Results 91 to 100 of about 16,130 (220)

The Role of Social Capital in Mountain Dairy Systems: Two Examples From Grisons, Switzerland

Sociologia Ruralis, Volume 66, Issue 2, April 2026.
ABSTRACT The global corporate agro‐food system has marginalised food production in remote regions where mountain dairy farming has historically utilised non‐arable land for livestock grazing. This decline has weakened local food value chains, even though mountain dairy systems function as values‐based supply chains that integrate social and ecological ...
Paul Froning, Rike Stotten
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on nutritional risks for women during menopause, perimenopause and postmenopause

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Menopause is the time when a woman transitions from the reproductive stage of life to the non‐reproductive state. It is characterised by significant hormonal changes, which can affect a woman's physical, emotional, mental and social well‐being.
Irene Bretón Lesmes, Concepción María Aguilera García, Araceli Díaz Perales, Ángel Gil Izquierdo, Gema Nieto Martínez, Ana María Rivas Velasco, Virginia Arianna Aparicio García‐Molina, María Ángeles Carlos Chillerón   +7 more
wiley   +1 more source

Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus oryzae strain NZYM‐AL

EFSA Journal, Volume 24, Issue 4, April 2026.
Abstract The food enzyme triacylglycerol lipase (EC 3.1.1.3) is produced with the genetically modified Aspergillus oryzae strain NZYM‐AL by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in four food manufacturing processes. Subsequently, the applicant has requested to extend
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Anna Ferrandis Rosell, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Utilization of Cheese Whey and UF Milk Permeate in Manufacture of Egyptian Baladi Bread [PDF]

, 2018
I. El-Batawy, Samar Mahdy, M. Abo El-Naga   +2 more
openalex   +1 more source

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2190-2199, 15 March 2026.
Abstract BACKGROUND Regional environmental conditions, particularly temperature, significantly affect the fermentation characteristics of traditional fermented foods. This study investigated how regional variations influence the volatile aroma compounds and sensory aroma attributes of soy sauce mash fermented in different locations in Korea.
Yu‐Jin Lee, Woo‐suk Bang, Mina K. Kim   +2 more
wiley   +1 more source

Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products

, 2023
Giovanna Iosca, Monica Turetta, Luciana De Vero, Claus Heiner Bang‐Berthelsen, Maria Gullo, Andrea Pulvirenti   +5 more
openalex   +1 more source

Kitchens and Communion

Ex Fonte
Early Christian Eucharists were meals that consisted not only of the token bits of bread and wine that we normally associate with the Christian Eucharist, but also other food stuffs like cheese, olives, milk, honey, etc.
Nathan Chase
doaj   +1 more source

Substitusi Tepung Kacang Hijau dan Bubuk Cabai Merah pada Pembuatan Cheese Bread Stick

, 2021
Tri Rettagung Diana, Ralda Iftaliana
openalex   +2 more sources

Physicochemical characterization, viability andin vitrogastrointestinal resistance of probioticBacillusspp. in cheese bread

Revista de Ciencia y Tecnología
The objective was to develop cheese bread doughscontaining spores of Bacillus coagulansBC30 or Bacillus clausiiand to evaluate the physicochemical characteristics(moisture, ash, proteins and lipids), viability and in vitrogastrointestinal resistance of the probiotics.
Mariana Silva de Souza Malaquias, Sara Pereira Leandro, Nataly de Almeida Costa, Isabela Campelo Queiroz, Wellingta Cristina A. do Nascimento Benevenuto, Maurílio Lopes Martins, Eliane Mauricio Furtado Martins   +6 more
openaire   +1 more source

Monitoramento de processos produtivos através da metodologia Lean Seis Sigma utilizando ciclo DMAIC: Estudo de caso em uma produção artesanal de um micro empresa de pão de queijo / Monitoring production processes through the Lean Six Sigma methodology using the DMAIC cycle: Case study in a small-scale production of cheese bread

, 2022
William Souza Ferreira, Alessandro Ferreira Alves, Leonardo da Cruz Fernandes, Allifer Ramos Batista, Celso Augusto dos Santos Gomes, Simone de Paula Teodoro Moreira, Wanderson Gomes de Souza, Laísa Cristina Carvalho   +7 more
openalex   +1 more source