Results 191 to 200 of about 11,839 (290)

Pathways for Value Chains to Strengthen Sustainable Development in Mountain Regions: A European Cross‐Case Analysis Based on Stakeholders' Perceptions

Sustainable Development, EarlyView.
ABSTRACT Mountain areas are hotspots of high natural and cultural value, but they face sustainability challenges. This research offers a quantitative cross‐case analysis of 21 case studies from mountain regions across 14 European countries, examining how local stakeholders perceive the contribution of mountain value chains to sustainable development ...
María Mar Delgado‐Serrano, Macario Rodríguez‐Entrena, Anastasio J. Villanueva   +2 more
wiley   +1 more source

Quality Enhancement and In Vitro Starch Digestibility of Wheat-Yam Composite Flour Noodles via Adding Different Improvers. [PDF]

Foods
Hu S, Sun KN, Peng QJ, Ma RH, Ni ZJ, Thakur K, Wei ZJ.   +6 more
europepmc   +1 more source

Composite flour as an innovative food ingredient in bakery products: A review

Composite flour, a widely utilised ingredient in food production, particularly in baking, offers an innovative approach to enhance the nutritional and technological properties of flour.
Jumardi Roslan, Rovina Kobun, Fan Hui Yin, Norazlina Mohammad Ridhwan, Nicky Rahmana Putra, Sylvester Mantihal, MacDalyna Esther Ronie, Wolyna Pindi, Mohd Khairi Zainol, Ahmad Hazim Abdul Aziz, Hasmadi Mamat, Syaidahtull Naseha Ibrahim   +11 more
core  

How Aware Are Consumers of Water Used in Agri‐Food Products? Exploring the Misconception Between the Perceived and the Actual Water Footprint

Sustainable Development, EarlyView.
ABSTRACT Understanding the environmental impact of food production is critical to promoting sustainable consumption patterns. This study explores the gap between consumers' perceived water footprint (PWF) and the actual water footprint (AWF) of selected agri‐food products in Italy, including crop‐ and animal‐based products. A survey conducted through a
Leonardo Agnusdei, Giulio Paolo Agnusdei, Federica De Leo, Pier Paolo Miglietta   +3 more
wiley   +1 more source

Characteristics of Soft Wheat and Tiger Nut (Cyperus esculentus) Composite Flour Bread. [PDF]

Foods
Nedviha S, Harasym J.
europepmc   +1 more source

Effect of wheat/rye/okra composite flour on bread quality

, 2017
Anadolu Üniversitesi ve Bilecik Şeyh Edebali Üniversitesi tarafından ortak yürütülen program.Ekmek özellikle gelişmekte olan ülkelerdeki insanlar için günlük beslenmenin önemli bir parçasıdır.
Yılmaz, Murat
core  

(Dis)information Systems: a Systemic View of Disinformation

Systems Research and Behavioral Science, EarlyView.
ABSTRACT Disinformation is an ancient social phenomenon that has found a favourable environment for dissemination in internet‐based social networks. While the scientific community seeks to address the problem by creating specific tools to detect and classify the various types of false information, we argue that systems thinking is necessary to ...
Herbert Laroca, Vitor Rocio, Antonio Cunha   +2 more
wiley   +1 more source

Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods. [PDF]

Food Technol Biotechnol
Weerarathna A, Wansapala MAJ.
europepmc   +1 more source

Cyanogenic Compounds, Physicochemical Parameters and Metals in Water From Cassava Processing Areas: A Study in the Brazilian Amazon, Using Multivariate Analysis

Environmental Toxicology, EarlyView.
ABSTRACT This study evaluated the water quality of artesian wells and effluents generated in cassava processing in a rural area of Bragança, Pará, with emphasis on physicochemical parameters, multielement composition, and cyanogenic compounds. The well water presented specific nonconformities, highlighting pH values below the recommended level and high
Alana Coêlho Maciel, Mariane Gama Nabiça, Luciana Pinheiro Santos, Thiago de Melo e Silva, Elivaldo Nunes Modesto Junior, Heronides Adonias Dantas Filho, Charles Miller de Souza Borges, Kelly das Graças Fernandes Dantas, Simone de Fátima Pinheiro Pereira, Ivan Carlos da Costa Barbosa, Beni Jequicene Mussengue Chaúque, Rosinelson da Silva Pena, Nayara Macêdo Peixoto Araújo, Alessandra Santos Lopes   +13 more
wiley   +1 more source

Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread. [PDF]

Food Chem X
Olcay HS, Ozulku G.
europepmc   +1 more source