Results 81 to 90 of about 771,248 (339)

THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD

Scientific Papers Animal Science and Biotechnologies, 2023
This study determined the quality of bread obtained from the control sample flour (M) and the quality of bread obtained from flour with addition of 3 different percentages of alpha amylase (P1-280000 U.SKB/ 100kg flour; P2-560000 U.SKB/ 100kg flour;P3 ...
RODICA CHEREJI, IULIANA CRETESCU, RODICA CĂPRIŢĂ   +2 more
doaj  

Decision letter for "Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice-based bread: case of steamed-cooked 'Ablo'"

, 2021

openalex   +1 more source

Estimation of Combining Ability In 10x10 Diallel Crosses Of Bread Wheat Grown Under Normal Irrigation and Salinity Stress Treatment for Some Morphological Physiological Traits [PDF]

, 2022
Wafaa Ali, Mohamed El May, Adel Abdelsattar Elbadawy, A. Morsy, Hosary, S Afiah, A Elgammaal, A El-Hosary, R Baker, H Barrs, P Weatherley, M Chowdhry, M Rafiq, K Alam, M El Ameen, Abdels, G Khaled, Ibrahim Elshazly, A El-Fahdawy, A El-Hosary, M El-Badawy, S Mehasen, A El-Hosary, A El-Hosary, M El-Badawy, ; Mustafa, M El-Shal, A El-Hosary, M El-Badawy, ; Mehasen, A El-Hosary, T Elakkad, A El-Fahdawy, M El-Maghraby, M Moussa, N Hana, H Agrama, M Wafaa, Ali, H El-Safy, M El-Badawy, S Allam, A Hosary, E Farshadfar, F Rafiee, H Hasheminasab, C Gardner, S Eberhart, N Gilbert, M Gomaa, M El-Banna, ; Gadalla, E Kandil, A Ibrahim, E Goyal, S Amit, R Singh, B Griffing, B Hayman, N Hussain, M El-Badawy, A El Hosary, S Mehasen, M Iqbal, A Navabi, D Salmon, R Yang, B Murdoch, S Moore, D Spaner, J Lonnquit, C Gardner, M Mickelbart, Bailey-J Hasegawa, Serres, B Oyiga, R Sharma, J Shen, M Baum, H Paschal, J Wilcox, A Sprague, Tatum, C Stuber, A Topal, C Aydin, N Akgiin, M Babaoglu, M Yildirim, B Bahar, M Zare-Kohan, B Heidari   +91 more
openalex   +1 more source

The Effects of Topdressing Organic Nitrogen on Hard Red Winter Wheat [PDF]

, 2012
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, Darby, Heather, Harwood, Hannah, Madden, Rosalie, Monahan, Susan   +4 more
core   +1 more source

Mapping and Innovating Business Models of Food Hubs in Short Food Supply Chains

Corporate Social Responsibility and Environmental Management, EarlyView.
ABSTRACT Short food supply chains (SFSCs) offer sustainable alternatives to conventional food systems (CFSCs) but require effective intermediaries to scale and remain competitive. Food Hubs (FHs) serve this role by enhancing SFSC efficiency and market reach while upholding community‐oriented values. However, limited research has examined how FHs design
Marije Renkema‐Singh, Lea Fobbe, Per Hilletofth   +2 more
wiley   +1 more source

Highly Processed Foods in Binge‐Eating Episodes: The Importance of Improving Food Reporting

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate ...
Ingrid A. Worth, Tera L. Fazzino, Kendrin R. Sonneville, Kelly L. Klump, Ashley N. Gearhardt   +4 more
wiley   +1 more source

Solid Biofuel Usage and Households' Behavior Toward Energy Choice in Northwest Ethiopia

Energy Science &Engineering, EarlyView.
This study analyzed household energy choice behavior in northwest Ethiopia using an integrated energy stacking and decision‐making framework. Evidence shows dominant reliance on solid biomass and a fuel‐stacking pattern, while urban residences, higher income, and education increase clean energy adoption, highlighting the need for pro‐poor, context ...
Habtamu Setargachew Molla, Zemen Ayalew Ayele, Essa Chanie Mussa, Marelign Adugna Mesele   +3 more
wiley   +1 more source

Trend Moment Method to Predict Sales of Pekanbaru Hoya Bread

, 2022
Wahyuni Siregar, Arridha Zikra Syah, Indra Ramadona Harahap   +2 more
openalex   +2 more sources

Food photographs in nutritional surveillance: errors in portion size estimation using drawings of bread and photographs of margarine and beverages consumption [PDF]

Food photographs are widely used as instruments to estimate portion sizes of consumed foods. Several food atlases are available, all developed to be used in a specific context and for a given study population. Frequently, food photographs are adopted for
Henauw, S., de, Huybrechts, I., Keyzer, W., de, Maeyer, M., de, Ocke, M.C., Slimani, N., Veer, P., van 't   +6 more
core   +2 more sources

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source