Results 81 to 90 of about 6,727,382 (195)

Mycotoxin management in the cereal supply chain: Advanced detection, detoxification, and smart packaging strategies

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi, Dipendra Kumar Mahato, Jafar Mohammadzadeh Milani   +2 more
wiley   +1 more source

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

Foods, 2022
The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread.
Lili Fu, Adriana Nowak, Hongfei Zhao, Bolin Zhang   +3 more
doaj   +1 more source

Using art history to explore society's changing connections with agriculture

PLANTS, PEOPLE, PLANET, EarlyView.
Food insecurity is a looming challenge that especially affects those least fortunate. Consumer food choices have a substantial impact on the sustainability of current food systems. Here, we use art as a lens through which to consider our contemporary and historical relationship to one of the world's most crucial crops, the potato, in the context of the
Edward F. Hill‐King, Martin R. McAinsh, Michael R. Roberts   +2 more
wiley   +1 more source

The Problem With Efficiency as a Pervasive Principle in Business School Academia, and What a Sufficiency‐Based Approach Can Do Better

British Journal of Management, EarlyView.
Abstract Efficiency is a pervasive yet insufficiently challenged managerial principle and an integral part of business school academia. However, while there is compelling evidence that efficiency gains can have severe undesirable social and ecological consequences that reduce overall welfare both in terms of well‐being and natural resources, business ...
Stephan M. Schaefer, Christopher Wickert
wiley   +1 more source

Market Integration and Nonlinear Price Transmission in 19th‐Century British Wheat Markets

Journal of Agricultural Economics, EarlyView.
ABSTRACT Important developments in infrastructure and institutions characterized 19th‐Century wheat markets in Great Britain. Among these developments was the construction of the national rail system which enabled cheaper and more efficient transport of grain and other bulky cargoes between inland towns and ports.
Barry K. Goodwin, A. Ford Ramsey
wiley   +1 more source

Prediction of rye dough behaviour and bread quality using response surface methodology [PDF]

, 2011
peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E., Vasilean, I., Banu, I., Aprodu, I.   +3 more
core   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, Volume 103, Issue 9, Page 1079-1097, September 2026.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour

International Journal of Food Properties, 2020
Addition of purple sweet potato flour has a negative effect on the technological characteristics of steamed bread. The present study researches the potential of extruded purple sweet potato flour (EP) in improving the quality of composite dough and ...
Xingli Liu, Longsong Yang, Shuangli Zhao, Hua Zhang   +3 more
doaj   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, Volume 103, Issue 5, Page 799-811, September/October 2026.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties

Cereal Chemistry, Volume 103, Issue 5, Page 830-838, September/October 2026.
ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread ...
Ah Leum Kim, Yu‐Ra Kang, A‐Reum Ryu, Hee‐Don Choi, Jong‐Tae Park, Ha Ram Kim, Jung Sun Hong   +6 more
wiley   +1 more source