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  • Food science.  (2)
  • MCM-48  (2)
  • 1
    Online Resource
    Online Resource
    Baking Business Sustainability Through Life Cycle Management (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food science. ; Sustainability. ; Family-owned business enterprises. ; Economics. ; Food Science. ; Sustainability. ; Family Business. ; Economics.
    Description / Table of Contents: Chapter 1 Bread Industry Sustainability Life Cycle Assessment -- Chapter 2 Product Environmental Footprint and Bread Industry -- Chapter 3 Life Cycle Assessment and Product Environmental Footprint - recommendations for integral optimization of economic and environmental performance -- Chapter 4 Ensuring sustainability of baking industry in North Macedonia -- Chapter 5 Sustainability approach of the baking industry along the food supply chain -- Chapter 6 Sustainability assessment of the baking industry complying with standards requirements: a case of Romania -- Chapter 7 Across American overview on sustainability approach throughout baking industry: An analytical-descriptive approach -- Chapter 8 Asian Overview on Sustainability Approach in Baking Industry -- Chapter 9 African Experience in Ensuring Sustainability in Baking -- Chapter 10 Indian experience in ensuring sustainability in baking industry -- Chapter 11 Measuring Baking Business Performance -- Chapter 12 Forming the efficient business model for bakery -- Chapter 13 Assessment of the sustainable competitiveness of agricultural enterprises on the grain market: case of Ukraine -- Chapter 14 Economic viability and sustainability in baking industry/ Simeuna - bread producer with own grain production -- Chapter 15 Impact of Bakery Innovation on Business Resilience Growth -- Chapter 16 Innovation in the commercial system of the small bakery industry -- New business models in food systems for farmers and companies, based on multi-actor approach -- Chapter 18 The role of rural women in bread industry – Job creation and retention in rural areas.
    Abstract: This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all of the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the theoretical and practical levels, including information and communication requirements, reporting and regulatory aspects, economic and environmentally sustainable business models, supply chain management, life cycle assessment, product and organizational environmental footprints and more. For small bakery business owners to industry leaders and policymakers, governmental authorities, regulatory authorities and standardization bodies, this book offers a compilation of technical information about sustainability in the market for the bakery sector. Baking Business Sustainability Through Life Cycle Management begins by presenting basic information on the life cycle assessment and product environmental footprint of the bread industry, proposing an analysis of sustainability assessment using environmental and social footprints and providing recommendations for integral optimization of economic and environmental performance. A second section focuses on sustainability in the baking industry, providing a regional focus from Europe to the Americas to Africa and Asia. The third section takes a deep look at economic feasibility and efficiency in the bread industry, including the economic viability of different scenarios for bread-based value chains, and forming efficient business models for bakeries. A final section zeroes in on the most up-to-date innovations in the current bakery industry, including the impact of bakery innovation on business resilience growth, commercial systems, and new business models in regional food systems for farmers and companies, based on multi-actor approach. Innovations within the bakery industry are at an all-time high, with new sustainability and economic models being introduced, along with associated market risks. This timely and ambitious text aims to cover all the most recent advances and methods for successful incorporation into bakery businesses. .
    Type of Medium: Online Resource
    Pages: VIII, 313 p. 74 illus., 59 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031250279
    URL: https://doi.org/10.1007/978-3-031-25027-9
    DOI: 10.1007/978-3-031-25027-9
    DDC: 641.3
    Language: English
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    E-BOOKS (AWI ONLY)
  • 2
    Online Resource
    Online Resource
    Traditional European Breads : An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage (2023)
    Cham :Springer International Publishing :
    Details
    Keywords: Food Microbiology. ; Food science. ; Cultural property. ; Food Microbiology. ; Food Science. ; Food Studies. ; Cultural Heritage.
