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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

This article argues the viability of artificial meat the solution to a resource problem such as scarcity in food supply. There are several alternatives to creating one sustainable food production without producing artificial meat. With feed and the land use mentioned above, it is perhaps in a...

Author(s)
Vestergaard, T. C.
Publisher
Danske Dyrlægeforening, Copenhagen, Denmark
Citation
Dansk Veterinærtidsskrift, 2018, 101, 11, pp 22-24
Abstract

The FVO has a range of guidance tools and sanctioning options available to support companies' work with food safety. This project examined the factors that influence each guidance tool's effectiveness and businesses' perspectives on how cooperation between them and the authorities on control and...

Author(s)
Hansen, S. R.; Lassen, J.
Publisher
Department of Food and Resource Economics (IFRO), Frederiksberg, Denmark
Citation
Report - Institute of Food and Resource Economics, University of Copenhagen, 2022, 302, pp 48 pp.
Abstract

This is a title only record which contains no abstract.

Author(s)
Kjeldsen, C.; Thorsøe, M. H.; Roell, Y. E.; Peng Yi; Beucher, A.; Greve, M. B.; Greve, M. H.; Møller, A. B.; Jacobsen, N. M.; Odgaard, M. V.; Kristensen, T.; Dalgaard, T.; Ankersen, L.; Juul, G. M.; Graversgaard, M.; Averbuch, B.; Nymand-Grarup, A.; Lohrum, N.; Laursen, K. B.; Esbjerg, L.; Schwennesen, T. Ø.
Publisher
DCA - Danish Centre for Food and Agriculture, Tjele, Denmark
Citation
DCA Report, 2022, 205, pp 123 pp.
Abstract

When a consumer enters the supermarket there is an almost infinite number of choices they can make, not just about what products to buy, but for each product category there are several different brands, taste variants, and package sizes to choose from. To make the right product choice can therefore ...

Author(s)
Thomsen, K.; Videbæk, P.; Bech-Larsen, T.; Lähteenmäki, L.
Publisher
DCA - Danish Centre for Food and Agriculture, Tjele, Denmark
Citation
DCA Report, 2022, 206, pp 26 pp.
Abstract

The Quality Index 2021 continues the annual survey of Danish consumers' food quality perceptions, kitchen skills, willingness to pay and food satisfaction in light of Danes' perceived food quality. The purpose of the study is to contribute knowledge to policy development that can promote the...

Author(s)
Ørberg, A.; Haugaard, M. H.; Bech-Larsen, T.
Publisher
DCA - Danish Centre for Food and Agriculture, Tjele, Denmark
Citation
DCA Report, 2022, 201, pp 53 pp.
Abstract

This article is the first organized and understandable literature for culinary and hospitality students that specifically tackles how more sustainable dining establishments and other commercial food services might be attained. Food systems are gaining more attention since they connect several...

Author(s)
Pedersen, L.; Røjel, T. S.; Løbner, M. H.; Kidmose, U.
Publisher
DCA - Danish Centre for Food and Agriculture, Tjele, Denmark
Citation
DCA Report, 2021, 195, pp 162 pp.
AbstractFull Text

The Meal Label is a new public label that translates the official dietary advice into a number of principles for serving healthy food in professional kitchens. The brand focuses on the nutritional quality of the food we eat when we are at work or in school. This article provides an insight into the ...

Author(s)
Lassen, A. D.; Christensen, L. M.; Trolle, E.
Publisher
DTU Foødevareinstituttet, Danmarks Tekniske Universitet, Lyngby, Denmark
Citation
Bag om Måltidsmærket: udvikling og afprøvning af mærkets principper for sund kantinemad, 2017, pp 10 pp.
Abstract

Author(s)
Rasmussen, J. T.; Larsen, L. B.; Young, J. F.; Petrat-Melin, B.; Thao Thi Thu Le
Publisher
Maelkeritidende, Odense, Denmark
Citation
Mælkeritidende, 2018, 131, 4, pp 10-11
Abstract

Author(s)
Permin, A.
Publisher
Danske Dyrlægeforening, Vanløse, Denmark
Citation
Dansk Veterinærtidsskrift, 2005, 88, 9, pp 13-15
AbstractFull Text

The Danish Veterinary and Food Administration developed a new concept for food-based dietary guidelines directed at food service operators in elementary schools, youth educations, worksites and after-school recreation facilities in 2017. Based on this background, a cross-sectional survey was...

Author(s)
Lassen, A. D.; Christensen, L. M.; Trolle, E.; Christensen, T.
Publisher
DTU Fødevareinstituttet, Danmarks Tekniske Universitet, Lyngby, Denmark
Citation
Madudbud på arbejdspladser, ungdomsuddannelser, skoler og fritidsordninger 2017, 2018, pp 136 pp.

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