Results 141 to 150 of about 24,147 (244)

Wanting a bit(e) of everything. The role of hunger in variety seeking. [PDF]

We examined whether consumers seek more or less variety when shopping on an empty stomach. The data show that hunger increases variety seeking when consumers make multiple food choices at once.
Dewitte, Siegfried, Goukens, Caroline, Pandelaere, Mario, Warlop, Luk   +3 more
core  

Manda Sütünden Gelen Lezzet: Mozzarella

, 2010
Afozzarella peyniri en ünlü İtalyan peynirlerinden birisidir. Genel olarak pizza yapımında kullanılmasının yanında, taze olarak da tüketilen bir peynirdir. Geleneksel olarak manda sütünden üretilmekle birlikte belirli modifikasyonlar ile inek sütünden de üretilmektedir. Ancak inek sütünden üretilen mozzarella peynirlerinde karakteristik lezzet ve aroma
Pamuk, Şebnem, Gürler, Zeki
openaire   +1 more source

Rheology and processing of mozzarella cheese

, 2008
Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in nature.
openaire   +1 more source

Physicochemical Properties and Antioxidant Activity of Mozzarella Cheese Supplemented with Carrot Powder. [PDF]

Prev Nutr Food Sci
Park Y, Hwang ES.
europepmc   +1 more source

Patterns of competition and strategic groups in the special cheese industry in Brazil [PDF]

The aim of this study is to identify the competition pattern in the Brazilian special cheese industry, and the strategic groups of this market. Based mainly on the Industrial Organization Theory, a qualitative study was conducted, supported by primary ...
Castro, Cleber Carvalho de, Rezende, Daniel Carvalho de   +1 more
core   +1 more source

Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. [PDF]

Foods
Yan P, Mi L, Song L, Lu Y, Liang Q, Zhang L, Zhang Y, Zhu Y.   +7 more
europepmc   +1 more source

Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese

Food and Bioproducts Processing
Mohammad Golzarijalal, L. Ong, C. R. Neoh, D. Harvie, Sally Gras   +4 more
semanticscholar   +1 more source

Inclusion of green fodder sorghum in the diet of lactating buffalo cows: influence on milk yield and composition, and economic sustainability. [PDF]

Front Vet Sci
Capezzuto F, Infascelli L, Iommelli P, Franco F, Infascelli F, Tudisco R.   +5 more
europepmc   +1 more source

Consumer Perception of Plant-Based Cheese. [PDF]

J Food Sci
Warner E, Homwongpanich K, Drake M.
europepmc   +1 more source

Ultrasound-enhanced deep eutectic solvent extraction and encapsulation of eggplant peel polyphenols for low-fat mozzarella spread formulation. [PDF]

Ultrason Sonochem
Mushtaq HH, Akhtar A, Nasim I, Khalid N.
europepmc   +1 more source