Results 71 to 80 of about 159,018 (318)
, 1973 Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
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Development of fiber fortified potato bread
, 2020 The emphasis is on health promoted food products nowadays. So, the trend today is to produce specialty bread made with functional ingredients known as health promoted bread.
Enkhbold, Myagmarjav
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Development of isoflavone-containing gluten-free rice bread
, 2019 女性ホルモンのひとつ，エストロゲンと似た構造をもつ大豆イソフラボンは，種々の健康増進作用をもつ．本研究では大豆イソフラボンを継続して少しずつ摂取できるグルテン不使用パンの開発を検討した．著者らが最近開発したパン生地に粗精製イソフラボン（有効濃度55.8％）を配合すると，パンの比容積は無添加と同等の4ml/g程度を維持し，きめ・色合いなどの外観，味・香り・食感なども顕著な低下が見られなかった．焼成後のパンはイソフラボン総量で0.15％（w/w），アグリコン換算で0.089％（w/w ...
矢野, 裕之 +2 more
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Migrant success in UK Education: Are there lessons for government social mobility policy?
British Educational Research Journal, EarlyView.Abstract The school achievement and career aspirations of 23 sixth form students at a multi‐cultural urban academy in the UK are explored through interviews. The sample includes 16 s‐generation migrants, 6 UK‐born students with migrant parents and 1 UK‐born student, selected to represent a cohort of over 300 post‐16 learners.
Bernard Barker, Kate Hoskins
wiley +1 more source
Connecting Thoughts and Actions: A Managerial Process Model on Circular Business Model Innovation
Business Strategy and the Environment, EarlyView.ABSTRACT Addressing environmental grand challenges such as resource scarcity requires circular business model innovation (CBMI) that enables firms to efficiently close and slow resource cycles through novel activity systems. Drawing on a grounded theory approach based on 59 in‐depth interviews with top managers from Swiss SMEs, we developed a process ...
Fabian Takacs, Karolin Frankenberger
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
Food Waste Applications Beyond the West: Archetypes and Insights From China
Business Strategy and the Environment, EarlyView.ABSTRACT Food waste is a major challenge for sustainable development, but digital solutions designed to reduce it remain unevenly distributed globally. Food waste mobile applications (FWMAs) have emerged as promising tools for reducing food surpluses through redistribution and improved household food management.
Jiequan Hong +2 more
wiley +1 more source
Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains
Food Technology and Biotechnology, 2016 Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7 % of wheat flour to make bread.
Rao-Chi Chien +2 more
doaj +1 more source
, 2011 Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 i Pediococcus acidilactici MI807, bakterije koje proizvode inhibitore slične bakteriocinu, izolirane su iz litvanskoga kiselog tijesta što se proizvodi od raženoga brašna, te prilagođene za uporabu
Narbutaite, Vilma +11 more
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