Results 121 to 130 of about 201,464 (259)

Organic Winter Wheat Variety Trial Report [PDF]

, 2014
In 2014, the University of Vermont Extension conducted an extensive organic variety trial to evaluate hard red winter wheat in order to determine which varieties thrive in the Northeast.
Cummings, Erica, Darby, Heather, Monahan, Susan, Post, Julian, Zeigler, Sara   +4 more
core   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Economic Contribution of the Agricultural Sector to the Arkansas Economy in 2012 [PDF]

, 2013
This report is the ninth in a series of reports examining agriculture’s economic contribution on the Arkansas economy. Utilizing data from the United States Bureau of Economic Analysis (BEA), USDA Economic Research Service (ERS), USDA National ...
English, Leah, Miller, Wayne, Popp, Jennie   +2 more
core   +3 more sources

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Comparative Evaluation of Chemical Composition of Fermented Ground Bean Flour (Kerstingella geocarpa), Cowpea Flour (Vigna unguiculata) and Commercial Wheat Flour (Triticum spp.)

Pakistan Journal of Nutrition, 2015
The study was conducted to compare the chemical composition of 3 flour samples: fermented ground bean flour, fermented cowpea flour and commercial wheat flour. Commercial wheat flour was purchased from a local market as well as cowpea and ground bean. The samples were cleaned and sorted, soaked in water at room temperature, dehulled, oven dried at 50°C
openaire   +1 more source

Ökonomische Folgen der Ausbreitung von Neobiota : Forschungsbericht 20186211 [PDF]

, 2006
The European Strategy on Invasive Alien Species T-PWS(2002) 8 mandates intensified research by member nations on invasive species. This research will not be restricted solely to the biology and remediation of invasive species, but will also evaluate ...
Bastiansen, Finn, Herle, Markus, Reinhardt, Frank, Streit, Bruno   +3 more
core  

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Evaluation of Potato Wheat Composite Flour for Bread Production in Ethiopia

Blue Nile Journal of Agricultural Research
Consumption of wheat flour for bread and other baked products has increased in Ethiopia as well as worldwide. However, the wheat produced in Ethiopia is not enough to support bakery and pastry industries.
Ayalew Demissew, Seifu Yilema, Kiber Temesgen, Ayenew Meresa, Getu Tegegne   +4 more
doaj  

Relationship of the moisture content of Finnish wheat flour and relative humidity

Agricultural and Food Science, 1968
Changes in the moisture content of Finnish commercial wheat flour stored at variable relative humidities, representing the conditions typical of flour storage in Finland, were investigated.
Yu-Yen Linko, Pekka Linko
doaj