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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

Abstract

This study aimed to develop an underwater air plasma generator to produce plasma-activated water (PAW). The effect of plasma activation time on the physicochemical properties of PAW and the effect of thus-generated PAW on the postharvest quality of button mushrooms were investigated. The results...

Author(s)
Zhao ZiTong; Wang XiangYou; Ma TingJun
Publisher
Elsevier Ltd
Publication
LWT - Food Science and Technology, 2021, 147,
Abstract

In this study, nicotinamide riboside (NR), a form of vitamin B3, and its precursors nicotinamide mononucleotide (NMN) and NAD+ were quantitated by a fluorometric assay in ten commercial craft beers and throughout the fermentation process of a laboratory-scale beer. All tested beers from different...

Author(s)
Garofalo, C.; Sabbatini, R.; Zamporlini, F.; Minazzato, G.; Ferrocino, I.; Aquilanti, L.; Raffaelli, N.; Osimani, A.
Publisher
Elsevier Ltd
Publication
LWT - Food Science and Technology, 2021, 147,
CAB ReviewFull Text

Meat is a perishable product due to its protein and high-water activity (Aw) and is thus prone to microbial and oxidative processes, which lead to spoilage and undesirable changes in meat physicochemical characteristics. Edible coatings, combined with antioxidant and antimicrobial substances, have...

Date
June 2021
Subjects
reviews; pigmeat; beef; chicken meat; fish; lamb (meat); coating; food coating; physicochemical properties; keeping quality; storage life; sensory evaluation; poultry
Author(s)
Forato, L. A.; Bernardes-Filho, R.; Colnago, L. A.; Nassu, R. T.
Miscellaneous

In Niger, since the droughts of the 1970s and 1980s, one of the most successful land restoration strategies has been the regeneration of native trees in farmers' fields. These wild trees can give the most valuable benefits such that they can be potential sources of nutritious food. The founders of...

Author(s)
Garvi, J.; Garvi-Bode, R. D.
Publisher
European Tropical Forest Research Network (ETFRN)
Publication
ETFRN News, 2020, 60_4, pp 8 pp.
Event

2 - 4 November 2021 - Lausanne

Venue
Lausanne
Country
Switzerland
News Article

A new starter culture for camel milk has been developed by scientists at Technical University of Denmark and Haramaya University in Ethiopia....

Date
September 2020
Author(s)
I. Hoskins
AbstractFull Text

High throughput sequencing was used to investigate the microbial community succession of Hui-style bacon samples at different processing stages (fresh meat, mid-curing, the end of curing, mid-maturation and the end of maturation). The V3-V4 region of the bacterial 16S rRNA gene was sequenced to...

Author(s)
Zhou Ying; Wang ZhaoMing; Tu JiAn; Chen XingYong; Xu BaoCai
Publisher
China Food Publishing Co.
Publication
Meat Research / Roulei Yanjiu, 2021, 35, 3, pp 1-7

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