The effect of cheese powder in the functional properties of croissant pastry : a thesis presented in partial fulfilment of the requirements of the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1993 The increasing use of cheese powder as an ingredient used by food manufactures can be related to the changing consumer needs, identifying new consumer preferences, marketing and obtaining an acceptable capital return.
Joudi, Salah A
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God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods
Psychology &Marketing, EarlyView.ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley +1 more source
Utility of Moringa oleifera waste as a coagulant in goat soft cheese production. [PDF]
Heliyon, 2021 Abdeen EMM, Ibrahim OA, Kholif AMM.
europepmc +1 more source
Differentiation of Plant and Animal‐Derived Cholesterol Using irm‐13C NMR and IRMS
Magnetic Resonance in Chemistry, EarlyView.Determining and certifying the origin of ingredients, starting materials, and excipients used in manufactured goods like cosmetics and medicines can be difficult. In this report, we describe a robust approach for identifying the origin of cholesterol, a component of myriad consumer products using irm‐13C NMR and IRMS to differentiate plant versus ...
Anika M. Singh +3 more
wiley +1 more source
Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production. [PDF]
Braz J Microbiol, 2022 Silva LF +6 more
europepmc +1 more source
Is the Protected Designation of Origin (PDO) Policy Successful in Sustaining Rural Employment? [PDF]
This paper seeks to establish whether public agro-food interventions like food quality labels contribute or not to the promotion of rural employment. To this end, the paper uses original longitudinal firm and plant level datasets on the French cheese ...
Bouamra-Mechemache, Zohra, Chaaban, Jad
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Review of nutrition management of pediatric intestinal pseudo‐obstruction
Nutrition in Clinical Practice, EarlyView.Abstract Chronic intestinal pseudo‐obstruction (CIPO) is a rare, heterogeneous, and debilitating disorder characterized by profound intestinal dysmotility and severe nutrition challenges. Its presentation resembles that of mechanical bowel obstruction, but CIPO occurs in the absence of luminal obstruction.
Senthilkumar Sankararaman +5 more
wiley +1 more source
Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran [PDF]
, 2015 A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products
Akbari Azam, M. +4 more
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International Journal of Osteoarchaeology, EarlyView.ABSTRACT This paper presents and tests a new method for publishing and diagnosing leprosy‐related skeletal lesions while making available the leprosy‐related demographic data and pathology for St Mary Magdalen, Winchester (MMW). This method can facilitate interstudy comparisons of leprosy prevalence and severity by improving data comparability.
A. A. Blom +5 more
wiley +1 more source
Massive Survey on Bacterial-Bacteriophages Biodiversity and Quality of Natural Whey Starter Cultures in Trentingrana Cheese Production. [PDF]
Front Microbiol, 2021 Mancini A +8 more
europepmc +1 more source