Results 121 to 130 of about 151,066 (302)
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa +7 more
wiley +1 more source
DETERMINATION OF THE SURCHARGE THAT CONSUMERS ARE WILLING TO PAY FOR AN ORGANIC CHEESE IN SPAIN [PDF]
Consumer requirements for preferably new, quality products with health guarantees are causing competitive adaptation by agro-food businesses. In this sense, cheese-producing enterprises are immersed in restructuring to adapt to the new scene.
Diaz, Monica +3 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract Background This study evaluated the antimicrobial activity of thyme essential oil (TEO) encapsulated in electrospun zein fibers for use in bilayer films as active packaging for cherry tomatoes. The antimicrobial activity of TEO and bilayer films with 20%, 40%, and 60% TEO was assessed with agar diffusion and microatmosphere assays.
Jéssica Silveira Vitoria +7 more
wiley +1 more source
Processed Cheese: Relevance For Low Sodium Cheese Development
, 2015 [No abstract available]157169Abbott, D., Campbell, N., Carruthers-Czyzewski, P., Chockalingam, A., David, M., Dunkley, G., Ellis, E., Ramsden, V.R., Guidelines for measurement of blood pressure, follow-up, and lifestyle counselling (1994), CanadianBerger,
Antunes A.E.C. +4 more
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Styrene and its natural analogues: accumulation and sustainable production methods
Journal of the Science of Food and Agriculture, EarlyView.Abstract Styrene, also known as vinyl benzene, is a colourless, highly volatile petrochemical that serves as a key monomer in the production of polystyrene and styrene‐butadiene rubber. Its industrial synthesis via the alkylation of benzene with ethylene relies on fossil fuels, requiring high temperatures and toxic catalysts that contribute to ...
Mwafaq Ibdah +6 more
wiley +1 more source
Autochthonous cheeses of Bosnia and Herzegovina
Mljekarstvo, 2003 Despite the migration of people towards cities, autochthonous cheeses in Bosnia and Herzegovina survived. Technologies of these cheeses are simple and adapted to humble mountain limitations.
Zlatan Sarić, Sonja Bijeljac
doaj
Menu, The Olde World Cheese Shop of Temple Terrace, Tampa, June 5, 2007
, 2007 A menu from June 5, 2007, for the Olde World Cheese Shop of Temple Terrace located at 11001 North 56th Street in Temple Terrace, Florida.https://digitalcommons.usf.edu/fl_menu/1114/thumbnail ...
The Olde World Cheese Shop
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Cheese-Making in the Madhares, South West Crete
Documentary about cheese-making in south-west Crete, produced for the Sphakia Survey project in 1993 by the University of Oxford's Educational Technology Resources Centre.
Sphakia Survey (17151405)
core +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Vinegar is a popular sour condiment rich in nutrients and bioactive components. Individual sour responsiveness greatly affects vinegar acceptance and diet consumption. In this study, the effect of aromatization with myrtle (Myrtus communis), a health‐beneficial Mediterranean aromatic plant, on the chemical composition, sensory ...
Antonella Rosa +4 more
wiley +1 more source
Dietary impact of agri‐food by‐products on the volatile composition of Tenebrio molitor larvae
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Incorporating Tenebrio molitor larvae as ingredients in common foods is a promising strategy to encourage their consumption. To achieve this, knowing their volatile profile and the factors that may modify the profile is essential. The effect of larval feeding over volatile composition remains under‐researched, for this reason; the ...
María Lourdes Morales +5 more
wiley +1 more source