Results 51 to 60 of about 3,303 (174)

The commercialization of labour markets: Evidence from wage inequality in the Middle Ages

The Economic History Review, EarlyView.
Abstract This paper moves beyond the focus on ‘average’ wage trends in pre‐industrial economies by examining the broad diversity of pay rates and forms of remuneration across occupations and regions in medieval England. We find that whilst some workers enjoyed substantial growth in wage rates after the Black Death, there was a large group who ...
Jordan Claridge, Vincent Delabastita, Spike Gibbs   +2 more
wiley   +1 more source

How a slight modification of the bread-making procedure for the evaluation of wheat cultivars affects the most important properties of bread (bread volume and bread crumb) [PDF]

Journal on Processing and Energy in Agriculture, 2019
The aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity.
Živančev Dragan, Jocković Bojan, Mirosavljević Milan, Momčilović Vojislava, Mladenov Novica, Aćin Vladimir, Pribić Milana   +6 more
doaj   +1 more source

A Spatial Clustering Approach of Economic Activities: An Application to the Agribusiness Sector in Brazil's Midwest Region

Geographical Analysis, Volume 58, Issue 4, October 2026.
ABSTRACT The spatial distribution of economic activities is central to regional economics. However, empirical tools for comparing industries based on the similarity of their spatial distributions remain limited. Traditional cluster analysis typically ignores geographical distance and connectivity, while spatial methods focus on clustering places rather
Gilvan Santos do Rosario Junior, Ticiana Grecco Zanon Moura, Mauro Ferrante   +2 more
wiley   +1 more source

New methodology for specific inhalation challenges with occupational agents

Respiratory Research, 2010
Background Inhalation challenges are used for diagnosing occupational asthma (OA). The initial methodology consisted of a "realistic" exposure without monitoring nor controlling exposure.
Malo Jean-Luc, Boileau Jean-Christian, Caron Simon, Leblond Simon   +3 more
doaj   +1 more source

The Beer Tradition of the Chuvash

Etnoantropološki Problemi, 2020
The Chuvash are the indigenous population of the Chuvash Republic, located on the Middle Volga with its capital at Cheboksary. The Chuvash brewed beer using flour, malt and hops. Barley was considered the most suitable grain. Among the Chuvash beer was a
Anton Salmin
doaj   +1 more source

Development and Characterization of Low‐Glycemic Couscous Enriched With β‐Glucans and Proteins

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Traditional couscous production with 50/50 blends of different raw materials (wheat, barley and lentil). ABSTRACT In this study, a novel functional couscous with reduced glycemic potential was developed by enrichment of traditional couscous with β‐glucan and protein through the addition of hull‐less barley (cv. Chifaa) and lentil flours.
Ece Surek, Kubra Ozkan, Cagla Ozer, Abderrazek Jilal, Ghizlane Salih, Halide Yildirim, Andrea Visioni, Francesco Sestili, Eda Aktas‐Akyildiz, Osman Sagdic, Hamit Koksel   +10 more
wiley   +1 more source

The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuit

Cogent Food & Agriculture
The purpose of this study was to analyze the impact of different germination times and drying temperatures on the finger millet malt and nutritional and sensory evaluation of biscuit incorporated with the selected finger millet malt.
Sunita Karki, Anish Dangal, Anusha Pokharel, Lekhraj Dhakal, Prekshya Timsina   +4 more
doaj   +1 more source

In vitro bioaccessibility of avenanthramides in cookies made with malted oat flours

International Journal of Food Science & Technology, 2018
SummaryThis study evaluated the effects of malting and in vitro digestion on the bioaccessibility of six avenanthramides (AVNs), soluble phenols (SPs) and antioxidant capacity (ORAC) in cookies (3B, 4B, 5B) prepared with oat flour malted for three (M3), four (M4), five (M5) days, respectively. Control cookies (CTRL) were made with non‐malted oat flour (
Paolino Ninfali, Michele Mari, Maria A. Meli, Carla Roselli, Elena Antonini   +4 more
openaire   +1 more source

Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp, Stefano Zardetto, Alyssa Hidalgo, Gabriella Pasini   +3 more
wiley   +1 more source

DEVELOPMENT OF INFANT FORMULAS BASED ON Lactobacillus heliveticus OR Bifidobacterium lactis Bb12 BACTERIA AND BARLEY [PDF]

Journal of Soil Sciences and Agricultural Engineering, 2007
The present work was designed to prepare fermented porridge by (Lactobacillus heliveticus or Bifidobacterium lactis Bb12) as baby food with high nutritional value from malt flour, rice flour, skim milk powder, honey and carrot with different percents ...
Hanaa El-Meheiry, A.A.M. Yonis
doaj   +1 more source