Results 121 to 130 of about 735,567 (311)
Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste
MicroorganismsSurplus bread accounts for a significant proportion of food waste in many countries. The focus of this study was twofold: firstly, to investigate the use of carasau bread residue as a sourdough substrate, and secondly, to reuse this sourdough into a new ...
Simonetta Fois +8 more
doaj +1 more source
Journal of Forecasting, EarlyView.ABSTRACT Food waste reveals inefficiencies in resource use and contributes significantly to environmental pollution. In the United States, food waste accounts for the majority of total waste, with more than 50 million tons generated annually. In military units that operate large‐scale institutional food‐service facilities and generate significant food ...
YongSun Kim, Hyun Shik Yoon
wiley +1 more source
Consumer Willingness to Pay for Breads Marketed as "Low-Carbohydrate" [PDF]
Bread producers are taking advantage of healthy feeding habits by developing new "low carbohydrate" products to entice customers. These low carbohydrate breads are generally more expensive than conventional types.
Johnston, Gretchen +3 more
core +1 more source
The Effects of Topdressing Organic Nitrogen Hard Red Winter Wheat [PDF]
, 2010 The demand for local organic food is steadily increasing throughout Vermont and New England. Consumers are asking for bread baked with locally grown wheat; however bakers have been slow to incorporate local wheat flour because of the challenges ...
Cummings, Erica +5 more
core +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Effects of Economic Policies Aimed at Encouraging a Healthier Grain Consumption [PDF]
In this paper, we evaluate the effects of policy reforms aimed at achieving two policy objectives for grain consumption; (a) to double the intake of bread and breakfast cereals and (b) to ensure that half of the bread and breakfast cereals consumed are ...
Nordstrom, Jonas, Thunstrom, Linda
core +1 more source
Bread and Butter Standard Model
, 2000 Lectures given at the International School of Subnuclear Physics: 37th Course: Basics and Highlights of Fundamental Physics, Erice, Italy, 29 Aug - 7 Sep ...
Kunszt, Zoltan
core +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Discover FoodThis study evaluated the nutrients, antioxidants, physical and sensory properties of three optimized composite bread products formulated from wheat flour (WF), orange-fleshed sweet potato (OFSP) and pumpkin flour (PK).
Solomon Kofi Chikpah +3 more
doaj +1 more source
Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source