Current trends in food retailing – small shopsNamed multiples
Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortifi...
Current Trends in Foodborne Human Listeriosis 来自 NCBI 喜欢 0 阅读量: 36 作者:A Datta,L Burall 摘要: Probe-sets uniquely present in the serotype 4b, ECIV strains that cause invasive listeriosis. (DOCX) 关键词: Listeria monocytogenes human listeriosis new food types new serotypes/genotypes ...
Current Research in Food Science (CRFS) is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food systems and their components. Current Research in F...
Current Opinion in Food Science 的创刊是因为我们意识到,由于专业领域发布信息量的增长,专家越来越难以及时了解其中的变化。在Current Opinion in Food Science中,我们提供给读者系统的信息,包括: 以清晰易读的形式展现专家对食品科学当前进展的意见。 由专家评估原版的论文。
食品科学的当前观点(Current Opinion In Food Science)是一本由Elsevier BV出版的一本Agricultural and Biological Sciences-Food Science学术刊物,主要报道Agricultural and Biological Sciences-Food Science相关领域研究成果与实践。本刊已入选来源期刊,属于国际一流期刊。该刊创刊于2015年,出版周期6 issues/year。2021-202...
Administration, Foodº DEPARTAMENT OF HEALTH AND HUMAN SERVICES. 2008. Food Labeling; Current Trends in the Use of Allergen Advisory Labeling: Its Use, Effectiveness, and Consumer Perception; Public Hearing; Request for Comments. INTERNET. http://www.fda.gov/OHRMS/DOC...
select article Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets Review articleOpen access Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets Abdo Hassoun, Fatma Boukid, Antonella Pasqualone, Christopher J. Bryant, ... Franc...
Thereafter, the LAB colony with a clear area around it in MRS (de Man Rogosa and Sharpe) agar media is selected and screened for its ability to produce GABA. The selection of microorganisms that produce high levels of GABA is needed by the fermented food industry, especially for functional ...
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