Results 81 to 90 of about 136,099 (302)

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

Evaluación del posible uso tecnológico de algunos tubérculos de las dioscoreas: ñame congo (Dioscorea bulbífera) y mapuey (Dioscorea trifida)

Archivos Latinoamericanos de Nutrición, 2000
Se realizó una comparación entre las características físicas y la composición química de los tubérculos de ñame congo (Dioscorea bulbifera) y mapuey (Dioscorea trifida) y una evaluación de los índices de absorción y solubilidad en agua así como de las ...
Alicia Mariela Rincón, Consuelo Araujo de Vizcarrondo, Fanny Carrillo de Padilla, Eduardo Martín   +3 more
doaj  

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

Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining

Journal of Cereal Science, 2018
This paper evaluates the relationship between the rheological properties of doughs and the constituents of flours made from ancient grain. It also examines the effect of water on the rheological properties of doughs obtained with three types of flour ...
Alessio Cappelli, E. Cini, L. Guerrini, P. Masella, G. Angeloni, A. Parenti   +5 more
semanticscholar   +1 more source

Notes on flour: 1. Acidity of flour. 2. Natural and artificial bleaching of flour. 3. Sulphates and lime in flour [PDF]

The Analyst, 1914
n ...
openaire   +1 more source

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +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  

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
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