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News Article

Spoilage, quality top concerns

Date
27 April 2021
News Article

Researchers develop enymatic method to convert red cabbage anthocyanins to a blue version.

Date
8 April 2021
News Article

Sweet potato bread contained more resistant starch and less rapidly digestible starch.

Date
6 April 2021
News Article

Umbrella review compares evidence from 11 systematic reviews 

Date
15 March 2021
News Article

Experts say consistent, comprehensive, and culturally relevant care is needed to support breastfeeding

Date
11 February 2021
Abstract

The increasing social demand to know the information and compositions of foods has driven innovation in the elaboration of functional products, which besides nutrients like vitamins and minerals, have bioactive substances that improve the well-being of the people, modulating the immune system and...

Author(s)
Ramos, J. A.; Mariano-Nasser, F. A. de C.; Furlaneto, K. A.; Nasser, M. D.; Vieites, R. L.
Publisher
Faculdade de Ciências Agronomicas, Universidade Estadual Paulista (UNESP), Botacatu, Brazil
Citation
Energia na Agricultura, 2021, 35, 4, pp 627-639
Abstract

The line scale is widely used in different lengths to quantify the intensity of descriptors in sensory evaluation. Since studies related to its size are still limited the objective was to determine what variables of descriptive sensory evaluation can be influenced when different scale length is...

Author(s)
Gomide, A. I.; Silva, R. de C. dos S. N.; Nascimento, M.; Minim, L. A.; Minim, V. P. R.
Publisher
Springer (India) Private Limited, New Delhi, India
Citation
Journal of Food Science and Technology (Mysore), 2021, 58, 7, pp 2815-2824
Abstract

This study aimed to develop a gluten-free cracker by substituting wheat flour (WF) with riceberry flour (RB) combined with cheese's milk proteins to replace gluten. The effect of substitution of WF with RB at 50 and 100% (RB50 and RB100, respectively) on cracker properties were evaluated. The...

Author(s)
Ranok, A.; Dissamal, P.; Kupradit, C.; Khongla, C.; Musika, S.; Mangkalanan, S.
Publisher
Springer (India) Private Limited, New Delhi, India
Citation
Journal of Food Science and Technology (Mysore), 2021, 58, 7, pp 2825-2833
Abstract

Amino acids (AAs) are minor compounds occurring in meads contributing to their final organoleptic properties. Determination of AAs profile and content can help to assess the mead authenticity, adulteration and thus its quality. This work deals with the optimization of rapid analysis of 21 AAs...

Author(s)
Klikarová, J.; Ceslová, L.; Fischer, J.
Publisher
Elsevier Science Publishers B.V. Physical Sciences and Engineering Division, Amsterdam, Netherlands
Citation
Journal of Chromatography, A, 2021, 1644,
Abstract

Esters constitute a broad family of volatile compounds impacting the organoleptic properties of many beverages, including wine and beer. They can be classified according to their chemical structure. Higher alcohol acetates differ from fatty acid ethyl esters, whereas a third group, substituted...

Author(s)
Marullo, P.; Trujillo, M.; Viannais, R.; Hercman, L.; Guillaumie, S.; Colonna-Ceccaldi, B.; Albertin, W.; Barbe, J. C.
Publisher
MDPI AG, Basel, Switzerland
Citation
International Journal of Molecular Sciences, 2021, 22, 8,

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