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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

The contents of 31 trace elements in 42 green tea samples collected from four tea-producing counties in Tongren city, Guizhou province were determined by inductively coupled plasma mass spectrometry (ICP-MS). The correlation between these elements was analyzed. Principal components analysis (PCA),...

Author(s)
Zhang MingLu; Huang CongWei; Li LiKe; Xiao YiXuan; Yu HaiYou; Zhao TaiRan; Yin Jie
Publisher
China Food Publishing Co., Beijing, China
Citation
Shipin Kexue / Food Science, 2021, 42, 8, pp 299-304
Abstract

Honey is prone to commercial fraud. It is in the interest of producers and consumers alike that its authenticity and origin be guaranteed. To this end, conventional melissopalynological analysis could be coupled with DNA metabarcoding of the plant sources for correct botanical identification of the ...

Author(s)
Chiara, B.; Francesco, C.; Fulvio, B.; Paola, M.; Annalisa, G.; Stefania, S.; Luigi, A. P.; Simone, P.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2021, 128,
Abstract

In the last decades, numerous food scandals have attracted policy makers' interest and subsequently induced retailers to actively improve food safety. Blockchain technology allows consumers to track the flow of food products and reduce food fraud, such as counterfeiting, dilution, or adulteration....

Author(s)
Garaus, M.; Treiblmaier, H.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2021, 129,
Abstract

The improvement of food allergen management among food manufacturers has been encumbered by a lack of behavioural incentives to adopt good practices (e.g. multiple verifications and adoption of advanced technologies etc.). This study aims to tackle this challenge by proposing an incentive-based...

Author(s)
Jia LiLi; Evans, S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2021, 129,
Abstract

The teaching reform of Food Safety Traceability System course takes "the training objective about the trinity of value shaping, knowledge imparts and the ability cultivation" as the starting point, systematically constructs the knowledge and ability systems of the course content, and establishes...

Author(s)
Wang Li; Cai SiXue; Hong ChengYi; Liu GuangMing; Ni Hui; Zhou Lei; Zheng Bin
Publisher
Food and Fermentation Industries (Shipin Yu Fajiao Gongye), Beijing, China
Citation
Food and Fermentation Industries, 2021, 47, 6, pp 306-311
Abstract

Among the bioactive compounds present in extra-virgin olive oil, polar lipids and free fatty acids are minor compounds with well-known nutritional values and have been studied for traceability and adulteration investigations as well. In the present paper, the simultaneous characterization of polar...

Author(s)
Capriotti, A. L.; Cerrato, A.; Aita, S. E.; Montone, C. M.; Piovesana, S.; Laganà, A.; Cavaliere, C.
Publisher
Elsevier Science Publishers B.V. Physical Sciences and Engineering Division, Amsterdam, Netherlands
Citation
Journal of Chromatography, A, 2021, 1639,
Abstract

High-value agricultural products are characterized by the geographical conditions of the production areas such as climatic and soil conditions. These products are protected by the geographical indication (GI) protection system, which has been introduced in more than 100 countries. Because GI...

Author(s)
Suzuki, Y.
Publisher
Japan Society for Analytical Chemistry, Tokyo, Japan
Citation
Analytical Sciences, 2021, 37, 1, pp 189-199
Abstract

Hemp seed oil (HSO) has received considerable attention for its health properties, especially due to unsaturated fatty acid (UFA) content. In this work, the triacylglycerol (TAG) fraction of Italian and Extra-European HSO was characterized by applying an enzymatic approach, based on the use of...

Author(s)
Tringaniello, C.; Cossignani, L.; Blasi, F.
Publisher
MDPI AG, Basel, Switzerland
Citation
Foods, 2021, 10, 5,
Abstract

The interest in developing reliable wine authenticity schemes is a hot-topic, especially for wines with recognized added-value. In order to accomplish this goal, two dimensions need to be considered: the grapevine variety determination and the geographical provenance. The aim of this study was to...

Author(s)
Teixeira, R. J. S.; Gomes, S.; Malheiro, V.; Pereira, L.; Fernandes, J. R.; Mendes-Ferreira, A.; Gomes, M. E. P.; Martins-Lopes, P.
Publisher
MDPI AG, Basel, Switzerland
Citation
Foods, 2021, 10, 5,
Abstract

BACKGROUND: With increasing attention being paid to food authenticity, the geographic origin of food has become a topic of interest for both consumers and producers. As far as we know, there are relatively few studies on the origin traceability of concentrated apple juice. The most commonly used...

Author(s)
Liu XiaoHan; Zhao Yan; Mu Jian; Zhang JinJie; Zhang Ang
Publisher
Wiley, Chichester, UK
Citation
Journal of the Science of Food and Agriculture, 2021, 101, 9, pp 3795-3803

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