Results 41 to 50 of about 11,951 (253)
Aceitação global de bombons recheados pelo consumidor brasileiro [PDF]
, 2008 Chocolate is the most popular product made from cocoa. It is mainly consumed with fillings, such as fondant, hydrogenated fat or fruits. This work aimed at assessing the sensory acceptability of chocolate filled with strawberry, orange or passion fruit ...
BEHRENS, Jorge Hermann +2 more
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Biochemical and Health Properties of Truffles
, 2021 Truffles are the most expensive edible mushrooms refer to genus tuber which grows symbiotically in plant roots such as oaks and hazels. Truffles are underground mushrooms also known for their characteristic earthy flavor which is the major reason for ...
O. P. Chauhan +3 more
semanticscholar +1 more source
International trade of the NWFP: any opportunity for the Italian forest sector? [PDF]
, 2017 open5siThe Italian forests, traditionally managed for wood production, need to tackle today a demand of good and services considered as secondary outputs by the forest manager.
core +1 more source
Black Truffle Production, Soils and Mediterranean Woods: Spanish Research Contributions (1962-2006) [PDF]
, 2008 The production of mycorrhizal fungi provides higher economic returns than any other forest product in many Mediterranean woods. In these areas, truffles (Tuber spp.) and mushrooms of Boletus and Lactarius genus are the fungi that yield the highest ...
Díaz Fernández-Zapata, Paloma +4 more
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Land Selection in Truffle Cultivation
Turkish Journal of Agriculture: Food Science and Technology, 2022 Truffles are a highly valued fungi group because of their gastronomic and economic importance. Even though the demands for truffles, particularly Tuber melanosporum and T.
İsmail Şen
doaj +1 more source
Consumption Preferences for Truffles and Truffle-Based Products: An Application of the PLS-SEM Model
SustainabilityThe truffle is a niche, valuable and ecological product exported and consumed all over the world. However, little is known about consumers’ preferences for truffles and truffle products.
Valentina Rosa Laganà +3 more
semanticscholar +1 more source
Bacteria associated with truffle‐fruiting bodies contribute to truffle aroma [PDF]
Environmental Microbiology, 2014 Summary Truffles, symbiotic fungi renown for the captivating aroma of their fruiting bodies, are colonized by a complex bacterial community of unknown function. We characterized the bacterial community of the white truffle T uber ...
Splivallo, Richard +5 more
openaire +4 more sources
Desert truffle biodiversity, biology, ecology, and mycorrhizal connection in Morocco
Notulae Scientia BiologicaeIn Morocco, there are many different types of desert truffles, including Terfezia, Tirmania, Delastria, Picoa, and Tuber. The Maamora Forest, Doukkala-Abda Sahel, northeast of Morocco, and the Moroccan Sahara are the four truffle regions where the ...
Hicham KADDOURI +2 more
doaj +1 more source
Frontiers in Microbiology, 2019 Truffles are ascomycetous ectomycorrhizal fungi that have elevated status in the culinary field due to their unique aroma and taste as well as their nutritional value and potential biological activities. Tuber melanosporum, T. indicum, T. panzhihuanense,
Xiaolin Li +7 more
doaj +1 more source
Ectomycorrhizal status of a mature productive black truffle plantation [PDF]
, 2010 The truffle-plantation «Los Quejigares» was planted in 1971 by AROTZ-CATESA company. It is a 600 ha plot of Quercus ilexmycorrhizated with Tuber melanosporum at 1,250 m a.s.l. on calcareous soil.
Agueda, B. (Beatriz) +3 more
core +1 more source