Results 91 to 100 of about 22,035 (306)

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, Ana Inês, Carolina de Sousa Resende, Ricardo Zimmermann   +3 more
wiley   +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

Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours

Foods, 2020
Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions ...
Solomon Kofi Chikpah, Joseph Kudadam Korese, Oliver Hensel, Barbara Sturm   +3 more
doaj   +1 more source

Analysis of Azodicarbonamide in Wheat Flour and Prepared Flour Mixes

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2016
Azodicarbonamide (ADA) is used in some countries as a flour bleaching agent and a dough conditioner. However, ADA is prohibited for use as a food additive in Japan. Therefore, it is necessary to establish an efficient and sensitive method to determine ADA in wheat flour.
Akiko, Yasui, Mitsuo, Oishi, Chieko, Hayafuji, Chigusa, Kobayashi, Tetsuya, Shindo, Hideki, Ozawa, Mitsuo, Nakazato   +6 more
openaire   +3 more sources

Effects of Simultaneous Sitophilus zeamais and Prostephanus truncatus During Storage of Maize in Hermetic and Non‐Hermetic Conditions

Cereal Chemistry, EarlyView.
ABSTRACT Background Sitophilus zeamais (Mostschulsky), the maize weevil, and Prostephanus truncatus (Horn), the larger grain borer, are two notorious insect pests of farm‐stored products in Sub‐Saharan Africa (SSA). The goal of this study was to determine whether there were interactions between P. truncatus and S. zeamais during storage.
Rashid Suleiman, Kurt A. Rosentrater
wiley   +1 more source

A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives When assessing wheat gluten quality, traditional dough rheological tests often confound protein quality with protein quantity, making it difficult to distinguish the contribution of each factor. This study presents a modified gluten index (GI) protocol designed to evaluate wheat gluten quality independent of protein ...
Kun Wang, Dale Taylor, Carly Isaak, Bin Xiao Fu   +3 more
wiley   +1 more source

Mineral concentration in citrus peel flours

Citrus fruits are known for their health benefits but managing processing waste is a challenge. Extracting bioactive compounds from these residues to create new products is promising, but mineral analysis is essential for food safety.
Sampaio, Raquel Flôres, Barretto, Andrea Carla da Silva, Pereira, Thaise Mariá Tobal, Cruz Lima, Viviane da, Raposo Júnior, Luiz, Correia, Laís Donata Bento   +5 more
core   +3 more sources

Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The goal of this research was to examine the relationship between the composition and functionality of pea flour using the following machine learning algorithms: linear regression, partial least squares regression (PLSR), Gaussian process regression (GPR), support vector regression, gradient‐boosted decision trees ...
Colten N. Nickerson, Sarah Hogarth, Andrea K. Stone, Gene C. Arganosa, Pankaj Bhowmik, Tom D. Warkentin, Jordan Ubbens, Michael T. Nickerson   +7 more
wiley   +1 more source

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +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