Results 41 to 50 of about 3,433,341 (248)
Recent developments to improve bakery quality in gluten-free products
, 2023 reservedIl glutine costituisce la principale proteina di riserva del chicco di frumento. La celiachia è una patologia autoimmune, che si scatena in persone geneticamente predisposte a seguito dell’ingestione di glutine.
POLETTO, SILVIA
core
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 +5 more
wiley +1 more source
The gluten lie: And other myths about what you eat by Alan Levinovitz
Canadian Food Studies, 2016 What nutrition buzzword is on the tip of more tongues than gluten? Today’s popular obsession with gluten, or gluten avoidance more precisely, has spurred a bevy of gluten-free products and cookbooks with recipes for items such as cauliflower pizza crust.
Jennifer Brady
doaj +1 more source
Rice-Based Gluten-Free Foods and Technologies: A Review
Foods, 2023 Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce.
Jiyoung Park, Hong-Sik Kim
doaj +1 more source
Temperature dependence of relaxation spectra for highly hydrated gluten networks [PDF]
, 2010 In the present investigation, the temperature dependence (0e50 C) of the relaxation spectrum of hydrated gluten was studied using novel numerical algorithms. Tikhonov regularization, in conjunction with the L-curve criterion for optimal calculation of
Kasapis, Stefan, Kontogiorgos, Vassilis
core +1 more source
Agribusiness, EarlyView.ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson +3 more
wiley +1 more source
Improvement of gluten-free bread by addition of pentosans from rye bran
, 2013 The polysachcharide arabinoxylan, a pentosans is the most important thickening component in rye for bread making in combination with sourdough fermentation.
V. Bessero Belti +9 more
core +2 more sources
U.S. Consumers Sometimes Prefer Seemingly Redundant Labels
Agribusiness, EarlyView.ABSTRACT More food products are carrying seemingly redundant labels, which are marketing claims or certifications that reiterate product attributes already conveyed. In this paper, we aim to answer two questions on redundant labels. First, do consumers view redundant labels as deceptive or informative? Second, how do redundant labels affect product and
Jackson Lusk +2 more
wiley +1 more source
Animal Research and One Health, EarlyView.Schematic summary of the effects of organic acids on growth performance and gut health‐related parameters in broilers. ABSTRACT This study was conducted to evaluate the effects of an organic acid blend on growth performance, redox homeostasis, and intestinal microbiota of broilers raised in an antibiotic‐free system during the winter season in China ...
Rong‐Hui Huang +11 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Biodiversity underpins ecosystem functioning and the provision of ecosystem services, yet it continues to decline due to intensive agriculture, pollution, habitat loss and climate change. Although ecolabels are increasingly used to communicate sustainability attributes and influence consumer choices, their role in addressing biodiversity ...
Marzieh Aminravan +4 more
wiley +1 more source