Relevant bibliographies by topics / Food Science and Nutrition

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food Science and Nutrition'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Food Science and Nutrition"

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Rowe, Sylvia B., and Nick Alexander. "Food and Nutrition Science Communications." Nutrition Today 52, no. 3 (2017): 151–54. http://dx.doi.org/10.1097/nt.0000000000000214.

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Balasasirekha, R. "Introducing Food Science." Indian Journal of Nutrition and Dietetics 54, no. 1 (2017): 115. http://dx.doi.org/10.21048/ijnd.2017.54.1.15450.

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Introducing Food Science authored by Robert L. Shewfelt, Alicia Orta- Ramirez and Andrew D.Clarke overviews the food issues, basic principles of food science, commercial food products and food labelling, packaging and recent trends in the principles of nutrition. The Section I emphasises on food safety issues, healthiest foods and on the foods we eat. Food safety on issues gives insights on foods in the news, unsafe foods, harmful microbes, hazards when food goes bad from the journalist point of view to the classrooms. Taking care of expiry date, preserving foods by different methods, the pres
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Hasan, M. N., M. Z. Sultan, and M. Mar-E-Um. "Significance of Fermented Food in Nutrition and Food Science." Journal of Scientific Research 6, no. 2 (2014): 373–86. http://dx.doi.org/10.3329/jsr.v6i2.16530.

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Fermenting foods can make poorly digested, reactive foods into health giving foods. The process of fermentation destroys many of the harmful microorganisms and chemicals in foods and adds beneficial bacteria. These bacteria produce new enzymes to assist in the digestion. Foods that benefit from fermentation are soy products, dairy products, grains, and some vegetables. The beneficial effect of fermented food which contains probiotic organism consumption includes: improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducin
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Willett, W. "NUTRITION: The Food Pushers." Science 297, no. 5579 (2002): 198–99. http://dx.doi.org/10.1126/science.1074485.

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Perez-Cueto, Federico J. A., and Annemarie Olsen. "The Multifaceted Dimensions of Food Choice and Nutrition." Nutrients 12, no. 2 (2020): 502. http://dx.doi.org/10.3390/nu12020502.

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The Special Issue “Food Choice and Nutrition” deals with the relationship between the food choices of different population groups or consumer segments and its impact on the nutritional status, improvement of dietary quality, food and nutrition-related behaviour, food preferences, taste education, sensory characteristics of foods and their role in consumer choice, etc [...]
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Uauy, Ricardo. "Defining and addressing the nutritional needs of populations." Public Health Nutrition 8, no. 6a (2005): 773–80. http://dx.doi.org/10.1079/phn2005774.

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AbstractObjectiveTo examine the present methods used to define nutritional needs, and to analyse the intrinsic limitations of the reductionist chemical, biological and medical approaches to assess requirements. To establish the necessity to incorporate the complexities emerging from a broader understanding of the biological sciences as well as to include environmental and social dimensions in addressing nutritional needs.MethodExamples of the limitations of current approaches and the implications of these in defining potential solutions and policy options to address present nutritional problem
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Subba Rao, GM, T. Vijayapushapm, K. Venkaiah, and V. Pavarala. "Quantitative and qualitative analysis of nutrition and food safety information in school science textbooks of India." Health Education Journal 71, no. 6 (2011): 725–35. http://dx.doi.org/10.1177/0017896911422783.

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Objective: To assess quantity and quality of nutrition and food safety information in science textbooks prescribed by the Central Board of Secondary Education (CBSE), India for grades I through X. Design: Content analysis. Methods: A coding scheme was developed for quantitative and qualitative analyses. Two investigators independently coded the data and inter-coder reliability was assessed using Cohen’s Kappa. The inferences were then reviewed by an expert group. Results: There was high agreement (Kappa = 0.89) between coders. Nutrition topics got > 10% pages in textbooks of grades I to VII
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Ahern, Grace J., A. A. Hennessy, C. Anthony Ryan, R. Paul Ross, and Catherine Stanton. "Advances in Infant Formula Science." Annual Review of Food Science and Technology 10, no. 1 (2019): 75–102. http://dx.doi.org/10.1146/annurev-food-081318-104308.

