Results 111 to 120 of about 212,509 (305)

Decoupling climate and human impacts on the nitrogen cycle during the Irish Bronze Age

Journal of Quaternary Science, EarlyView.
ABSTRACT Disentangling climate variability and human activity in past nitrogen cycling is key to understanding ecosystems. Previous studies in Ireland observed a widespread, permanent shift in terrestrial nitrogen cycling during Later Prehistory, potentially linked to intensifying land‐use.
Sarah Ferrandin, Gill Plunkett, Neil Ogle   +2 more
wiley   +1 more source

Technological characteristics of yeast-containing cakes production using waxy wheat flour

Harčova Nauka ì Tehnologìâ, 2016
This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the
K. Iorgachova, O. Makarova, K. Khvostenko   +2 more
doaj   +1 more source

The Effects of Topdressing Nitrogen on Hard Red Winter Wheat [PDF]

, 2013
The demand for local organic food is steadily increasing throughout Vermont and New England. Consumers are asking for bread baked with locally grown wheat; however, bakers have been slow to incorporate local wheat flour because of the challenges ...
Burke, Conner, Cummings, Erica, Darby, Heather, Harwood, Hannah, Monahan, Susan   +4 more
core   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Causalidade e transmissão entre os preços de mandioca, trigo, milho e seus derivados no Paraná [PDF]

This study aims to analyze the relations of causality and price transmission of the cassava root, the cassava starch, the cassava flour, the wheat, the wheat flour and the corn, in the State of Parana.
Alves, Lucilio Rogerio Aparecido, Campion, Michele Tubero, Cardoso, Carlos Estevao Leite, Felipe, Fabio Isaias   +3 more
core   +1 more source

Wheat flour particle size: Influence of mill design and effects on quality and performance

JSFA reports, EarlyView.
Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source

PENGARUH SUBSTITUSI TEPUNG KULIT PISANG KEPOK (Musa paradisiaca F) PADA TEPUNG TERIGU TERHADAP KARAKTERISTIK CONE WAFER ES KRIM [PDF]

, 2018
This research aims at identifying the effect of substitution of banana peel flour on wheat flour on the characteristics of ice cream wafer cone. In addition, the experimental design used in this study was a randomized block design (RAK) with a ...
Hervelly, DS, MINA HERINA, 133020205, Nana Sutisna Achyadi, Dosen   +2 more
core  

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

MODIFIKASI SIFAT PSIKOKIMIA DAN RHEOLOGI UBI KAYU BERBASIS KOMBINASI PERENDAMAN DENGAN GARAM DAN HIDROLISA MENGGUNAKAN ASAM LAKTAT UNTUK BAHAN BAKU PRODUKSI MIE [PDF]

, 2011
Modification of cassava was produced by saltings process using NaCl and acid hydrolysis using lactid acid. The research’s aim is to improved physicochemical and rheology properties of modified cassava such as swelling power and solubility.
Rustanti , Wijayaningrum
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