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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

Aim: This study investigated the microbial quality of food and water consumed by children in four slums in Dhaka, the capital of Bangladesh, together with the associated risk factors. Methods: This cross-sectional study took place from December 2015 to May 2016 and focused on 360 children under the ...

Author(s)
Ishita Mostafa; Naila, N. N.; Mustafa Mahfuz; Manoj Roy; Faruque, A. S. G.; Tahmeed Ahmed
Publisher
Wiley, Copenhagen, Denmark
Citation
Acta Paediatrica, 2018, 107, 7, pp 1230-1239
Abstract

Despite their many cultural, culinary, and health benefits, fermented foods may amplify and disseminate antimicrobial resistance in our food supply. This review summarizes our current understanding of the diversity, distribution, and potential risks of antimicrobial resistance in fermented foods...

Author(s)
Wolfe, B. E.
Publisher
Elsevier, Oxford, UK
Citation
Current Opinion in Food Science, 2023, 51,
Abstract

Canadian First Nations communities rely on traditional preservation methods such as the smoking, drying, and canning of fish and game meats to ensure long-term food security. Unlike commercial food production, there are no recognized official standards for these methods, rendering their efficacy in ...

Author(s)
Hingston, P.; Johnson, K.; Kitts, D.; Wang SiYun
Publisher
International Association for Food Protection, Des Moines, USA
Citation
Journal of Food Protection, 2020, 83, 5, pp 896-901
Abstract

Globally, cassava is an important food crop that contributes significantly to food security. In Nigeria, cassava can be traditionally processed into abacha (fermented strips), fufu (submerged-fermented porridge) and garri (solid-state fermented farinated granules) for human consumption. Despite the ...

Author(s)
Dike, K. S.; Okafor, C. P.; Ohabughiro, B. N.; Maduwuba, M. C.; Ezeokoli, O. T.; Ayeni, K. I.; Okafor, C. M.; Ezekiel, C. N.
Publisher
Wiley, Oxford, UK
Citation
Letters in Applied Microbiology, 2021, 74, 3, pp 452-461
Abstract

Fermented fruits and vegetables play an important role in safeguarding food security world-wide. Recently, robust sequencing-based microbial community analysis platforms have improved microbial safety assessment. This study aimed to examine the composition of bacteria and evaluate the bacterial...

Author(s)
Hussain, B.; Chen JungSheng; Hsu BingMu; Chu ITseng; Koner, S.; Chen TsungHsien; Rathod, J.; Chan, M. Y.
Publisher
MDPI AG, Basel, Switzerland
Citation
Microorganisms, 2021, 9, 8,
Abstract

Minas Gerais State is the largest producer of artisanal cheeses in Brazil. In order to preserve production traditions and guarantee sanitary quality, the laws, decrees and other regulations have been constantly updated. Considering its inspection duties and aiming to identify compliance with the...

Author(s)
Firmo, M. J. N.; Menezes, L. D. M.; Sales, G. de A.; Carvalho, A. F. de; Costa, N. M. E. P. de L. da; Leite Júnior, B. R. de C.; Martins, M. L.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2023, 153,
Abstract

Milk production and handmade cheese production are the predominant activities in rural properties of family farmers in the Carvalhos municipality, located at Serra da Mantiqueira, Minas Gerais state which represent the main source of employment and income for most of these small farmers. Due to be...

Author(s)
Castro, C. R. T. de; Vicentini, N. M.; Lange, C. C.; Diniz, F. H.; Gama, M. A. S. da; Martins, C. E.; Lopes, F. C. F.; Souza, G. N. de; Otênio, M. H.; Sobral, D.; Costa, R. G. B.; Reis, É. S. dos; Araújo, A. L. R.; Magalhães Junior, W. C. P. de; Pires, M. de F. Á.
Publisher
Embrapa Gado de Leite, Juiz de Fora, Brazil
Citation
Boletim de Pesquisa e Desenvolvimento - Embrapa Gado de Leite, 2023, 48, pp 54 pp.
Abstract

The establishment of norms that regulates the production and trade of Brazilian Artisanal Cheeses (BAC) has been stimulating many small farmers for this activity. The predominance of lactic acid bacteria (LAB) is a typical characteristic of BAC, which confers desirable attributes to artisanal...

Author(s)
Camargo, A. C.; Araújo, J. P. A. de; Fusieger, A.; Carvalho, A. F. de; Nero, L. A.
Publisher
Springer International Publishing AG, Cham, Switzerland
Citation
Brazilian Journal of Microbiology, 2021, 52, 1, pp 393-409
Abstract

Milk plays a vital role in feeding Senegal's rural and urban populations and are advised as part of a balanced diet. There-fore, achieving self-sufficiency in animal products, particularly in the dairy value chain, has been the top priority of the Senegalese government. This review looks into...

Author(s)
Abebe, W.; Faraj, R.; Ndiaye, C.; Diallo, Y.; Thippareddi, H.; Manpreet Singh
Publisher
International Association for Food Protection, Des Moines, USA
Citation
Food Protection Trends, 2023, 43, 1, pp 94-101
Abstract

The article presents the results of production tests of developed modes of refrigerant disinfection using the "Hyponate BPO" disinfectant. It was found that the disinfectant "Hyponate BPO" provides 100% disinfection of refrigerated chambers and auxiliary equipment of meat processing enterprises. It ...

Author(s)
Popov, P. A.
Publisher
EDP Sciences S.A., Les Ulis, France
Citation
BIO Web of Conferences, 2020, 17,

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