Results 61 to 70 of about 71,349 (258)
Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
Molecules, 2022 Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the ...
Beata Biernacka +2 more
doaj +1 more source
Pro‐Organic by Design: Choice Architecture Shaping Online Organic Grocery Purchases
Business Strategy and the Environment, EarlyView.ABSTRACT Consumer uptake of organic food is shaped by both personal values and the way choices are structured in the retail environment. Unlike prior research, we here investigate how elements of supermarket choice architecture influence organic choices.
John Thøgersen +2 more
wiley +1 more source
Pasta as a vehicle of bioactive compounds: how technology can help to deliver high quality products
, 2018 The consumption of cereal-based products enriched in bioactive compounds has been increasing steadily, given the well-known health benefits of these compounds.
A. Marti, M. A. Pagani
core +1 more source
Effects of long-term frozen storage on the quality and acceptance of gluten-free cassava pasta
Heliyon, 2021 Cold storage conditions during long-term periods can be critical for the quality of gluten-free products. The objective of this work was to elaborate gluten-free pasta using cassava starch and study the influence of different storage conditions on the ...
Agdylannah Vieira +8 more
doaj +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The rapid growth of packaging waste has recently intensified the search for sustainable alternatives. Edible packaging, developed from biodegradable materials safe for consumption, represents a promising innovation that combines environmental responsibility with food preservation.
Donata Tania Vergura +2 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Industrial symbiosis (IS) represents a key strategy for industrial decarbonisation (ID) by converting one industry's waste into valuable inputs for another, reducing emissions and resource extraction. Scientific studies have explored the concept, implementation approaches and theoretical foundations of IS.
Marzieh Dehghan Niri +2 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Multistakeholder partnerships (MSPs) are promoted as collaborative arrangements to address food waste, yet most research focuses on core stakeholders directly involved in food production and consumption, leaving the roles of supporting stakeholders underexplored. This study redirects attention to these vital actors, such as governmental bodies,
Joya A. Kemper +2 more
wiley +1 more source
UTILIZATION OF WHEAT ALTERNATIVES TO PRODUCE FLAT BREAD WITH HIGH NUTRITIONAL VALUE [PDF]
Egyptian Journal of Agricultural Sciences, 2020 M. Abo-Elnga, Ashgan Ali, Hala Shaban
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley +1 more source
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