Results 31 to 40 of about 735,567 (311)
MILLET AS A PROMISING RAW MATERIAL FOR MODERN GROAT PRODUCTION
Harčova Nauka ì TehnologìâThe study emphasizes regional variation in the chemical composition of the varieties «Bila Altanka» and «Poltavske Zolotyste» cultivated in different regions of Ukraine during 2020–2022.
I. Kustov +4 more
doaj +1 more source
Brazilian Journal of Food Technology, 2017 Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory ...
Patricia Kelli de Souza-Borges +1 more
doaj +1 more source
The Image of BREAD in Lithuanian Dictionaries
Vilnius University Open Series, 2021 The bread in one form or another has been known to people all over the world. Linguistic data and rites show that the Lithuanians have been eating bread since ancient times. Bread is mentioned in the small-form verbal folklore, songs, sagas, fairy tales,
Irena Smetonienė
doaj +1 more source
SSRN Electronic Journal, 2016 AbstractStandard economics omits the role of narratives (the stories that people tell themselves and others) when they make all kinds of decisions. Narratives play a role in understanding the environment; focusing attention; predicting events; motivating action; assigning social roles and identities; defining power relations; and establishing and ...
Snower, Dennis, Akerlof, George A.
openaire +5 more sources
Advanced Materials, EarlyView.An overview of design principles and scalable fabrication strategies for multifunctional bio‐based packaging. Radiative cooling films, modified‐atmosphere films/membranes, active antimicrobial/antioxidant platforms, intelligent optical/electrochemical labels, and superhydrophobic surfaces are co‐engineered from material chemistry to mesoscale structure
Lei Zhang +6 more
wiley +1 more source
Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water
International Journal of Food ScienceThis study developed a technology to prepare cupcakes with a reduced sodium content from fine whole-ground wheat flour and ozonated water. Cavitation technology was utilised to reduce the sodium content, to shorten the cooking time, and to improve the ...
Maxat N. Mamyrayev +8 more
doaj +1 more source
Advanced Materials, EarlyView.ABSTRACT Bone tissue regeneration is a complex physiological process dependent on the spatiotemporal coordination of immune cells and stem cells. Conventional research primarily elucidates the mechanism through which materials facilitate bone formation by initially modulating macrophages and subsequently encouraging the osteogenic differentiation of ...
Yang Lu +11 more
wiley +1 more source
Food & Nutrition Research, 2014 Background: Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known.
Pernilla Sandvik +4 more
doaj +1 more source