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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

There is substantial variation in levels of extractable phenolic compounds of red grapes (Vitis vinifera L.). Therefore, it could be desirable to known the aforesaid parameter at least for each vine. Nowadays, interest has shifted toward the development of portable vis/NIR systems, innovation in...

Author(s)
Baca-Bocanegra, B.; Hernández-Hierro, J. M.; Nogales-Bueno, J.; Heredia, F. J.
Publisher
Elsevier B.V.
Publication
Talanta, 2019, 192, pp 353-359
Abstract

A dynamic headspace sorptive extraction (DHS) combined with thermal desorption (TD) and coupled with gas chromatography-mass spectrometry (GC/MS) was developed for the determination of forty-four volatile aroma metabolites (VAMs) which describe aroma fingerprints of wines. The response surface...

Author(s)
Moyano, L.; Serratosa, M. P.; Marquez, A.; Zea, L.
Publisher
Elsevier B.V.
Publication
Talanta, 2019, 192, pp 301-307
Miscellaneous

The Kenyan Dairy Producers Association (KDPA) is developing a strategic plan that redefines its core functions and activities as a forum that promotes the Kenyan dairy industry nationally and internationally. It also assumes establishment of a secretariat for implementation of this strategic plan....

Author(s)
Houwers, W.; Lee, J. van der
Publisher
Wageningen Livestock Research
Publication
Benchmarking of dairy processors' associations - actors and their activities in the Netherlands, Zambia and South Africa, 2018, pp 33 pp.
News Article

Insect foods could be beneficial to our health and the planet but using these benefits in marketing claims hasn’t led to great uptake....

Date
October 2018
Author(s)
I. Hoskins
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.
AbstractFull Text

Due to its valuable chemical composition, spelt enjoys huge interest among consumers and farmers. Research conducted in recent years has focused on winter varieties of this cereal, but there is a lack of information concerning the spring forms of spelt. In a three-year experiment yield and quality...

Author(s)
Andruszczak, S.
Publisher
Pakistan Agricultural Scientists Forum
Publication
JAPS, Journal of Animal and Plant Sciences, 2018, 28, 5, pp 1476-1484

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