Results 71 to 80 of about 6,773,207 (292)
British Educational Research Journal, EarlyView.Abstract In this paper, we explore how neurodivergent ways of being in early education are often gendered. The intersectionalities of gender and neurodivergence often lead to fixed expectations that perpetuate binary interpretations, pathologisations, missed diagnoses and a lack of curated support.
Ruth Churchill Dower, Hannah Hogarth
wiley +1 more source
WHEAT GERM BREAD QUALITY AND DOUGH RHEOLOGY AS INFLUENCED BY ADDED ENZYMES AND ASCORBIC ACID
Studia Universitatis Babes-Bolyai Chemia, 2016 Wheat germs are valuable bread making ingredients, but their addition in bread loaf negatively influences the bread quality by increasing the hardness and decreasing the volume.
Adriana PAUCEAN +2 more
doaj
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
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
Effect of hydrocolloids on selected properties of gluten-free dough and bread
, 2011 Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough’s gas-retaining ability. The properties of H/C vary
D. Sabanis, C. Tzia, Sabanis, D, Tzia, C
core +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
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
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
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
Journal of Consumer Behaviour, EarlyView.ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson +4 more
wiley +1 more source