Results 121 to 130 of about 293 (252)

Think inside the Guerrilla box? : A quantitative study of how consumers perceive guerrilla marketing in contrast to traditional marketing

open access: yes, 2011
Title: Think inside the Guerrilla box? – A quantitative study of how consumers perceive guerrilla marketing in contrast to traditional marketing Course: European Business, Undergraduate thesis at C-level, 15 Hp. Authors: Jennifer Lundström and Madeleine Sjöbom Question: Based on consumer’s perception, is guerrilla marketing more beneficial than ...
Lundström, Jennifer, Sjöbom, Madeleine
openaire   +1 more source

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

open access: yesCereal 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

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

open access: yesCereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage   +3 more
wiley   +1 more source

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

open access: yesCereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães   +3 more
wiley   +1 more source

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