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Human milk contains a plethora of nutrients and bioactive components to help nourish the developing neonate and is considered the “gold standard” for early life nutrition—as befits the only food “designed” by evolution to feed human infants. Over the past decade, there is considerable evidence that highlights the “intelligence” contained in milk components that contribute to infant health beyond basic nutrition—in areas such as programming the developing microbiome and immune system and protecting against infection. Such discoveries have led to new opportunities for infant milk formula (IMF) m
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Kliemann, Nathalie, Mariana Kraemer, Tailane Scapin, et al. "Serving Size and Nutrition Labelling: Implications for Nutrition Information and Nutrition Claims on Packaged Foods." Nutrients 10, no. 7 (2018): 891. http://dx.doi.org/10.3390/nu10070891.

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The presentation of nutrition information on a serving size basis is a strategy that has been adopted by several countries to promote healthy eating. Variation in serving size, however, can alter the nutritional values reported on food labels and compromise the food choices made by the population. This narrative review aimed to discuss (1) current nutrition labelling legislation regarding serving size and (2) the implications of declared serving size for nutrition information available on packaged foods. Most countries with mandatory food labelling require that serving size be presented on foo
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Abbaspour, Nazanin. "Nutritional Adequacy: Integration of Food Security, Food System Efficiency, Sociocultural Determinants, Precision Nutrition, Sustainability, and Ecosystem Quality." Current Developments in Nutrition 5, Supplement_2 (2021): 619. http://dx.doi.org/10.1093/cdn/nzab045_001.

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Abstract Objectives To provide an overview of the relationship between the nutritional adequacy of food and its relationship to the food system, social determinants, precision nutrition, environmental sustainability, and ecosystem quality. Methods Comprehensive review of the latest literature Results Nutritional content of food can change from source to consumption as it goes through different stages where minimizing the cost is often the primary goal. Optimizing the nutritional content of food while maintaining environmental and ecosystem quality is a challenge that must be met in the coming
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Dissertations / Theses on the topic "Food Science and Nutrition"

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Petty, Elizabeth Celia. "The impact of the newer knowledge of nutrition : nutrition science and nutrition policy, 1900-1939." Thesis, London School of Hygiene and Tropical Medicine (University of London), 1987. http://researchonline.lshtm.ac.uk/682222/.

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Ideas concerning relationships between diet and health in the UK are traced from the 1904 Comittee on Physical Deterioration to the outbreak of World War II. Archive material is used to describe the often conflicting views of the Medical Research Council and the Ministry of Health and Board of Education concerning the public health applications of nutrition science. In particular, the work of the Ministry of Health's first Advisory Comittee on Nutrition, which was appointed in 1931, is reviewed and evaluated. The debate among public healh practitioners over the nature, cause and extent of the
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Williams, Katherine W. "Food science in the junior high school foods class." CSUSB ScholarWorks, 1988. https://scholarworks.lib.csusb.edu/etd-project/340.

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Yang, Tsung Shi. "Effects of Synthetic Food Colorants on Singlet Oxygen Oxidation of Foods." The Ohio State University, 1994. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391765862.

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Martin, Lisa J. "Online nutrition education : perceived understanding, acceptance, and usability of food and nutrition bytes curriculum for the Expanded Food and Nutrition Education Program." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/370.

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Johnson, Deirdra Renee. "The Influence of Food Physical Properties on Transfer Efficiency and Adhesion in a Tumble Drum Process." The Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=osu1364294317.

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Schurter, Christine. "Formulation of "Yum-E Tum-E" juice products supplemented with prebiotics and probiotics for pediatric population with irritable bowel syndrome (IBS)." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1598654.

