Results 191 to 200 of about 6,684,821 (351)

Blockchain and Food Trust: Will Consumers Pay More?

Sustainable Development, EarlyView.
ABSTRACT Blockchain is increasingly used in agri‐food supply chains to make products more transparent and trustworthy. Yet, in countries like Italy, where certifications such as PDO, PGI, and organic labels already shape consumer confidence, its added value is still unclear.
Federico Modica, Filippo Sgroi, Giusi Giamporcaro, Caterina Sciortino   +3 more
wiley   +1 more source

Staphylococcus aureus in cheese

Mljekarstvo, 2007
Growth of Staphylococcus aureus in cheese during production and storage can lead to production of enterotoxins responsible for human diseases. Due to specificity of those bacteria and complexity of cheese as a grown media, sometimes in the field it is ...
Dubravka Samaržija, Sonja Damjanović, Tomislav Pogačić   +2 more
doaj  

Monitoring by a Sensitive Liquid-Based Sampling Strategy Reveals a Considerable Reduction of Listeria monocytogenes in Smeared Cheese Production over 10 Years of Testing in Austria. [PDF]

Foods, 2021
Zangerl P, Schoder D, Eliskases-Lechner F, Zangana A, Frohner E, Stessl B, Wagner M.   +6 more
europepmc   +1 more source

Pathways for Value Chains to Strengthen Sustainable Development in Mountain Regions: A European Cross‐Case Analysis Based on Stakeholders' Perceptions

Sustainable Development, EarlyView.
ABSTRACT Mountain areas are hotspots of high natural and cultural value, but they face sustainability challenges. This research offers a quantitative cross‐case analysis of 21 case studies from mountain regions across 14 European countries, examining how local stakeholders perceive the contribution of mountain value chains to sustainable development ...
María Mar Delgado‐Serrano, Macario Rodríguez‐Entrena, Anastasio J. Villanueva   +2 more
wiley   +1 more source

Clarifying the Dual Role of <i>Staphylococcus</i> spp. in Cheese Production. [PDF]

Foods
Ribeiro AC, Tavares Alves D, Campos GZ, da Costa TG, Dora Gombossy de Melo Franco B, Almeida FA, Pinto UM.   +6 more
europepmc   +1 more source

Prospects of cheese production

, 2000
U radu je prikazana analiza industrijskog razvoja sirarstva u svetu i veza između zanatskog i industrijskog načina rada. Razmatrani su strateški pravci razvoja sirarstva, kao što su efikasnost i konzistentnost proizvodnje, postizanje maksimalnog randmana, sveobuhvatna standardizacija proizvodnje, kao i definisanje posebnih zahteva u pogledu ...
openaire   +1 more source

How Aware Are Consumers of Water Used in Agri‐Food Products? Exploring the Misconception Between the Perceived and the Actual Water Footprint

Sustainable Development, EarlyView.
ABSTRACT Understanding the environmental impact of food production is critical to promoting sustainable consumption patterns. This study explores the gap between consumers' perceived water footprint (PWF) and the actual water footprint (AWF) of selected agri‐food products in Italy, including crop‐ and animal‐based products. A survey conducted through a
Leonardo Agnusdei, Giulio Paolo Agnusdei, Federica De Leo, Pier Paolo Miglietta   +3 more
wiley   +1 more source

Evaluating the efficiency of <i>Lactiplantibacillus pentosus</i> as a biocoagulant in soy cheese production: Effects on texture properties. [PDF]

Curr Res Food Sci
Rahmani F, Moayedi A, Dopazo V, Meca G, Khomeiri M, Kashiri M.   +5 more
europepmc   +1 more source

Designing “Korean” Kimchi: Speculative Configuration of Distance and Commodity Value in the Chinese Kimchi Industry

Economic Anthropology, EarlyView.
ABSTRACT In the Chinese kimchi industry, manufacturers employ product names, photographs, and logistical strategies to promote their kimchi's “Koreanness.” So, what makes their kimchi “Korean,” and how does its Koreanness formulate kimchi's commodity value?
Heangjin Park
wiley   +1 more source

Optimizing the Coagulation Potential of Pineapple (<i>Ananas comosus</i>) Extract for Chickpea Cheese Production. [PDF]

Food Sci Nutr
Alemayehu LD, Fentie EG, Woldemariam HW.
europepmc   +1 more source