Results 101 to 110 of about 181,486 (222)
New product development opportunities for Irish companies in the British cheese market [PDF]
, 2008 End of Project ReportThe primary objective of this research was to identify innovative cheese concepts appropriate for UK consumers and suitable for Irish industry to manufacture.
Cowan, Cathal, Downey, Gerard
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City &Society, Volume 38, Issue 3, December 2026.ABSTRACT This paper proposes the notion of “olfactory contact zones” to investigate the role of odors and scents and the affects they give rise to in Berlin's urban publics. Drawing on the notion of the “afterlife” of racialised violence, it shows how tropes of the “smelly immigrant,” anchored in European antisemitism and colonial history, live on ...
Claudia Liebelt
wiley +1 more source
bread-and-cheese nBread and Cheese rock..lies close southward of Bread and Cheese point.DNE-citUsed IUsed I1Used
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Structural and Techno-Functional Properties of Cassava Starches and Application on Cheese Bread
Biointerface Research in Applied Chemistry, 2020 This study aims to evaluate the structural and techno-functional properties of native and modified cassava starches, focusing on the production of frozen cheese bun formulations. The structural and techno-functional properties of cassava starches, both native and modified, were evaluated via thermogravimetric analysis (TGA), scanning electron ...
openaire +1 more source
Food Frontiers, Volume 7, Issue 6, November 2026.Microalgae proteins combine high nutritional value with low environmental impact. Advanced extraction technologies, integrated biorefineries, and AI‐driven optimization enhance protein recovery, functionality, and bioactivity, enabling applications in foods, nutraceuticals, feed, and sustainable circular bioeconomy systems.
Shuvojit Roy +5 more
wiley +1 more source
Cheese Dishes That "Hit the Spot" [PDF]
, 2017 "Should auld acquaintance be forgot?" Nay, we sing and say, for how could we have a spread without cheese? The simplest spreads consist of buttered crackers and cheese.
Weinel, Marian
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Food Science &Nutrition, Volume 14, Issue 11, November 2026.Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 11, November 2026.Nutrient adequacy depends on food composition, bioaccessibility, absorption, physiological utilization, dietary access, supply stability, etc. Food properties, human health, agricultural conditions, and socioeconomic barriers influence nutrient delivery.
Chinaza Godswill Awuchi
wiley +1 more source
Feasibility studies for production of value-added cheese [PDF]
, 2003 Plan BThis study was undertaken to expand the market of dairy products, especially cheeses. The research evaluated the feasibility of producing fruit flavored value-added cheeses.
Monphongchai, Pimrutai
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The Tasty Side of Numbers: How Vowel Type Influences Taste Perceptions for Numerical Brand Names
Psychology &Marketing, Volume 43, Issue 11, Page 3065-3076, November 2026.ABSTRACT Numerical brand names are commonly used in food marketing yet underexplored for their sensory impact. Relying on processing fluency theory, across four studies, including an IAT (n = 149), a quantitative and qualitative lexical analysis of professional wine tasting notes (n = 695), an online study (n = 306), and archival consumer wine ratings (
Nathalie Spielmann, Diego Vega
wiley +1 more source