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<p> The main objective of this project was to develop juice products supplemented with prebiotics (Low Fermentable Oligo-Di-Monosaccharides and Polyols [FODMAPs]) and probiotics (Lactobacillus) aimed towards children with irritable bowel syndrome (IBS). A review of literature discussed what prebiotics and probiotics are as well as their role in the body&rsquo;s health. A discussion of IBS was also included. </p><p> A fruit juice was created using a formula found on the USDA Nutrient Database from a similar product. <i>Lactobacillus acidophilus</i> was the proposed probiotic to be used in the
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Vu, Quyen. "A Study Design of Quantitative Analysis on Consumer Acceptability, Snacking Behavior, and Willingness to Adopt Snacks Formulated with Cricket (Acheta domesticus) Protein." Thesis, California State University, Long Beach, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=10977757.

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<p> The purpose of this project was to develop an experiment aimed at investigating the acceptability and willingness for consumers to adopt snacks formulated with cricket protein. As chips are commonly well-liked snacks, a commercialized chip product containing cricket protein would be used for the sensory evaluations. Three sensory evaluation tools were created to evaluate the perceptions of the participants: A 9-point hedonic scale test, paired-comparison test, and a Food Action Rating Scale test. A review of literature is included which demonstrates the history of entomophagy and the benef
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Chakalian, Meline. "Promoting dietary chemoprevention through development of a functional food product using sweet potatoes (Ipomoea batatas (L.) Lam.) and ginger (Zingiber officinale)." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10140469.

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<p>Colorectal cancer is the third leading cause of morbidity and second leading cause for mortality by cancer in the United States. Phytochemicals within fruits and vegetables have demonstrated chemopreventive potential by regulating certain defense mechanisms within the body. This study evaluated consumer acceptability of a sweet potato ginger crisp prototype. Thirty-two male and female subjects (mean age: 22.8 years) were recruited at California State University, Long Beach. Consumer acceptability was significantly (p < 0.05) higher for the commercial product compared to prototype on several
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Salcido, Esmeralda. "Promoting amelioration of diabetes and other chronic disease through development of a dairy product using figs (Ficus carica L.)." Thesis, California State University, Long Beach, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10142960.

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<p> The consumption of added sugars has gained much attention due to its affiliation with increased incidence of type 2 diabetes and associated chronic illnesses. In this study, an ice-cream prototype was developed using whole dried figs and evaluated for overall consumer acceptability (34 subjects) based on flavor and texture, compared to a control using 9- point hedonics (1 = like extremely; 9 = dislike extremely). Overall acceptability of the prototype and consumer awareness of the FDA proposed new nutrition facts label were also evaluated. Significant (P &lt; 0.000) differences were obser
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Moser, Sydney E. "Influence of dietary polyphenols on carbohydrate intestinal digestion and absorption." Thesis, Purdue University, 2016. http://pqdtopen.proquest.com/#viewpdf?dispub=10172872.

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<p> Both epidemiological and clinical evidence support the notion that polyphenol rich foods and beverages may modify glycemic response, glucose homeostasis and subsequent risk of Type-2 diabetes. <i>In vitro</i> evidence typically derived from experiments with pure phenolics and phenolic rich extracts have pointed to this benefit being associated with two potential mechanisms: (1) the ability of specific polyphenolics to inhibit carbohydrate digestion (amylase and glucosidase) and (2) polyphenolic inhibition of intestinal glucose transport. While the high potential of these activities is evid
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Books on the topic "Food Science and Nutrition"

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Yaktine, Ann L., ed. Advancing Nutrition and Food Science. National Academies Press, 2020. http://dx.doi.org/10.17226/25864.

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Hildreth, E. M. Elementary science of food. 2nd ed. Bell & Hyman, 1985.

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Pripp, Are Hugo. Statistics in Food Science and Nutrition. Springer New York, 2013.

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Mehas, Kay Yockey. Food science: The biochemistry of food and nutrition. 5th ed. Glencoe/McGraw-Hill, 2006.

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Mehas, Kay Yockey. Food science: The biochemistry of food and nutrition. 5th ed. Glencoe/McGraw-Hill, 2006.

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Sharon, Rodgers, ed. Food science: The biochemistry of food and nutrition. 5th ed. Glencoe/McGraw-Hill, 2006.

