Results 61 to 70 of about 6,684,821 (351)
Agribusiness, EarlyView.ABSTRACT This study aims to explore the influence of Wine Tourism (WT) on the Sustainable Performance (SP) of wineries in Spain. It particularly investigates how Corporate Social Legitimacy (CSL) and Green Innovation (GI) may act as intermediary factors in this relationship.
Javier Martínez‐Falcó +3 more
wiley +1 more source
Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms [PDF]
, 2016 Three Lactococcus lactis subsp. cremoris strains were used to develop ad hoc biofilms on the surfaces of virgin wooden vats used for cheese production.
Cardamone, C +9 more
core +1 more source
Price Premiums for Single‐Name and Compound‐Name Geographical Indications in Swiss Cheese Trade
Agribusiness, EarlyView.ABSTRACT Geographical indications (GIs) have become increasingly important in agri‐food markets, especially in Europe. For Swiss cheese imports and exports, we analyze whether GIs are associated with higher trade prices. We find that price premiums can be obtained for both exports and imports. However, this is only the case for cheeses with single name
Judith Irek
wiley +1 more source
Food Tastes in the United States: Convergence or Divergence?
Agribusiness, EarlyView.ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley +1 more source
Use of Plant Seeds in Cheese Production
Turkish Journal of Agriculture: Food Science and TechnologyCheese is a widely consumed and nutritious staple meal created through several methods and components globally. The utilization of alternate botanical sources in cheese production has gained prominence in recent years.
Büşra Sağdıç +1 more
doaj +1 more source
Fermentation, 2023 This study aimed to implement a microencapsulated form of selected autochthonous lactic-acid bacteria (LAB) isolated from the cheese-production chain and natural rennet obtained from suckling lambs in the traditional production of hard sheep cheese ...
Marta Kiš +8 more
doaj +1 more source
Citrinin Production and Stability in Cheese
Journal of Food Protection, 2002 Citrinin is a nephrotoxic fungal metabolite that has been demonstrated to be mutagenic in hepatocytes. It can be produced by several fungal species that belong mainly to the genus Penicillium and has been isolated from many feeds and human foods. Cheese is a very sensitive product because it can be naturally contaminated by citrinin-producing molds ...
J D, Bailly +4 more
openaire +2 more sources
Agribusiness, EarlyView.ABSTRACT The origin of a product, if associated with good quality, can contribute to building a positive collective reputation, leading to a potential price premium. However, it is conceivable that a producer markets a product by evoking symbols, images, words, and values typical of places other than where it was designed or produced, creating a ...
Annalisa Caloffi +2 more
wiley +1 more source
Pemanfaatan Pati Garut pada Pembuatan Produk Cookies sebagai Upaya Peningkatan Bahan Pangan Lokal”(Erut Cheese Pie Cookies, Erut Ginger Nut Cookies, dan Erut Peanut Honey Cookies)” [PDF]
, 2012 Penelitian ini bertujuan untuk : 1) Menemukan formula produk Erut cheese pie cookies, Erut ginger nut cookies dan Erut peanut honey cookies yang tepat, 2) Mengembangkan teknik olah produk Erut chesse pie cookies, Erut ginger nut cookies dan Erut peanut ...
TANJUNG AJI NUR , MUSTOFA
core
Science of the Total Environment, 2018 The environmental performance of a small-scale cheese factory sited in a NW Spanish region has been analysed by Life Cycle Assessment (LCA) as representative of numerous cheese traditional factories that are scattered through the European Union ...
Fernando Canellada +3 more
semanticscholar +1 more source