About
'Nutrition and Food Sciences' is a specialist internet resource that gathers together research, reviews and news on nutrition and the food sciences in an easily searchable database. It covers the whole food chain from the raw ingredients to the physiological and health effects of nutrients. Key subject areas include public health, clinical nutrition, nutrition physiology, food safety, food security, consumer behaviour, food science and technology and food product groups such as functional foods.
Key Facts
- Over 116,000 full text documents (journal articles, conference papers, reports)
- Over 1,900,000 bibliographic records with detailed keyword (metadata) tagging
- Over 250 CAB Reviews and datasheets, timely analysis written by subject experts
- More than 2,400 news items
- Events calendar of nutrition and food science conferences/meetings
Unique features
Bibliographic database: the bibliographic records in Nutrition and Food Sciences Database are drawn from CAB Abstracts the leading database in the applied life sciences. see below for detailed database coverage notes
Full text documents from conferences, journals and bulletins, including:
- Polish Journal of Food and Nutrition Sciences
- Ciencia e Tecnologia de Alimentos
- Nutrition Research and Practice
- Proceedings of the International Congress Flour-Bread. and Croatian Congress of Cereal Technologists
- Proceedings of the XVII European Symposium on the Quality of Poultry Meat and XI European Symposium on the Quality of Eggs and Egg Products
CAB Reviews: specially commissioned, peer-reviewed articles written by experts in their field.
Smart Searches have been prepared by our information experts to help the user get the quickest and best results from searching the one million records in Nutrition and Food Sciences Database. Contact us if you would like a topic adding to the Smart Search list.
News: our nutrition and food sciences experts find and interpret the latest developments in your field.
Serial cited list
A list is available on the Nutrition and Food Sciences marketing page.
Subjects Covered
| Food products
Milk products; Sugar and sweeteners; Egg products; Fish products; Meat products; Fruit, vegetable and nut products; Cereal products; Processed foods; Beverages; Oils and fats; Additives; Functional foods and nutraceuticals.
Techniques and analysis
Analytical methods; Detection of minerals, vitamins, trace elements, protein, fat, carbohydrates; Proximate analysis; Clinical and physiological methods; Microbial detection.
Food technology
Fermentation and brewing; Food biotechnology; Enzyme and protein technology; Genetic engineering; Nanotechnology; Food engineering; Food processing; Fortification; Packaging; Food wastes.
Food science
Consumer and sensory science; Food microbiology including probiotics and prebiotics; Food chemistry and physics; Food composition and quality; Nutritive value; Food service; Food preservation & storage.
Food safety
Food contamination; Toxicology; Safety; Hygiene. HACCP; Risk assessment; Studies of microbial and chemical contaminants; Food preservation; Antimicrobials; Food handling; Handwashing; Foodborne diseases and Food poisoning.
Food economics
Policy; Food legislation; Food insecurity; Food supply; Trade; Marketing, Food aid, Food programmes.
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Physiology and biochemistry
Appetite and food choice; Fasting, starvation; Digestion and absorption; haematology, blood values; Body composition and tissues;Vitamins; Enzymes and intermediary metabolism; Energy; Carbohydrates; Fibre; Protein, amino acids and nitrogen; Lipids; Ethanol; Antioxidants, phytochemicals; Minerals; Trace elements; Metabolism of water; Acid base equilibrium; Immunity; Intestinal microorganisms, prebiotics and probiotics.
Public health
Ethnicity, socioeconomics and demography; Lifetstyle; Nutrition education and health promotion; Nutrient requirements; Community nutrition; Supplemetary feeding, emergency feeding, food aid; Food security; Epidemiology; Dietary surveys and techniques; Food and nutrition policy; Pregnancy and reproduction; Breast feeding; Infants and children; Aging; Sports nutrition and supplements.
Clinical nutrition
Dietetics; Malnutrition; Obesity; Nutrient deficiencies; Nutrient excesses; Food allergy and immunity; Food hypersensitivity and intolerance; Clinical nutrition; Trauma and critical care; Parenteral feeding; Enteral feeding; Therapeutic diets; Nutrient drug interactions; Chronic diseases including heart disease, cancer, allergies, diabetes, metabolic diseases; Infections.
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CAB International
CABI is a not-for-profit science-based development and information organization. We improve people’s lives by providing information and applying scientific expertise to solve problems in agriculture, veterinary medicine, human health and the environment.
CABI helps address the challenges of food security by helping farmers produce more and lose less. We do this by improving crop yields, safeguarding the environment and improving access to agricultural and environmental scientific knowledge.
Our mission and direction is influenced by member countries who help guide the activities undertaken. These include scientific publishing, development projects and research, and microbial services.
https://www.cabi.org