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World Congress of Food Science and Technology (7th 1987 Singapore). Trends in food science. Edited by Ang How Ghee, Foo Check Woo, and Lien Wen Sze. Singapore Institute of Food Science and Technology, 1989.

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Rastogi, Sanjeev, ed. Ayurvedic Science of Food and Nutrition. Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4614-9628-1.

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P. M, Visakh, Laura B. Iturriaga, and Pablo Daniel Ribotta, eds. Advances in Food Science and Nutrition. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118865606.

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Pripp, Are Hugo. Statistics in Food Science and Nutrition. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-5010-8.

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Book chapters on the topic "Food Science and Nutrition"

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Potter, Norman N. "Improving Nutritional Quality: Nutrition Labeling." In Food Science. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-015-7262-0_24.

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Metzger, Lloyd E. "Nutrition Labeling." In Food Science Texts Series. Springer US, 2010. http://dx.doi.org/10.1007/978-1-4419-1478-1_3.

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Metzger, Lloyd E., and S. Suzanne Nielsen. "Nutrition Labeling." In Food Science Text Series. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-45776-5_3.

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Nielsen, S. Suzanne. "Study Questions Nutrition Labeling." In Food Science Text Series. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4615-0033-9_3.

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Oswald Spring, Úrsula. "On Food and Nutrition." In Pioneers in Arts, Humanities, Science, Engineering, Practice. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94712-9_14.

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Pripp, Are Hugo. "Statistics in Food Science and Nutrition." In Statistics in Food Science and Nutrition. Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-5010-8_1.

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Pripp, Are Hugo. "Statistics in Food Science and Nutrition." In Statistics in Food Science and Nutrition. Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4614-5010-8_6.

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Sun-Waterhouse, Dongxiao. "Food Ingredients." In Advances in Food Science and Nutrition. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118865606.ch5.

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Grace, Delia, Silvia Alonso, Bernard Bett, et al. "Food safety and nutrition." In The impact of the International Livestock Research Institute. CABI, 2020. http://dx.doi.org/10.1079/9781789241853.0338.

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Abstract This book chapter focuses on a programme on improving human health through livestock research in three areas: (i) animal-source foods for nutrition; (ii) zoonoses (diseases transmitted between animals and people); and (iii) FBD. This was the first CGIAR group with an explicit food safety mandate (rather than focusing on specific hazards) and with expertise in using research methods for food safety rather than diseases in general. ILRI was also one of the first groups to focus on food safety in the 'informal markets' of developing countries, and by the 2010s, had become the lead research institute globally in this emerging area. ILRI research on FBD has resulted in many science outputs, including some genuinely innovative tools and approaches, and has already demonstrated outcomes at community, national and regional levels. These include substantial inputs into global, regional and national strategies and national training programmes. The major development-oriented approach - the triple-path for training, motivating and enabling of informal market agents - has been shown to be both scalable and sustainable. While questions remain about its lasting effects on food safety and its application outside those few countries where its success has been demonstrated, the next few years should bring further evidence about this, with benefits lasting for many decades to come.
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Potter, Norman N., and Joseph H. Hotchkiss. "Governmental Regulation of Food and Nutrition Labeling." In Food Science Text Series. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-4985-7_24.

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Conference papers on the topic "Food Science and Nutrition"

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Gao, Qiang, Shangling Song, and Zhen You. "The Role of Nutrition Supplement and Nutrition Food in Training for Athletes." In 4th International Conference on Management Science, Education Technology, Arts, Social Science and Economics 2016. Atlantis Press, 2016. http://dx.doi.org/10.2991/msetasse-16.2016.52.

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Usthasopha, Yanisa, Suphakant Phimoltares, and Nagul Cooharojananone. "Nutrition Counseling System and Food Menu Planning." In 2010 International Conference on Information Science and Applications. IEEE, 2010. http://dx.doi.org/10.1109/icisa.2010.5480421.

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Duma, Mara, Ina Alsina, Laila Dubova, Ingrida Augspole, and Ieva Erdberga. ""Suggestions for consumers about suitability of differently coloured tomatoes in nutrition "." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.042.

