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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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AbstractFull Text

Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research...

Author(s)
Majzoobi, M.; Ghiasi, F.; Eskandari, M. H.; Farahnaky, A.
Publisher
MDPI AG, Basel, Switzerland
Citation
Foods, 2022, 11, 12,
Abstract

The aim of this study is develop a nutritionally balanced functional gluten free (GF) cookie with low sugar and high protein content with using composite flour (chickpea, buckwheat, corn and almond milk waste flours). The optimization and statistical analyses were carried out by the central...

Author(s)
Özer, E. A.
Publisher
Wiley, Boston, USA
Citation
Journal of Food Processing and Preservation, 2022, 46, 6,
AbstractFull Text

This article aims to characterize the advertising appeals present in the food environment to market ultra-processed foods and to analyze the nutritional profile of these foods according to PAHO criteria and the presence of food additives. Cross-sectional study, with data audited in 20 small...

Author(s)
Batista, C. H. K.; Leite, F. H. M.; Borges, C. A.
Publisher
Associação Brasileira de Pós-Graduação em Saúde Coletiva, Rio de Janeiro, Brazil
Citation
Ciência & Saúde Coletiva, 2022, 27, 7, pp 2667-2678
Abstract

Heat treatment is an important processing technique related to milk quality and nutritional value in the dairy industry. In this study, changes in milk lipids in response to different heat treatments were comprehensively characterized using a lipidomic approach. Ultra-performance liquid...

Author(s)
Zhang HongDa; Xu YanYang; Zhao ChengXiang; Xue Yi; Tan DongFei; Wang ShaoLei; Jia Man; Wu HuaXing; Ma AiJin; Chen Gang
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

The present study investigated effects of the fermented goat milk (FGM) produced with a combination of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (SL) and with another one of SL as well as Bifidobacterium animalis subsp. lactis (SLB) on the internal ...

Author(s)
Ma HaoRui; Yu ZheZhe; Zhao Yu; Li LinQiang; Liu YongFeng; Liu YingLi
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

Brazilian artisanal cheeses date from the first Portuguese settlers and evolved via local factors, resulting in unique products that are now part of the patrimony and identity of different Brazilian regions. In this study, we combined several culture-independent approaches, including 16S/ITS...

Author(s)
Kothe, C. I.; Mohellibi, N.; Renault, P.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

An isolate of Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus L7) with robust antioxidant capacity was screened from traditional fermented Xinjiang cheese. Here, we focused on evaluating the effect of L. bulgaricus fermented milk on acute alcoholic liver disease prevention using a mice...

Author(s)
Liu MingZhen; Liu Miao; Yang ShenRong; Shen CaiHong; Wang XiaoZhi; Liu WenZheng; Guo YuXing
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

Filamentous fungi are used in the dairy industry as adjunct cultures in fermented products, but can also lead to food spoilage, waste and economic losses. The control of filamentous fungi with abiotic factors contributes to longer food shelf life and prevention of fungal spoilage. One of the main...

Author(s)
Valle, M.; Long, N. N. van; Jany, J. L.; Bregier, T.; Pawtowski, A.; Barbier, G.; Rigalma, K.; Vasseur, V.; Huchet, V.; Coroller, L.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

In this study we investigated the individual contribution of different ingredients to the lubrication properties of dairy-based model beverages containing whey protein (native or aggregated), micellar casein and emulsified oil in different combinations. In single-component systems, whey protein...

Author(s)
Ji Lei; Cornacchia, L.; Sala, G.; Scholten, E.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,
Abstract

To understand shearing on cheese curds during high shear extrusion, the controlable parameters of a twin-screw extruder were related with measured and calculated parameters that characterise the extrusion process effects on product properties. Curd properties were correlated with specific...

Author(s)
Feng Ran; Berg, F. W. J. van den; Lillevang, S. K.; Ahrné, L.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2022, 157,

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