Food Science and Nutrition

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Food Science and Nutrition

Food Science and Nutrition Elsevier Food Science/Nutrition - Connect with fellow researchers, share insights, and keep in touch with the latest news, books & journals in your field.

The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, t

his important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide.

02/02/2025

Formulating Chayote-Enriched Gummy Candies: Balancing Nutrition and Taste for a Delightful Alternative

Read Food Chemistry Advances study > http://spkl.io/6181fcr5B

01/02/2025

Egg-derived bioactive peptides IQW and IRW alleviate Escherichia coli diarrhea based on the CaSR-mediated NF-κB/MAPK pathway

Read the Food Bioscience study > http://spkl.io/6185fiW6z

31/01/2025

Comparative analysis of antioxidant flavonoids in wild and cultivated soybean using integrated ion-filtering strategy-combined LC−HRMSn analysis

Read the Food Bioscience study > http://spkl.io/6188fiWTu

31/01/2025

Impact of Microwave Processing on Phytochemicals, Antioxidant Status, Anti-Nutritional Factors and Metabolite Profile of Maize Flour

Read the Applied Food Research study > http://spkl.io/6181fiMsb

30/01/2025

Preventing lifestyle disorders: The diet shift in India

Read the Food and Humanity study > http://spkl.io/6180fimfQ

30/01/2025

Development of an in vitro triculture model of intestine inflammation to assess the immunomodulatory properties of cassava and roselle, two African green leafy vegetables

Read the NFS Journal study > http://spkl.io/6181fiMmx

30/01/2025

Essential oils as antibacterials against multidrug-resistant foodborne pathogens: Mechanisms, recent advances, and legal considerations

Read the Food Bioscience study > http://spkl.io/6189fimqP

29/01/2025

Production and characterization of powder from drone brood of honeybees (Apis mellifera)

Read the Applied Food Research study > http://spkl.io/6185fimaW

29/01/2025

Exploring the in vitro prebiotic potential of two different freeze-dried apple pomace cultivars

Read the Food Bioscience study > http://spkl.io/6181fiMlB

28/01/2025

Odor-Active Aroma Compounds in Traditional Fermented Dairy Products: The Case of Mabisi in Supporting Food and Nutrition Security in Zambia

Read the Current Research in Food Science study > http://spkl.io/6189fiMcD

28/01/2025

Submit your research on new materials for energy generation and storage, catalysis, separations, buildings, foods, clothing and packaging to the 14th International Colloids Conference. Abstract submission open until 14 Feb http://spkl.io/6189fw4XN

27/01/2025

Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation

Read the NFS Journal study > http://spkl.io/6184fim2u

27/01/2025

An eco-extraction procedure for solvent free extraction of plant phenolics using microwave hydro diffusion and gravity (MHG) model

Read the Food and Humanity study > http://spkl.io/6188fiM9G

26/01/2025

Exploring Millet Proteins: Extraction Techniques, Post-Processing, and Modification using novel approaches

Read the Food and Humanity study > http://spkl.io/6183f9MdH

25/01/2025

Unlocking fungal fortunes: Cutting-edge extraction techniques and therapeutic possibilities of mushroom bioactive compounds

Read the Food Chemistry Advances study > http://spkl.io/6185fizLB

24/01/2025

Evaluation of a palletized modified atmosphere packaging system to extend the shelf-life and maintain quality of Green Beans stored at cooling temperature

Read the Applied Food Research study > http://spkl.io/6180f9MaG

24/01/2025

Estimating decision-making factors for locally produced and imported rice using consumer models

Read the Food and Humanity study > http://spkl.io/6183f9Mt1

23/01/2025

The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome

Read the Food Chemistry: X study > http://spkl.io/6181f56Jx

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