Results 181 to 190 of about 3,386,106 (310)

Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges. [PDF]

Front Nutr
Arslan BN, Döndaş NY, Koçhan S, Bulut SD, Tamer MA, Çelebioğlu HU, Bodur M, Ağagündüz D, Tabanelli G, Barbieri F, Gardini F, Döndaş HA, Esatbeyoglu T, Ozogul F.   +13 more
europepmc   +1 more source

From Circular Economy Disclosure to Circular Transformation: A Case Study From Food‐Producing Companies

Business Strategy and the Environment, EarlyView.
ABSTRACT Changing the use of resources and the treatment of waste is an important driver towards sustainable development. While this includes transformation of production processes, it also requires the transition of complete business models towards more circularity.
Patricia Ruffing‐Straube, Ute Merbecks, Inge Wulf   +2 more
wiley   +1 more source

Olive Leaf, Thyme and Green Walnut Husk Extracts as Functional Ingredients in Dairy Products: A Review. [PDF]

Food Technol Biotechnol
Zandona E, Pleš V, Pavković S, Cindrić I, Abdurramani A, Zechner-Krpan V, Barukčić Jurina I, Blažić M.   +7 more
europepmc   +1 more source

What Do We Know About Scope 3 Emissions in Small‐ and Medium‐Sized Enterprises? Mapping Current Knowledge and Advancing a Theory–Practice‐Oriented Framework

Business Strategy and the Environment, EarlyView.
ABSTRACT Although SMEs comprise over 90% of firms globally, research on their engagement with Scope 3 (value‐chain) greenhouse gas emissions remains limited. This PRISMA‐guided systematic review synthesises 49 SME‐relevant studies to develop a theory‐informed, practice‐oriented framework for more credible and sustained Scope 3 engagement.
Chidinma Uchendu, Okechukwu Okorie, Fatemeh Khosravi, Stuart Connop, Hebba Haddad, Mike Medas   +5 more
wiley   +1 more source

Fermented Dairy Products as Modulators of the Gut Microbiome: Greek Yogurt as a Model System. [PDF]

Food Sci Nutr
Dichter J.
europepmc   +1 more source

Towards an Integrated Approach to Corporate Sustainability: The Role of Multi‐Stakeholder Value Co‐Creation in the Food and Beverage Sector

Business Strategy and the Environment, EarlyView.
ABSTRACT The growing emphasis on sustainability has prompted companies to engage with stakeholders in addressing environmental and social challenges. This paper investigates how companies and stakeholders co‐create value through a collaborative and iterative process that facilitates the formulation and implementation of sustainable strategies.
Meryem Altaf, Shanta Davie, Nosheen Khan, Chen Su   +3 more
wiley   +1 more source

Exploring the Antibacterial and Antibiofilm Properties of Lactic Acid Bacteria Isolated From Sucuk and Dairy Products. [PDF]

Vet Med Sci
Öztürk N, Kahraman HA, Keyvan E, Şen E.   +3 more
europepmc   +1 more source

DAIRY PRODUCTS AND EGGS

American Journal of Public Health, 1926
openaire   +3 more sources

Supply Chain Innovations for Food Waste and Loss: Systematic Literature Review and Future Research Agenda

Business Strategy and the Environment, EarlyView.
ABSTRACT Food waste and loss (FWL) remains a critical challenge across food supply chains (SCs) globally, with approximately one‐third of all food produced for human consumption discarded or lost each year. This study systematically reviews how supply chain innovation (SCI) can mitigate FWL.
Ilias Vlachos
wiley   +1 more source

Research Progress in Multi-Omics Analysis of Dairy Products: Nutritional Quality, Safety Evaluation, and Health Functions. [PDF]

Foods
Xu M, Ma B, Zhu K, Tu W, Li C, Hao P, Zhang M.   +6 more
europepmc   +1 more source