Results 71 to 80 of about 30,937 (359)

Animal‐Based Brands Taking the Plant‐Based Opportunity: A Tasting Experiment Exploring Consumer Acceptance of Plant‐Based Brand Extensions

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, Mirta Casati, Elena Castellari, Fosca Vezzulli, Veronica Vitali, Milena Lambri, Claudio Soregaroli   +6 more
wiley   +1 more source

The effects of starter culture addition on chemical, microbiologic and sensory quality characteristics of ivriz checse [PDF]

Eurasian Journal of Veterinary Sciences
In this study, addition of starter culture in traditional Ivriz cheese production and the effects of its on chemical, microbiological and sensory quality characteristics of the cheese during ripening period. Two groups of cheese were produced. Samples of
Nevzat Demir, Mustafa Nizamiıoğlu
doaj  

Comparative study on freeze-dried lactic cheese starters and ripening cultures for the production of camembert cheese : a thesis submitted in partial fulfillment of the requirements for the degree of Master of Food Technology, Massy [i.e. Massey] University, Albany, New Zealand. [PDF]

, 2013
Background and Methodology The key to success in producing cheeses is the performance of the starter cultures (Parente and Cogan, 2004). Storage of freeze-dried cheese cultures at refrigeration and ambient temperature or higher provides convenience ...
Qiao, Wei
core  

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

Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds

Frontiers in Microbiology, 2022
Time of ripening has a strong impact on shaping the valuable and recognizable characteristics of long-ripened types of cheese such as Parmigiano Reggiano (PR) due to the interrelationship between microbiota and proteolysis that occurs during ripening ...
Vincenzo Castellone, Barbara Prandi, Elena Bancalari, Tullia Tedeschi, Monica Gatti, Benedetta Bottari   +5 more
doaj   +1 more source

Use of smear bacteria and yeasts to modify flavour and appearance of Cheddar cheese [PDF]

, 2017
The strains Staphylococcus saprophyticus DPC5671 and Corynebacterium casei DPC5298 were applied in combination with Debaryomyces hansenii DPC6258 to the surface of young Cheddar cheese curd to obtain two different smear-ripened cheeses.
Bertuzzi, Andrea S., Kennedy, D., Kilcawley, Kieran N., McSweeney, Paul L. H., O'Sullivan, Maurice G., Rea, Mary C., Sheehan, J. J.   +6 more
core   +1 more source

Adherence to the Mediterranean and Mediterranean‐Dietary Approaches to Stop Hypertension Intervention for Neurodegenerative Delay (MIND) Diets and Parkinson's Disease Incidence in Women: Results from the Prospective E3N Cohort

Annals of Neurology, EarlyView.
Objective The evidence regarding adherence to dietary patterns and Parkinson's disease (PD) risk is inconsistent. Because of the long prodromal PD phase, reverse causation represents a major threat to investigations of diet in relation to PD. We examined whether adherence to the Mediterranean (MED) and Mediterranean‐Dietary Approaches to Stop ...
Mariem Hajji‐Louati, Emmanuelle Correia, Pei‐Chen Lee, Fanny Artaud, Emmanuel Roze, Francesca Romana Mancini, Alexis Elbaz   +6 more
wiley   +1 more source

Proteolysis in the Beyaz (White) Cheese Produced From Various Milk

Journal of Agricultural Sciences, 2018
The aim of this study was to investigate proteolysis development and peptide changes during the storage period of Beyaz (White) cheese which is produced from various types of milk, such as sheep, goat and cow milk.
Zübeyde Öner, Mine Sarıdağ
doaj   +1 more source

Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: the cases of artisanal semi-hard and fresh soft cheeses [PDF]

, 2018
This study estimated the risk of listeriosis from Brazilian cheese consumption using quantitative microbial risk assessment (QMRA). Risks associated to consumption of two cheese types were assessed: artisanal ripened semihard cheese (produced with raw ...
Cadavez, Vasco, Campagnollo, Fernanda B., Gonzales-Barron, Ursula, Sant'Ana, Anderson S., Schaffner, Donald W.   +4 more
core   +1 more source

A perspective from the Mesozoic: Evolutionary changes of the mammalian skull and their influence on feeding efficiency and high‐frequency hearing

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