Results 81 to 90 of about 92,189 (260)
Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
wiley +1 more source
Shipin yu jixieObjective: To evaluate the effects of mechanical processing on the physicochemical properties of oat β-glucan and its in vitro fermentation. Methods: Oat coarse grains, oat flakes, and oat flour were respectively produced through mechanical progressing ...
LI Hang +4 more
doaj +1 more source
Acta Agriculturae Slovenica, 2018 One of the most important and sustainable cropping practice is intercropping. The study was conducted under field conditions in the arid Horqine sandy land in Baicheng District, Jilin Province, Northern China in 2011.
Yang YONG +6 more
doaj +1 more source
, 2004 The multifunctional uses of oat include animal feed, human food and raw material for food, health care, and cosmetic products. The major components of oat that contribute to its functions include protein, oil, starch and â-glucan.
Peterson, David M.
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Effect of fibers and whole grain content on quality attributes of extruded cereals [PDF]
, 2011 Incorporation of fiber in cereals may lead to quality issues, thus decreasing consumer acceptance. This is partially due to deterioration of the microstructure, one of the primary quality attributes of cereals.
Correa Hernando, Eva Cristina +7 more
core +1 more source
Peer Pressure in Green Innovation: Green Innovation or Greenwashing?
Business Strategy and the Environment, EarlyView.ABSTRACT This study examines whether a firm engages in green innovation or greenwashing in response to pressure from its business rivals' engagement in green innovation. Using a sample of 2958 firm‐year observations from 720 US publicly listed firms from 2010 to 2023, we find that a gap in green innovation between a focal firm and its top business ...
Ruoying Chen, Haiyan Jiang, Le Luo
wiley +1 more source
Bifunctional oat products: Technology and nutritional effects
, 2004 The nutritional and health related benefits of oats and beta-glucans respectively are well-known. The implemenation of resistant starch into oats results in a bifunctional food containing factors for the reductions of the risk of coronary heart disease ...
Dongowski, Gerhard +4 more
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Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila +1 more
wiley +1 more source
The Plant Genome, 2011 Genome research on oat ( L.) has received less attention than wheat ( L.) and barley ( L.) because it is a less prominent component of the human food system. To assess the potential of the model grass (L) P. Beauv. as a surrogate for oat genome research,
Juan J. Gutierrez-Gonzalez +1 more
doaj +1 more source
Physical and sensory properties of oat cakes
, 2004 Oat-based product has long been identified as a highly desirable food. It has a high nutritional profile due to its high concentration of protein, good distribution of amino acids, and rich fiber content when compared to other grains.
Han, Liqing +2 more
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