Results 101 to 110 of about 27,519 (235)
Planning as Tabled Logic Programming [PDF]
, 2015 This paper describes Picat's planner, its implementation, and planning models for several domains used in International Planning Competition (IPC) 2014. Picat's planner is implemented by use of tabling.
Bartak, Roman +2 more
core +2 more sources
Genetic control of wheat flour end‐use quality and rheology by genome‐wide association studies
The Plant Genome, Volume 19, Issue 2, June 2026.Abstract Improving end‐use quality in bread wheat (Triticum aestivum) requires dissecting the genetic basis of complex processing traits and deploying robust prediction pipelines in breeding. We performed genome‐wide association studies (GWASs) using 1767 high‐quality single‐nucleotide polymorphisms generated by genotyping‐by‐sequencing in a diverse ...
Juan Menor de Gaspar +10 more
wiley +1 more source
Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
Czech Journal of Food Sciences, 2011 Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins.
Urszula Krupa-Kozak +2 more
doaj +1 more source
Improving the design and operation of a tweedy dough mixer [PDF]
, 1997 Compared with other cereals, wheat is special because the dough that it makes, when mixed with water and other ingredients, has the following unique properties: 1. It forms a viscoelastic material. 2.
Anderssen, R.S., Stump, D.
core
Australasian Journal on Ageing, Volume 45, Issue 2, June 2026.ABSTRACT Objectives To (1) explore the experiences and perceptions of older adults accessing an Australian Government Home Care Package (HCP), (2) understand how recipients prioritise their package expenditure, (3) understand the value that recipients place on food and nutrition services, and (4) understand the barriers and facilitators to spending on ...
Caitlin Wyman +4 more
wiley +1 more source
Consumer Preferences in Developing Derivative Product of Gluten Free Bread Cookly
Jurnal Aplikasi Bisnis dan ManajemenBackground: Cookly is a bread manufacturer that uses cassava as the main ingredient to produce gluten-free products. Cookly requires innovative development of derived products that cater to consumer needs.
Thania Usamah Balweel +2 more
doaj +1 more source
AGTEC-Org Technological Handbook of Methods [PDF]
, 2008 A common handbook was conceived in the CORE Organic AGTEC-Org project in order to give some elements on technological treatments and analyses which will be led in the ...
Abecassis, Joël +2 more
core
Food and Energy Security, Volume 15, Issue 3, May/June 2026.ABSTRACT Recent advances in agricultural production and storage systems have contributed to a significant enhancement in annual wheat production and preservation, aimed at satisfying increasing consumer demands. Despite such potential developments, there are still significant post‐harvest losses in stored wheat, induced by destructive pests, grain ...
Hafiz Muhammad Bilal Yousuf +3 more
wiley +1 more source
Food Frontiers, Volume 7, Issue 3, May 2026.ABSTRACT Coeliac disease is an immune‐mediated enteropathy triggered by dietary gluten in genetically predisposed individuals. Intestinal tissue transglutaminase (tTG) deamidates gluten peptides, enhancing their presentation by HLA‐DQ2/DQ8 heterodimers and promoting a T‐cell‐mediated inflammatory response.
Lucia Treppiccione +8 more
wiley +1 more source
Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security
Food Frontiers, Volume 7, Issue 3, May 2026.This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman +8 more
wiley +1 more source