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News Article

Study provides a method for food scientists to create new foams.

Date
20 September 2017
News Article

Researchers find significant vitamin K levels in dairy products

Date
5 June 2017
Abstract

In this study, 85 strains of lactic acid bacteria isolated from artisanal cheeses were screened to determine their capacity to synthesise bioactive compounds. Four Lactobacillus plantarum and two Lactobacillus casei subsp. casei strains were capable of synthesizing conjugated linoleic acid (CLA)....

Author(s)
Renes, E.; Linares, D. M.; González, L.; Fresno, J. M.; Tornadijo, M. E.; Stanton, C.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Functional Foods, 2017, 34, pp 340-346
Abstract

The current economic conditions, characterized by globalization of the world economy and increased international competition, call for new approaches to ensure the development of domestic dairy processing enterprises. This can be accomplished through the long-term flexible forms of cooperation and...

Author(s)
Semenova, V. G.; Matishchak, Yu. I.
Publisher
Inzhek Publishing House, Kharkiv, Ukraine
Citation
Business Inform, 2017, No.4, pp 205-210
Abstract

The article analyzes the statistical indicators of the innovation activity of Ukrainian dairy processing enterprises and identifies the main priority areas for improving these processes in the sector. It has been indicated that the strategic direction for their development is the conformity of ...

Author(s)
Chugaievska, S. V.
Publisher
Inzhek Publishing House, Kharkiv, Ukraine
Citation
Business Inform, 2017, No.4, pp 199-204
Abstract

Aim: Since 2005, the French Food Safety Agency has recommended that very preterm or low-birthweight babies should be fed with pasteurised, expressed breastmilk, and feeding policies on this vary widely in French neonatal units. We investigated the differences between using a mother's expressed ...

Author(s)
Dicky, O.; Ehlinger, V.; Montjaux, N.; Gremmo-Féger, G.; Sizun, J.; Rozé, J. C.; Arnaud, C.; Casper, C.
Publisher
Wiley, Copenhagen, Denmark
Citation
Acta Paediatrica, 2017, 106, 5, pp 755-762
Abstract

Yogurt is a dairy product obtained by bacterial fermentation of milk. Commercial yogurts are produced using standard starters while, in the production of non-commercial yogurt, the microbiota is quite different since yogurts are used as starter for years. To determine the final characteristics of...

Author(s)
Karaduman, A.; Ozaslan, M.; Kİlİc, I. H.; Bayİl-Oguzkan, S.; Kurt, B. S.; Erdogan, N.
Publisher
Spanish Society for Microbiology, Madrid , Spain
Citation
International Microbiology, 2017, 20, 1, pp 25-30
Abstract

Artemether-lumefantrine (AL) is a first-line treatment for uncomplicated malaria. Absorption of lumefantrine (LUM) is fat dependent, and in children, intake is recommended with milk. We investigated whether oil-fortified maize porridge can be an alternative when milk is not available. In an...

Author(s)
Mwebaza, N.; Jerling, M.; Gustafsson, L. L.; Silva, A. V.; Pohanka, A.; Obua, C.; Waako, P.; Beck, O.; Homann, M. V.; Färnert, A.; Hellgren, U.
Publisher
Wiley, Copenhagen, Denmark
Citation
Basic and Clinical Pharmacology and Toxicology, 2017, 120, 5, pp 457-465
Abstract

Aim: Milk banks are advised to use Holder pasteurisation to inactivate the cytomegalovirus, but the process adversely affects the bioactive properties of human breastmilk. This study explored the antibacterial efficacy of an alternative high-temperature short-time (HTST) treatment of human...

Author(s)
Klotz, D.; Joellenbeck, M.; Winkler, K.; Kunze, M.; Huzly, D.; Hentschel, R.
Publisher
Wiley, Copenhagen, Denmark
Citation
Acta Paediatrica, 2017, 106, 5, pp 763-767
Abstract

The objective of this work was to use mid-infrared spectroscopy as a rapid analytical method to monitor the change in stored ready-made meals over time. Six ready-made meals were packaged in two plastic bags, Alu and Alox, and stored at 23°C at a partial oxygen pressure of 96 kPa. After thawing,...

Author(s)
Bureau, S.; Georgé, S.; Perrin, A.; Renard, C. M. G. C.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2017, 85, Part B, pp 474-478

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