Results 51 to 60 of about 64,580 (291)

Circularity, Sustainability, and the Quality of Coffee Sold via Vending Machines: What Do Italian Consumers Prefer?

Agribusiness, EarlyView.
ABSTRACT Vending is an important sector in the daily lives of many people, and coffee is the most frequently consumed product in the European market. Like many other sectors, vending is responding to the challenge of sustainable development by taking various actions, such as offering increasingly ecologically sound coffee while maintaining/improving ...
Alberto Bertossi, Stefania Troiano, Francesco Marangon   +2 more
wiley   +1 more source

Physical And Organoleptic Characteristics Of Tiwul Cookies

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Cookies are a type of biscuit made from soft dough, high in fat, relatively crispy when broken, and have a solid cross-section. This study focuses on developing cookie products using tiwul flour as an alternative carbohydrate source to replace wheat flour.
Ananda Rahma Ayu Bidari, Dedin F Rosida
openaire   +1 more source

Elaboration of the Recipe of the Fermented Milk Dessert for Child Food [PDF]

, 2017
Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass.
Atanasova, V. (Vita), Dzyuba, N. (Nadya), Sokolovskaya, A. (Alena), Valevskaya, L. (Liudmyla)   +3 more
core   +2 more sources

Biopolymer‐Coated Paper Composites for Sustainable Packaging

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Conventional plastic packaging, though dominant in food and flexible applications, poses serious environmental concerns due to its persistence and limited recyclability. To address this challenge, this study develops bio‐based coated paper composites as sustainable alternatives. Paper, while biodegradable, lacks adequate barrier properties. To
Shane Annabella Nusa Pratiwi, Peter J. Halley, Emilie Gauthier   +2 more
wiley   +1 more source

IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

Пищевые системы, 2020
The aim of the study was to establish the possibility of improving the organoleptic characteristics of cheese products by introducing butyric acid into the composition of the used vegetable fat composition. Cheese products made using two fat compositions
О. V. Lepilkina, V. A. Mordvinova, E. V. Topnikova, I. L. Ostroukhova, E. S. Danilova   +4 more
doaj   +1 more source

Sustainability Assessment of Circular Strategies in the Agri‐Food Industry: The Case of Olive Mills' By‐Product Valorization

Business Strategy and the Environment, EarlyView.
ABSTRACT This study integrates multidimensional sustainability indicators into a unified assessment approach to evaluate circular strategies in agri‐food industry businesses. This methodological approach is applied to empirically examine the case of the olive oil industry's by‐product valorization.
David Polonio, Rubén Granado‐Díaz, José A. Gómez‐Limón, Anastasio J. Villanueva   +3 more
wiley   +1 more source

QUALITY, SAFETY AND SHELF LIFE OF “RED COTTAGE CHEESE” PRODUCT

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2020
New recipes and production technologies for “Red Cottage Cheese” product was developed. The optimal technological conditions for the production of the given cottage cheese product were established. The product had a sour-milk, caramel taste and the smell
GUZEL ALKHAMOVA, ALEKSANDR LUKIN
doaj  

Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]

, 2020
This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo, García-Romero, Esteban, Heras-Manso, José María, Izquierdo-Cañas, Pedro Miguel, Mena-Morales, Adela, Ríos-Carrasco, María   +5 more
core   +1 more source

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source

The use of biologically active additives of plant origin in sausage production

Современная наука и инновации
Food additives that allow regulating functional and technological properties, providing qualitative and quantitative characteristics of finished products are essential in meat technologies.
A. L. Alekseev, O. E. Krotova, O. N. Konieva, S. N. Dudchenko, A. R. Kaplunenko, A. R. Strelchenko   +5 more
doaj   +1 more source