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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 article is devoted to the use in food purposes of whey and its constituent particles, in particular protein, in order to improve the yield of milk protein, enhance its functional properties, increase the role of protein in human nutrition.

Author(s)
Galstyan, B. S.
Publisher
Saratovskiy gosudarstvennyy agrarnyy universitet im. N.I. Vavilova
Publication
Agrarnyy nauchnyy zhurnal, 2018, No.7, pp 39-42
Abstract

The results of using the probiotic preparation "BioPlus YC" and the prebiotic preparation "Kormomiks MOS" for growing ram's Stavropol breed up to 8 months of age are presented. Their positive influence on the growth of live weight and meat production has been established.

Author(s)
Samaeva, K. A.; Biryukov, O. I.
Publisher
Saratovskiy gosudarstvennyy agrarnyy universitet im. N.I. Vavilova
Publication
Agrarnyy nauchnyy zhurnal, 2018, No.7, pp 24-26
Event

20 - 23 October 2018 - Washington DC

Venue
Washington DC
Country
USA
Contact Details
Academy of Nutrition and Dietetics 120 South Riverside Plaza, Suite 2190 Chicago, Illinois 60606-6995, USA
Tel
+1 800/877-1600
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.
News Article

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...

Date
April 2018
Author(s)
I. Hoskins
MiscellaneousFull Text

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...

Author(s)
Jakobsen, J.; Mikkelsen, A.Æ.; Bysted, A.; Knuthsen, P.
Publisher
National Food Institute, Technical University of Denmark
Publication
Næringsindhold i kødudskæringer - danske grise, 2017, pp 38 pp.
AbstractFull Text

Hot extruded spent hen meat puffed products (SHPP) are made of spent hen meat mixed with flours and additives subjected to a maturing and extrusion process. This study was undertaken to evaluate the hygienic quality, the organoleptic characteristics, physico-chemical, proximate and microbial status...

Author(s)
Sarvadnya, R. G.; Kokane, R. D.; Arun Kharate; Dange, A.; Gadekar, Y. P.; Girish, P. S.; Mukartal, S. Y.
Publisher
Dr P. R. Yadav
Publication
Journal of Experimental Zoology, India, 2018, 21, 2, pp 1235-1240

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