Cargando…

Circular Economy in Mountain Value Chains: The Case of Three PDO Cheeses

The circular economy (CE) has shown promise for achieving several of the UN’s Sustainable Development Goals, replacing the linear system and reducing negative impacts on the environment. This research aims to assess the effective adoption of CE principles in three cheeses with geographical indicatio...

Descripción completa

Detalles Bibliográficos
Autores principales:	Habli, Kamar, Dumitras, Diana E., Schmitt, Emilia, Maglietti Smith, Isabella, Barjolle, Dominique
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648922/ https://www.ncbi.nlm.nih.gov/pubmed/37959073 http://dx.doi.org/10.3390/foods12213954

Ejemplares similares

Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
por: Pellegrino, Luisa, et al.
Publicado: (2021)

Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
por: Todaro, Massimo, et al.
Publicado: (2021)

Organoleptic Chemical Markers of Serpa PDO Cheese Specificity
por: Araújo-Rodrigues, Helena, et al.
Publicado: (2022)

Lactose Residual Content in PDO Cheeses: Novel Inclusions for Consumers with Lactose Intolerance
por: Facioni, Maria Sole, et al.
Publicado: (2021)

Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria
por: Pino, Alessandra, et al.
Publicado: (2019)

Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses
por: Manzi, Pamela, et al.
Publicado: (2021)

Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese
por: Torri, Luisa, et al.
Publicado: (2021)

Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture
por: Araújo-Rodrigues, Helena, et al.
Publicado: (2023)

Genome-wide scan reveals genetic divergence in Italian Holstein cows bred within PDO cheese production chains
por: Ablondi, Michela, et al.
Publicado: (2021)

Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing
por: Rocha, Rui, et al.
Publicado: (2021)

Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)
por: Coelho, Márcia C., et al.
Publicado: (2023)

Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses
por: De Pasquale, Ilaria, et al.
Publicado: (2016)

Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
por: Papadakis, Panagiotis, et al.
Publicado: (2021)

Choice Drivers for Quality-Labelled Food: A Cross-Cultural Comparison on PDO Cheese
por: Menozzi, Davide, et al.
Publicado: (2021)

Identification and Pathogenic Potential of Bacillus cereus Strains Isolated from a Dairy Processing Plant Producing PDO Taleggio Cheese
por: Tirloni, Erica, et al.
Publicado: (2020)

(1)H NMR Metabolic Profile to Discriminate Pasture Based Alpine Asiago PDO Cheeses
por: Segato, Severino, et al.
Publicado: (2019)

The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process
por: Levante, Alessia, et al.
Publicado: (2023)

Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences
por: Zago, Miriam, et al.
Publicado: (2021)

Emerging Technologies Supporting the Transition to a Circular Economy in the Plastic Materials Value Chain
por: Aristi Capetillo, Alejandro, et al.
Publicado: (2022)

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties
por: Bettera, Luca, et al.
Publicado: (2020)

Nutritional Characteristics of Prepacked Feta PDO Cheese Products in Greece: Assessment of Dietary Intakes and Nutritional Profiles
por: Katsouri, Evangelia, et al.
Publicado: (2020)

Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese
por: Álvarez, Sergio, et al.
Publicado: (2020)

Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese
por: Ricci, Annalisa, et al.
Publicado: (2021)

Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese
por: Franceschi, Piero, et al.
Publicado: (2021)

Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese
por: Chessa, Luigi, et al.
Publicado: (2021)

Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome
por: Rampanti, Giorgia, et al.
Publicado: (2022)

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm
por: Franceschi, Piero, et al.
Publicado: (2023)

Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese
por: Natrella, Giuseppe, et al.
Publicado: (2023)

Circular Economy and Supply Chains: Definitions, Conceptualizations, and Research Agenda of the Circular Supply Chain Framework
por: Montag, Laura
Publicado: (2022)

Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making
por: Randazzo, Cinzia Lucia, et al.
Publicado: (2021)

Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese
por: Gaglio, Raimondo, et al.
Publicado: (2021)

Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese
por: Giacometti, Federica, et al.
Publicado: (2020)

Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese
por: Fogeiro, Élia, et al.
Publicado: (2020)

Data related to the life cycle assessment of 44 artisanally produced french protected designation of origin (PDO) cheeses
por: Cortesi, Adeline, et al.
Publicado: (2022)

Effect of Commercial and Autochthonous Bioprotective Cultures for Controlling Listeria monocytogenes Contamination of Pecorino Sardo Dolce PDO Cheese
por: Meloni, Maria Pina, et al.
Publicado: (2023)

Investigation of Seasonal Variation in Fatty Acid and Mineral Concentrations of Pecorino Romano PDO Cheese: Imputation of Missing Values for Enhanced Classification and Metabolic Profile Reconstruction
por: Sibono, Leonardo, et al.
Publicado: (2023)

Does the ‘Mountain Pasture Product’ Claim Affect Local Cheese Acceptability?
por: Endrizzi, Isabella, et al.
Publicado: (2021)

Circular Economy in the Food Chain: Production, Processing and Waste Management
por: Gonçalves, Maria Luiza M. B. B., et al.
Publicado: (2022)

Towards circular economy in the textiles and clothing value chain through blockchain technology and IoT: A review
por: Alves, Luís, et al.
Publicado: (2021)

Identification of the Geographic Origin of Parmigiano Reggiano (P.D.O.) Cheeses Deploying Non-Targeted Mass Spectrometry and Chemometrics
por: Popping, Bert, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_qrmrnsr4j01nkphrjuvab09pci