Cookies on Nutrition and Food Sciences

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

 

Continuing to use www.cabi.org  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

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. 

Results per page:

Search results

Abstract

Rural areas in general and the agricultural sector in particular have experienced dramatic structural changes in recent decades. As in most advanced countries, the number of farms in Israel declined considerably while their size increased. Fewer rural residents are employed in agriculture, while...

Author(s)
Lewin-Epstein, N.; Siminovich, O.; Kimhi, A.
Publisher
Hebrew University of Jerusalem, Department of Agricultural Economics and Management, Rehovot, Israel
Citation
Discussion Paper - Department of Agricultural Economics and Management, Hebrew University of Jerusalem, 2016, No.6.16, pp 20 pp.
Abstract

Citation
Israel Standard, 1985, SI 450, pp 6pp.
Abstract

Citation
Israel Standard, 1983, SI 1118 Part 2,
Abstract

This standard replaces Israel Standard SI 285:1958, and provides general definitions of cultured milk products leben, zibdah (or labneh or leben shomen), zabad, yoghurt and kefir, and lays down standards for fat content, packaging and declarations, permitted additives, microbiological quality,...

Citation
Israel Standard, 1987, SI 285: 1987, pp 18pp
Abstract

This standard, which replaces Israel Standard SI 662:1967, lays down regulations for sampling, thermometers and their calibration, and measuring the freezing point of milk samples (200 ml) by the cryoscopic method of Steuber. The samples should have an acidity of no more than 9°SH when measured by...

Citation
Israel Standard, 1987, SI 662:1987, pp 6pp.
Abstract

The preparation of acidified APT agar (pH 5) and methods for counting lactobacilli after incubation for 48-72 h on the APT agar at 30°C are described.

Citation
Israel Standard, 1987, SI 885:1987, pp 6pp.
Abstract

This standard replaces Israel Standard TY 479 of 1963, and defines procedures for milk sampling and density measurement by hydrometer. Factors for correcting measurements to 20°C are presented.

Citation
Israel Standard, 1987, TY479, pp 7 pp.
Abstract

This standard replaces Israel Standard SI 627:1966. The method uses a butyrometer as defined in International Standard ISO 3432:1975 and carries out the determination on 3-g samples after immersion of the butyrometer for 15 min at 65°C.

Citation
Israel Standard, 1986, SI 627:1986, pp 6pp.
Abstract

This replaces Israel Standard 115 of April 1956. It defines components used in making Cottage cheese and other soft cheese from cows' milk, classification, packaging (covered also by Israel Standard 1145), sampling and testing (weight, temp., degree of pasteurization, fat, DM, salt, pH and...

Citation
Israel Standard, 1985, SI 115:1985, pp 10pp.
Abstract

This replaces Israel Standard 244 of May 1957. It specifies ingredients, classification (into regular sour cream and sour cream without added dried milk or whey), packaging, labelling, sampling and testing, and outlines a system for inspection.

Citation
Israel Standard, 1985, SI 244:1985, pp 10pp.