Results 51 to 60 of about 9,673 (178)

Food System Change, Development, and Vulnerability in Semi‐Agricultural Areas of Tibet

Culture, Agriculture, Food and Environment, EarlyView.
ABSTRACT With social and economic development, food systems have significantly changed on the Tibetan plateau over the last two decades. However, the impact of dietary change on Tibetans and their communities remains less well known. This article examines how food change happens in semi‐agricultural areas of eastern Tibet within the context of ...
Cairang Gezang
wiley   +1 more source

Felons’ chattels and English living standards in the later fourteenth and fifteenth centuries

The Economic History Review, EarlyView.
Abstract The later fourteenth and fifteenth centuries have long occupied an intriguing and contested place in discussions of England's long‐run economic development. One key issue around which debate has coalesced is the living standards of the population as a whole and of different groups within it. We contribute to this debate by bringing forward new
Chris Briggs, Ben Jervis, Alice Forward, Tomasz Gromelski, Matthew Tompkins   +4 more
wiley   +1 more source

DETECTION OF AFLATOXIN M1 IN BULK-TANK MILK AND SHEEP CHEESE

Italian Journal of Food Safety, 2011
The Aflatoxin M1 (AFM1) content in 118 bulk-tank sheep milk samples was evaluated using an ELISA commercial kit. During a lactation, three bulk-tank milk samples were collected from each of 40 semi-extensive farms, selected on the basis of high level of ...
F. Cossu, C. Scarano, G. Moniello, C. Spanu, D. Pittau, S. Virdis, E.P.L. De Santis   +6 more
doaj   +1 more source

‘Elbow grease and yellow soap’: Housework time in working‐class households in late‐nineteenth and early twentieth‐century Britain

The Economic History Review, EarlyView.
Abstract Housework is central to feminist calls for recognition of women's work, economic histories explaining the sexual division of labour, and claims regarding the progressive role of scientific knowledge. Yet little is known about the time it actually took. We address this lacuna.
Sara Horrell, Jane Humphries
wiley   +1 more source

Krcki cheese

Mljekarstvo, 2003
Krčki cheese is autochthonous Croatian cheese from the island of Krk, which belongs to the group of hard, full-fat cheeses, produced from raw, thermally untreated sheep′s milk.
Zvonimir Prpić, Samir Kalit, Jasmina Lukač Havranek, Mihovil Štimac, Saša Jerković   +4 more
doaj  

Between Financial and Socioemotional Wealth: Navigating Knotted Tensions in Family Business Innovation

Journal of Product Innovation Management, EarlyView.
ABSTRACT Current research on family business innovation tends to isolate individual tensions for analysis, while in reality, these tensions often arise in complex entanglements. To fill this research void, we focus on understanding how multiple tensions occur in the innovation process, how these tensions are entangled, and how they are managed. We turn
Elias Hadjielias, Michael Christofi, Carlotta Benedetti   +2 more
wiley   +1 more source

Massive sequencing of artisan cheeses from raw sheep’s milk [PDF]

Journal of Applied Biotechnology & Bioengineering, 2019
Lactic acid bacteria (LAB) are used in the food industry to confer aromatic characteristics and their antibacterial capacity. In this study the native flora of LAB that participates in the traditional fermentation of semi-hard cheeses made with raw sheep's milk from the region of Andalusia, Spain was analyzed. Three samples of four different commercial
Ruiz, María Julia, Etcheverría, Analía Inés, Padola, Nora Lía, Krüger, Alejandra, Medina, Luis   +4 more
openaire   +2 more sources

‘Why Did You Go to Buda?’: The Humanist Sodality and Mantuan’s Rustic Idyll in Bohuslaus of Hassenstein’s Ecloga sive Idyllion Budae (1503)☆

Renaissance Studies, EarlyView.
Abstract In the late fifteenth century, the Hungarian royal court at Buda was home to a cosmopolitan community of humanists. In early modern historiography, this cultural milieu has often been interpreted as one of the new, emergent ‘centres’ of the Renaissance in East Central Europe.
Eva Plesnik
wiley   +1 more source

A survey on hygienic and physicochemical properties of Istrian cheese

Mljekarstvo, 2013
Istrian cheese is the traditional hard cheese produced exclusively from the raw milk of the autochthonous Istrian sheep. The aim of this study was to determine the bacteriological quality, physicochemical properties of the sheep milk and Istrian cheese ...
Andrea Skelin, Dubravka Samaržija, Sulejman Redžepović, Samir Kalit, Mirna Mrkonjić Fuka, Višnja Magdić, Jasmina Havranek   +6 more
doaj  

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source