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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 science

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

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

The study assessed the interplay between informal and formal bylaws in supporting sustainable crop intensification, using a case of potato crop production in southwestern Uganda. The study used a descriptive case study design to understand and accurately describe the experiences of farmers in the...

Author(s)
Makuma-Massa, H.; Kibwika, P.; Nampala, P.
Publisher
Canadian Center of Science and Education
Publication
Sustainable Agriculture Research, 2022, 11, 2, pp 1-13
Miscellaneous

This paper uses data from a variety of sources to describe the changes to meat and poultry supply chains in 2020. At the beginning of 2020, cattle and hog slaughter rates were higher than in 2019, but they began to decline in April, reaching a low the week ending May 2, 2020, when slaughter for...

Author(s)
Vaiknoras, K.; Hahn, W.; Padilla, S. L.; Valcu-Lisman, A.; Grossen, G.
Publisher
USDA Economic Research Service
Publication
COVID-19 and the U.S. meat and poultry supply chains, 2022, pp 43 pp.
News Article

Substituting sweet potato puree for up to 50% wheat flour in bread can produce a bread that has good levels of vitamin A precursors, low starch...

Date
April 2021
Author(s)
I. Hoskins
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.
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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