Results 71 to 80 of about 2,834,550 (298)
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
Strategic concerns about technological research of the Romanian baking and flour products industry [PDF]
Taking into account the economic and social importance of research-development activities as far as the technologies and the political measures are concerned, in the context of food security and of population’s food and nourishment, the necessity for ...
Bob, Constantin +2 more
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, 2016 Due to the high temperatures applied, ingredients used in the recipe, and the low moisture levels reached, baking triggers a series of chemical reactions between food components, improving both texture and organoleptic characteristics of the baked food ...
Francisco J. Morales +3 more
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Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
The Philippine Bakery Sector [PDF]
Trade, Bakery, Philippines, Bakery Ingredients, Food Consumption/Nutrition/Food Safety, International Relations/Trade, D4, F1,
Thornsbury, Suzanne, Woods, Mollie
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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
Enrichment of bakery products with non-traditional raw materials
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технологіїMass consumption products such as a bread and bakery products have insufficient nutritional value due to the low content of complete proteins, dietary fibers, vitamins and minerals.
S. M. Ovsienko
doaj +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Characterization of different mushrooms powder and its application in bakery products: A review
International Journal of Food Properties, 2019 Bakery products such as bread, cookies, biscuits, and cakes are a large family of popular food products, consumed by a wide range of people all over the world, due to their varied tastes, relatively long shelf-life and low-cost.
Fakhreddin Salehi
doaj +1 more source
Bakery Products at Murdock Store, Aug. 1937
, 1937 Holsum Bakery, Bakery Products at Murdock Store, 8/3 ...
Bray, Clifton L.
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