Results 31 to 40 of about 11,339 (210)

Price Premiums for Single‐Name and Compound‐Name Geographical Indications in Swiss Cheese Trade

Agribusiness, Volume 42, Issue 3, Page 1414-1425, Summer 2026.
ABSTRACT Geographical indications (GIs) have become increasingly important in agri‐food markets, especially in Europe. For Swiss cheese imports and exports, we analyze whether GIs are associated with higher trade prices. We find that price premiums can be obtained for both exports and imports. However, this is only the case for cheeses with single name
Judith Irek
wiley   +1 more source

Influencia de los valores humanos en el consumo de quesos tradicionales chiapanecos: una comparación de las rutas directa e indirecta

Revista Mexicana de Ciencias Pecuarias, 2019
La preferencia de productos puede ser influenciada por valores humanos específicos y creencias individuales, entre otros factores. El propósito de la investigación fue identificar la influencia directa e indirecta de los valores humanos, mediados a ...
Carolina Illescas-Marín, Arturo Hernández-Montes, Esaú Estrada-Estrada, Rolando Murguía-Cozar, Anastacio Espejel-García, Armando Santos-Moreno   +5 more
doaj   +1 more source

Microbial responses to emerging technologies in fermented dairy processing: Implications for product development

International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.
Emerging processing technologies can do more than inactivate microorganisms; under controlled sublethal conditions, they reprogram microbial physiology and metabolism. This review highlights the underlying mechanisms, technological opportunities, and current challenges for designing next‐generation fermented dairy products with improved functionality ...
Sepehrdad Dehghani, Ramila Cristiane Rodrigues, Vitor Emanuel Máximo Santos, Pedro Henrique Campelo, Evandro Martins   +4 more
wiley   +1 more source

Empanaditas de queso [PDF]

, 2020
Receta extraída del cuaderno de recetas perteneciente a Carlota Oliart de Ocampo escrito en Lima – Perú el 30 de enero de 1943.2 tazas de harina - 2 cucharadas mantequilla – ½ taza de leche - queso mantecoso - azúcar y sal. Se hace la masa se fulsea y se
Oliart de Ocampo, Carlota [Período 1943 a 1970]
core  

Diseño del Proceso de Obtención de Queso Fresco en la Provincia de Chimborazo en el Software SuperPro Designer

Ingenio, 2023
El queso fresco constituye un alimento rico en nutrientes, además es considerado como un excelente complemento alimenticio. En Ecuador la producción de queso se realiza de manera artesanal lo cual implica insuficientes condiciones higiénico-sanitarias y
Reni Danilo Vinocunga Pillajo, Aida Salome Romero Vistin, Carlos Alfonso Sánchez Vallejo   +2 more
doaj  

Development of Dose‐Response Models for the Ingestion Exposure Route and Stillbirth Outcome for Listeria monocytogenes

Risk Analysis, Volume 46, Issue 4, April 2026.
ABSTRACT Foodborne listeriosis can cause stillbirth in pregnant individuals, prompting numerous population‐specific food safety guidelines. Dose‐response models are employed in quantitative microbial risk assessments (QMRAs) to develop such guidelines; however, pregnant hosts are under‐considered when developing dose‐response models, and the few ...
Tyler Stump, Carly Gomez, Jade Mitchell
wiley   +1 more source

Lipólisis de queso fresco y quesos madurados: factores que afectan y consecuencias

AlfaPublicaciones, 2023
Introducción el proceso de lipólisis en quesos es uno de los mayores cambios bioquímicos especialmente en los de tipo maduro, este proceso se genera por la degradación de la grasa, por vía enzimática que influye sobre las características sensoriales de los quesos, ya que los ácidos grasos libres (AGL) producidos durante la lipólisis contribuyen junto ...
Byron Adrián Herrera Chávez, Lucy Angelita Quevedo Barreto, Alexis Wladimir García Gaibor, Sebastián Alberto Guerrero Luzuriaga   +3 more
openaire   +1 more source

Exploring the Global Tradition of Fried Cheese: Origins, Processing, and Culinary Significance

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Globally, cheese stands as a cornerstone in culinary traditions, with its variety and consumption deeply embedded in each nation′s cultural heritage. Among the diverse cheese types, certain cheese types are particularly amenable to frying applications, owing to composition such as moisture content, fat composition, and protein structure.
Feray İnci Maden, Cihat Özdemir, Salih Özdemir, Essam Hebishy   +3 more
wiley   +1 more source

Evolución fisico-química y organoleptica del queso afuega-l pitu durante el proceso de maduración [PDF]

, 2015
La maduración es la última etapa de elaboración de un queso, que comprende una serie de cambios en las propiedades físicas y químicas adquiriendo el queso su aspecto, textura y consistencia, así como su aroma y sabor característico.
Pombal álvarez, María
core  

Simultaneous Study of the Combined Effect of Gliding Arc Plasma and Zataria multiflora Essential Oil on Pathogens Inactivation and Quality Changes in Sliced Iranian White Cheese

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
This study aimed to inactivate two pathogens on Iranian white cheese by using the combination of gliding arc nonthermal plasma (GAP) and Zataria multiflora essential oil (ZEO). The cheese samples were exposed to different levels of GAP and ZEO, and samples were stored. According to the results, Iranian white cheese samples treated with 2 min of GAP and
Mahdieh Raoofi Asl Soofiani, Negin Noori, Afshin Akhondzadeh Basti, Hassan Gandomi, Hamed Ahari, Mohammadreza Khani   +5 more
wiley   +1 more source