Results 51 to 60 of about 21,297 (296)

Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using ¹H NMR Spectroscopy

Foods, 2021
The food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic acid is commonly added in bakery wares, e.g., bread and fine bakery wares. The aim of this study was to develop and validate a new nuclear
Marwa Scharinger, Marcel Kuntz, Andreas Scharinger, Jan Teipel, Thomas Kuballa, Stephan G. Walch, Dirk W. Lachenmeier   +6 more
doaj   +1 more source

‐(carboxymethyl)lysine in bakery products: A review

, 2023
The purpose of this review is to draw attention to the N-epsilon-(carboxymethyl)lysine (CML) content of bakery products with respect to their formation during baking and their health effects.
Hüseyin Boz, Boz, Hüseyin
core   +1 more source

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

Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water

Scientific Reports
The quality of food products and a balanced diet play a key role in maintaining health and improving the quality of life. Due to the high popularity of pasta, a promising direction is the development of recipes that include whole grain flour, carrot ...
Galiya Iskakova, Bauyrzhan Iztayev, Auyelbek Iztayev, Talgat Kulazhanov, Berdan Rskeldiyev, Assel Izembayeva, Madina Yakiyayeva, Meruyet Baiysbayeva   +7 more
doaj   +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  

Chlorella vulgaris biorefineries: sustainable biofuels and high‐value carbon capture

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Global reliance on fossil fuels has created urgent economic and environmental challenges, yet large‐scale use of algal biomass remains limited by production costs. Industrial scaling is constrained by inefficient harvesting and the technical challenges of processing recalcitrant cell walls.
Sandyelle Ferreira Alcântara Araújo, Antonio Átila Menezes Ferreira, Lucia Andrea Sindeaux de Oliveira, Dayana Nascimento Dari, Devany Quintela Soares, Eliana Elisa Francelino Mavie, Francisco Leonardo Alves de Moraes Sousa, Jessica Lopes da Silva, João Vitor Gomes de Araújo Silva, Thiago Queiroz da Silva, Ana Karine Portela Vasconcelos, Kelma Maria dos Santos Pires Cavalcante, John Hebert da Silva Felix, José Cleiton Sousa dos Santos   +13 more
wiley   +1 more source

DETERMINATION OF PROPIONIC ACID AND ITS SALTS IN BAKERY PRODUCTS [PDF]

, 2023
The conditions and parameters of chromatography were selected for the quantitative determination of propionic acid and its salts in bakery products using high-performance liquid chromatography.
Gripinich A., Baranovskaya Yu., Yegorova Z., Roslik V.   +3 more
core   +1 more source

Reducing Food Waste Through Sharing Platforms: Unveiling the Rebound Effect

Business Strategy and the Environment, EarlyView.
ABSTRACT Food‐sharing platforms are nowadays recognised as a powerful tool to increase food saving. However, little is known about the key determinants fostering its usage. We propose testing the psychosocial determinants of food‐sharing app usage and its impact on post consumption behaviour by combining the technology acceptance model (TAM) with the ...
Laura Michelini, Elena Rinallo, Massimiliano Scopelliti, Alessia Pisoni   +3 more
wiley   +1 more source