Results 141 to 150 of about 91,616 (232)
Iron and Folic Acid Content in Wheat Flour: Analysis of Pre- and Post-Enrichment Levels in Bushehr Province, Iran [PDF]
Background: Wheat flour, a staple in the Iranian diet, serves as an ideal medium for fortification with micronutrients such as iron and folic acid. This study aimed to evaluate the effectiveness of the national fortification program by assessing iron and
Tahereh Khalifeh +5 more
doaj
Abstract Blueberry‐derived exosome‐like nanoparticles (BENs) hold significant potential for functional foods and biomedical applications. Efficient extraction is crucial for exploiting their benefits. This guideline compares four principal methods based on key operational and performance parameters.
Si‐Yi Li +3 more
wiley +1 more source
Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem +9 more
wiley +1 more source
A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik +2 more
wiley +1 more source
Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby +4 more
wiley +1 more source
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Influence of Nanomaterials and Nanocomposites on the Nutrient Composition
Nanomaterials and nanocomposites enhance crop nutrition and food quality by improving nutrient availability, plant uptake, and bioavailability through controlled delivery and nano‐encapsulation. Their applications in agriculture and food systems enable sustainable biofortification, improved preservation, and functional foods, while emphasizing safety ...
Akanksha Dwivedi +4 more
wiley +1 more source
Talent Management in SMEs: Unraveling the Role of Contextual Factors
ABSTRACT Employing a multiple case study analysis, this paper explores the contextual factors—internal, external, and relational—that affect small and medium‐sized enterprises (SMEs) in designing their approaches to talent management (TM). Results underscore the significance of two prominent internal variables—namely, organizational size and ownership ...
Franca Cantoni +2 more
wiley +1 more source
Determinants of Employee Victory in Telecommuting Labor Disputes: A Configurational Approach
ABSTRACT The rapid expansion of telecommuting during the COVID‐19 pandemic created novel disputes over remote‐work conditions that existing laws did not clearly regulate. This study investigates the configurational determinants of employee victory in these disputes. Drawing on resource‐based and institutional theories of litigation outcomes, we propose
Zhenwu Jiang +3 more
wiley +1 more source
(How) Can Performance Appraisals Improve Employee Creativity? A Multidimensional Perspective
ABSTRACT Performance appraisal (PA) is commonly used by organizations to manage their employees. However, the role of PAs in employee creativity remains ambiguous, with positive, negative, or even nonsignificant relationships reported in the literature. The aim of the present research is to address this ambiguity.
Xiaoya Wen +3 more
wiley +1 more source

