Results 81 to 90 of about 17,439 (230)
Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach
AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 1, Page 47-56, March 2026.Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley +1 more source
Microbiology SpectrumMultiple factors explain the proper development of sourdough starters. Although the role of raw ingredients and geography, among other things, have been widely studied recently, the possible effect of air quality and water chlorination on the overall ...
Pearson Lau +2 more
doaj +1 more source
Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy [PDF]
, 2019 This study identified the lactic acid bacteria (LAB) biota and the volatilome profile of 28 typical sourdoughs of Irpinia—a large area of the Campania region of Southern Italy where numerous breads are produced, even today, following the ancient ...
Aponte, Maria +5 more
core +1 more source
Deconstructing Theory, Engaging Practice
Australian and New Zealand Journal of Family Therapy, Volume 47, Issue 1, March 2026.ABSTRACT This article revisits longstanding differences between modern and postmodern theory within systemic and family therapy and discusses its implications for practice. Drawing on Derrida's understanding of deconstruction as an ethical relation, it proposes a hospitable stance that holds theory lightly and irreverently, opening practice to multiple
Glenn Larner
wiley +1 more source
No Need of Gold — Alcohol Control Laws and the Alaska Native Population: From the Russians through the Early Years of Statehood [PDF]
, 1986 This study revises two manuscripts by Stephen Conn on alcohol control and Alaska Natives: "Alcohol Control and Native Alaskans — from the Russians to Statehood: The Early Years — Alcohol Control in Village Alaska" (1980) and "Town Law and Village Law ...
Conn, Stephen, Moras, Antonia
core +1 more source
Food Science &Nutrition, Volume 14, Issue 3, March 2026.This study evaluates the effects of blending teff with maize and potato flours and varying fermentation time on injera quality. The optimal formulation (70% teff, 15% maize, 15% potato) with 72 h fermentation improved nutritional value, fiber content, and sensory and microbial quality, providing a cost‐effective alternative to 100% teff injera ...
Yengus Lake Cherinet +6 more
wiley +1 more source
Autumn’s Fragrant Afterthought [PDF]
, 2017 This creative nonfiction essay is an excerpt from a book length study that I have recently completed on the seasons. My manuscript was inspired by the Medieval Book of Hours, particularly its Labours of the Months calendar.
Stewart, Suzanne
core +1 more source
Revealing the Internal Structure of Mars‐Analog Glaciers From Drone‐Based Radar Sounding
Journal of Geophysical Research: Planets, Volume 131, Issue 3, March 2026.Abstract Martian debris‐covered glaciers (DCGs) contain large quantities of water ice beneath a protective layer of rock and dust. Properties of the overlying regolith such as density and depth to ice are critical parameters for guiding in situ resource utilization (ISRU) of water and coring missions targeting potential habitats.
Roberto J. Aguilar +4 more
wiley +1 more source
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles [PDF]
, 2016 This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough.
Fabio Minervini +3 more
core +2 more sources
Sourdough bread losses and sourdough cultures for sour beers
, 2022 In Flanders, approximately 25% of all bread and bakery products are lost each year. Today, these bread losses go to cattle feed or biogas production, although in most cases this bread is still suitable for human consumption. By valorising these unavoidable bread losses in beer, breweries can contribute to the reduction of food losses.
Slechten, Pieter-Jan +4 more
openaire +1 more source