Zobrazeno 1 - 10
of 1 171
pro vyhledávání: '"Designation of origin"'
Autor:
Schneider, Marius, Ho Tu Nam, Nora
Publikováno v:
Protecting Geographical Indications in Africa.
Externí odkaz:
https://doi.org/10.1093/9780191955082.003.0016
Autor:
Anna Rossi, Fabio Marroni, Niccolò Renoldi, Giulia Di Filippo, Elisabetta Gover, Marilena Marino, Nadia Innocente
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 7, Pp 4288-4297 (2024)
ABSTRACT: The use of natural milk culture (NMC) represents a key factor in Protected Designation of Origin (PDO) Montasio cheese, contributing to its distinctive sensory profile. The complex microbial ecosystem of NMC is the result of heat treatment
Externí odkaz:
https://doaj.org/article/558e2759bd3845ba94f226a695e09e9c
Autor:
Stella A. Ordoudi, Maria Z. Tsimidou
Publikováno v:
Exploration of Foods and Foodomics, Vol 2, Iss 3, Pp 236-251 (2024)
Aim: Saffron, a precious spice deriving from the emblematic Crocus sativus L. cultivation, is a traditional product with high socio-economic and cultural value in Greece, especially in the region of Western Macedonia where the Protected Designation o
Externí odkaz:
https://doaj.org/article/54f605498f5c44d5aa5df80888c34544
Autor:
Adrian CURELEA
Publikováno v:
Challenges of the Knowledge Society, Vol 17, Iss 1, Pp 498-504 (2024)
The study aims to highlight the conditions that a product must meet in order to be protected by an indicative sign as well as the advantages conferred by means of protection through the prism of Community legislation and the CJEU jurisprudence. Indic
Externí odkaz:
https://doaj.org/article/d6233c39c4894a04beeb58656df85ffc
Autor:
Arnaud Molle, Claudio Cipolat-Gotet, Giorgia Stocco, Alessandro Ferragina, Paolo Berzaghi, Andrea Summer
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 4, Pp 1967-1979 (2024)
ABSTRACT: The prediction of the cheese yield (%CY) traits for curd, solids, and retained water and the amount of fat, protein, solids, and energy recovered from the milk into the curd (%REC) by Bayesian models, using Fourier-transform infrared spectr
Externí odkaz:
https://doaj.org/article/b63165399b2b45e4beac1d1ec7965b52
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 80, Iss 2, Pp 49-59 (2023)
This groundbreaking study leverages Google Trends to probe into consumer awareness of Romanian food products certified under European quality schemes, Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), and Traditional Spe
Externí odkaz:
https://doaj.org/article/a896f56819884f9aa81350c8d9c91044
Publikováno v:
Foods, Vol 13, Iss 17, p 2702 (2024)
Premium green tea is a high-value agricultural product significantly influenced by its geographical origin, making it susceptible to food fraud. This study utilized nuclear magnetic resonance (NMR) spectroscopy to perform chemical fingerprint analysi
Externí odkaz:
https://doaj.org/article/609c8d8a65024a9b94ae9eda1dc251bb
Publikováno v:
Animals, Vol 14, Iss 13, p 1983 (2024)
Dissecting the genetics of production traits in livestock is of outmost importance, both to understand biological mechanisms underlying those traits and to facilitate the design of selection programs incorporating that information. For the pig indust
Externí odkaz:
https://doaj.org/article/b57d4acafd7c4419be8e84c910a25fb7
Publikováno v:
Пищевые системы, Vol 6, Iss 2, Pp 211-223 (2023)
Bee honey is a valuable highly nutritive natural product; it is widely consumed among the population. Due to its high cost the natural honey often becomes the object of adulteration. The authenticity of honey is the most important criterion of qualit
Externí odkaz:
https://doaj.org/article/867b501d85614ac58ad3fcd5726e9337
Autor:
Brémond, Joël1 (AUTHOR) bremond.joel@wanadoo.fr
Publikováno v:
Journal of Wine Research. Mar2014, Vol. 25 Issue 1, p19-31. 13p. 1 Map.