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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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Abstract

Although A.K. Sen has rightly pointed out the complexities of the mechanisms by which famines occur, and in particular that they are not just due to an aggregate Food Availability Decline (FAD), this paper argues that FAD is somewhat more important than he suggests. Statistics of the changes in...

Author(s)
Levi, J. F. S.
Publisher
Centre for Development Studies, University College Dublin, Dublin, Ireland,
Citation
Book of Abstracts, Development Studies Association, Annual Conference 1982, Trinity College, Dublin, 1982,
Abstract

Natural and synthetic colouring options available to the ice cream industry, and some of the conditions and restrictions that apply to their use under US and EU legislation, are discussed.

Author(s)
Meggos, H.
Publisher
International Dairy Federation, Brussels, Belgium
Citation
Ice cream. Proceedings of the International Symposium held in Athens, Greece, 18-19 September 1997., 1998, pp 83
Abstract

The functionality of caseins in food systems depends on their solubility. The solubility of whole casein, αs1-casein, β-casein and dephosphorylated whole casein was measured as the pH of the solutions was adjusted from 7 to 2 with HCl. NaCl was aded to the casein solutions before or after the pH...

Author(s)
Strange, E. D.; Hekken, D. L. van
Citation
Journal of Dairy Science, 1992, 75, Supplement 1, pp 98
Abstract

Expanded use of milk fat in foods where milk fat can contribute substantially to flavour and quality is frequently inhibited because of functional incompatibilities with other ingredients. While various processes are available to modify milk fat functionality and create speciality milk fat...

Author(s)
Kaylegian, K. E.; Hartel, R. W.; Lindsay, R. C.
Citation
Journal of Dairy Science, 1992, 75, Supplement 1, pp 141
Abstract

In the absence of a definitive list of the chemical compounds that impart typical flavours to cheeses, logic dictates that the influence of any potential ripening agent on cheese flavour has to be deduced by reference to data from indirect experiments, rather than by the observation of their...

Author(s)
Law, B. A.
Citation
Journal of Dairy Science, 1992, 75, Supplement 1, pp 122
Abstract

Milk collected from all liquid milk processing plants in New York State, USA, were analysed for vitamin A by a rapid fluorometric method. Each plant was sampled 2 times each yr from 1988 to 1990 and 3 times in 1991. Low-fat and skim milk must be fortified with 2000 IU/qt within the limits of good...

Author(s)
Brown, D. P.; Bandler, D. K.; Scofield, K. T.; Murphy, S. C.
Citation
Journal of Dairy Science, 1992, 75, Supplement 1, pp 128
Abstract

Effect was studied of demineralization of polysaccharides (0.5±0.6% ash) by electrodialysis on the properties of a model food system (milk proteins/polysaccharide/minerals). The concentrate with 52±4% demineralization of the polysaccharide phase had low buffer capacity, and high foaming,...

Author(s)
Molochnikov, V. V.; Khramtsov, A. A.; Dykalo, N. Y.
Publisher
International Dairy Federation, Brussels, Belgium
Citation
Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol. II., 1990, pp 406
Abstract

The functional properties of milk proteins are very important in determining their usefulness in a wide range of foods. These properties are governed by the physical properties of commercial milk proteins, which are affected by method of preparation (temp., pH, salts) and storage conditions. In...

Author(s)
Kinsella, J. E.; Das, K. P.; Xiong, Y. L.; Phillips, L.; Yost, R.; Rector, D.; Ebeler, S.
Citation
Journal of Dairy Science, 1990, 73, Supplement 1, pp 78
Abstract

Using cation-exchange fast protein liquid chromatography, β-casein from a herd bulk casein sample eluted as a series of 3 peaks, identified as β-casein A1, A2 and B by comparison with casein samples from individual cows containing known combinations of A1, A2 and B. Their identity was confirmed...

Author(s)
Hollar, C. M.; Law, A. J. R.; Dalgleish, D. G.; Medrano, J. F.; Brown, R. J.
Citation
Journal of Dairy Science, 1991, 74, Supplement 1, pp 103
Abstract

Concn. of β-carotene in colostrum and milk were higher and conception rates better for cows supplemented with 3 g of Rovimix β-carotene 10% without or with additional supplements of vitamins A, E and D3 (50 000, 200 and 5000 IU resp.) than for unsupplemented cows and cows given vitamins A, E and D3 ...

Author(s)
Iwańska, S.; Lewicki, C.; Strusińska, D.; Rybicka, M.; Minakowski, D.
Citation
37th Annual Meeting of the European Association for Animal Production, Budapest, Hungary, 1-4 September 1986. Summaries. Volume I. Commission on Animal Nutrition., 1986, pp 382-383

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