Results 181 to 190 of about 6,773,207 (292)

An Enhanced Soft‐Containing Gripper for Pick‐And‐Place of Oyster Products at Extreme Handling Speed

Journal of Field Robotics, EarlyView.
ABSTRACT Soft robotic grippers have been developed for high‐speed handling of soft, fragile foods. For example, our previously designed soft‐containing gripper has been implemented on food production lines. However, existing soft robotic grippers remain inadequate for food pick‐and‐place tasks at extreme handling speeds (e.g., > 70 pcs/min).
Yang Zhang, Zhongkui Wang
wiley   +1 more source

Interfacial engineering of rice bran wax-lard oleogels by polyglycerol fatty acid esters: Polymerization degree-dependent modulation of β'-crystal networks and bread quality. [PDF]

J Sci Food Agric
Fan R, Wang Z, Ye G, Dong W, Ouyang S, Wang K, Wu L.   +6 more
europepmc   +1 more source

Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers. [PDF]

Food Chem X, 2023
Lin S, Huang B, Liu S, Liu Y, Zhang Q, Qin W.   +5 more
europepmc   +1 more source

Affordable and Clean Energy: CO2 Emissions, Resilience and Inequality

Sustainable Development, EarlyView.
ABSTRACT Sustainable development means building the resilience of both people and the planet. It includes implementing strategies which reduce emissions while also enabling more vulnerable households to transition to clean and affordable energy. This paper examines household CO2 emissions in Ireland to highlight those who emit most and least in key ...
Nessa Winston, Monika da Silva Pedroso, Ciarán Mac Domhnaill   +2 more
wiley   +1 more source

Enhancing Gluten-Free Bread Quality with Whole-Grain Pearl Millet Flour: A Physicochemical and Sensory Approach. [PDF]

Foods
Silva BA, Vargas-Solórzano JW, Stephan MP, Deliza R, Martins IBA, Carvalho CWP, Ascheri JLR.   +6 more
europepmc   +1 more source

Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics. [PDF]

Curr Res Food Sci, 2023
Sevgili A, Can C, Ceyhan DI, Erkmen O.
europepmc   +1 more source

Exploring Drivers and Mitigation Strategies for Food Manufacturing Wastes in the Circular Economy Using Rich Pictures

Sustainable Development, EarlyView.
ABSTRACT This study aims to identify the main types, drivers, and solutions for food loss and waste (FLW) as reported by stakeholders within the UK food manufacturing sector from a Circular Economy perspective. Based on insights from diagramming‐based workshops involving 35 participants working in an organisation in the sector, FLW occurs primarily as ...
Alexander Moores, Dimitris Charalampopoulos, Adrian Williams, Ximena Schmidt Rivera   +3 more
wiley   +1 more source

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]

Plant Foods Hum Nutr
Tomassini E, Gasparre N, Duncan R, Piga A, Rosell CM.   +4 more
europepmc   +1 more source

The Legacies of Lockdown: Moral Logics of Exchange and Mistrust in Postpandemic China

Economic Anthropology, EarlyView.
ABSTRACT When Shanghai entered an extended lockdown under China's Zero‐COVID policy in spring 2022, residents found themselves confined within their residential compounds, cut off from conventional supply chains, and dependent on improvised systems of local provisioning and state rationing. From the perspective of economic anthropology, such conditions
Erika Kuever
wiley   +1 more source

Production of microencapsulated cinnamon extract using spray drying and evaluation of its effects on bread quality. [PDF]

Sci Rep
Nemati R, Gharekhani M, Tariverdi S, Hamishehkar H, Bakhshabadi H.   +4 more
europepmc   +1 more source