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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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Food Processing & Technology

Covers all aspects of food processing, technology and equipment including fermentation and biotechnology

Latest content

AbstractFull Text

The scientific experiment was conducted at the Department of Food Technology at IFPQ-Plovdiv with the aim of assessing the impact of three-month refrigerated (1-4°C) storage on the physicochemical and colour properties of biologically and conventionally cultivated Florina apples The assessment is...

Author(s)
Dobrevska, G.; Ivanova, P.; Dallev, M.
Publisher
Agricultural Academy of Bulgaria
Publication
Bulgarian Journal of Agricultural Science, 2022, 28, 3, pp 534-540
AbstractFull Text

Introduction: Persimmon (Diospyros kaki Thunb.) is an important fruit that is consumed due to high nutritional, desirable taste and flavor. Unfortunately, most persimmon fruit producers do not use the suitable technology to preserve the fruit quality, consequently, marketing their product at lower...

Author(s)
Nasr, F.; Rabiei, V.; Razavi, F.; Gohari, G.
Publisher
Ferdowsi University of Mashhad
Publication
Journal of Horticulture Science, 2022, 36, 1, pp fa241-fa257
Miscellaneous

Fungal storage pathogens of pome fruits are responsible for major losses worldwide. The fruits get infected in the field, but symptoms start to be visible during the storage period, which is problematic for their marketing and trading. Detecting the latent infections is a challenge but provides...

Author(s)
Persen, U.; Gottsberger, R.; Reiterer, J.; Puławska, J.; Michalecka, M.; Shukhin, D.; Wenneker, M.; Udrişte, A.; Ciceoi, R.; Iordachescu, M.
Publisher
Euphresco
Publication
Early detection of fungal storage pathogens on pome fruits (EARLDETEC), 2022, pp 14 pp.
CAB ReviewFull Text

Nowadays, consumers demand high-quality and fresh-like food products. In the fruit juices industry, the applied processes to guarantee safety and increase shelf life often negatively impact final product quality. Although thermal treatments are the most frequently applied processes to preserve...

Date
July 2021
Subjects
reviews; ultraviolet radiation; fruit juices; nutritive value; juice quality
Author(s)
Fundo, J. F.; Miller, F. A.; Brandão, T. R. S.; Silva, C. L. M.
News Article

A recyclable solution containing rosemary extract and citric acid could help preserve fish filleting remnants, known as side streams, allowing...

Date
June 2021
Author(s)
I. Hoskins
AbstractFull Text

The scientific experiment was conducted at the Department of Food Technology at IFPQ-Plovdiv with the aim of assessing the impact of three-month refrigerated (1-4°C) storage on the physicochemical and colour properties of biologically and conventionally cultivated Florina apples The assessment is...

Author(s)
Dobrevska, G.; Ivanova, P.; Dallev, M.
Publisher
Agricultural Academy of Bulgaria
Publication
Bulgarian Journal of Agricultural Science, 2022, 28, 3, pp 534-540

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