Results 71 to 80 of about 1,571,166 (296)
Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation [PDF]
, 2011 Schröder J, Maus I, Trost E, Tauch A. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation. BMC Genomics.
Maus Irena +11 more
core +2 more sources
The Role of Institutional Pressures in Technology Adoption for Low‐Carbon Manufacturing
Business Strategy and the Environment, EarlyView.ABSTRACT Existing research highlights that the adoption of low‐carbon technologies in manufacturing operations is shaped by the external environment. However, limited understanding exists regarding how technology‐related uncertainty interacts with institutional pressures to influence firms' adoption strategies.
Diellza Salihu +2 more
wiley +1 more source
Pro‐Organic by Design: Choice Architecture Shaping Online Organic Grocery Purchases
Business Strategy and the Environment, EarlyView.ABSTRACT Consumer uptake of organic food is shaped by both personal values and the way choices are structured in the retail environment. Unlike prior research, we here investigate how elements of supermarket choice architecture influence organic choices.
John Thøgersen +2 more
wiley +1 more source
Palm Kernel Oil as a Substitute of Milk Fat in Feta Cheese [PDF]
Journal of Food and Dairy Sciences, 2019 Four samples of Feta cheese 5 Kg/each made by substituting buffalo milk fat with palm kernel oil (PKO). The substituting ratios were 25%, 50%, 75% and 100% (PKO) to milk fat (MF). Fat content of the obtained cheese was 40% fat/dry matter. A control batch
N. Younis, S. Osman, F. Abed El Malek
doaj +1 more source
Feasibility studies for production of value-added cheese [PDF]
, 2003 Plan BThis study was undertaken to expand the market of dairy products, especially cheeses. The research evaluated the feasibility of producing fruit flavored value-added cheeses.
Monphongchai, Pimrutai
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Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
wiley +1 more source
Prediction of Mozzarella Cheese Yield from Milk Composition [PDF]
, 1982 This study was conducted to develop and evaluate several formulas which predict Mozzarella cheese yield from fat and protein content of milk and moisture content of cheese.
Abu-Tarboush, Hamzah M.
core +1 more source
Journal of Consumer Behaviour, EarlyView.ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson +4 more
wiley +1 more source
Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The research about production of Mozzarella cheese used lime juice as an acidifier was aimed to study its potency on physical quality of Mozzarella cheese.
Purwadi Purwadi
doaj
Impact of ovine whey protein concentrates and clarification by-products on the yield and quality of whey cheese [PDF]
, 2007 The effects of the addition of whey protein concentrates and clarification by-products obtained from ovine cheese whey and deproteinized whey (Sorelho) on the yield and quality of the whey cheese (Requeijão) have been evaluated.
Pereira, Carlos D. +2 more
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