Results 91 to 100 of about 157,916 (314)

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage, Kristin Whitney, Senay Simsek, Maneka Malalgoda   +3 more
wiley   +1 more source

ANALYSIS OF CONSUMER ATTITUDES TOWARD NEW FRIED FOOD PREPARED FROM COWPEA FLOUR [PDF]

American consumers are exposed to thousands of new food products on supermarket shelves each year. For new products, such as akara products, it is crucial to determine consumer preferences and buying intentions.
Resurreccion, Anna V.A., McWatters, Kay H., Fletcher, Stanley M.   +2 more
core   +1 more source

Etiological and Epidemiological Characteristics of Severe Mastitis and the Outcomes Treatment Following a Single Dose of Fluoroquinolones Administered During On-Farm Veterinary Interventions

Antibiotics
Background/objectives: severe mastitis is one of the leading causes of mortality in dairy cows. Its primary complication is shock, predominantly associated with systemic inflammatory response syndrome, which remains extremely challenging for ...
Olivier Salat, Philippe Pottié, Nolwenn Prigent, Catherine Lutz, Alicia Nurit, Vincent Herry, Arnaud Sartelet, Charly De Campos, Laurent Dravigney   +8 more
doaj   +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

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source

Effects of chestnut flour on cookie quality [PDF]

, 2011
Effects of chestnut flour addition (10, 20 and 30%) on cookie quality were investigated. Three chestnut samples (Aydin, Kutahya, Bursa) were used. Chestnut flours were produced by two different methods (boiled and oven-dried: BOD-CF and freeze-dried: FD ...
Dündar, A., Köksel, H., Öztürk, S., Göçmen, D.   +3 more
core   +2 more sources

Innovation and sustainability: a new challenge for Malagasy SMEs

Journal of Perspectives in Management
This research emphasises the challenges confronting Small and Medium-sized Enterprises (SMEs) in finding ways to reconcile sustainability and innovation. There are many obstacles to overcome in African countries such as Madagascar.
Vazoly Fiadanampo Manarinjara, Pierre Olivier St Flour   +1 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   +3 more sources

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

South Korean Millers’ Preferences for the Quality Characteristics of Hard White Wheat that is Used in Producing All-purpose Flour [PDF]

Using the choice-based conjoint analysis and self explicated approach, I elicited South Korean millers’ preference and willingness to pay for the quality characteristics of hard white wheat that is used in producing all-purpose flour.
Henneberry, Shida Rastegari, Park, Jaehong   +1 more
core   +1 more source