Results 161 to 170 of about 137,410 (267)

Biodiversity Strategies in Action—Empirical Evidence From the Food Value Chain

Business Strategy and the Environment, EarlyView.
ABSTRACT There is an increasing need for better understanding of firm activities that contribute to biodiversity preservation. Panwar, Ober, and Pinkse offer a valuable typology of corporate biodiversity protection strategies based on temporal and spatial dimensions, namely, the preloss (proactive) strategies of conservation and compensation, and the ...
Joanna Scott‐Kennel, Sini Laari, Asta Salmi   +2 more
wiley   +1 more source

Occurrence and Risk Assessment of Aflatoxin M1 in Fermented Dairy Products from the Croatian Market. [PDF]

Foods
Kovač Tomas M, Rot T, Arnautović L, Lenardić Bedenik M, Jurčević Šangut I.   +4 more
europepmc   +1 more source

The Impact of Sustainability Labelling on Consumers' Evaluation and Choice of Food Products: A Systematic Literature Review

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, Lucía Romero‐Verdú, Anne O. Peschel   +2 more
wiley   +1 more source

Genomic insights and survival dynamics of <i>Campylobacter</i> from ruminants in UHT milk, raw milk and dairy products. [PDF]

Front Microbiol
Marotta F, Di Romualdo R, Di Domenico E, Villani C, Di Giulio E, Janowicz A, Di Timoteo F, Giorgini G, Matteucci G, Castelli P, Coccia L, Zoppi S, Di Ilio A, Cammà C, Tirloni E, Stella S, Garofolo G.   +16 more
europepmc   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, EarlyView.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

Alkylphenols (4-n-Nonylphenol and 4-n-Octylphenol) in Milk and Dairy Products, Beverages, and Vegetable Oils: Occurrence and Dietary Exposure in Türkiye. [PDF]

Foods
Canlı O, Güzel B, Basaran B.
europepmc   +1 more source

Comprehensive Peptide Profiling Reveals the Influence of Streptococcus Thermophilus, Lactobacillus Delbrueckii Subsp. bulgaricus, and Endogenous Milk Proteases on the Hydrolysis of Milk Proteins During Early‐Stage Lactic Acid Fermentation

ChemFoodChem, EarlyView.
Untargeted peptide profiling investigates how S. thermophilus, Lb. bulgaricus, and endogenous milk enzymes impact proteolysis during early‐stage milk fermentation. ≥ 3000 identified peptides show the strongest influence of LB on the peptide profile and number of bioactive peptides. Shorter peptides are mostly formed by LB and hydrolyzed by ST.
Eva Beck, Lena Riedinger, Sevim Dalabasmaz, Joachim Stützer, Luisa Bähr, Rohtraud Pichner, Monika Pischetsrieder   +6 more
wiley   +1 more source

Acidity and dental erosive potential of fermented dairy products in Saudi Arabia: an in vitro study. [PDF]

Saudi Dent J
Alghilan MA, Alqahtani AS, Alanazi MH, Alqarni NM, Alasiri NY.   +4 more
europepmc   +1 more source

Modeling of Color and Degradation of C‐Phycocyanin Extracted From Arthrospira platensis and Chlorogloeopsis HTF

Chemie Ingenieur Technik, EarlyView.
A nonlinear kinetic model was developed and successfully implemented, which describes the degradation of the protein C‐phycocyanin depending on temperature and pH value. C‐phycocyanin had been extracted from two different cyanobacteria. In addition to protein degradation, the fading of the typical blue color of this protein was included in the model ...
Martina Kießling, Knut Franke, Viggó Marteinsson, René Groben, Volker Heinz, Kemal Aganovic   +5 more
wiley   +1 more source

Association of fast foods and dairy products in acne severity and scarring: a cross-sectional study. [PDF]

Ann Med Surg (Lond)
Dhakal B, Basnet R, Bhattarai M, Chauhan S, Shrestha B, Bhandari S, Paswan B, Mehta R, Sah S.   +8 more
europepmc   +1 more source