Results 211 to 220 of about 2,912,635 (352)

Digital Transformation for Eco‐Innovation: Evidence From Agriculture 4.0 Adoption in Wine Firms

Business Strategy and the Environment, EarlyView.
ABSTRACT Firms face a fundamental strategic dilemma: how to align digital transformation with environmental sustainability while maintaining competitive advantage. Drawing on the eco‐innovation and green business strategy literature, this paper investigates how Agriculture 4.0 technologies act as enablers of sustainability strategies.
Alessandro Muscio, Amir Maghssudipour, Yuntao Wang   +2 more
wiley   +1 more source

Current Research in Fermented Foods: Bridging Tradition and Science. [PDF]

Adv Nutr
Sampsell K, Marcolla CS, Tapping S, Fan Y, Sánchez-Lafuente CL, Willing BP, Reimer RA, Burton JP.   +7 more
europepmc   +1 more source

Government Subsidies for Industrial Symbiosis: Is It Always Worth It? Assessing Effectiveness and Efficiency Through Agent‐Based Modeling

Business Strategy and the Environment, EarlyView.
ABSTRACT Policy intervention can be a driver for industrial symbiosis (IS). However, given the wide variety of policy instruments available, policymakers should be guided in the policy design process to ensure that their intervention is effective and efficient. In this paper, we propose an agent‐based (AB) model intended to assess the effectiveness and
Melissa Mollica, Alberto Nastasi, Luca Fraccascia   +2 more
wiley   +1 more source

Correction: Health benefits and risks of fermented foods-the PIMENTO initiative. [PDF]

Front Nutr
Frontiers Production Office.
europepmc   +1 more source

Enhanced Electrooxidation of Glycerol to Lactate Over FeOx‐Modified Au Catalysts

Carbon and Hydrogen, EarlyView.
A FeOₓ‐modified Au catalyst on nickel foam, fabricated via facile electrodeposition, achieves high‐current‐density (310 mA cm−2) and selective (78.1%) electrooxidation of glycerol to lactate at room temperature, offering a sustainable route for biodiesel by‐product valorization.
Hongji Liu, Yingjie Hu, Ruoyu Wu, Yang Song, Abdullah N. Alodhayb, Xiaodong Yi, Zhou Chen   +6 more
wiley   +1 more source

Traditional fermented foods of Indonesia harbour functionally redundant but phylogenetically diverse taxa. [PDF]

FEMS Microbes
Wicaksono WA, Zukancic E, Zlatnar M, Suwanto A, Berg G.   +4 more
europepmc   +1 more source

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source

Characterization of fermented foods: bone health. [PDF]

Front Nutr
Tamang JP, Agahi F, Yilmaz B, Künili İE, Mardon J, Bulmus-Tuccar T, Torbica A, Nikolovska Nedelkoska D, Kütt ML, Malagón-Rojas J, Parada MA, Mayo B, Frias J.   +12 more
europepmc   +1 more source

Evaluating Kernza (Thinopyrum intermedium) as a Co‐Fermentation Feedstock for Bioethanol Production

Cereal Chemistry, EarlyView.
ABSTRACT Background Kernza (Thinopyrum intermedium), a perennial grain developed by the Land Institute, presents a promising alternative to conventional ethanol feedstocks due to its deep‐root systems, low fertilizer requirements, and carbon sequestration potential.
Edwin Bonefont, Kurt A. Rosentrater
wiley   +1 more source

Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods. [PDF]

Microorganisms
Alebidi S, Mallek H, Fragasso M, Capozzi V, Abidi F, Essid I, Spano G, Selmi H.   +7 more
europepmc   +1 more source