Results 121 to 130 of about 3,379,752 (263)
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
Ekonomika Poljoprivrede (1979), 2009 In this paper work we show data about cheese production in world and in Serbia, different cheese sorts and different cheese addition in contexts of achieving specific season, nutritive and functional characteristics, especially from the aspects of ...
Mirjana Savić +2 more
doaj
Methods for strictly aseptic making of cheese and effect of some bacteria on its ripening [PDF]
, 1977 To study the influence of different enzymes on ripening of cheese, such as Gouda, a method was developed for making cheese strictly aseptically, including equipment for aseptic cheesemaking and aseptic milking of selected cows.
Kleter, G.
core
Sustainable Development, EarlyView.ABSTRACT This study aims to identify the main types, drivers, and solutions for food loss and waste (FLW) as reported by stakeholders within the UK food manufacturing sector from a Circular Economy perspective. Based on insights from diagramming‐based workshops involving 35 participants working in an organisation in the sector, FLW occurs primarily as ...
Alexander Moores +3 more
wiley +1 more source
FriP cheese: the best cheese-making tradition for patients with impaired renal function
Giornale di Clinica Nefrologica e DialisiPatients with impaired renal function have several dietary limitations, including cheese for both its high phosphorusand sodium content. However, cheese is an important component of the European diet, and its limitation,together with the many other deprivations, negatively affects patients’ quality of life and nutrition.
Maria Cristina Mancuso +1 more
openaire +2 more sources
Chuck E. Cheese Bank (full front view)
, 2019 Full front view of Chuck E. Cheese advertising icon.
Chuck E. Cheese\u27s
core
Oxaziridines: Versatile Reagents in Modern Organic Synthesis
The Chemical Record, EarlyView.Being capable of transferring an O atom and N‐group/atom, oxaziridines are considered multitasking agents. These are employed for diverse organic transformations, such as epoxidation of olefins, α‐ and γ‐hydroxylation/amination of carbonyl compounds, oxidation of sulfides, [3+2]cycloaddition with unsaturated systems.
Ajeet Chandra +2 more
wiley +1 more source
Functional properties of different commercial cheeses [PDF]
, 2006 The functional properties displayed by cheese upon cooking are of importance if cheese is used as an ingredient in many applications, especially pizza pie, cheeseburgers, sandwiches etc. The methods of determination of some important cheese functional characteristics which involved degree of free oil, stretchability, meltability, flowability, are ...
Djerovski, Jelena +2 more
openaire
‘The Housewife's Greatest Standby’: Dried Eggs, Gender and Domesticity During the Second World War
Gender &History, EarlyView.ABSTRACT This article examines the previously underexplored connections between dried eggs, women and domesticity in Britain during the Second World War. It argues that newsprint and advertisements framed the purchase and use of dried eggs, a novel wartime product, as a means for housewives to contribute to the war effort through domestic labour. Dried
Joel Mead
wiley +1 more source
Gender &History, EarlyView.ABSTRACT The article examines what cleanliness, that is, hygiene and tidiness, meant for landowning farm households in the county of Härjedalen in the inland of northern Sweden from the 1860s to the 1910s. The period is characterised by a growing understanding of bacteria and of how infectious diseases could be prevented through improved hygiene ...
Marie Ulväng
wiley +1 more source