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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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Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4°C for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging...

Zhou HengYue; Zhuang XinBo; Zhou ChangYu; Ding DaMing; Li ChunBao; Bai Yun; Zhou GuangHong
Asian-Australasian Association of Animal Production Societies
Asian-Australasian Journal of Animal Sciences, 2020, 33, 5, pp 812-824
News Article

Figures from the USDA-ERS show the extent of the damage COVID-19 has wreaked on meat production and processing in the USA. Clusters of cases at meat...

June 2020
I. Hoskins

20 - 23 March 2021 - Denver, Colorado

Denver, Colorado
Contact Details
ASPEN, 8401 Colesville Road, Suite 510 Silver Spring, MD 20910, USA
CAB ReviewFull Text

Poultry production is important in Nigeria and other developing economies, mainly because it provides much-needed employment and is crucial for food security. The Nigerian broiler production system is relatively disorganized and its structures are relatively undefined due to a dearth of...

May 2020
agricultural development; agricultural policy; broiler production; development plans; food safety; food security; input output analysis; marketing; needs assessment; poultry farming; poultry meat; value chain; poultry
Oloso, N. O.; Smith, P. W.; Adeyemo, I. A.; Odeokun, I. A.; Isola, T. O.; Fasanmi, O. G.; Fasina, F. O.
CABI Book Info
Cover for GM agriculture and food security: fears and facts.

This book explores the myths and the reality about GM agriculture and its role in improving food security. The goal of the authors is to use this book to reconfigure the underlying architecture of public consideration of science, technology and commerce in the global food system. An array of...

Smyth, S.; Kerr, W. A.; Phillips, P. W. B.
2019 CABI (H ISBN 9781786392213)
AbstractFull Text

In this study, we examined the quality of fish cakes prepared using the flour obtained from the following different rice varieties: Baekogchal, Dodamssal, Hangaru, Jeogjinju 2, Josaengheugchal, Saeminyeon, Saeilmi, and Shingil. The moisture content of the fish paste containing rice flour ranged...

Kim HyunJoo; Lee YuYoung; Lee ByongWon; Woo KoanSik; Cho JunHyeon; Lee Jihae; Lee Byoungkyu
Korean Society of Crop Science
Korean Journal of Crop Science / Hanguk Jakmul Hakhoe Chi, 2020, 65, 1, pp 40-46
AbstractFull Text

Trichogramma is an important genus of egg parasitoids that is frequently used as biological control agents against lepidopteran pests. The most widespread species of Trichogramma in Iran is Trichogramma brassicae Bezdenko that is widely used against rice stem borrer, Chilo suppressalis (Walker). In...

Saber, M.; Ghorbani, M.; Vaez, N.; Armak, A.
Tarbiat Modares University
Journal of Crop Protection, 2020, 9, 2, pp 275-283
AbstractFull Text

Purpose: Recent clinical trials have successfully used oral immunotherapy (OIT) to treat food allergies. Probiotics have immunomodulatory effects by balancing Th1/Th2 immunity and enhancing regulatory T-cell activity. In this study, we analyzed the effects of OIT, probiotics alone, and probiotics...

Kim ByeongGon; Kim JiNa; Jang AnSoo; Shin MeeYong
Division of Allergy and Respiratory Medicine, Soonchunhyang University Bucheon Hospital
Allergy, Asthma & Immunology Research, 2020, 12, 4, pp 701-711
AbstractFull Text

Introduction. Currently, the food market is replenished with new types of specialized food products intended for nutrition of certain population categories. Gerodietetic products are important in forming the diet for senior citizens. Therefore, gerodietetic foods are a factor of healthy lifestyle...

Ruban, N.; Reznichenko, I.
Kemerovo Institute of Food Science and Technology (University)
Food Processing: Techniques and Technology, 2020, 56, 1, pp 176-184
AbstractFull Text

Introduction. The problem of micronutrient deficiency remains a relevant issue all over the world. However, it is mostly developed countries that practice food fortification. The FAO and the WHO accumulate related experience and summarize it in various documents. Yet some aspects of the problem can...

Mayurnikova, L. A.; Koksharov, A. A.; Krapiva, T. V.; Novoselov, S. V.
Kemerovo Institute of Food Science and Technology (University)
Food Processing: Techniques and Technology, 2020, 56, 1, pp 124-139

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