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

Listeria monocytogenes (L. monocytogens) is a common foodborne pathogen that can become a potential source of food contamination by forming single or multi-species biofilms through population induction on the surface of stainless steel of food processing equipment. Quaternary disinfectants are...

Author(s)
Wang ZhenHua; Li Gang; Zhang Min; Wang YeRu
Publisher
Editorial Office of Chinese Journal of Food Hygiene, Beijing, China
Citation
Chinese Journal of Food Hygiene, 2023, 35, 2, pp 294-302
Abstract

Over use of lincomycin (LIN) as antibiotic in animals can lead to multiple harmful impacts to public health, thus detection of LIN at trace level in milk and chicken sample matrixes is vital. In this work, Zinc phthalocyanine nanoparticles sensitized MoS2 (ZnPc/MoS2) was firstly developed as a...

Author(s)
Wen ZuoRui; Ding LiJun; Zhang Meng; You FuHeng; Yuan RuiShuang; Wei Jie; Qian Jing; Wang Kun
Publisher
Elsevier Ltd, Oxford, UK
Citation
Analytica Chimica Acta, 2023, 1245,
Abstract

Fresh foods such as fruits, vegetables, grains, nuts, and meats are generally rich in water and are susceptible to microbial contamination. Drying and dehydration processes can reduce water content, but low water activity foods may not be microbiologically safe. Several novel drying techniques have ...

Author(s)
Wang DaYuan; Zhang Min; Ju RongHua; Mujumdar, A. S.; Yu DongXing
Publisher
Taylor & Francis, Philadelphia, USA
Citation
Drying Technology, 2022, 41, 2, pp 172-189
Abstract

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. It discusses various technologies such as hot airflow drying, freeze drying, spray drying, solar drying, microwave drying, radio frequency drying, infrared radiation...

Author(s)
Zhang Min; Bhesh Bhandari; Fang ZhongXiang
Publisher
CRC Press Inc., London, UK
Citation
Handbook of drying of vegetables and vegetable products, 2017, pp 538 pp.
Abstract

It is important to develop highly-active photoelectrochemical (PEC) materials and use novel sensing strategy for constructing high-PEC-performance sensors with multiplex detection abilities, owing to the simultaneous presence of multiple antibiotic residues in food. Herein, a bias-potential-based...

Author(s)
Zhang ZhenZhen; Liu Qian; Zhang Meng; You FuHeng; Hao Nan; Ding CaiFeng; Wang Kun
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Hazardous Materials, 2021, 416,
Abstract

Pseudomonas fragi is primarily responsible for the spoilage of various foods, especially meat. The aim of this study was to investigate the antibacterial mechanism of 3-carene against P. fragi. 3-Carene treatment decreased the phospholipid content and the fluidity of the cell membrane, induced...

Author(s)
Tang ZhiLing; Chen HaiMing; Chen WeiJun; Zhong QiuPing; Zhang Ming; Chen WenXue; Yun YongHuan
Publisher
Elsevier Ltd, Oxford, UK
Citation
International Journal of Food Microbiology, 2022, 379,
Abstract

Fresh-cut fruits and vegetables are healthy and convenient ready-to-eat foods, and the final quality is related to the raw materials and each step of the cutting unit. It is necessary to integrate suitable intelligent detection technologies into the production chain so as to inspect each operation...

Author(s)
Tang TianTian; Zhang Min; Mujumdar, A. S.
Publisher
Wiley, Boston, USA
Citation
Comprehensive Reviews in Food Science and Food Safety, 2022, 21, 6, pp 5171-5198
Abstract

Unlike traditional food packaging which is mainly used to enhance food quality and provide consumers with product descriptions, intelligent packaging, as a novel type of food packaging system, is capable of executing intelligent functions and has attracted much attention during the past decade....

Author(s)
Wang YaXuan; Liu Kun; Zhang Meng; Xu Ting; Du HaiShun; Pang Bo; Si ChuanLing
Publisher
Elsevier Ltd, Oxford, UK
Citation
Carbohydrate Polymers, 2023, 313,
Abstract

Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and...

Author(s)
Huo JingYi; Zhang Min; Wang DaYuan; Mujumdar, A. S.; Bhandari, B.; Zhang LuJun
Publisher
Wiley, Chichester, UK
Citation
Journal of the Science of Food and Agriculture, 2023, 103, 7, pp 3230-3248
AbstractFull Text

The control of "table pollution" and "safety on the tip of the tongue" of the people are one of the important measures taken by the party and the state to control food safety and ensure people's livelihood. The growth of microorganisms in food will lead to the deterioration of food quality, shorten ...

Author(s)
Ma JiangLin; Mu TaiHua; Zhang Miao
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2021, 12, 13, pp 5244-5250

Refine Results

Sort Order
Author
Geographical Location
Item Type
Language
Organisms
Subject Topics