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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Latest content

Abstract

The global population is currently experiencing the impact of the SARS-CoV-2 coronavirus, which has caused the Coronavirus Disease 2019 (COVID-19) pandemic. With our profound comprehension of COVID-19, encompassing the involvement sequence of the respiratory tract, gastrointestinal system, and...

Author(s)
Buchynskyi, M.; Kamyshna, I.; Oksenych, V.; Zavidniuk, N.; Kamyshnyi, A.
Publisher
MDPI AG
Publication
Viruses, 2023, 15, 5,
News Article

Plant-based cream cheese is the new ‘it product’ for food technology developers. According to research conducted by the Institute of...

Date
March 2023
CABI Book Info
Cover for Food Industry 4.0: unlocking advancement opportunities in the food manufacturing sector.

This book highlights advancement opportunities for the food manufacturing sector, including innovation in products, processes and services, as it seeks to combine productive, efficient and sustainable practices. The contents address: mapping data, new approaches for food system applications; the...

Author(s)
Martindale, W.; Duong Linh; Jagtap, S.
ISBN
2022 CABI (H ISBN 9781800621039)
CAB ReviewFull Text

The excessive dietary consumption of sugars is currently one of the key factors that have been associated with the development of the global obesity pandemic. To avoid high sugar intake, alternative sweeteners are of increasing interest and play an important role in food and beverage industry....

Date
November 2022
Subjects
sweeteners; reviews; diet; food consumption; body mass index; obesity; overweight; pandemics; carbohydrates; erythritol; arabinose; sugar substitutes
Author(s)
Li Jiao; Chen TaiYan; Zeng Yan; Yang JiangAng; Men Yan; Sun YuanXia
AbstractFull Text

The complexity of globalization, including the global food trade market, has the side effect that various raw foodstuffs are vulnerable to intentional and unintentional adulteration. However, food validation and standardization approaches are still unclear and challenging and need to be explored....

Author(s)
Taslim, N. A.; Nurkolis, F.; Hardinsyah, H.; Yusuf, V. M.; Gunawan, W. B.; Mrinal Samtiya; Mayulu, N.; Assa, Y. A.; Tallei, T. E.
Publisher
Sociedad Española de Dietética y Ciencias de la Alimentación (S.E.D.C.A.)
Publication
Nutrición Clínica y Dietética Hospitalaria, 2023, 43, 1, pp 73-80
AbstractFull Text

Introduction: In the world there are several local legume species that are not exported or cultivated due to lack of knowledge, despite the fact that they are of good protein, nitrogen free extract, fiber and low fat content. The chata pea (Lathyrus sativus L.), recognized for their high protein...

Author(s)
Fernández-Montes, L. F.; Sotelo-Mendez, A.
Publisher
Sociedad Española de Dietética y Ciencias de la Alimentación (S.E.D.C.A.)
Publication
Nutrición Clínica y Dietética Hospitalaria, 2023, 43, 1, pp 99-107
AbstractFull Text

Introduction: Childhood anemia is a public health problem in Peru, with a negative effect on the cognitive and psychomotor development of the child, an inadequate introduction of food leads to a nutrient deficiency. Objective: To determine the correlation between the start time of complementary...

Author(s)
Lupo, L. P.; Quispe, L. P. P.; Rutti, Y. Y. G.
Publisher
Sociedad Española de Dietética y Ciencias de la Alimentación (S.E.D.C.A.)
Publication
Nutrición Clínica y Dietética Hospitalaria, 2023, 43, 1, pp 121-126
AbstractFull Text

Introduction: In agro-industrial processing systems, elements such as stems, seeds, and shells are generally discarded; despite the fact that components of high nutritional and functional value have been identified in them. In particular, bioactive compounds such as carotenoids, polyphenols,...

Author(s)
Zarza-García, A. L.; Juárez, M. Z.; Pat-Cruz, J.; Estrella-Barrón, R.; Toledo-López, V.; Barbosa-Martín, E.
Publisher
Sociedad Española de Dietética y Ciencias de la Alimentación (S.E.D.C.A.)
Publication
Nutrición Clínica y Dietética Hospitalaria, 2023, 43, 1, pp 115-120
AbstractFull Text

Introduction: Latin American countries have implemented different models of advertising warnings in ultra-processed foods, to identify critical nutrients, as part of their policies to reduce their consumption. Objective: To compare the nutritional quality through the PAHO nutrient profile model,...

Author(s)
Merel, A. J. V.; Valverde, I. Y. H.; Quispe, L. P. P.; Rocio Gordillo Cortaza, J. del; Rutti, Y. Y. G.
Publisher
Sociedad Española de Dietética y Ciencias de la Alimentación (S.E.D.C.A.)
Publication
Nutrición Clínica y Dietética Hospitalaria, 2023, 43, 1, pp 127-135

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Nutrition and Food Sciences Database provides a focussed resource with tools to help researchers manage their knowledge base and identify important studies, save the research information key to their work, and keep up with new developments. 

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