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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 Safety & Storage

Covering food safety at all stages of the food chain as well as food preservation and storage issues. Includes foodborne disease, food contamination, spoilage and hygiene. 

Latest content

AbstractFull Text

Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and used in industrial winemaking in our country. Thus, in course of time, the...

Author(s)
Erseç, Ç.; Demirci, A. Ş.
Publisher
Namik Kemal Üniversitesi
Publication
Journal of Tekirdag Agricultural Faculty, 2023, 20, 1, pp 155-165
Abstract

The present study aimed to characterize functional Lactobacilli strains with antimicrobial activity against Salmonella spp. and to evaluate cell viability in fermented dairy product. For this, the strains L. fermentum LBF233, L. fermentum LBF433, and L. casei LBC 237 obtained from raw milk were...

Author(s)
Lando, V.; Valduga, N. Z.; Moroni, L. S.
Publisher
Elsevier
Publication
Biocatalysis and Agricultural Biotechnology, 2023, 47,
Miscellaneous

Countries in Asia and the Pacific region recognize the need to have a comprehensive framework for pesticide residue management through science-based risk assessment, management and communication. The framework incorporates a range of functions and activities including pesticide registration,...

Publisher
Food and Agriculture Organization of the United Nations (FAO)
Publication
Guide to develop and strengthen national pesticide residue monitoring programmes, 2022, pp 60 pp.
Datasheet

Poultry meat is a popular source of protein and there is a global market for poultry products, purchased in a range of forms that can be quickly and...

CAB ReviewFull Text

Molds and their toxins, mycotoxins, are of major global challenges in the food industry due to their harmful effects on human health as well as their economic losses. Tomato and its products are prone to fungal spoilage at industrial and consumer levels. In this study, we aim to emphasize the...

Date
April 2022
Subjects
alternariol; antiinfective agents; antimicrobial properties; food contamination; food safety; health hazards; losses; moulds; mycotoxins; patulin; risk assessment; storage life; systematic reviews; tenuazonic acid; tomatoes
Author(s)
Alizadeh, A.; Shakeri, G.; Marhamati, M.; Afshari, A.
News Article

The European Commission has brought in regulations to lower the amount of cadmium in food in the EU. This move is in line with the European cancer...

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

Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and used in industrial winemaking in our country. Thus, in course of time, the...

Author(s)
Erseç, Ç.; Demirci, A. Ş.
Publisher
Namik Kemal Üniversitesi
Publication
Journal of Tekirdag Agricultural Faculty, 2023, 20, 1, pp 155-165

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