Results 151 to 160 of about 10,452 (301)
Bacteriology of cheese VI. Relationship of fat hydrolysis to the ripening of cheddar cheese
, 2017 Cheese made from raw homogenized cream mixed with skimmilk (raw or pasteurized) commonly developed a rancid flavor early in the ripening, but the condition tended to disappear as ripening progressed, and eventually the cheese was not rancid and was more ...
Lane, C., Hammer, B.
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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 +2 more
wiley +1 more source
Clinical periodontal diagnosis
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases include pathological conditions elicited by the presence of bacterial biofilms leading to a host response. In the diagnostic process, clinical signs such as bleeding on probing, development of periodontal pockets and gingival recessions, furcation involvement and presence of radiographic bone loss should be assessed prior ...
Giovanni E. Salvi +5 more
wiley +1 more source
Influence of milk production conditions on cheese quality.
, 2013 This book provides detailed information on the influence of milk production conditions on cheese quality and cheese ripening; on biochemical reactions that occur during the ripening of the cheese as well as on the microbial population involved in cheese ...
MALACARNE, Massimo, SUMMER, Andrea
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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 +3 more
wiley +1 more source
Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months. [PDF]
Foods, 2020 D'Incecco P +5 more
europepmc +1 more source
TESOL Quarterly, EarlyView.Abstract Race and language collaborate in structuring educational inequities, creating urgency for teacher education to equip all teachers to equitably serve racialized multilinguals as antiracist language educators. Emphasizing the inseparability of racial and linguistic justice, this article examines teacher candidates' (TCs') learning journeys ...
Monica Shank Lauwo
wiley +1 more source
Veterinary Record, EarlyView.Abstract Background This study explored dog and cat owners' experiences of veterinary medical errors and their emotional impact, hypothesising that such errors impose a significant emotional burden. Methods German‐speaking dog and cat owners who may have encountered a veterinary medical error were recruited via social media platforms and questioned ...
Vivian K. Johann +3 more
wiley +1 more source
The mathematical modelling of cheese ripening
, 2014 A mathematical model is developed for the ripening of cheese. Such models may assist predicting final cheese quality using measured initial composition. The main constituent chemical reactions are described with ordinary differential equations.
Tony Gibb (11814026) +6 more
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Organic Representation as a Critical Media Approach to Leadership Studies in Popular Culture
New Directions for Student Leadership, Volume 2025, Issue 185, Page 75-80, Spring 2025.ABSTRACT This article applies the critical media concept of organic representation to leadership studies as an analytic of how various creators in popular culture today are not just writing inclusive storytelling but, more notably, modeling new modes of production and self‐presentation that are actively challenging hegemonic industry practices and ...
Raffi Sarkissian
wiley +1 more source