CHARACTERISATION OF FORMAGGELLA DELLA VALLE DI SCALVE CHEESE PRODUCED FROM COWS REARED IN VALLEY FLOOR STALL OR IN MOUNTAIN PASTURE: FATTY ACIDS PROFILE AND SENSORY PROPERTIES

An important problem in mountain areas is the abandonment of pasture.This trend can be combated by the valorisation of typical dairy products, such as “Formaggella della Valle di Scalve”, a semi-cooked traditional cheese made from whole milk in a mountain area in Italy.The aim of the present research was to compare the fatty acid (FA) p

The effects of tea polyphenols, soy protein isolate and garlic on the quality of pork fillet were investigated.Sensory score, color value, malondialdehyde content and peroxide value were used as evaluation indexes to optimize recipe of roast pork marinade by single factor, principal component analysis and Box-Benhnken response surface design.Result

This paper reviews the recent literature on skill and labour shortages in the labour market with special emphasis on the construction sector in the European Union Member States, foreseeing the Construction 4.0 era.The free movement of people is one of the rights of all citizens of the EU which also includes the free movement of workers.Labour short

Magic and dining have long been popular forms of entertainment.What is more, both involve some kind of transformation, and yet while the more theatrical aspects of dining have grown in popularity in recent decades, there is a surprising paucity of magical food and beverage experiences out there.In this article, we trace the historical appearance of

Objective: The study examines the effects of message modalities (visual vs.textual) and rhetorical approaches (narrative vs.expository information) on the elaboration and recall of COVID-19 vaccine information among individuals with diverse levels of science literacy.Methods: We recruited 328 U.S.adults who were not fully vaccinated against COVID-1