Results 121 to 130 of about 37,744 (254)

Innovation in Family Firms: The Role of Absorptive Capacity and Knowledge Collaboration

Journal of Product Innovation Management, EarlyView.
ABSTRACT While prior research suggests that family ownership can significantly facilitate sales and innovation, empirical findings often overlook the nuanced differences in innovation inputs between family and non‐family firms. We address this gap by examining the extent to which family firms are able to use absorptive capacity by creating knowledge ...
David Bruce Audretsch, Maksim Belitski, Christina Guenther, Natalia Vershinina   +3 more
wiley   +1 more source

Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity

Czech Journal of Food Sciences, 2009
The diet based on gluten free products is characterised by a low content of some nutritional components such as proteins and mineral components, as well as non-nutritional but physiologically important components like dietary fibre.
M. Wronkowska, D. Szawara-Nowak, D. Zielińska, A. Troszyńska, M. Soral-Śmietana   +4 more
doaj   +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, M. Mariotti, S. D’Amico, S. Tömösközic, R. Schönlechner, M. Lucisano, J. Schmidt, K. Hanz, E. Berghofer, G. Carozzo   +9 more
core  

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

The formation and deformation of protein structures with viscoelastic properties

, 2011
This study describes the formation of a gluten substitute. Chapter 1 describes the properties that are necessary to obtain a gluten substitute. Chapter 2 describes the formation and properties of protein particle suspensions.
van Riemsdijk, L.E., Riemsdijk, L.E., van   +1 more
core  

From Intention to Execution: Pre‐Race Nutrition Behaviours, Influences, and Performance Outcomes in Female Endurance Athletes at the IRONMAN World Championships

European Journal of Sport Science, Volume 26, Issue 7, July 2026.
ABSTRACT Endurance competition preparation involves complex psychological, logistical, and sociocultural factors. This study investigated the pre‐race nutrition practices of female endurance athletes, by applying a newly developed extended Theory of Planned Behaviour, including behavioural execution to the framework to capture real‐world influences ...
Harvey O. Fortis, Amy E. Whitehead, Colum J. Cronin, Kelsie O. Johnson, Sam O. Shepherd, Anthony C. Hackney, Graeme L. Close, Juliette A. Strauss   +7 more
wiley   +1 more source

A comparative study of gluten-free sprouts in the gluten-free bread-making process

European Food Research and Technology, 2018
The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven types of sprouts (amaranth, brown millet, corn, lentil, lupin, pea, quinoa) were milled and characterised with respect to their compositional (starch, protein, fat, ash, fibre, moisture) and ...
Horstmann SW, Atzler JJ, Heitmann M, Zannini E, Lynch KM, Arendt EK   +5 more
openaire   +2 more sources

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

High amylopectin Cilembu sweet potato starch for structure formation in sorghum bread

Discover Food
Gluten-free bread often suffers from poor structure and hard texture due to the absence of gluten, which provides viscoelasticity. The use of starch as a structure forming ingredient in gluten-free foods has been recognized, but the influence of ...
Burhannudin Sutisna, Fadhila Izzah Zahirah, Avindini Salsabila, Nisa Vinka Nurul Hayati, Dianika Lestari, Made Tri Ari Penia Kresnowati   +5 more
doaj   +1 more source

The Production of Free Gluten Baguette Bread containing Hydrcolloidds (Hydroxy propyl methyl cellulose and Farsi Gum) for Celiac Patients [PDF]

Journal of Advanced Biomedical Sciences, 2020
Background & Objective: Celiac disease is an autoimmune disorder of the small intestine. The use of a gluten-free diet is the most important method of treating celiac disease. Corn and rice flour are alternative options for wheat flour in bakery products.
Asiye Ahmadi Dastgerdi, Akram Ghahramani-Chermahini, Majid Gholami Ahangaran, Manoochehr Momeni-Shahraki   +3 more
doaj