Results 101 to 110 of about 26,823 (302)
Depik JurnalDespite the high commercial success the whiteleg shrimp industry has achieved, challenges related to water quality and disease remain major issues. One approach to address these problems is Biofloc Technology (BFT).
Tamrin Tamrin +3 more
doaj +1 more source
INCREASING CONCENTRATION IN THE U.S. HARD WHEAT MILLING INDUSTRY
This research shows that increased concentration in the U.S. wheat milling industry has not led to noncompetive pricing in upstream or downstream markets.
Stiegert, Kyle W., Carton, Olivier
core
Food Biomacromolecules, EarlyView.Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan +2 more
wiley +1 more source
WHEAT IMPORT DEMAND IN THE JAPANESE FLOUR MILLING INDUSTRY: A PRODUCTION THEORY APPROACH
The translog cost function is used to analyze import demand for wheat differentiated by class and country of origin in the Japanese wheat flour milling industry. Results indicate that U.S.
Koo, Won W. +3 more
core
COMPETITION IN NIGERIAN FLOUR INDUSTRY: WHY THE B2C STAKE IS RISING
, 2020 The increasing competition in Nigerian flour industry has changed the nature of relationship between flour mills and their customers. Flour mills’ customers comprise those who buy for resale as a business (B2B) and those who purchase for direct ...
Ofonyelu, Chris C
core
Design of filling sensor for granular materials in flour industry
, 2013 80 σ.Εθνικό Μετσόβιο Πολυτεχνείο--Μεταπτυχιακή Εργασία. Διεπιστημονικό-Διατμηματικό Πρόγραμμα Μεταπτυχιακών Σπουδών (Δ.Π.Μ.Σ.) “Συστήματα Αυτοματισμού”Η παρούσα εργασία αναφέρεται στην επίλυση ενός προβλήματος της διαδικασίας παραγωγής σε μια βιομηχανία,
Έξαρχος, Δανιήλ Ζ. +1 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan +3 more
wiley +1 more source
Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods
Food Technology and BiotechnologyOver the last decades, eating habits have shifted towards convenient foods with shorter preparation times due to people’s busy lifestyles and higher living standards.
Amani Weerarathna +1 more
doaj +1 more source
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
Applied SciencesThe use of pomace in bakery products opens up new possibilities for the management of waste products from the fruit industry. Such activities are integral to the concept of sustainable development and the circular economy.
Anna Zbikowska +5 more
doaj +1 more source