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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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News Article

A new starter culture for camel milk has been developed by scientists at Technical University of Denmark and Haramaya University in Ethiopia....

Date
September 2020
Author(s)
I. Hoskins
Abstract

Whey protein isolates (WPI) can be aggregated upon heating to create new functional properties (e.g. texture), which depend on aggregate size and structural properties. In industrial conditions, aggregates are obtained in continuous processes at high temperature (≥ 75°C) in few minutes. When...

Author(s)
Vilotte, A.; Bodiguel, H.; Ako, K.; Gunes, D. Z.; Schmitt, C.; Loubens, C. de
Publisher
Elsevier Ltd
Publication
Food Hydrocolloids, 2021, 110,
CAB ReviewFull Text

Leveraging data collected by commercial poultry requires a deep understanding of the data that are collected. Machine learning (ML)-based techniques are capable of "learning by finding" nonobvious associations and patterns in the data in order to create more reliable, accurate, explanatory, and...

Date
September 2020
Subjects
automation; body weight; broilers; egg weight; eggs; food contamination; food safety; hens; mathematical models; models; poultry; poultry industry; prediction; productivity; sensors; statistical analysis
Author(s)
Pitesky, M.; Gendreau, J.; Bond, T.; Carrasco-Medanic, R.
CABI Book Info
Cover for The slaughter of farmed animals: practical ways of enhancing animal welfare.

This book contains 18 chapters that discuss welfare issues at slaughter; tradeoffs balancing livestock and poultry welfare concerns with the commercial reality of slaughter; conditioning of animals an arrival at the abattoir and their management during lairage; bruising in cattle; behavioural...

Author(s)
Grandin, T.; Cockram, M.
ISBN
2020 CABI (H ISBN 9781789240573)
AbstractFull Text

The scope of this research was to assess the breastfeeding intention among high-risk pregnant women and related factors. It is a cross-sectional, qualitative and quantitative study, with 1,118 high-risk pregnant women who attended the prenatal care unit at a specialized center of the Unified Health...

Author(s)
Moimaz, S. A. S.; Rós, D. de T.; Saliba, T. A.; Saliba, N. A.
Publisher
Associação Brasileira de Pós-Graduação em Saúde Coletiva
Publication
Ciência & Saúde Coletiva, 2020, 25, 9, pp 3657-3668
AbstractFull Text

The emergence of COVID-19 in Brazil further explained the massive discrepancy between different social realities coexisting in the country, rekindling the discussions about food and nutrition security, similarly to what has been happening in other countries facing the same pandemic situation. In...

Author(s)
Ribeiro-Silva, R. de C.; Pereira, M.; Campello, T.; Aragão, É.; Guimarães, J. M. de M.; Ferreira, A. J. F.; Barreto, M. L.; Santos, S. M. C. dos
Publisher
Associação Brasileira de Pós-Graduação em Saúde Coletiva
Publication
Ciência & Saúde Coletiva, 2020, 25, 9, pp 3421-3430
AbstractFull Text

The aim of the present study was chemical characterization of the savory (Satureja kitaibelii, Lamiaceae) extract, evaluation of its antioxidant potential and time-dependent monitoring of oxidative degradation parameters in sunflower and olive oil with added savory during storage and during the...

Author(s)
Salaj, N.; Kladar, N.; Čonić, B. S.; Jeremić, K.; Barjaktarović, J.; Hitl, M.; Gavarić, N.; Božin, B.
Publisher
VÚP Food Research Institute
Publication
Journal of Food and Nutrition Research, 2020, 59, 3, pp 259-271
AbstractFull Text

Pumpkin oil cake, a by-product obtained after oil extraction from pumpkin seed, possesses good film-forming properties, as well as the ability to be used as a matrix for various compounds in order to obtain active biopolymer materials. Use of essential oils, as active components with a pronounced...

Author(s)
Bulut, S.; Popović, S.; Hromiš, N.; Šuput, D.; Lazić, V.; Kocić-Tanackov, S.; Dimić, G.; Kravić, S.
Publisher
VÚP Food Research Institute
Publication
Journal of Food and Nutrition Research, 2020, 59, 3, pp 250-258
AbstractFull Text

Slovakia, a central European country, has a long lasting tradition of vine growing and producing wine, where yeasts significance in winemaking process and their region- and climate-depending specificity lies in the centre of research interest. In this study, yeast consortium profiles of several...

Author(s)
Jankura, E.; Piknová, L.; Lopašovská, J.
Publisher
VÚP Food Research Institute
Publication
Journal of Food and Nutrition Research, 2020, 59, 3, pp 241-249

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