    Description / Table of Contents: Chapter 1. The fundamentals of bread making: the science of fermentation -- Chapter 2. Traditional breads from the Baltic countries (Estonia, Latvia, Lithuania) -- Chapter 3. Traditional breads in Bulgaria -- Chapter 4. Traditional Croatian breads, the “Peka” -- Chapter 5. Traditional breads from Cyprus, the “Arkatena” -- Chapter 6. Traditional breads from France -- Chapter 7. Traditional breads from Germany -- Chapter 8. Traditional Greek fermented bread, the “Eftazymo” -- Chapter 9. Traditional Hungarian sourdough -- Chapter 10. Traditional Irish breads, the “dulse bread” and the “Barnbrack bread or Bairín Breac” -- Chapter 11. Traditional Italian breads -- Chapter 12. Traditional Latvian sourdough rye bread -- Chapter 13. Traditional breads from Malta, the “Il-Hobza Maltija” -- Chapter 14. Traditional Norwegian breads -- Chapter 15. Traditional Polish Breads -- Chapter 16. Traditional Portuguese breads, the “Broa” and the “Pão de Gimonde” -- Chapter 17. Traditional Festive Romanian Easter Bread, the “Pasca” -- Chapter 18. Traditional Serbian bread, the “CIPOVKA” -- Chapter 19. Traditional breads from Spain -- Chapter 20. Traditional Turkish breads, the “Tandir Ekmeği’” -- Chapter 21. Traditional Ukranian bread making.
    Abstract: This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how. Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology; Explains the process of bread fermentation using simple language combined with scientific rigor; High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.
    Type of Medium: Online Resource
    Pages: VIII, 422 p. 114 illus., 93 illus. in color. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9783031233524
    URL: https://doi.org/10.1007/978-3-031-23352-4
    DOI: 10.1007/978-3-031-23352-4
    DDC: 664.001579
    Language: English
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  • 3
    Electronic Resource
    Electronic Resource
    Structural Studies and Catalytic Activity of MCM-41 and MCM-48 Modified With the Titanocenophane [SiMe2(η5-C5H4)2]TiCl2 (2000)
    Weinheim : Wiley-Blackwell
    Berichte der deutschen chemischen Gesellschaft 2000 (2000), S. 551-557 
    Details
    ISSN: 1434-1948
    Keywords: Mesoporous materials ; MCM-41 ; MCM-48 ; Immobilisation ; Solid-state NMR ; Heterogeneous catalysis ; Titanium ; Titanocenes ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: Titanium(IV)-grafted mesoporous silicas have been prepared by diffusion of an excess of the ansa-bridged titanocene [SiMe2(η5-C5H4)2]TiCl2 into the channels of hexagonal MCM-41 and cubic MCM-48 in dichloromethane or tetrahydrofuran at room temperature. The choice of solvent determines the course of the reaction and hence the activity of the resulting materials as catalysts in the catalytic epoxidation of cyclooctene with tert-butylhydroperoxide. Magic-angle spinning (MAS) NMR (13C, 29Si) spectroscopy was used to characterise the local environment of the surface-bound titanium active sites. When dichloromethane is used, the dominant species anchored to the surface are isolated ansa-bridged titanocene fragments. When THF is used, the [SiMe2(η5-C5H4)2] unit is lost with the concomitant formation of surface-bound TiIV species coordinated by THF molecules. These materials showed the best catalytic performance per Ti atom for the conversion of cyclooctene. All materials were further characterised by means of elemental analysis, powder X-ray diffraction (XRD), N2 adsorption and FTIR spectroscopy.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
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    Paper (German National Licenses)
  • 4
    Electronic Resource
    Electronic Resource
    Structural Studies of MCM-48 Derivatized with (1,1′-Ferrocenediyl)dimethylsilane (2000)
    Weinheim : Wiley-Blackwell
    Berichte der deutschen chemischen Gesellschaft 2000 (2000), S. 97-102 
    Details
    ISSN: 1434-1948
    Keywords: Mesoporous materials ; MCM-48 ; Immobilization ; (1,1′-Ferrocenediyl)dimethylsilane ; 13C and 29Si solid-state NMR ; Sandwich-complexes ; Chemistry ; General Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: The walls of the cubic mesoporous silicate MCM-48 have been grafted with ferrocenyl end groups by a ring-opening reaction of the ansa-bridged ferrocene [Fe{(η-C5H4)2SiMe2}], carried out in a pentane solution at room temperature. The orange product has been characterized by elemental analysis, powder X-ray diffraction, 13C and 29Si solid-state NMR, N2 adsorption measurements, and Fe K-edge EXAFS. A high loading has been obtained (8.18 mass % Fe) and, as a result of the inclusion of the organometallic moiety, the N2 adsorption isotherm exhibits a lower uptake. Direct structural evidence for the surface attachment of both single ferrocenyl and short chain oligo(ferrocenyl) fragments has been obtained.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
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