Food science

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...

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...

15 - 18 October 2019 - Dublin

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...

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...

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...

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...