Results 71 to 80 of about 13,033 (248)

Regional market of bread and bakery products: Development trends and development of competitive strategies

Siberian Journal of Economic and Business Studies
Background. This article presents the results of an analysis of the bread and bakery market. Both domestic and international scholars have addressed the analysis of food segments and the algorithm for substantiating competitive strategies for economic ...
Nina V. Borovskikh, Tatyana A. Chizhikova   +1 more
doaj   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +1 more source

Aging and Sustainable Consumption: An Investigation of the Role of Time Perspective

Psychology &Marketing, EarlyView.
ABSTRACT This research investigates how time perspective influences sustainable consumption among older consumers, a rapidly growing demographic. Across five studies, we find that older consumers are generally less likely than younger consumers to engage in sustainable consumption, largely because they adopt a shorter time perspective (Study 1 ...
Alessandro M. Peluso, Yeonjin Sung, Cesare Amatulli, Gianluigi Guido, Carolyn Yoon   +4 more
wiley   +1 more source

How and Under What Conditions Self‐Conscious Emotions Influence Word of Mouth and Decisions to Buy

Psychology &Marketing, EarlyView.
ABSTRACT Shame and pride are two self‐conscious consumer emotions that govern social behavior and can be effective gate‐ways for managerial influence. Conditions producing shame and pride are manipulated to explain how criticisms/disapproval and compliments/praise, respectively, lead to word of mouth communications and decisions to buy.
Mateus Manfrin Artêncio, Alvaro Luis Lamas Cassago, Janaina de Moura Engracia Giraldi, Richard P. Bagozzi   +3 more
wiley   +1 more source

Identifying knowledge barriers to agroforestry adoption and co‐designing solutions to them

People and Nature, EarlyView.
Abstract Compared to monocultures, agroforestry can promote biodiversity, ecosystem functioning and climate resilience, whilst maintaining or enhancing production and profits. Despite this, uptake in temperate regions remains low. Knowledge gaps amongst land managers are a primary barrier to uptake, but little is known about which aspects of ...
Amelia S. C. Hood, Verena Scherfranz, Rosy E. Scholes, Erika Degani, Tom Staton, Alexa Varah, Lena Schaller, Alice L. Mauchline   +7 more
wiley   +1 more source

Fatty acid analysis of Iranian junk food, dairy, and bakery products: Special attention to trans-fats

Journal of Research in Medical Sciences, 2012
Background: Low attention to dairy product consumptions and high intake of junk foods and bakery products might be related to high prevalence of chronic diseases because of their fat content and fatty acid composition.
Bahar Nazari, Sedigheh Asgary, Leila Azadbakht   +2 more
doaj  

Development and adoption of Kernza—A perennial grain crop for sustainable agriculture

PLANTS, PEOPLE, PLANET, EarlyView.
Annual cereal grains account for ~50% of human food calories, but cultivation of these crops has resulted in major environmental and social issues worldwide. For nearly three decades, researchers have been breeding intermediate wheatgrass—a perennial cool‐season grass—to serve as the world's first commercial‐scale perennial grain crop to improve ...
Jessica L. Gutknecht, James A. Anderson, George Annor, Prabin Bajgain, Timothy E. Crews, Colin Cureton, Lee DeHaan, Erin Meier, Tessa Peters, Valentín Picasso, Evelyn C. Reilly, Aaron Reser, Tara Ritter, Aubrey Streit Krug, Nicole Tautges, Jacob M. Jungers   +15 more
wiley   +1 more source

QUALITIES OF BAKERY PRODUCTS IN PRODUCTION

Bread is also an important source of minerals. It contains potassium, phosphorus, magnesium, and, in somewhat smaller quantities, sodium, calcium, chlorine, and others. Lower-grade breads contain more minerals. Currently, the issue of high-quality bakery products is becoming increasingly pressing.
B.N.Amanov, Z.M.Amonov, H.B.Ergasheva, D.R.Jabborova   +3 more
openaire   +1 more source