Results 71 to 80 of about 22,035 (306)

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

The relevance of food composition data for nutrition surveys in rural Tibet: pilot study in the context of Kashin-Beck Disease

Biotechnologie, Agronomie, Société et Environnement, 2013
Kashin-Beck disease (KBD) is an endemic and chronic osteochondropathy. This disease principally occurs in the Tibet Autonomous Region and in several provinces of the People's Republic of China.
Dermience, M., Mathieu, F., Barthélemy, JP., Maesen, P., Romnee, JM., De Maertelaer, V., Yangzom, D., Tsewang, P., Lognay, G.   +8 more
doaj  

Biochemical characteristics of composite flours: influence of fermentation

, 2013
The purpose of this study was to introduce yam in the development of two new composite flours containing soy and cassava. Two composite flours were obtained after fermentation of yam, soybean, and cassava in respectively 60, 30, and 10% proportions.
Digbeu,Dogore Yolande, Due,Ahipo Edmond, Dabonne,Soumaila   +2 more
core   +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

Mise au point de pains composites à base de melanges de farines de sorgho-ble et analyse texturale [PDF]

Biotechnologie, Agronomie, Société et Environnement, 1999
Composite breads based on sorghum-wheat flour blends and textural analysis. Breadmaking properties of flour blends containing various levels of sorghum flour with wheat flour were investigated.
Blecker C., Balla A., Deroanne C., Oumarou M., Paquot M.   +4 more
doaj  

Macrophage Phenotype Detection Methodology on Textured Surfaces via Nuclear Morphology Using Machine Learning

Advanced Intelligent Discovery, EarlyView.
A novel machine learning approach classifies macrophage phenotypes with up to 98% accuracy using only nuclear morphology from DAPI‐stained images. Bypassing traditional surface markers, the method proves robust even on complex textured biomaterial surfaces. It offers a simpler, faster alternative for studying macrophage behavior in various experimental
Oleh Mezhenskyi, Kateryna Andriienkova, Tetyana Goldanova, Ezgi Antmen, Thibaut Soubrie, Nihal Engin Vrana   +5 more
wiley   +1 more source

Evaluación de harinas y almidones de mapuey (Dioscorea trifida), variedades blanco y morado

Archivos Latinoamericanos de Nutrición, 2006
El mapuey (Dioscorea trifida), tubérculo nativo de América tropical y apreciado por su sabor y fina textura, ha sido poco explotado en Venezuela. Su cultivo pudiera sustituir harinas y almidones de uso convencional. En este trabajo se estudiaron física y
Lizet Bou Rached, Consuelo A de Vizcarrondo, Alicia M Rincón, Fanny Padilla   +3 more
doaj  

Characterization of Coating Flour Based on Local Timor Corn Flour Modified with the Addition of Rice Flour, Tapioca Flour, and Glutinous Rice Flour

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
The application of pure corn flour (100%) as coating material tends to generate a tough texture, thus requiring an alternative formulation to obtain a crispier result. This research aimed to evaluate the physical, chemical, and sensory characteristics, as well as to determine the optimal coating flour composition.
Maria Susana Medho, Aydamel Asisaul Gelora Mentur Takalapeta, Endeyani Vivitrida Muhamad, Yosefina Lewar   +3 more
openaire   +1 more source

Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties

This study aimed to evaluate the incorporation of peach palm (PP) pulp and peel flours as substitutes for animal fat (25 and 50% substitution) in beef-based burgers.
Rios Mera, Juan Dario, Arteaga Miñano, Hubert Luzdemio   +1 more
core   +1 more source

Composite Flours for Baked Products and Possible Challenges – A Review

, 2013
This paper is a review of how consumption of bread, other leavened products and unleavened products made from wheat flour has increased rapidly in Nigeria and other developing countries.
Nwanekezi, E.C., Nwanekezi, EC
core   +1 more source