Results 91 to 100 of about 225,364 (308)
Food Safety and Health, EarlyView.A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik +2 more
wiley +1 more source
An integrated approach project for the revaluation of a traditional sourdough bread production chain [PDF]
, 2008 The influence of organic and conventional farming systems on the performance of a panel of old and modern Italian bread wheat varieties has been evaluated, with the aim to individuate an agronomic protocol suitable for the production of a sourdough bread
Corbellini, M. +5 more
core
Agronomic characteristics of the spring forms of the wheat landraces (einkorn, emmer, spelt, intermediate bread wheat) grown in organic farming [PDF]
, 2010 Organic farmers look to the possibilities of growing neglected crops, such as the spring forms of hulled wheat – einkorn, emmer and spelt – for support in developing the organic farming system.
D Cudney +20 more
core +1 more source
Food Safety and Health, EarlyView.Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley +1 more source
The Effects of Topdressing Nitrogen on Hard Red Winter Wheat [PDF]
, 2013 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 ...
Burke, Conner +4 more
core +1 more source
Wheat Growing and Quality in Organic Farming [PDF]
, 2011 This chapter will present criteria of the selection of suitable varieties for the organic farming system, depending on land and climatic conditions of a farm, current legislation, availability of seeds, options of the final use, etc. Data in this chapter
Capouchova, Ivana +3 more
core +2 more sources
JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti +3 more
wiley +1 more source
International Journal of Bio-Resource and Stress Management, 2022 Multi-environment trials were carried out at 11 locations in different wheat growing zones of Ethiopia during 2017–18 and 2018–19 to identify high yielding, stable, biotic and abiotic stresses resistant varieties with improved quality traits for ...
Abebe Delesa +10 more
doaj
KAJIAN PERBANDINGAN TEPUNG TERIGU (triticum aestivum) DENGAN TEPUNG JEWAWUT (Staria italica) TERHADAP KARAKTERISTIK ROTI MANIS [PDF]
, 2017 Currently, Indonesia's dependence on wheat was increasing as more and more processed products of flour as staple food, one of which is bread. On the basis of this fact, this study aims to determine whether the use of wheat flour can be reduced.
ADINDA SARAH FIRDHAUSA, 133020207 +2 more
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Wheat flour particle size: Influence of mill design and effects on quality and performance
JSFA reports, EarlyView.Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes +3 more
wiley +1 more source