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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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Abstract

Tetrapeptide Asp-Arg-Glu-Leu (DREL) was isolated from Jiuzao protein hydrolysates (JPHs) by alkaline proteinase (AP) and exhibited antioxidant activity in the HepG2 cell model in the previous study. In this study, the hydrolysis method of Jiuzao protein (JP) was further optimized by using different ...

Author(s)
Jiang YunSong; Wang Rui; Yin ZhongTian; Sun JinYuan; Wang BoWen; Zhao DongRui; Zeng XinAn; Li HeHe; Huang MingQuan; Sun BaoGuo
Publisher
Royal Society of Chemistry, Cambridge, UK
Citation
Food and Function, 2021, 12, 11, pp 4808-4824
Abstract

In view of all kinds of sustainability concerns related to our current diet, it is essential to gain a good understanding of the sustainability motives consumers have for selecting their food. A comprehensive and validated scale to measure sustainability motives within the full range of food choice ...

Author(s)
Verain, M. C. D.; Snoek, H. M.; Onwezen, M. C.; Reinders, M. J.; Bouwman, E. P.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2021, 93,
Abstract

In order to achieve a better understanding of young consumers' deselection of pork, the objective of the present study was to get insight into the influence of attitudes, perceived social norms, abilities, and other psychological factors on pork consumption among young consumers in Denmark and...

Author(s)
Tønnesen, M. T.; Grunert, K. G.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2021, 93,
Abstract

Lower meat consumption benefits public health and the environment. This study examined public willingness to reduce meat consumption in Denmark, and the drivers and barriers involved. An online survey (n = 1005), representative of the Danish population, carried out in 2019 measured meat dietary...

Author(s)
Hielkema, M. H.; Lund, T. B.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2021, 93,
Abstract

Polyphenol-related sensations (PRS) in extra virgin olive oil (EVOO), i.e. bitterness, pungency and astringency, are often identified by consumers as negative drivers of preference. A deep comprehension of how these sensations interact is a fundamental step to better understand consumers'...

Author(s)
Cliceri, D.; Aprea, E.; Menghi, L.; Endrizzi, I.; Gasperi, F.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2021, 93,
Abstract

Among factors influencing food preferences and choices, individual differences in taste perception play a key role in defining eating behaviour. In particular, sour and bitter responsiveness could be associated with the acceptance and the consumption of phenol-rich plant-based foods recommended for ...

Author(s)
Pagliarini, E.; Proserpio, C.; Spinelli, S.; Lavelli, V.; Laureati, M.; Arena, E.; Monaco, R. di; Menghi, L.; Gallina Toschi, T.; Braghieri, A.; Torri, L.; Monteleone, E.; Dinnella, C.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Quality and Preference, 2021, 93,
Abstract

Background: Brain-derived neurotrophic factor (BDNF) and nerve growth factor (NGF) play a critical role in neurodevelopment, where breast milk is a significant dietary source. The impact of previous COVID-19 infection and mastitis on the concentration of BDNF and NGF in human milk was investigated. ...

Author(s)
Demers-Mathieu, V.; Hines, D. J.; Hines, R. M.; Lavangnananda, S.; Fels, S.; Medo, E.
Publisher
MDPI AG, Basel, Switzerland
Citation
International Journal of Molecular Sciences, 2021, 22, 8,
AbstractFull Text

Sanshool, the most important numb-taste substance, has a strong affinity to a variety of drug target receptors of great interest (cannabinoid receptor and vanillic acid receptor), and can activate a variety of ion channels and exert a wide range of biological effects in the body. This article...

Author(s)
Niu Bo; Pang GuangChang; Lu DingQiang
Publisher
China Food Publishing Co., Beijing, China
Citation
Shipin Kexue / Food Science, 2021, 42, 9, pp 248-253
Abstract

Objective: The aim of this study was to explore the influence of an enrolled degree course on health and eating habits in a population of Spanish university students (17-26 y of age). Methods: A cross-sectional observational study was carried out with 648 students. Volunteers were stratified into...

Author(s)
Muñoz-Rodríguez, J. R.; Luna-Castro, J.; Ballesteros-Yáñez, I.; Pérez-Ortiz, J. M.; Gómez-Romero, F. J.; Redondo-Calvo, F. J.; Alguacil, L. F.; Castillo, C. A.
Publisher
Elsevier, New York, USA
Citation
Nutrition, 2021, 86,
Abstract

The neural circuitry mediating taste has been mapped out from the periphery to the cortex, but genetic identity of taste-responsive neurons has remained elusive. Here, we describe a population of neurons in the gustatory region of the parabrachial nucleus that express the transcription factor Satb2 ...

Author(s)
Jarvie, B. C.; Chen, J. Y.; King, H. O.; Palmiter, R. D.
Publisher
Nature Publishing Group, London, UK
Citation
Nature Communications, 2021, 12, 1,

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