Zobrazeno 1 - 10
of 22
pro vyhledávání: '"organic flour"'
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 36, Iss 2, Pp 179-185 (2024)
ObjectiveTo compare the levels of contamination of seven mycotoxins, including deoxynivalenol (DON), zearalenone(ZEN), fumonisin B1(FB1), tenuazonic acid(TeA), alternariol monomethvl ether(AME), T-2 Toxin(T-2), o
Externí odkaz:
https://doaj.org/article/cc2f98f9d997473d9d0206e8fc467f43
Autor:
Karen Simons
Publikováno v:
Journal of Agriculture, Food Systems, and Community Development, Vol 13, Iss 1 (2023)
There is a continued interest in reviving small and midsize grain mills that allow for more differentiated flour offerings, including mills with environmental benefits. This study seeks to assess Northeastern bakers’ and distributors’ views
Externí odkaz:
https://doaj.org/article/4b722c522c594d42be84c83d526fa14c
Akademický článek
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Autor:
Drugova, Tatiana, Curtis, Kynda R.
Publikováno v:
All Current Publications
In this fact sheet, we examine differences in socio-demographics and lifestyle choices between those who view organic as important when purchasing specialty bakery products and those who don’t, with the aim to identify a target market of consumers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1459::12e28a498d0615eca4ef3a1523934825
https://digitalcommons.usu.edu/context/extension_curall/article/3345/viewcontent/Curtis__Curtis_Who_Values_Organic_Bakery_Products_FINAL.pdf
https://digitalcommons.usu.edu/context/extension_curall/article/3345/viewcontent/Curtis__Curtis_Who_Values_Organic_Bakery_Products_FINAL.pdf
Autor:
Khrystyna Kovalchuk, Halyna Ozimok, Ruslan Mariychuk, Olga Gyrka, Mykhailo Bodak, Nataliya Palko, Oksana Davydovych, Alina Tkachenko, Liudmyla Guba
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (100) (2019): Technology and Equipment of Food Production; 36-45
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (100) (2019): Технологии и оборудование пищевых производств; 36-45
Східно-Європейський журнал передових технологій; Том 4, № 11 (100) (2019): Технології та обладнання харчових виробництв; 36-45
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (100), Pp 36-45 (2019)
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (100) (2019): Технологии и оборудование пищевых производств; 36-45
Східно-Європейський журнал передових технологій; Том 4, № 11 (100) (2019): Технології та обладнання харчових виробництв; 36-45
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (100), Pp 36-45 (2019)
We have investigated the influence of non-traditional raw materials of plant origin and natural additives on the formation of consumer properties of cupcakes with improved composition. We have defined and scientifically substantiated the formulation
Autor:
Valentin Bellassen, Matthieu Duboys de Labarre, Elie Langard, Maëlle Simmen, Agathe Rival, Chloé Juge, Mathilde Le Traou, Marion Drut
Publikováno v:
Sustainability of European Food Quality Schemes ISBN: 9783030275075
Sustainability of European Food Quality Schemes
Sustainability of European Food Quality Schemes, Springer Nature Switzerland AG, 2019, 978-3-030-27507-5. ⟨10.1007/978-3-030-27508-2_3⟩
Sustainability of European Food Quality Schemes, Springer Nature Switzerland AG, pp.49-68, 2019, 978-3-030-27507-5. ⟨10.1007/978-3-030-27508-2_3⟩
Sustainability of European Food Quality Schemes, Chapter 3, Springer Nature Switzerland AG, pp.49-68, 2019, 978-3-030-27507-5. ⟨10.1007/978-3-030-27508-2_3⟩
Sustainability of European Food Quality Schemes-Multi-Performance, Structure, and Governance of PDO, PGI, and Organic Agri-Food Systems
Sustainability of European Food Quality Schemes
Sustainability of European Food Quality Schemes, Springer Nature Switzerland AG, 2019, 978-3-030-27507-5. ⟨10.1007/978-3-030-27508-2_3⟩
Sustainability of European Food Quality Schemes, Springer Nature Switzerland AG, pp.49-68, 2019, 978-3-030-27507-5. ⟨10.1007/978-3-030-27508-2_3⟩
Sustainability of European Food Quality Schemes, Chapter 3, Springer Nature Switzerland AG, pp.49-68, 2019, 978-3-030-27507-5. ⟨10.1007/978-3-030-27508-2_3⟩
Sustainability of European Food Quality Schemes-Multi-Performance, Structure, and Governance of PDO, PGI, and Organic Agri-Food Systems
In this chapter, the sustainability of organic products (soft wheat, flour and bread) is compared to that of conventional products in France. The organic supply chain is separated into four levels. Farmers (7328) produce 90,300 tons of soft wheat per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::575aabce12d73b95d388a3532a7b5102
https://doi.org/10.1007/978-3-030-27508-2_3
https://doi.org/10.1007/978-3-030-27508-2_3
Publikováno v:
Food Control. 50:858-863
Aflatoxins (AFs) are mycotoxins produced by certain species of Aspergillus and aflatoxin B1 (AFB1) is the most toxic, consistently carcinogenic and genotoxic. In the present study, a total of 90 different samples of organic and conventional flours (2
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End of project report In recent years, concern for the environment and consumer dissatisfaction with conventional food has led to growing interest in organic farming and food. The demand has also been fuelled by highly-publicised food scares. Food sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0aebc3a83c24d92e060ad7e9e5bb535b
http://hdl.handle.net/11019/175
http://hdl.handle.net/11019/175
Akademický článek
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