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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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Correctly prepared aged meat is not more likely to harbour foodborne pathogens than fresh meat finds EFSA research.

Date
19 January 2023
Abstract

The effects of different re-fermentation methods on the quality characteristics of kombucha beverages were investigated. The quality characteristics of kombucha beverages included the basic physicochemical indicators (pH, total acidity, reducing sugar, total sugar, organic acids, total phenolic...

Author(s)
Xu WenTian; Tong YingJia; Tong QunYi; Liu YuTong; Wang ZeQing
Publisher
Springer (India) Private Limited, New Delhi, India
Citation
Journal of Food Science and Technology (Mysore), 2023, 60, 4, pp 1414-1424
Abstract

The incorporation of non-conventional edible plants into gluten-free food products shows potential and the ability to increase nutritional properties. Therefore, the aim of this study was to develop a gluten-free air yam-based lasagna dough and to evaluate the nutritional, textural, and sensory...

Author(s)
Weber, A. C.; Weber, D. A.; Costa, B.; Dahmer, B. R.; Cordeiro, S. G.; Hoehne, L.; Ethur, E. M.
Publisher
Springer (India) Private Limited, New Delhi, India
Citation
Journal of Food Science and Technology (Mysore), 2023, 60, 4, pp 1332-1341
Abstract

The objective of the present study was to develop tofu with soybean-water soluble extract coagulated with cardoon flower (F1) and magnesium chloride (MgCl2, F2). The produced tofu was characterized in terms of physical, chemical, microbiological, and sensory properties during 14 days of storage....

Author(s)
Scherer, G. C. R. da S.; Colet, R.; Cavalheiro, D.; Valduga, E.; Carrão-Panizzi, M. C.; Steffens, J.; Zeni, J.; Steffens, C.
Publisher
Springer (India) Private Limited, New Delhi, India
Citation
Journal of Food Science and Technology (Mysore), 2023, 60, 4, pp 1323-1331
Abstract

Pomace as a side stream from black currant juice production is mostly discarded, even though it is rich in nutrients like protein, fiber, sugars, anthocyanins, polyphenols, and other secondary metabolites. Fungi from the division of Basidiomycota have a great enzymatic toolbox to recycle these...

Author(s)
Sommer, S.; Hoffmann, J. L.; Fraatz, M. A.; Zorn, H.
Publisher
Springer (India) Private Limited, New Delhi, India
Citation
Journal of Food Science and Technology (Mysore), 2023, 60, 4, pp 1313-1322
Abstract

Non-conventional food plants have bioactive compounds and a high nutritional value. Among these, Vasconcellea quercifolia has nutritional benefits, but it is also easy to cultivate and has a low production cost. In this study, the flour from the unripe fruit of V. quercifolia was evaluated in terms ...

Author(s)
Silva, L. de F. F. da; Rodrigues, K. F.; Freitas, E. M. de; Gennari, A.; Ethur, E. M.; Hoehne, L.; Souza, C. F. V. de; Freitas, E. M. de
Publisher
Springer (India) Private Limited, New Delhi, India
Citation
Journal of Food Science and Technology (Mysore), 2023, 60, 4, pp 1303-1312
Abstract

Repeated freezing and thawing (F-T) happens during long-term storage and transportation due to the temperature variation, causing quality deterioration of beef products and influencing consumer acceptance. This study was aimed to investigate the relationship between quality attributes, protein...

Author(s)
Zhu JiaYing; Li ShanShan; Yang Liang; Zhao ZeRun; Xia JiuLin; Zhu YingYing; Li ChunBao
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2023, 166,
Abstract

The aim of this study was to investigate the differences in characteristics of the fermented food kimchi based on the regions where it is produced. A total of 108 kimchi samples were collected from five different provinces in Korea to analyze the recipes, metabolites, microbes, and sensory...

Author(s)
Lee DoYeon; Park SungHee; Park SeongEun; Kim EunJu; Kim HyunWoo; Seo SeungHo; Cho KwangMoon; Kwon SunJae; Whon TaeWoong; Min SungGi; Choi YunJeong; Roh SeongWoon; Seo HyeYoung; Son HongSeok
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2023, 166,
Abstract

To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by head-space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and gas chromatography-mass spectrometry ...

Author(s)
Wan JunWen; Liu Qian; Ma ChangZhong; Muhoza, B.; Huang YaLing; Sun Min; Song ShiQing; Ho ChiTang
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2023, 166,
Abstract

Anthocyanins from grape peel extract have several biological properties and can act as a natural colorant and antioxidant agent. However, these compounds are susceptible to degradation by light, oxygen, temperature, and the gastrointestinal tract. Thus, this study produced microstructured lipid...

Author(s)
Figueiredo, J. de A.; Norcino, L. B.; Carmo, E. L. do; Campelo, P. H.; Botrel, D. A.; Borges, S. V.; Souza, S. M. de; Oliveira, C. R. de
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Research International, 2023, 166,

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