Results 61 to 70 of about 49,741 (265)
Business Strategy and the Environment, EarlyView.ABSTRACT Food waste and loss (FWL) remains a critical challenge across food supply chains (SCs) globally, with approximately one‐third of all food produced for human consumption discarded or lost each year. This study systematically reviews how supply chain innovation (SCI) can mitigate FWL.
Ilias Vlachos
wiley +1 more source
Impact of biotechnology and nanotechnology on future bread improvement: An overview
The Indian Journal of Agricultural Sciences, 2019 No crop contributes more to human flesh than the wheat that gives us our daily bread. A range of products can be processed from its flour, like bread, pasta, biscuits, chapatti etc, out of which bread is the most successful one.
S GOEL, S GREWAL, K SINGH, N DWIVEDI
doaj +1 more source
Transformation Teams Leading the Hispanic‐Serving Institutions Movement at HSI Community Colleges
New Directions for Community Colleges, EarlyView.ABSTRACT The Department of Education defunded discretionary grant programs for enrollment‐based minority‐serving institutions (MSIs) on September 10, 2025, yet Hispanic‐serving institutions (HSIs) still exist and must continue to adapt to their growing population of Latine/x students.
Gina Ann Garcia +2 more
wiley +1 more source
Effect of Mulberry Powder Addition on the Quality and Antioxidant Capacity of Steamed Bread
Liang you shipin ke-jiThis study investigated the effects of replacing flour with different proportions of mulberry fruit powder on the quality and antioxidant properties of steamed bread, with the goal of preparing steamed bread with high nutritional value and expanding the ...
WANG Jing-han +3 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage +5 more
wiley +1 more source
Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread
Food Technology and Biotechnology, 2017 Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified ...
Dubravka Novotni +7 more
doaj +1 more source
Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley +1 more source
Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage +3 more
wiley +1 more source
Grain & Oil Science and TechnologyThis study aimed to explore the effects of Spirulina micro-powder (SP) substitution (at ratios of 0–1.6 %, based on wheat flour weight) on wheat dough characteristics and bread quality.
Anhe Zhao +7 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães +3 more
wiley +1 more source