Results 91 to 100 of about 231,641 (365)

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

A Comparative Study on Deoxynivalenol Mycotoxin Level in Wheat Flour and Bread Samples

The Journal of Qazvin University of Medical Sciences, 2020
Background Deoxynivalenol (DON) is one of the most common mycotoxins found in cereal products. Objective The purpose of this study is to compare the DON contamination level in raw wheat flour and bread.
Issa Gholampour Azizi, Javid Arjmandi, Sanaz Ahmadi, Samaneh Rouhi   +3 more
doaj   +1 more source

Flour dust exposure variability in flour mills and bakeries

The Annals of Occupational Hygiene, 1995
As part of a longitudinal study to explore the exposure-response relationship between flour dust exposure and work-related symptoms and skin sensitivity the authors formed exposure groups and estimated various components of variability. This paper describes the between-exposure group, the between-worker and the within-worker variation of personal flour
Nieuwenhuijsen, M, Lowson, D, Venables, K, Newman Taylor, A   +3 more
openaire   +4 more sources

Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source

PLoS ONE, 2018
Variability in dehulling efficiency, colour, chemical composition and selected functional properties of raw and pre-treated bambara groundnut (Vigna subterranea (L.) Verdc.) (BG) flour from red and black-eye varieties were studied.
Juliet Mubaiwa, V. Fogliano, C. Chidewe, A. Linnemann   +3 more
semanticscholar   +1 more source

Is Youth's Engagement in Agribusiness an Opportunity or a Necessity? A Closer Look at the Situation in South Kivu, Eastern Democratic Republic of the Congo

Agribusiness, EarlyView.
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, Paul Martin Dontsop Nguezet, Shiferaw Feleke, Victor Manyong, Kamala Kaghoma Christian, Zoumana Bamba, Tahirou Abdoulaye   +6 more
wiley   +1 more source

Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies

, 2016
This study examined the effects of whole amaranth substitutions at various proportions and evaluated the cookies baking behavior. Six types of formulations of cookies were prepared with whole amaranth flour ranging from 20, 40, 60, 80, and 100%.
A. Chauhan, D. C. Saxena, Sukhcharn Singh   +2 more
semanticscholar   +1 more source

Percolation since Saint-Flour [PDF]

arXiv, 2012
This is a short survey of work on percolation and first-passage percolation since the publication (in 1996 and 1984, respectively) of the two authors' Saint-Flour notes on these topics.
arxiv  

Multifunctional Framework Nucleic Acid Vehicle for Antibiotic Sensitization and Treatment of Methicillin‐Resistant Staphylococcus aureus

Aggregate, EarlyView.
A self‐assembling, aggregation‐enhanced tetrahedral DNA nanostructure (tFNA), termed TACs, enables localized accumulation and sustained release of ceftriaxone while co‐delivering antisense oligonucleotides that silence mecA, reduce PBP2a expression, and restore β‐lactam susceptibility in MRSA.
Yicheng Zhao, Jingyi Si, Shisong Jing, Bingmei Wang, Yueshan Xu, Jiyu Guan, Quan Liu, Jianlei Shen, Min Lv, Li Wang, Changfeng Zhu   +10 more
wiley   +1 more source

Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2018
The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%.
Adriana PĂUCEAN, Simona MAN, Sevastiţa MUSTE, Anamaria POP, Simona CHIȘ, Delia COTIȘEL   +5 more
doaj   +1 more source

Bioactive compounds, antioxidant activity and consumer acceptability of porridges of finger millet (Eleusine coracana) flours: effects of spontaneous fermentation

International Journal of Food Properties, 2020
The flours of finger millet (Eleusine coracana) from light brown and dark brown varieties fermented spontaneously for 96 h were evaluated for their bioactive compounds, antioxidant activity and physicochemical properties.
Muvhuso Mutshinyani, Mpho Edward Mashau, Afam Israel Obiefuna Jideani   +2 more
doaj   +1 more source