methodological approach is applied to empirically examine the case of the olive oil industry's by‐product valorization.
David Polonio +3 more
wiley +1 more source
Application of amylographic method for determination of the staling of bakery products
Czech Journal of Food Sciences, 2015 Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products after their baking and during storage.
Marcela Sluková +3 more
doaj +1 more source
Growth Strategy of Circular Startups
Business Strategy and the Environment, EarlyView.ABSTRACT Circular startups (CSUs) play a crucial role in the circular transition by developing circular business models (CBMs) that minimise resource use and narrow material and energy loops. However, empirical research on how CBMs shape growth strategies and how ecosystems enable or constrain scaling remains limited.
Gustavo Dalmarco +3 more
wiley +1 more source