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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

In chilli, farmer preferences for fruiting habit traits, namely fruit orientation (pendant erect) and fruits node-1 (solitary cluster), vary from region to region. For increased acceptability by farmers/consumers, cultivars should be bred with preferred fruiting habit traits in high green fruit...

Author(s)
Anilkumar, C.; Rao, A. M.; Ramesh, S.; Pathy, T. L.
Publisher
Cambridge University Press
Publication
Plant Genetic Resources: Characterization and Utilization, 2021, 19, 2, pp 174-177
AbstractFull Text

Yield and quality are affected by vegetative and bunch characteristic features in banana growing. These characteristics are affected by ecological conditions, cultivation system (open-field and protected cultivation) also cultural practices. The relationship between these parameters and yield is...

Author(s)
Güven, D.; Gübbük, H.
Publisher
Yalova Atatürk Central Horticultural Research Institute
Publication
Bahçe, 2021, 50, 1, pp 1-6
Event

16 - 19 October 2021 - Online

Miscellaneous

A better understanding of commodity consumption will help government and businesses to address the Nation's deficiency in meeting Federal dietary guidelines and the effectiveness of commodity promotion and educational efforts. The data on commodity consumption by food source can be used to gauge...

Author(s)
Lin BiingHwan
Publisher
USDA Economic Research Service
Publication
Shares of commodity consumption at home, restaurants, fast food places, schools, and other away-from-home places: 2013-16, 2020, pp 17 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

Yield and quality are affected by vegetative and bunch characteristic features in banana growing. These characteristics are affected by ecological conditions, cultivation system (open-field and protected cultivation) also cultural practices. The relationship between these parameters and yield is...

Author(s)
Güven, D.; Gübbük, H.
Publisher
Yalova Atatürk Central Horticultural Research Institute
Publication
Bahçe, 2021, 50, 1, pp 1-6

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