Results 71 to 80 of about 6,684,821 (351)
Agribusiness, EarlyView.ABSTRACT This study investigates how consumer taste and brand equity perceptions shape the acceptance of plant‐based milk products. Using a blind/informed tasting experiment, we evaluated consumers' willingness to buy (WTB) and taste perception of a plant‐based milk alternative produced by a traditional dairy brand, compared with competing plant‐based ...
Federico Parmiggiani +6 more
wiley +1 more source
Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago
PLoS ONE, 2018 The earliest evidence for cheese production in the Mediterranean is revealed by stable carbon isotope analyses of individual fatty acids in pottery residues from the Dalmatian coast of Croatia.
S. McClure +7 more
semanticscholar +1 more source
Assessing the Impact of Promotions on Consumer Purchasing Behavior During Crises
Agribusiness, EarlyView.ABSTRACT Understanding how households modify their food expenditure decisions during times of crisis is essential because consumer purchasing behavior frequently changes during these times. This study looks at these behavioral shifts during the COVID‐19 pandemic, concentrating on how price sensitivity and response to sales promotions changed over the ...
Wafa Mehaba, José María Gil
wiley +1 more source
Modelling primary proteolysis in cheddar cheese in commercial cool stores : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Bioprocess Engineering at Massey University [PDF]
, 2000 One issue identified as a possible problem during the manufacture of cheddar cheese is the possibility of producing a non-uniform product. It was proposed that a pallet of cheese experiencing different time-temperature histories, depending on the ...
Edmonds, Richard
core
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley +1 more source
FoodsCamembert is a type of surface-mold-ripened soft cheese traditionally produced from cow’s milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applications ...
Katarzyna Szkolnicka +3 more
doaj +1 more source
Characterization of the production system of artisanal cheese makers in Currais Novos, Brazil [PDF]
Brazilian Journal of Food TechnologyThis work aimed to characterize the production system of artisan cheese makers in Currais Novos, in the state of Rio Grande do Norte (RN), thereby assessing the existence of a production standard and helping to create a region with a recognized ...
Samárah Albanez Veras de Souza Queiroz +9 more
doaj +1 more source
The effects of pH-stat long-term lactic acid bacterial activity prior to curd formation on the development of cheese structure in a fat free model cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy (PhD) in Food Technology at Massey University, Manawatu, New Zealand [PDF]
, 2018 Most Figures from published sources have been removed for copyright reasons but may be accessed via their source listed in the References. Figures 2-1, 2-32, 2-33 do not have an accessible source and therefore remain. Corresponding Figures from journal
Khodamoradi Dashtaki, Abbas
core
The Anatomical Record, EarlyView.Abstract The complex evolutionary history behind modern mammalian chewing performance and hearing function is a result of several changes in the entire skeletomuscular system of the skull and lower jaw. Lately, exciting multifunctional 3D analytical methods and kinematic simulations of feeding functions in both modern and fossil mammals and their ...
Julia A. Schultz
wiley +1 more source
Mljekarstvo, 2003 Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of hard, full-fat cheeses, produced from raw, thermally untreated sheep′s milk.
Zvonimir Prpić +4 more
doaj