Results 51 to 60 of about 56,390 (265)

Vertical Price Transmission in Food Markets: New Evidence From Meta‐Analysis

Agribusiness, EarlyView.
ABSTRACT A growing body of empirical research has examined price dynamics along the food supply chain, yet findings remain heterogeneous and often conflicting. This study conducts a meta‐analysis of 140 studies, totaling 652 observations, to examine (1) the reported presence of asymmetric price transmission and (2) the reported direction of price ...
Sushan K C, Xiaoli Etienne, Andres Trujillo‐Barrera   +2 more
wiley   +1 more source

Peculiarities of development and metabolism of Streptococcus thermophilus strains under different conditions of deep liquid phase cultivation

Пищевые системы
The microflora of most fermented dairy products, including cheeses, consists entirely of lactic acid bacteria, i. e., bacterial starter cultures with different species and strain composition that are specially introduced into the mixture.
G. M. Sviridenko, O. M. Shukhalova, E. S. Danilova   +2 more
doaj   +1 more source

Study of physic and organoleptic of butter developed using milk from cow and goat reared in Sleman Regency, Yogyakarta, Indonesia

Journal of the Indonesian Tropical Animal Agriculture, 2020
This study was to see physic-organoleptic of butter from goat as compared to cow butter reared in the Mt Merapi, Sleman regency, Yogyakarta. Both butter has been evaluated their fat size and numbers, the value of hardness, melting point, spreading and ...
T. W. Murti, M. W. E. Pradana, A. D. Nurasri, M. Arlinda   +3 more
doaj   +1 more source

Beyond Behaviour: Exploring How Positive Behaviour Support Might Work for Autistic Children Within Australia's NDIS

Australian Journal of Social Issues, EarlyView.
ABSTRACT Positive Behaviour Support (PBS) is the National Disability Insurance Scheme (NDIS) endorsed‐behavioural intervention framework. Understanding how and why PBS is effective is critical, given the increasing number of autistic children accessing the NDIS.
Cameron Stott, Abi Thirumanickam, Brent Hayward, Lucy Farrar, Stacie Attrill   +4 more
wiley   +1 more source

Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products

Пищевые системы
The article presents comparative studies of the composition, physico-chemical and structural-mechanical characteristics of butter samples produced by the method of converting high-fat cream from domestic raw materials, and foreign-made but- ter by ...
E. N. Pirogova, E. V. Topnikova, E. S. Danilova   +2 more
doaj   +1 more source

Unerwartet starke elektrostatische Abschirmung in Nano‐Ionen‐Lösungen

Angewandte Chemie, EarlyView.
Messungen mittels Kolloidsonden‐Rasterkraftmikroskopie offenbaren eine unerwartet starke elektrostatische Abschirmung in wässrigen Lösungen der beiden Polyoxometallate Wolframatophosphorsäure [PW12O40]3−${[{\rm PW}_{12}{\rm O} _{40}]}^{3-}$ und Wolframatokieselsäure [SiW12O40]4−${[{\rm SiW}_{12}{\rm O} _{40}]}^{4-}$.
Thomas Tilger, Esther Ohnesorge, Hayden Robertson, Michael Ludwig, Michalis Tsintsaris, Regine von Klitzing   +5 more
wiley   +1 more source

Unexpectedly Strong Electrostatic Screening in Nano‐Ion Solutions

Angewandte Chemie International Edition, EarlyView.
Colloidal probe AFM measurements reveal unexpectedly strong electrostatic screening in aqueous solutions of the polyoxometalates phosphotungstate [PW12O40]3−${[{\rm PW}_{12}{\rm O}_{40}]}^{3-}$ and silicotungstate [SiW12O40]4−$[{\rm SiW}_{12}{\rm O}_{40}]^{4-}$.
Thomas Tilger, Esther Ohnesorge, Hayden Robertson, Michael Ludwig, Michalis Tsintsaris, Regine von Klitzing   +5 more
wiley   +1 more source

Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses

Пищевые системы
The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant ...
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina   +3 more
doaj   +1 more source

FATTY ACID COMPOSITION, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF WHEY BUTTER [PDF]

Journal of Food and Dairy Sciences, 2009
Two cream butters and two whey butters were prepared. Cream butters were traditionally prepared by centrifugal separation of milk and churning the produced cream into butter.
Amal H. Aly
doaj   +1 more source

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
wiley   +1 more source