Results 51 to 60 of about 112,280 (305)
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 +5 more
wiley +1 more source
Современная наука и инновации, 2022 The development of new types of food products using non-traditional plant raw materials rich in useful substances necessary for the human body is an important direction of the NTI of the Russian Federation "FoodNet".Bread and bakery products occupy a ...
I. Konovalova +2 more
doaj
Acrylamide mitigation in bakery products [PDF]
, 2017 The aim of this study was the determination of acrylamide in Portuguese bakery and its reduction in a bakery product. Acrylamide is considered by the International Agency for Research on Cancer as a carcinogenic compound to animals and probably to ...
Brandão, Carlos +4 more
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Cereal Chemistry, EarlyView.ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez +2 more
wiley +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
Development of a business project «Functional bread»
Новые технологии, 2023 The goal of the research is to develop a business project for the production of functional bread using vegetable additives. The following tasks have been solved: analysis of the assortment of dietary and therapeutic-and-prophylactic bakery products ...
S. N. Edygova +3 more
doaj +1 more source
Використання поліпшувачів для регулювання якості хлібобулочних виробів [PDF]
, 2012 Показано можливість поліпшення формостійкості хлібобулочних виробів зі слабкого пшеничного борошна за додавання поліпшуючих добавок. Рекомендовано раціональні концентрації поліпшуючих добавок.
Гавриш, Т. В. +1 more
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Food Chemistry International, EarlyView.Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun +7 more
wiley +1 more source
Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source
Development of Organic Breads and Confectionery [PDF]
, 2005 End of project reportIn recent years, concern for the environment and consumer dissatisfaction with conventional food has led to growing interest in organic farming and food. The demand has also been fuelled by highly-publicised food scares.
Butler, Francis +2 more
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