Results 81 to 90 of about 17,449 (255)

Comparative adaptability of 307 Saccharomyces cerevisiae strains from winemaking and Mantou fermentation

Frontiers in Microbiology
Domesticated Saccharomyces cerevisiae is one of the most significant microbial populations in human civilization due to its remarkable diversity and high adaptability to human environments.
Cairong Su, Hui Wang, Yiming Jia, Wenhua Wang, Xueli Ma, Peijie Han, Lixia Zhu, Lixia Zhu   +7 more
doaj   +1 more source

Dough-Making Technology for Sugar and Hard-Dough Cookies

Food Processing: Techniques and Technology
Pastry dough differs in technological properties and requires optimal production modes. The article describes the effect of technological variables of flour from wheat samples with different grain hardness on the rheological profile of dough and the quality of sugar and hard-dough cookies.
Pavel Medvedev, Vitaliy Fedotov, Irina Bochkareva   +2 more
openaire   +2 more sources

Past, present and future of local crop evolution

PLANTS, PEOPLE, PLANET, EarlyView.
Promoting agrobiodiversity is a promising strategy for mitigating the negative effects of climate change on global food security. We highlight the central role evolutionary processes play in harnessing the potential of local crops by integrating genomics, archaeology, ethnobotany and traditional ecological knowledge (TEK).
Nataly Allasi Canales, Philippa Ryan, Amy Jackson, Hong Phuong Le, James Borrell, Aaron Davis, Rafal M. Gutaker   +6 more
wiley   +1 more source

Expanding Possibilities for the Use of Writing Genres in Early Elementary Science: Investigating First‐Graders’ Multimodal Sequential Explanations

Science Education, EarlyView.
ABSTRACT This study investigates the outcomes of the implementation of a first grade unit incorporating multiple modes of representation and genre‐based pedagogy to support writing instruction in the genre of sequential explanations. At the end of a 6‐day unit investigating the structure and functions of carnivorous plants, 47 first graders completed a
Rachel E. Wilson, Leslie U. Bradbury
wiley   +1 more source

Microalgae Techno-Functional Properties in Bread, Cookies, and Pasta Products: A Review. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Atubukha B, Liu K, Huang Z, Jakab I, Kóczán-Manninger K, Badak-Kerti K.   +5 more
europepmc   +2 more sources

Additive‐Free Edge‐Functionalized Graphene Dough

Small, EarlyView.
An edge‐functionalized, few‐layer graphene dough, synthesised directly from graphite, provides an additive‐free, processable graphene for moldable and printed electronic and magnetic applications. ABSTRACT The exploitation of graphene's extraordinary properties depends on finding new ways to synthesize and process it without disrupting its fundamental ...
Ashley Walker, Shaikh Nayeem Faisal, Gregory Ryder, Ali R. Jalili, Sanjeev Gambhir, Luke O'Dell, Sepidar Sayyar, Gordon G. Wallace, David L. Officer   +8 more
wiley   +1 more source

Optimal timing and rate of nitrogen fertilizer use: An integrated network technology approach

American Journal of Agricultural Economics, EarlyView.
Abstract Both the rate and timing of crop fertilizer application play an important role in agricultural productivity. However, inefficient fertilizer use can significantly increase production costs, water pollution, and greenhouse gas emissions. To capture both the spatial heterogeneity and dynamic nature of this problem, we develop a multi‐stage ...
Tihomir Ancev, Moriah Bostian
wiley   +1 more source

Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours. [PDF]

Food Sci Nutr
This study evaluates the effects of blending teff with maize and potato flours and varying fermentation time on injera quality. The optimal formulation (70% teff, 15% maize, 15% potato) with 72 h fermentation improved nutritional value, fiber content, and sensory and microbial quality, providing a cost‐effective alternative to 100% teff injera ...
Cherinet YL, Tenagasahw MW, Ambaw BA, Asemu AM, Hilemeskel WH, Mossie BB, Sendekie ZB.   +6 more
europepmc   +2 more sources

Mobile Work: Handcart and Bicycle Workers Across the Urban Economy of Greater Accra Region

Area, EarlyView.
Short Abstract This article explores the role of handcart and bicycle workers—mobile workers—in the urban economy of Accra and Tema, Ghana. Drawing on qualitative fieldwork, it shows how their practices of food vending, e‐waste collection and mobile trade exemplify a form of relational infrastructure that sustains urban life through improvisation ...
Kauê Lopes dos Santos, Livia Cangiano Antipon   +1 more
wiley   +1 more source

‘I Felt Brave’: A Mixed‐Methods Study on Participants' Parental Efficacy After Attending a Parent–Child Programme in a Remote Aboriginal Community

Child &Family Social Work, EarlyView.
ABSTRACT Positive parenting and parent–child interaction are keys to children's early life experiences and developmental outcomes. Play to Connect is a short‐term parent–child programme, co‐developed and delivered in partnership with a remote Aboriginal community on the Tiwi Islands in Australia's Northern Territory.
Carolin Stock, Maggie Kerinaiua Punguatji, Aileen Tiparui, Christel van den Boogaard, Carmen Cubillo, Gary Robinson   +5 more
wiley   +1 more source