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Food science

Covering all food sciences including food microbiology and chemistry,  as well as food composition, food quality and food additives.

Latest content

Abstract

Nontuberculous mycobacteria (NTM), also known as environmental mycobacteria due to their ubiquitous nature, are opportunistic human pathogens of public health concern. They are the causative agent of lymphadenitis in children; pulmonary, skin, and soft tissue infections; and have been linked to...

Author(s)
Whiley, H.; Adhikari, S.; Keerthirathne, T. P.; Tohme, T. C.
Publisher
National Environmental Health Association
Publication
Journal of Environmental Health, 2018, 80, 9, pp 24-31
Abstract

Palm oil is widely used in the food industry for its chemical/physical properties, low cost and wide availability. Its widespread use has provoked an intense debate about whether it is a potential danger to human health. In a careful review of the scientific literature, we focused on nutritional...

Author(s)
Genova, L. di; Cerquiglini, L.; Penta, L.; Biscarini, A.; Esposito, S.
Publisher
MDPI AG
Publication
International Journal of Environmental Research and Public Health, 2018, 15, 4, pp 651
Event

15 - 18 October 2019 - Dublin

Venue
Dublin
Country
Irish Republic
Contact Details
Keynote PCO, Suite 26, Anglesea House, Carysfort Avenue Blackrock Co Dublin Ireland
CAB ReviewFull Text

One of the main groups of bioactive components in the food, healthcare and pharmaceutical industries is phenolic compounds, which should be protected by encapsulation technologies because of their low bioavailability, low solubility, untargeted release and undesirable taste. Nanoencapsulation...

Date
May 2018
Subjects
bioavailability; lipids; nanomaterials; nanoparticles; phenolic compounds; reviews; solubility
Author(s)
Assadpour, E.; Jafari, S. M.; Esfanjani, A. F.
News Article

In Food Technology this month, Elizabeth Sloan reports the trends in the US functional foods market for 2018. New compared with 2016 are the rise of...

Date
April 2018
Author(s)
I. Hoskins
MiscellaneousFull Text

The aim of the project was to investigate whether the data for pork from the 1990s was consistent with pork available on the Danish market in 2015, and to provide information on the nutrient content of the new types of pork cuts. Within the financial framework for the project, conventionally...

Author(s)
Jakobsen, J.; Mikkelsen, A.Æ.; Bysted, A.; Knuthsen, P.
Publisher
National Food Institute, Technical University of Denmark
Publication
Næringsindhold i kødudskæringer - danske grise, 2017, pp 38 pp.
AbstractFull Text

A field experiment was conducted during rainy (kharif) and winter (rabi) seasons of 2013-14 and 2014-15 to evaluate the methods of cotton establishment and direct and residual zinc fertilization effects on productivity, quality and energetics of onion under cotton-onion cropping system. Onion...

Author(s)
Tarun Paul; Rana, D. S.; Noman, H. M.; Patra, P. S.; Bera, P. S.; Mirja, P. R.
Publisher
MKK Publication
Publication
Environment and Ecology, 2018, 36, 2A, pp 715-721

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