Results 121 to 130 of about 245,020 (344)
Food Biophysics, 2017 Films made from plantain flour with incorporation of different concentrations (0, 2, 4 and 6 %) of a natural filler (Aloe vera gel - Av gel) were obtained by the casting method.
Tomy J. Gutiérrez, G. Gonzalez
semanticscholar +1 more source
Asia-Pacific Journal of Chemical Engineering, EarlyView.ABSTRACT In Vietnam, traditional distilled rice alcohol is often produced at the household scale with limited sanitary conditions, leading to low yield, unstable, and moderate‐quality alcohol products. No‐cook or Simultaneous liquefaction, saccharification, and fermentation (SLSF) technology has shown to be very promising thanks to its advantages such ...
Van‐Thai Hoang +4 more
wiley +1 more source
Asia-Pacific Journal of Chemical Engineering, EarlyView.ABSTRACT Diesel vehicle‐derived NOx is a major pollutant, and NH3‐SCR with Cu‐SSZ‐13 is the mainstream abatement technology. In this study, vitamin C (Vc) was used as a crystal growth regulator to successfully synthesize Cu‐SSZ‐13‐Vc0.3 via the hydrothermal method. Experimental results demonstrate that the introduction of Vc significantly optimizes the
Siqi Wu +6 more
wiley +1 more source
Effect of pumpkin seed flour, chestnut flour, and rosehip flour on wheat bread staling rate
Ukrainian Food JournalThe aim of this study was to analyse the impact of chestnut flour, rosehip flour, and pumpkin seed flour (in the amount of 5% or 10% on the basis of wheat flour) on the staling rate of wheat bread. The appropriate dosing of the chestnut, rosehip and pumpkin seed flour in the wheat bread formulation results in preserving the softness and elasticity of ...
Chochkov, Rosen +3 more
openaire +2 more sources
The Fatal Flaw: Unraveling Combinations of Barriers to Corporate Sustainability
Business Strategy and the Environment, EarlyView.ABSTRACT The paper deepens understanding of barriers to corporate sustainability by examining internal and external barriers in the food and beverage sector. Drawing on institutional theory, the study highlights how macro‐level pressures interact with meso‐level organizational dynamics.
Patricia Milić +2 more
wiley +1 more source
Changes of wheat flour properties during short term storage
, 2018 HRUSKOVA M., MACHOVA D. (2002): Changes of wheat flour properties during short term storage. Czech J. Food Sci., 20: 125–130. Two samples of commercial wheat flour from the last year’s harvest were stored for three months (in the period from November to ...
M. Hrušková, Dana Machová
semanticscholar +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Food waste is a sustainability concern in the food industry, which can be mitigated through a circular economy. Circularity can be limited by contextual constraints, such as the characteristics of the waste to be recovered. However, their study in the context of food waste is scarce.
Stella Viscardi +2 more
wiley +1 more source
Growth Strategy of Circular Startups
Business Strategy and the Environment, EarlyView.ABSTRACT Circular startups (CSUs) play a crucial role in the circular transition by developing circular business models (CBMs) that minimise resource use and narrow material and energy loops. However, empirical research on how CBMs shape growth strategies and how ecosystems enable or constrain scaling remains limited.
Gustavo Dalmarco +3 more
wiley +1 more source
Examining Heavy Metal Transfer from Soil to Bread
Turkish Journal of Agriculture: Food Science and TechnologyFor Turkish society, bread has been an indispensable part of the kitchen and daily life throughout history. Due to its high consumption in Turkish society, it plays an important role in terms of both health and nutritional habits.
Mustafa Yılmaz
doaj +1 more source