Techniques and technologies for the breadmaking process with unrefined wheat flours
O Parenti, L Guerrini, B Zanoni - Trends in Food Science & Technology, 2020 - Elsevier
Background In recent years there has been an increasing interest in the production of
wholegrain products owing to the positive effects shown on human health. Although refined …
wholegrain products owing to the positive effects shown on human health. Although refined …
Life cycle assessment of autochthonous varieties of wheat and artisanal bread production in Galicia, Spain
I Camara-Salim, F Almeida-Garcia… - Science of the Total …, 2020 - Elsevier
For millennia, bread and wheat have been one of the most important sources of nutrients in
many civilizations. Today, mechanization and evolution in agriculture and food processing …
many civilizations. Today, mechanization and evolution in agriculture and food processing …
The Potential for Reducing Food Waste through Shelf-Life Extension: Actionable Insights from Data Digitization
Digital, practical, user-friendly tools generate actionable insights for the food industry to
develop effective food waste reduction strategies. This study aimed to develop a …
develop effective food waste reduction strategies. This study aimed to develop a …
Pegada de carbono da produção de pão francês em padaria no nordeste brasileiro
TF Melquíades, LMC Junior… - Revista em Agronegócio …, 2020 - search.proquest.com
A Avaliaçâo do Ciclo de Vida (ACV) é uma importante metodologia para avaliar os aspectos
e os impactos ambientais de um produto, bem ou serviço. A ACV é uma ferramenta analítica …
e os impactos ambientais de um produto, bem ou serviço. A ACV é uma ferramenta analítica …