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Cinkmanis, Ingmars, Ingrida Augspole, Sanita Vucane, and Dimins Fredijs. "Analysis of organic acids in herbal and fruit syrups by liquid chromatography." In Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.049.

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Ozola, Baiba, Ingrida Augspole, Mara Duma, and Viesturs Kreicbergs. "Bioactive compounds in fresh and dried ginger root (Zingiber Officinale)." In Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.050.

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Ozola, Baiba, Ingrida Augspole, and Mara Duma. "Pigments content in different processed edible wild plants." In Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.051.

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Sernaite, Lina, Dalia Urbonaviciene, Ceslovas Bobinas, and Pranas Viskelis. "Optimisation of supercritical carbon dioxide extraction of lipophilic extract from rosehips." In Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.052.

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O’Sullivan, Maurice G., Briony Supple, and Marian McCarthy. "Cross cultural experiences of Chinese students studying Food Science in Ireland." In Learning Connections 2019: Spaces, People, Practice. University College Cork||National Forum for the Enhancement of Teaching and Learning in Higher Education, 2019. http://dx.doi.org/10.33178/lc2019.10.

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Food science is the comprehensive study of food and beverages or more specifically the application of the scientific disciplines of the physical, biological, and chemical as well as engineering, microbiology and nutrition to the study of food and beverages to improve the sensory properties, safety, nutrition, functionality, sustainability and availability. UCC attracts diverse cross-cultural groups of students to degree programmes in Ireland annually including 3000 international students from over 100 countries (UCC, 2018). However, anecdotally, students were underperforming (grades lower than
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Kalnina, Ilze, and Evita Straumite. "A review - effect of salt on the sensory perception of snacks." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.001.

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Ilze, Laukaleja, and Zanda Kruma. "Influence of the roasting process on bioactive compounds and aroma profile in specialty coffee: a review." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.002.

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Reports on the topic "Food Science and Nutrition"

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Reinhardt, Sarah. From Silos to Systems: Investing in Sustainable Nutrition Science for a Healthy Future. Union of Concerned Scientists, 2021. http://dx.doi.org/10.47923/2021.14270.

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Diet-related disease, climate change, and environmental degradation exact an enormous toll on human and planetary health. These challenges could be addressed in part by shifting what we eat and how we produce food, yet key questions remain about how to make such transitions effective, equitable, and sustainable. To help answer these questions, investments in “sustainable nutrition science”—research and education at the intersection of nutrition, food production, and climate and environment—are urgently needed. However, the Union of Concerned Scientists has found that US public funding for sust
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Hoynes, Hilary, and Diane Whitmore Schanzenbach. U.S. Food and Nutrition Programs. National Bureau of Economic Research, 2015. http://dx.doi.org/10.3386/w21057.

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Research Institute (IFPRI), International Food Policy. Resilience for food and nutrition security. International Food Policy Research Institute, 2014. http://dx.doi.org/10.2499/9780896296787.

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Research Institute (IFPRI), International Food Policy. Food security and nutrition in an urbanizing world. International Food Policy Research Institute, 2017. http://dx.doi.org/10.2499/9780896292529_01.

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Marivoet, Wim, John M. Ulimwengu, and Leysa Maty Sall. Policy atlas on food and nutrition security: Kenya. International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133781.

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Marivoet, Wim, John M. Ulimwengu, and Leysa Maty Sall. Policy atlas on food and nutrition security: Ghana. International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133782.

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Marivoet, Wim, John M. Ulimwengu, and Leysa Maty Sall. Policy atlas on food and nutrition security: Rwanda. International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133783.

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Research Institute (IFPRI), International Food Policy. Global institutions: Governance reform for food, nutrition, and agriculture. International Food Policy Research Institute, 2018. http://dx.doi.org/10.2499/9780896292970_08.

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Marivoet, Wim, John M. Ulimwengu, and Leysa Maty Sall. Policy atlas on food and nutrition security: Burkina Faso. International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133784.

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Agriculture Nutrition Health, Research Program. Conceptual framework for food systems for diets and nutrition: Country food system fact sheet: Ethiopia. International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134252.

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