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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

This study investigated differences between general New Zealand consumers and ethnic Chinese consumers living in New Zealand regarding the importance of lamb attributes at the point of purchase and opinions of New Zealand lamb. A central location test survey was undertaken with 156 New Zealand...

Author(s)
Hutchings, S. C.; Guerrero, L.; Smeets, L.; Eyres, G. T.; Silcock, P.; Pavan, E.; Realini, C. E.
Publisher
MDPI AG, Basel, Switzerland
Citation
Foods, 2022, 11, 14,
Abstract

In this paper, an innovative method for the sensitive detection of new coccine using N,P-doped carbon quantum dots (N,P-CQDs) as fluorescent nanosensor is reported for the first time. The sensing mechanism is based on the fluorescence quenching of N,P-CQDs by new coccine through inner filter effect ...

Author(s)
Liu LiZhen; Mi Zhi; Huo XingYan; Yuan Lin; Bao YaYan; Liu ZhiXiong; Feng Feng
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 368,
Abstract

The internet of things has revolutionized Chinese agricultural production and marketing sectors, creating "New Farmers." WeChat is one of the most popular social media platforms in China, and WeChat marketing of agricultural products has become a widespread phenomenon. To respond to the quality and ...

Author(s)
Yang ZhaoHui; Paudel, K. P.; Wen XiaoWei
Publisher
Elsevier, Amsterdam, Netherlands
Citation
Computers and Electronics in Agriculture, 2022, 199,
Abstract

New omnivorism is a term coined by Andy Lamey to refer to arguments that - paradoxically - our duties towards animals require us to eat some animal products. Lamey's claim to have identified a new, distinctive position in food ethics is problematic, however, for some of his interlocutors are not ...

Author(s)
Milburn, J.; Bobier, C.
Publisher
Springer Nature Publishing AG, Cham, Switzerland
Citation
Food Ethics, 2022, 7, 1, pp (09 February 2022)
Abstract

As a kind of common colorant, new coccine has been applied in many scenes of daily life. In this study, innovative F-doped silicon quantum dots (F-SiQDs) which prepared by a facile one-step hydrothermal treatment were designed for the detection of new coccine. Systematic studies demonstrate that...

Author(s)
Liu YuLu; Zan MingHui; Cao Lei; Peng JiaHui; Wang PanYong; Pang XinPei; Zhang Yan; Li Li; Mei Qian; Dong WenFei
Publisher
Elsevier Inc, Orlando, USA
Citation
Microchemical Journal, 2022, 179,
Abstract

Drying behavior of julienne and cylindrical cuts of carrot (var. Danvers) using a solar dryer for both forced and natural convection mode have been undertaken. Sixteen solar drying experiments were carried out in July 2020, which received an average of 11.6 hours of daylight per day. Instant weight ...

Author(s)
Asnaz, M. S. K.
Publisher
National Institute of Science Communication and Information Resources, CSIR, New Delhi, India
Citation
Journal of Scientific & Industrial Research, 2022, 81, 1, pp 21-31
Abstract

This study systematically analyzed and compared the changes of physicochemical, functional and molecular structural characteristics between thick egg white (KEW) and thin egg white (NEW) during storage. Analysis of physicochemical properties showed that moisture content decreased significantly with ...

Author(s)
Huang Qun; Liu Lan; Wu YongYan; Huang Xiang; Wang GuoZe; Song HongBo; Geng Fang; Luo Peng
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2022, 369,
Abstract

Upcycled food is a new way of communicating to consumers the age-old process of creating new foods from by-products or unmarketable produce. Consumers are open to the idea of purchasing upcycled foods yet the availability of these products in supermarkets is limited. Securing shelf space will help...

Author(s)
Thorsen, M.; Nyhof, F.; Goodman-Smith, F.; Deutsch, J.; Mirosa, M.
Publisher
Routledge, Philadelphia, USA
Citation
Journal of Food Products Marketing, 2022, 28, 4, pp 179-192
Abstract

New product development can not only satisfy consumers' need to seek variety but also is important for a company to achieve long-term financial success in the food market. Bundling is well known to be an efficient way to introduce new products, especially when new products are tied in with popular...

Author(s)
Wang ChuJun; Qiu LinBo; Zhang WeiWei; Wan XiaoAng
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2022, 96,
AbstractFull Text

Using the logistic model, this article investigates the influence of financial factors on gaining profits for new firms in the Spanish food industry. Specifically, the firms founded separately during the crisis period and during the postcrisis period are observed for their first three years. The...

Author(s)
Tong YeHui; Saladrigues, R.
Publisher
Czech Academy of Agricultural Sciences, Prague, Czech Republic
Citation
Agricultural Economics (Zemedelská Ekonomika), 2022, 68, 1, pp 28-38

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