Results 21 to 30 of about 288,194 (281)
Horizontal and vertical networks for innovation in the traditional food sector [PDF]
, 2010 The locus of innovation is not the individual firm anymore but increasingly the network in which the firm is embedded. Hence, in this paper innovation is investigated in the broader context of networks and applied to the traditional food sector ...
Gellynck, Xavier, Kühne, Bianka
core +4 more sources
Determination of Microbial Properties of Freeze Dried Traditional Cheese
Turkish Journal of Agriculture: Food Science and Technology, 2019 The use of dried cheese in food production and food preparation sectors is becoming increasingly widespread. Dried cheese is preferred because of their longer shelf life at room temperatures, smaller packaging sizes, practical use, and their ease of ...
Tuba Büyüksırıt Bedir +1 more
doaj +1 more source
Acta Agriculturae Slovenica, 2012 This study was carried out to compare the effects of production and processing methods of Sudanese white cheese produced in small production units on cheese quality.
I.A.E. ELKHIDER +2 more
doaj +1 more source
10-DETECTION OF AFLATOXIN M1IN LOCAL CHEESE OF MOSUL CITY, IRAQ [PDF]
Basrah Journal of Veterinary Research, 2018 A total number of 90 (45 soft white and 45 processed) local cheese samples purchased from Mosul City supermarkets from March to June 2013 were analyzed for Afla toxine (M1),AFM1 using competitive Enzyme-Linked Immunosorbent Assay (ELISA).
I.A. Sultan +3 more
doaj +1 more source
Designing the eatwell week: the application of eatwell plate advice to weekly food intake [PDF]
, 2013 <p>To develop a menu and resource to illustrate to consumers and health professionals what a healthy balanced diet looks like over the course of a week.</p> <p>Development and analysis of an illustrative 7 d ‘eatwell week’ menu to ...
Catherine R Hankey +4 more
core +1 more source
Scientific Reports, 2022 Three different types of lactic acid bacteria (Lactobacillus helveticus, Lactobacillus rhamnosus and Streptococcus thermophilus S3855) were used to manufacture white soft cheese.
Khaled H. Salman +2 more
doaj +1 more source
Food neophobia and mealtime food consumption in 4-5 year old children. [PDF]
, 2006 Background: Previous research has documented a negative association between maternal report of child food neophobia and reported frequency of consumption of fruit, vegetables, and meat. This study aimed to establish whether neophobia is associated with
Barends, R. (author) +8 more
core +3 more sources
Antibacterial activity and sensory properties of Heracleum persicum essential oil, nisin, and Lactobacillus acidophilus against Listeria monocytogenes in cheese [PDF]
Veterinary World, 2019 Aim: The aim of this study was to evaluate the antibacterial and chemical effect of Heracleum persicum essential oil (EO), nisin, Lactobacillus acidophilus, and their combination against Listeria monocytogenes both in vitro and in Iranian white cheese ...
A. Ehsani +5 more
doaj +1 more source
Diet quality in older age: the influence of childhood and adult socio-economic circumstances. [PDF]
, 2015 Socio-economic gradients in diet quality are well established. However, the influence of material socio-economic conditions particularly in childhood, and the use of multiple disaggregated socio-economic measures on diet quality have been little studied ...
Atkins, JL +5 more
core +1 more source
Occurrence and Identification of Yeasts in Production of White-Brined Cheese
Microorganisms, 2022 The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of white-brined cheese at a Danish dairy, including the areas of milk pasteurization, curd processing, and ...
Athina Geronikou +3 more
openaire +5 more sources