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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.

Take a look at Nutrition and Food Science on CABI Digital Library. 

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Datasheet

Poultry meat is a popular source of protein and there is a global market for poultry products, purchased in a range of forms that can be quickly and...

Datasheet

Importance of eggs as a foodEggs are recognized as an important source of balanced and easily digested protein (Surai and Sparks, 2001). However,...

Datasheet

Due to unforeseen circumstances, this datasheet was not completed by the originally selected author and was compiled in a short time before...

Datasheet

Cryptosporidium parvum is an apicomplexan, obligate protozoan parasite that causes enteritis in human and other mammalian hosts. Firstly described in...

Datasheet

Taenia solium neurocysticercosis (NCC) is considered the single major cause of acquired epilepsy in the world and is an important public health...

Datasheet

Bacteria belonging to the genus Yersinia are widely distributed in the environment. Some species are foodborne pathogens that cause gastroenteritis,...

Datasheet

Clostridium botulinum are Gram-positive, catalase negative, strictly anaerobic spore-forming bacilli with oval to cylindrical, terminal to...

Datasheet

Total world milk production was reported as 568,480 thousand tonnes in 2000, of which 61,913 thousand tonnes (10.98%) were produced by buffaloes....

Datasheet

HistorySheep and goats were domesticated before cattle (Clutton-Brock, 1981; Anifantakis, 1990) and it is reasonable to assume that men started to...

Datasheet

Foodborne disease, caused by biological pathogens, is a common and serious threat to public health worldwide. Most foodborne diseases are relatively...