Results 41 to 50 of about 2,834,550 (298)

Examination of some technological properties of lactic acid bacteria of the genera Lactiplantibacillus and Levilactobacillus isolated from spontaneously fermented sourdough. Part 1: Enzymatic profile [PDF]

BIO Web of Conferences
In the development of symbiotic sourdough starters, it is necessary to examine the enzymatic profile of all potential lactic acid bacteria (LAB) strains.
Prasev Ivan, Denkova-Kostova Rositsa, Koleva Anna, Denkova Zapryana, Goranov Bogdan, Dobrev Iliyan, Kostov Georgi   +6 more
doaj   +1 more source

Access to Finance and Innovation in the Canadian Food Processing

Agribusiness, EarlyView.
ABSTRACT Innovation is a presumed channel through which finance affects productivity, yet there is limited research testing the relationship between finance and innovation in the food manufacturing sector. The purpose of the paper is to explore the determinants (e.g., financing, R&D, firm size, expenditure on innovation) of the adoption of innovation ...
Getu Hailu, Deepananda Herath
wiley   +1 more source

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, Franziska Mittag, Laura Hellstern, Sebastian Hess   +3 more
wiley   +1 more source

Nutritional value and advances of mealworm (Tenebrio molitor) as a sustainable functional ingredient in bakery products: A key step toward sustainable diets

Future Foods
Bakery 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, Yuanhui Wang, Zhangcheng Liang, Jingyin Guo, Bin Wu   +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, Fidan Merve KART, Mevlut GUL, Metin Göksel AKPINAR   +3 more
doaj  

The Influence of Common Language on the Trade of Wheat and Bakery Products

Agribusiness, EarlyView.
ABSTRACT This study examines whether sharing a common official language increases the probability that two countries engage in bilateral trade of wheat and bakery products. Using a binary choice framework applied to 54,780 country‐pair observations for 2023, probit and logit models of the extensive margin of trade are estimated, with a focus on whether
Felipe Durães do Nascimento Monteiro Barbosa, Dragan Miljkovic   +1 more
wiley   +1 more source

From Agro‐Industrial Waste to Functional Packaging Using Antimicrobial and Mechanically Reinforced Starch Foams With Melon Seed and Rosemary

Journal of Applied Polymer Science, EarlyView.
Agro‐industrial waste was upcycled into biodegradable starch foams reinforced with melon seed and rosemary flours, yielding sustainable food packaging with enhanced mechanical performance, selective antimicrobial activity, and rapid biodegradation. ABSTRACT The demand for sustainable alternatives to petroleum‐based packaging has promoted starch‐based ...
Ana Carolina Agne Ferreira Zão, Naiara Jacinta Clerici, Flávio Fonseca Veras, Cecília Roratto Köhn, Adriano Brandelli, Juliane Elisa Welke, Patrícia Benelli, Alessandro de Oliveira Rios, Simone Hickmann Flôres   +8 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, Miroslav Kubín, Šárka Horáčková, Josef Příhoda   +3 more
doaj   +1 more source

Innovation‐Led Sustainability in the Agri‐Food Sector: Evidence From the Global Food and Beverage Industry

Business Strategy and the Environment, EarlyView.
ABSTRACT The agri‐food sector is vital to economic development, but it exerts significant environmental and social pressures. This study draws on the natural resource‐based view. It investigates the strategic sustainability‐performance nexus in the global food and beverage industry using a longitudinal dataset (2013–2023) of 633 firms across the EU ...
Alessandro Bernardo, Domizia Vescovo, Riccardo Censi, Roberto Ruggieri, Donatella Restuccia, Paola Campana   +5 more
wiley   +1 more source

O controle de gorduras trans em produtos de panificação comercializados nas lanchonetes do campus sede da Universidade Federal de Santa Catarina [PDF]

, 2015
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências da Saúde, Programa de Pós-Graduação em Nutrição, Florianópolis, 2015.O consumo alimentar da população tem sido influenciado por fatores como o menor tempo disponível para
Silva, Mariana Kilpp
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