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News Article

No more 'vegetarian sausage'..

Date
26 April 2018
News Article

Contributiing editor of Food Technology Elizabeth Sloan identifies 10 trends in functional foods.

Date
26 April 2018
Datasheet

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

Datasheet

The Roman town of Herculaneum was destroyed by the tremendous volcanic eruption of Mount Vesuvius in August 79 AD. Recently, L. Capasso found bone...

Abstract

ATP is the universal energy molecule found in animals, plants, and microorganisms. ATP rapid hygiene monitoring tests have been employed in the food industry to ensure that adequate cleanliness is being maintained. However, because ATP is hydrolyzed to ADP and AMP by metabolic processes, by heat...

Author(s)
Bakke, M.; Suzuki, S.
Publisher
International Association for Food Protection, Des Moines, USA
Citation
Journal of Food Protection, 2018, 81, 5, pp 729-737
Abstract

Objective: This study aimed to investigate correlation and in vitro mechanism of bactericidal activity on E. coli with whey protein isolate (WPI) during ultrasonic treatment. Methods: The structural changes of WPI under ultrasonic field were studied by amino-acid analyzer, circular dichroism,...

Author(s)
Liu LiYan; Xu RuiRui; Li Lin; Li Bing; Zhang Xia; Zhang XiMei; Xu ZhenBo
Publisher
Elsevier Ltd, Oxford, UK
Citation
Microbial Pathogenesis, 2018, 115, pp 154-158
Abstract

Saffron is a widespread consumed spice with potential health promoting compounds. In dairy technologies it is often used to enhance color and flavor of cheeses, so it would be recommended to know the content of saffron functional compounds in cheese made with this spice, as they could still have...

Author(s)
Ritota, M.; Mattera, M.; Costanzo, M. G. di; Manzi, P.
Publisher
Sociedade Brasileira de Quimica, Sao Paulo, Brazil
Citation
Journal of the Brazilian Chemical Society, 2018, 29, 2, pp 248-257
Abstract

Fried tofu, a kind of most popular Chinese traditional food, wins many consumers with its delicate soft taste and crisp skin. In addition to taste, the nutritive value of fried tofu is also one of the reasons for the popularity of soybean products. Okara contains a wealth of dietary fiber, protein, ...

Author(s)
Wang XiBo; Liu JingNan; Cui Qiang; Li Rui; Zhang Xu; Jiang LianZhou
Publisher
Chinese Society of Agricultural Engineering, Beijing, China
Citation
Transactions of the Chinese Society of Agricultural Engineering, 2018, 34, 6, pp 292-299
Abstract

The transition from late pregnancy to early lactation is a critical period in a dairy cow's life due to the rapidly increasing drain of nutrients from the maternal organism towards the foetus and into colostrum and milk. In order to cope with the challenges of parturition and lactation,...

Author(s)
Ceciliani, F.; Lecchi, C.; Urh, C.; Sauerwein, H.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Journal of Proteomics, 2018, 178, pp 92-106
Abstract

Milk is a perfect source of nutrients for neonates. When breast feeding cannot be done, an infant's alimentation is usually initiated to cow's milk, among the primary foods. It has been reported that about 2.5% of juveniles under the age of 3 years manifest allergic reactions to cow's milk...

Author(s)
Kordesedehi, R.; Taheri-Kafrani, A.; Rabbani-Khorasgani, M.; Kazemi, R.; Mutangadura, D.; Haertle, T.
Publisher
Elsevier B.V., Amsterdam, Netherlands
Citation
Journal of Biotechnology, 2018, 276/277, pp 10-14

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