Cookies on Nutrition and Food Sciences

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.

Nutrition and Food Sciences

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

>>> Sign up  to receive our Human Sciences e-newsletter, book alerts, and offers <<<

Latest content

Abstract

The cuticular wax layer as a natural defensive barrier plays a key role in postharvest fruit quality maintenance. This study investigated the effects of simulated transport vibration (STV) on the berry quality and cuticular wax, and the ability of sulfur dioxide (SO2) to ameliorate STV damage in...

Author(s)
Li, Z.; Huang, J.; Chen, H.; Yang, M.; Li, D.; Xu, Y.; Li, L.; Chen, J.; Wu, B.; Luo, Z.
Publisher
Elsevier Ltd
Publication
Food Chemistry, 2023, 408,
News Article

New research conducted by EFSA (European Food Standards Authority) has concluded that aged meat is not riskier to health than fresh meat. Myths...

Date
January 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

This research assessed the phenolic composition of Jussara pulp from the Brazilian states of Minas Gerais (MG) and Espírito Santo (ES) using HPLC-DAD-MS/MS. Seventeen anthocyanins were detected in fruits, derived from cyanidin, pelargonidin and peonidin. Among the non-anthocyanic phenolic...

Author(s)
Dadalto, C. T. da R.; Hermosín-Gutiérrez, I.; Pérez-Navarro, J.; Ojeda-Amador, R. M.; Gómez-Alonso, S.; Stringheta, P. C.; Paula, D. de A.; Pinto, M. R. M. R.; Ramos, A. M.
Publisher
Centro de Ciências Rurais, Universidade Federal de Santa Maria
Publication
Ciência Rural, 2023, 53, 7,
AbstractFull Text

Big chili has the largest fruit size compared to other types of chili. In addition to having a spicy taste, big chilies contain other beneficial biochemicals such as phenolics, flavonoids, antioxidants, and α-glucosidase inhibitors that have the potential to be developed for functional tropical...

Author(s)
Sahid, Z. D.; Syukur, M.; Maharijaya, A.; Nurcholis, W.
Publisher
Centro de Ciências Rurais, Universidade Federal de Santa Maria
Publication
Ciência Rural, 2023, 53, 7,
AbstractFull Text

Physalisperuviana L. (physalis) has significant economic potential by virtue of the unique flavor of its fruit. However, the productivity of Brazilian plantations is low because of the limited number of varieties or cultivars available. The main obstacle in the selection of superior genotypes is...

Author(s)
Santos, M. dos; Trevisani, N.; Cerutti, P. H.; Pierre, P. M. O.; Guidolin, A. F.
Publisher
Centro de Ciências Rurais, Universidade Federal de Santa Maria
Publication
Ciência Rural, 2023, 53, 7,
AbstractFull Text

Introduction: Dyslipidemia is the imbalance of various lipids in our body like cholesterol, low-density lipoprotein cholesterol, triglycerides, and high-density lipoprotein. It has been established as a major factor associated with cardiovascular disease. The aim of our study was to find out the...

Author(s)
Dawadi, B. R.; Khilasa Pokharel
Publisher
Nepal Medical Association
Publication
JNMA, Journal of the Nepal Medical Association, 2023, 61, 257, pp 47-49
AbstractFull Text

Due to the increasing pace of people's lives, the demand for convenient food is increasing. An example of such food are sausages. Sausages are a meat product, so in their composition the vast majority should be high-quality meat. Another characteristic of sausages is their homogenization and soft...

Author(s)
Jarnot, J.; Mesinger, D.
Publisher
Faculty of Agriculture, University of Craiova
Publication
Annals of the University of Craiova - Agriculture, Montanology, Cadastre Series, 2023, 52, 1, pp 200-217

My CABI Account

  • Create and export short lists

    Create bibliography

  • Save Content

    Articles, books, reviews and more…

  • Save Searches

    Monitor the latest content

Subscribe to Nutrition and Food Sciences Database

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. 

Nutritional myths abound in the media and on the internet. Whether you are substantiating a health claim or searching for the best available evidence, Nutrition and Food Sciences Database provides authoritative unbiased support. 

Please contact our Sales Team at sales@cabi.org to find out more

Simple searching on Nutrition and Food Sciences

Events calendar

January
SuMoTuWeThFrSa
25262728293031
1234567
891011121314
15161718192021
22232425262728
2930311234