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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

Nutrition and Food Science is now available on our new platform, CABI Digital Library. Please note that this website will be discontinued in mid-December, and all access will be automatically redirected to CABI Digital Library.

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Abstract

In 2020, the Japanese government launched the Go To Eat campaign, a policy initiative involving the distribution of vouchers to households for use at restaurants, with the aim of supporting the food service industry, which had experienced a significant decrease in sales due to the government's...

Author(s)
Masuhara, H.; Hosoya, K.
Publisher
Routledge, Abingdon, UK
Citation
Applied Economics, 2024, 56, 4, pp 375-397
Abstract

Food chain information (FCI) as stated in Regulation (EC) No 853/2004 plays a vital role in supporting decision-making and guiding of risk managers at abattoirs by providing valuable insights into inspection methods and intensity. However, the lack of specific guidelines on data collection within...

Author(s)
Li TingTing; Langforth, S.; Isbrandt, R.; Langkabel, N.; Sotiraki, S.; Anastasiadou, S.; Nesbakken, T.; Meemken, D.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2024, 157,
Abstract

Visual content has become an integral component of customers' experience sharing, with customers increasingly searching for visual content in online reviews prior to making purchases. This study examines the effects of customer-generated images in online reviews on subsequent customer engagement...

Author(s)
Li HengYun; Liu HongBo; Shin, H. H.; Ji HaiPeng
Publisher
Elsevier Ltd, Oxford, UK
Citation
Tourism Management, 2024, 101,
Abstract

The practical application of luteolin in food systems faces challenges due to its inherent instability. This study aimed to develop luteolin-loaded liposomes coated with whey protein isolate (WPI) to enhance the thermal stability and antioxidant activity of luteolin. The physical characteristics of ...

Author(s)
Huang MeiGui; Lu Hui; Ahmad Mehraj; Ying RuiFeng
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 437, Part 1,
Abstract

Whey protein-based biocomposite films (WBF) are gaining significant importance as edible packaging materials due to their eco-friendly, biodegradable and barrier properties. The review aims to explore the impact of different reinforcing agents on the techno-functional properties of WBF. The...

Author(s)
Nuzhat Rasool; Baba, W. N.; Sheeba Rafiq; Urfeya Mirza; Maqsood, S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 437, Part 1,
Abstract

On-line quantitation of tetracycline (TC) is significant to ensure environmental health and food security. Hence, a novel smartphone-integrated ratiometric sensing platform for on-line quantitative analysis of TC was designed. A CitNa-functionalized g-C3N4/Eu3+ (g-C3N4/CitNa/Eu) composites with...

Author(s)
Sun RuiQing; Liu Ping; Yang QingLi; Ma YongChao
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 437, Part 2,
Abstract

Sugarcane crushing is a complex process with multiple factors, multiple objectives, strong coupling, large nonlinearity and uncertainty. Due to the ambiguity of the pressing mechanism and the unexplicability of data-driven, the process index of sugarcane pressing process is difficult to predict. In ...

Author(s)
Li ChengFeng; Liu YeTong; Meng YanMei; Duan QingShan
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Food Engineering, 2024, 364,
Abstract

Buttercream icings - 4 phase materials comprising sugar, butter (an emulsion) and air - are widely used for coating and decorating sweet goods. The aeration of 2:1 w/w sugar-butter mixtures was investigated in 2 benchtop planetary mixers and the rheology of the resultant viscoplastic material was...

Author(s)
Fernandes, R. R.; Calver, K. E.; Hayes, D.; Murphy, A. E.; Meza, B. E.; Oron√°, J. D.; Zorrilla, S. E.; Walton, H. C.; Wilson, D. I.; Peralta, J. M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Food Engineering, 2024, 364,
Abstract

The most abundant by-product of the brewing industry is beer bagasse (BSG); its high moisture content requires a rapid drying process to stabilize the product. The objective of this work was to carry out the analysis and mathematical modeling of the drying process of thin layer bagasse at...

Author(s)
Santos, M. V.; Ranalli, N.; Orjuela-Palacio, J.; Zaritzky, N.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Food Engineering, 2024, 364,
Abstract

Understanding consumer perceptions and motivations for millet consumption is crucial as millets gain popularity as a healthier alternative. However, little research has focused on diverse millet consumer groups, and a theory-driven approach is often missing. To address this gap, we conducted semi...

Author(s)
Priya Shah; Neha Mehta; Sweety Shah
Publisher
Elsevier, Amsterdam, Netherlands
Citation
Journal of Retailing and Consumer Services, 2024, 76,

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