Results 51 to 60 of about 7,596 (261)
Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
wiley +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage +5 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2012 Fish is a protein source important for enhancing nutritional status because it is categorized as high quality food. Fish flour is one of the fish product that has not been optimally utilized as food. The objective of this research was to produce biscuit
. Mervina +2 more
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International Journal of Secondary Metabolite, 2017 In this study, fat was replaced by ground yellow poppy seed in biscuit formulation for producing low fat biscuit and the changes in physical characteristics, color values and total phenolic content of biscuits with fat replacement were investigated.
Seda Yalcin
doaj +1 more source
Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães +3 more
wiley +1 more source
Evaluating the Immunity-Boosting Efficacy and Safety of Biscuits Enriched with Vitamins, Minerals, and Herbal Extracts in Healthy Individuals [PDF]
International Journal of Nutrition SciencesBackground: Immunity safeguards against infections and strengthening it through diet can enhance health status. This trial evaluated the immune-boosting efficacy and safety of vitamin-, mineral-, and herb-enriched biscuits in preventing infections and ...
Sudhir Nema +9 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro +7 more
wiley +1 more source
THE INFLUENCE OF GLUTEN - FREE FLOURS ON THE QUALITY INDICATORS OF BISCUIT SEMI - FINISHED PRODUCTS
Zernovì Produkti ì Kombìkorma, 2016 The article is devoted to the research of applicability of gluten-free flours from cereal crops and from by-products of cereal crop processing - ground crumbs sifted out in a process of flake production from rice, corn and millet during the production of
К. G. IORGACHOVA +2 more
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