Results 111 to 120 of about 735,567 (311)
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Health, Spirituality and Medical Ethics, 2017 Background and Objectives: Historically, bread has been the most important source of human nutrition. The pattern of bread consumption is not desirable in Iran and approximately 16% of bread produced in this country is wasted. The most ...
Atieh Sadat Danesh +2 more
doaj
COMPARATIVE ANALYSIS ON THE QUALITY OF SEVERAL BREADS ASSORTMENTS AVAILABLE ON THE ROMANIAN MARKET AND ON THE TECHNOLOGICAL PROCESSES RELIABILITY [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2016 Our investigations have focused on the analysis of several bread assortments manufactured by the largest producer in Romania, in terms of key quality parameters.
Radiana Maria TAMBA-BEREHOIU +3 more
doaj
Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
, 2009 An inadequate folate status is associated with increased risk of anaemia and neural tube defects. In many countries a folate intake below recommendations has been reported for women in childbearing age.
Öhrvik, Veronica
core
Effects of yeast polysaccharides on the quality of wheat dough and toast
Food Biomacromolecules, EarlyView.Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang +5 more
wiley +1 more source
Wheat Prices, Bread Consumption and Health in Scotland [PDF]
The relative recent rise in food prices has increased concern about the choice of a healthy food basket, especially in the context of the formulation of a National Food Policy for Scotland.
Cacciolatti, Luca +5 more
core +1 more source
Economics of Change in Market Structure, Conduct, and Performance The Baking Industry 1947-1958 [PDF]
, 1963 Baking is one of the largest industries in the United States. Its sales, which exceed $4 billion annually, rank it third among the food processing industries, and thirteenth among all manufacturing industries. Bakery products account for nearly $1 out of
Evans, Bert M., Walsh, Richard G.
core +1 more source
Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +1 more source