Results 1 to 10 of about 47,311 (256)
Harinas de Aragón. Siglo y medio de especialización triguero-harinera en Aragón (1845-2000) [PDF]
, 2002 Análisis de la evolución en el largo plazo (1845-1995) de la Industria Harinera en Aragón, una economía regional que ha complementado durante este periodo su tradicional especialización cerealista con una nueva especialización molinera.
Germán Zubero, Luis
core +2 more sources
Ciencia y Tecnología Agropecuaria, 2023 La producción porcina es una de las actividades pecuarias de interés económico de diferentes familias dedicadas a esta actividad pecuaria. La investigación se desarrolló con el objetivo de evaluar la composición nutricional de especies arbustivas ...
Euster Herwinton Alcívar Acosta +5 more
doaj +1 more source
Agroindustrial Science, 2022 Se produjeron harinas a partir de residuos (cáscara) de naranja y manzana. Posteriormente, se evaluó su composición proximal, fibra dietaria, granulometría, análisis microbiológico y las coordenadas de color (L*, a* y b*).
Gloria J. Pascual-Chagman +1 more
doaj +1 more source
Micotoxinas en harinas derivadas de trigo y soja detectadas por prueba de Elisa [PDF]
Pesquisa Agropecuária Brasileira, 2016 Resumen: El objetivo de este trabajo fue evaluar la presencia de micotoxinas en las harinas derivadas de trigo y soja expuestos a la infección de Fusarium graminearum y detectadas por prueba de Elisa. La contaminación fue evaluada durante 2010 y 2012, en
Alejandra María Peruzzo +1 more
doaj +1 more source
Making adaptive management more user friendly to encourage manager buy‐in
People and Nature, Volume 5, Issue 2, Page 684-698, April 2023., 2023 Abstract Adaptive management, whereby monitoring is used to evaluate management interventions with uncertain outcomes, is theoretically well‐developed but poorly implemented. Previous work has identified several reasons for this, but there has been little direct investigation into the perceptions of on‐the‐ground managers (those ultimately responsible ...
Timothy Kuiper +4 more
wiley +1 more source
International Journal of Food Science &Technology, Volume 58, Issue 3, Page 1078-1088, March 2023., 2023 Summary The effect of including tiger‐nut milk co‐product on the bread‐making process was studied. The impact of three wheat flour substitution co‐product levels (5%, 10% and 20%) was tested by comparing to a control (pure wheat) as regards fermentation kinetics and baking phase, as well as their implications on the physicochemical features of breads ...
Samuel Verdú +4 more
wiley +1 more source
Physical Vapor Transport Growth of Antiferromagnetic CrCl3 Flakes Down to Monolayer Thickness
Advanced Science, Volume 10, Issue 3, January 25, 2023., 2023 Large van der Waals antiferromagnet CrCl3 flakes down to monolayer thickness have been synthesized by the physical vapor transport technique. The samples have the monoclinic structure with high crystallinity and homogeneous stoichiometry. Tunneling magnetoresistance of graphite/CrCl3/graphite tunnel junctions reveals in‐plane magnetic anisotropy and TN
Jia Wang +8 more
wiley +1 more source
Wasted bread flour as a novel ingredient in cake making
International Journal of Food Science &Technology, Volume 57, Issue 8, Page 4754-4762, August 2022., 2022 The effect of adding flour from four different breads, with three different particle sizes, on layer and sponge cakes has been studied. Batter (density, microscopy and viscosity) and cake (specific volume, texture and color) properties were analyzed. Layer cakes allow a greater addition of bread flour without reducing its quality, and are less affected
Priscila Guerra‐Oliveira +2 more
wiley +1 more source
Effects of particle size in wasted bread flour properties
International Journal of Food Science &Technology, Volume 57, Issue 8, Page 4782-4791, August 2022., 2022 Flour of different particle size (200, 500 and 1000 μm) of wasted breads were analysed. Hydration, pasting and gel properties of flours were studied. Bread flours show a higher cold water absorption capacity, lower oil absorption capacity, viscosity curves with lower values and weaker gels than wheat flour. Bread flour properties were not influenced by
Priscila Guerra‐Oliveira +3 more
wiley +1 more source
DEDiCA, 2014 El sistema educativo en México, atraviesa por momentos álgidos que exigen de los profesionales de la educación actitudes de compromiso para la transformación social.
Diana Karina González López
doaj +1 more source