Cookies on CAB Reviews

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

 

Continuing to use www.cabi.org  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

CAB Reviews

A reviews journal covering agriculture, global health, nutrition, natural resources and veterinary science

Results per page:

Search results

The global population is rapidly increasing and will surpass 10 billion people within the next 20 years. As diminishing resources continue to impact agriculture, and with the necessity to feed the world by 2050, the agricultural sector must be able to sustainably and efficiently produce...

Author(s)
Myer, P. R.; Clemmons, B. A.; Schneider, L. G.; Ault, T. B.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews, 2019, 14, 008, pp 1-11

Vitamin D deficiency in humans is a major health concern and is very much to the forefront of public health policy, particularly in Europe and northern latitudes where sufficient synthesis of vitamin D through sunlight is limited. Therefore, increased importance of dietary vitamin D intake now...

Author(s)
Duffy, S. K.; Kelly, A. K.; Gaurav Rajauria; O'Doherty, J. V.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews, 2018, 13, 045, pp 1-11

Minimizing pre-consumer losses in agri-food value chains is crucial for planetary health and for reaching the United Nations Sustainable Development Goals. This action stands to benefit animal, human and environmental health. Comprehensive, quantified-feedback systems along agri-food value chains...

Author(s)
Wingett, K.; Allman-Farinelli, M.; Alders, R.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews, 2018, 13, 033, pp 1-12

Consumers' demand for quality and healthfulness has led to a higher need for quality assurance in meat production, which has increased interest in hyperspectral imaging (HSI). By merging both spatial and spectral features in one single system, HSI has the advantage of being effective for the rapid, ...

Author(s)
Prieto, N.; Osika, E.; Aalhus, J. L.; Lopez-Campos, O.; Juarez, M.; Pawluczyk, O.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews, 2018, 13, 042, pp 1-11

Slaughterhouses are key locations where contamination occurs along the processing chain of red meat. Bearing in mind that there are high levels of zoonotic and food-borne diseases in Nigeria, a search was conducted, with the exploration and filtration of databases and repositories of Google...

Author(s)
Fasanmi, O. G.; Balogun, F. A.; Makinde, G. E. O.; Fasina, F. O.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews, 2017, 12, 025, pp 1-12

Selenium (Se) is an essential element in animal nutrition and metabolism. Research began with the study of Se toxicity, followed years later by the study of its deficiency; however, problems caused by Se deficiency are the most common. Several studies have investigated the effect of Se on the...

Author(s)
Salles, M. S. V.; Netto, A. S.; Zanetti, M. A.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews, 2017, 12, 050, pp 1-13

Increased livestock production and better food security will naturally follow from proper livestock management practices. Such management practices include the application of appropriate vaccination schedule, biosecurity, feeding regimen, and implementation and sustenance of improved and feasible...

Author(s)
Kwaghe, A. V.; Vakuru, C. T.; Ndahi, M. D.; Abubakar, A.; Iwar, V. N.; Eze, E.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews, 2016, 11, 024, pp 1-27

Increasing the efficiency of conversion of feed nitrogen (N) into milk and meat N in dairy cattle is an integral part of the effort to maintain or increase food production while decreasing agriculture's environmental impact. Mathematical models provide a means to assess and compare different...

Author(s)
Reed, K. F.; Casper, D. P.; France, J.; Kebreab, E.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews, 2015, 10, 001, pp 1-12

Meat packaging implies the extension of shelf-life, by retarding the activity of spoilage bacteria, oxidative processes and changes in sensory properties such as colour and flavour. The use of case-ready meat or centralized packaging of meat in retail food establishments continues to increase. The...

Author(s)
Nassu, R. T.; Juárez, M.; Uttaro, B.; Aalhus, J. L.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 2010, 5, 055, pp 1-9

Trans fatty acids include not only mono- and poly-unsaturated fatty acids with methylene-interrupted double bonds but also isomers with conjugated double bonds such as conjugated isomers of linoleic acid (CLA). Trans monounsaturated fatty acids are formed during hydrogenation of oils to produce...

Author(s)
Sebedio, J. L.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 2008, 3, 002, pp 12 pp.

Refine Results

Sort Order
Author
Document Type
Geographical Location
Subject Topics
Year