Results 41 to 50 of about 44,363 (245)

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

Calibration of Discrete Element Simulation Parameters for Powder Screw Conveying

Journal of Engineering, 2021
In order to obtain the accurate contact parameters in the simulation process of powder screw conveying, this paper took wheat flour as an example, based on the discrete element JKR (Johnson-Kendall-Roberts) contact model, and directly calibrated the ...
Changpu Shen, Yongxiang Li, Xuemeng Xu
doaj   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Reuse of wheat flour liquid waste for enzymatic hydrolysis to yield glucose-derived bioethanol [PDF]

, 2022
Ni Ketut Sari, Intan Yuniar Purbasari, Paulus Wisnu Anggoro, J. Jamari, Athanasius Priharyoto Bayuseno   +4 more
openalex   +1 more source

Hermetic Bags Help Afghan Rural Women Preserve Wheat Flour during Winter

Insects, 2022
On-farm preservation of wheat flour is a challenge due to insect pests and high relative humidity. This experiment was conducted to assess the effectiveness of hermetic bags in preserving wheat flour stored by women during the wintertime when relative ...
Dieudonne Baributsa, Ibrahim B. Baoua
doaj   +1 more source

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

The Fatal Flaw: Unraveling Combinations of Barriers to Corporate Sustainability

Business Strategy and the Environment, EarlyView.
ABSTRACT The paper deepens understanding of barriers to corporate sustainability by examining internal and external barriers in the food and beverage sector. Drawing on institutional theory, the study highlights how macro‐level pressures interact with meso‐level organizational dynamics.
Patricia Milić, Mitja Hafner‐Fink, Tomaž Čater   +2 more
wiley   +1 more source

Preventing and Recovering Food Waste in Manufacturing Firms: A Contingency Perspective on Circular Economy Practices

Business Strategy and the Environment, EarlyView.
ABSTRACT Food waste is a sustainability concern in the food industry, which can be mitigated through a circular economy. Circularity can be limited by contextual constraints, such as the characteristics of the waste to be recovered. However, their study in the context of food waste is scarce.
Stella Viscardi, Claudia Colicchia, Alessandro Creazza   +2 more
wiley   +1 more source

Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread

Shipin gongye ke-ji
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG   +4 more
doaj   +1 more source

DEVELOPMENT OF THE WHEAT FLOUR INDUSTRY IN TÜRKİYE AND ANALYSIS OF THE INTERNATIONAL COMPETITIVENESS [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2022
This study revealed the development of wheat production and trade in the world and Türkiye, and the level of international competitiveness in wheat flour was determined. Türkiye ranks second in world wheat imports in terms of quantity and fourth in terms
Bahri KARLI, Bektas KADAKOGLU, Merve Muruvvet DAG, Alamettin BAYAV   +3 more
doaj