Results 61 to 70 of about 6,773,207 (292)
U.S. Consumers Sometimes Prefer Seemingly Redundant Labels
Agribusiness, EarlyView.ABSTRACT More food products are carrying seemingly redundant labels, which are marketing claims or certifications that reiterate product attributes already conveyed. In this paper, we aim to answer two questions on redundant labels. First, do consumers view redundant labels as deceptive or informative? Second, how do redundant labels affect product and
Jackson Lusk +2 more
wiley +1 more source
The odour of white bread [PDF]
, 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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Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Mixed‐culture fermentation generally produces volatile fatty acids (VFAs) as a mixture of C2–C6 acids. Among operational parameters, temperature has a distinct effect on the microorganisms' metabolic activity, which can shift the composition of the metabolites.
Reema Kumar +4 more
wiley +1 more source
Subject Platter Bread & Butter. Laura White A Unique Catered Event December 13th, 2024 CORNER7 7a Statfrod Villas London NW1 9SJ Corner7 is delighted to invite you to Bread and Butter an exclusive food event created by LAURA WHITE and hosted ...
White, Laura
core +5 more sources
Image data of crumb structure of bread from flour of czech spring wheat cultivars
Czech Journal of Food Sciences, 2004 : Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test.
I. Švec, M. Hrušková
doaj +1 more source
QUALITY OF BREAD SUPPLEMENTED WITH SILVER EAR
, 2014 Silver ear (Tremella fuciformis Berkeley) was used to substitute wheat flour to make bread. Bread quality including specific volume, color and sensory evaluation, and taste components including proximate composition, soluble sugars, free amino acids and ...
Mau, J.L. +4 more
core +1 more source
The quality of interaction with children in collective play: Children's agency
British Educational Research Journal, EarlyView.Abstract There is a growing body of studies on increasing the quality of infant–toddler education and care. Yet little attention has been directed towards how to bring toddlers' agency and perspective to their personally meaningful learning in collective play.
Liang Li
wiley +1 more source
High-temperature drying of organically grown bread rye [PDF]
, 2002 Mycotoxin producing fungi are naturally occurring components in cereals. When produced, some of the mycotoxins are toxic to humans and animals. Heat treatment is a method to reduce fungal abundance on cereals.
Elmholt, Susanne, Kristensen, Erik F.
core +1 more source
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
Consumer Perception of Bread Quality [PDF]
Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread in Belgium is declining during the last decades.
Van de Walle, D. +4 more
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