Results 141 to 150 of about 561,877 (305)
Improving rice eating and cooking quality by enhancing endogenous expression of a nitrogen-dependent floral regulator. [PDF]
Zhang Y +7 more
europepmc +1 more source
Who Are the Consumers of European Farmers' Markets? A Cross‐Country Analysis
ABSTRACT With substantial growth in the number of farmers' markets (FMs) in developed countries, the number of consumers visiting FMs is also increasing. This study comparatively assesses the consumers of FMs in three European countries where FMs traditionally play a distinctive role in food supply chains.
Áron Török +6 more
wiley +1 more source
Industrial almond by-products (ABPs, almond oil cake) and tomato by-products (TBPs, mixture of peel and seeds) are nutrient-rich residues that could enhance the nutritional value of gluten-free pasta and support sustainable waste reduction.
Hind Benchettah +7 more
doaj +1 more source
Animal Efficiency in an Intensive Beef Production System [PDF]
A stochastic input distance function is estimated to analyse the efficiency with which physical characteristics of individual lot-fed beef cattle in Australia are combined with conventional inputs to produce a final product possessing defined quality ...
Fleming, Euan M. +4 more
core +1 more source
ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole +6 more
wiley +1 more source
To enhance the sensory quality of gluten-free highland barley flour products, this study investigated the effects of incorporating a highland barley flour-zein composite gel (at levels of 0%, 10%, 20%, 30%, 40% and 50%, mass fractions) on the dough ...
Jipeng HUANG, Jiwei KUANG, Bin DANG
doaj +1 more source
Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles. [PDF]
Hu H +5 more
europepmc +1 more source
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson +3 more
wiley +1 more source
Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour. [PDF]
Gazza L +4 more
europepmc +1 more source
ABSTRACT The US hemp market is a new and nascent industry that has been devoid of research for about half a century. This study examined the effects of exogenous shock on price at each phase of the value chain—Farm (hemp biomass), and its impact on prices at other phases of the value chain—Intermediary Processor (crude cannabidiol hemp) and Final ...
Solomon Odiase +2 more
wiley +1 more source

