Results 71 to 80 of about 223,995 (307)
Arid Zone Journal of Engineering, Technology and Environment, 2022 Studies involving the use of composite flour for baked goods are unending for reasons such as high quest for functional foods, unsustainable wheat import and nutritional enhancement of baked goods.
G. I. Agbara, B. Babagana
doaj +2 more sources
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
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Economic and health aspects of spelt production and processing in AP Vojvodina [PDF]
Ekonomija: teorija i praksa, 2020 The paper aims to determine the economic viability of the production of spelt and its products. The paper deals with the economic and health aspects of the production and processing of spelt in AP Vojvodina.
Novković Nebojša +5 more
doaj
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
Future Postharvest and Food, EarlyView.The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh +3 more
wiley +1 more source
Harnessing Free Radical Scavenging Potential of Caffeic Acid as a Nutraceutical—A Review
Food Safety and Health, EarlyView.Caffeic acid has emerged as a promising bioactive molecule with multiple pharmacological properties, including antioxidant, antimicrobial, anti‐inflammatory, organ protective properties and metal‐chelating ability. This review emphasizes the dietary sources, structural characteristic, molecular mechanism underlying health promoting effects of caffeic ...
Pavitra Behra +2 more
wiley +1 more source
Penambahan Tepung Biji Cempedak Dalam Pembuatan Roti Tawar [PDF]
, 2017 The purpose of this study was to obtain the best ratio of wheat flour and cempedak seed flour to produce a good quality white bread. This research was carried out experimentally by using completely randomized design with four treatments and four ...
Ayu, D. F. (Dewi) +1 more
core
Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany [PDF]
, 2015 Energy and exergy efficiencies of the wheat and rye bread and hamburger bunmaking processes are assessed based on data from Turkey and Germany. Amount of the land required to produce the same amount of wheat in Turkey is 3.34 times of that required in ...
Degerli, Bahar +4 more
core +1 more source
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