Results 71 to 80 of about 21,297 (296)
Food Waste Applications Beyond the West: Archetypes and Insights From China
Business Strategy and the Environment, EarlyView.ABSTRACT Food waste is a major challenge for sustainable development, but digital solutions designed to reduce it remain unevenly distributed globally. Food waste mobile applications (FWMAs) have emerged as promising tools for reducing food surpluses through redistribution and improved household food management.
Jiequan Hong +2 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
Determination of Aflatoxins in Bread and Bakery Products [PDF]
Journal of Food Protection, 1984 The possible presence of aflatoxins B1, B2, G1 and G2 was studied on 50 samples of bread and 50 samples of bakery products. The methods used in sample analysis were the following: (a) aflatoxin determination by thin layer chromatography (TLC) with chloroform/acetone solvent system (88/12); and (b) by high pressure liquid chromatography, with the ...
M T, Cutuli de Simón +1 more
openaire +2 more sources
Inclusive or Inauthentic? Consumer Scepticism Towards LGBTQ‐Themed Cause‐Related Marketing
Journal of Consumer Behaviour, EarlyView.ABSTRACT Cause‐related marketing (CRM) is widely used to signal corporate social responsibility and engage ethically motivated consumers, yet its effectiveness remains contested in identity‐sensitive domains such as LGBTQ inclusion. Drawing on Social Identity Theory and Attribution Theory, this research examines how LGBTQ cause identification ...
Wilson N. Ndasi
wiley +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal +4 more
wiley +1 more source
STUDY ON CONSUMER BEHAVIOUR FOR BAKERY PRODUCTS
, 2021 Due to the change in lifestyle, consumption of bakery products increases rapidly worldwide. This study was done to understand the behavior of consumers towards bakery products on the basis of various factors like age group and gender of ...
Shravan Choudhary +3 more
core
Analysis of quality measure that quality-relevant of bakery products [PDF]
, 2022 Introduction. Bakery products are the main food products, which are in the first group (Food products for mass consumption) in the systematization of the main types of food products according to their purpose.
Halchenko, Y. M., Kavunenko, E. R.
core
Analyzing Twin Sigma Mixing Curves: Reliability for Characterizing Strong Wheat Flour Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The standard Farinograph protocol with mixing speed of 63 rpm presents challenges in identifying the dough development time (DDT) of strong wheat flours due to flat mixing curves or double peaks. This study illustrated these issues on strong and very strong flours representing several mixing curve shapes and ...
Carly Isaak +5 more
wiley +1 more source
Sustainability Disclosure and External Assurance of Reports in the Italian Agrifood Sector
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT The European Union introduced the Corporate Sustainability Reporting Directive (CSRD) with the aim of aligning the “walk”—the implementation of substantive sustainability practices—and the “talk”—their representation in sustainability reporting.
Andrea Caccialanza +2 more
wiley +1 more source
HEALTH SAFETY OF BAKERY PRODUCTS [PDF]
Nutrition is the main factor in people’s health. Food can be both a resource and a great hazard to the health of the entire population. The Institute for Public Health Kragujevac is an accredited institution for food analysis.
Djonović, Nela +2 more
core +1 more source