Background and aims The addictive nature of compulsive buying implies that mood disturbances, stress, and cognitive biases that underlie compulsive buying might operate in ways similar in both genders. In the current study, we aimed to test hypothetical pathways of mood compensation and irrational cognitions, which may explain compulsive buying tendencies. We also examined potential gender diff...

Purpose – The purpose of this research is to examine predictors of impulse buying. Although moderate levels of impulse buying can be pleasant and gratifying, recent theoretical work suggests that chronic, high frequency impulse buying has a compulsive element and can function as a form of escape from negative affective states, depression, and low self-esteem. Design/methodology/approach – The p...

Due to unfavourable climatic conditions, the production of wheat in Mozambique is not sufficient to satisfy national food industrial needs and substantial quantities must be imported at high cost. Bread is currently produced basically using wheat flour. Therefore, this thesis examined the partial replacement of wheat flour by cassava-maize flours in the Mozambican bread manufacturing context an...

ABSTRACT: Barbari is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran. Barbari bread stales quite fast and its shelf life is very short. Therefore, the addition of bread improvers and anti-staling agents, such as aloe vera, is a suitable method for extending the shelf life of the bread. In the present study, the effect of aloe vera powder at 0, 1, 3, 6...

Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The ...

There is a growing global concern over the implication of gluten consumption in the everincreasing incidence of coeliac disease (CD), and the gliadin fraction of wheat has been implicated in this life-long intolerance in genetically predisposed individuals. Bread was therefore produced from various blends of maize, cassava, soybeans and pigeon pea flour. Bread from white wheat flour served as c...

The aim of this study is to determine the behavior individuals for buying, preparing, and cooking processes foods during Covid-19 epidemic. This carried out with 999 adult individuals, 15.0% (n = 150) men 85.0% 849) women, aged 19-65. questionnaire includes questions regarding provision food hygiene before outbreak. According results, while preference rate markets' take-out services increased i...

In the Western world, the basic staple of nutrition is bread. It evolved, from Neolithic times in Mesopotamia and the Levant, from flour made from natural hybrids of emmer and einkorn. Its form has changed from that of a dark, coarse and heavy loaf, baked in the ashes, to the enriched artistic breads of the late twentieth century. Its variety of forms conferred status on those who ate its refin...