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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

Abstract

The very first time, whey protein from the Himalayan goat breed "Gaddi" was hydrolyzed with alcalase, flavourzyme, and a combination of both in this study. The degree of hydrolysis (DH) ranged from 28 to 53%, with sequential hydrolysis by combination achieving the highest DH. The sequential...

Author(s)
Singh, B. P.; Souparno Paul; Gunjan Goel
Publisher
Elsevier Ltd
Publication
Food Chemistry, 2024, 430,
Abstract

In this study, carboxymethyl cellulose (CMC) was used to interact with whey protein isolate (WPI) to prepare conjugates as emulsifiers and embedding agents, which can be used under acidic conditions. Firstly, the effects of ratios and pH values on the formation of WPI-CMC conjugates were...

Author(s)
Huang LiuRong; Chen Yu; Ding Shuang; Qu LuLu; He RongHai; Dai ChunHua
Publisher
Elsevier Ltd
Publication
Food Chemistry, 2024, 430,
Miscellaneous

Farming small indigenous species (SIS) has great potential to increase their availability in the market and make them more accessible to consumers but scaling up production of cultured SIS will require the development of new captive breeding techniques. The following criteria were applied to select...

Author(s)
Rajts, F.; Belton, B.; Thilsted, S. H.
Publisher
WorldFish Center
Publication
Selection of small indigenous fish for breeding trials in the states of Assam and Odisha in India, 2022, pp ii + 26 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 cheese after processing, generates whey, which is a residue that has potential benefit to human health. However, there are still few studies that seek to evaluate the composition and potential benefits of goat milk whey, even though it is a promising dairy source. Despite this, the large-scale...

Author(s)
Pinheiro, V. dos S.; Souza, M. V. G. de; Oliveira, G. V. de; Monteiro, M. L. G.; Aquino, A.; Conte-Junior, C. A.; Alvares, T. S.
Publisher
Centro de Ciências Rurais, Universidade Federal de Santa Maria
Publication
Ciência Rural, 2024, 54, 1,

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