Food and health
The relationship between diet and health is now widely recognised. Food quality, composition, availability and cost have a direct effect upon the health profile of many communities.
The Openfields library includes materials on how diets, foods and food components affect human health. The scope includes diet composition, functional foods, food supplements and medicinal plants used by consumers, and the provision of evidence to support health claims. Other materials indicate how production methods affect the quality of foods, food supplements and herbal medicines. This includes primary production (agriculture), processing, storage, quality control/standardisation, safety assurance, national policy issues, etc.
A sample of Items held in the Food and health category
- The growth and survival of food-borne pathogens in beer.
- Access to healthy food in Nantes, France
- Effect of genotype, environment and agronomic management on b-glucan concentration of naked barley grain intended for human health food use.
- Potential to Use Ultraviolet-Treated Bacteriophages to Control Foodborne Pathogens
- The Safety of Poultry Products : Present Trends and Future Developments
- 1967: Food for health – by stealth
- 1405: Greener eating, the environment, farming and the Big Society
- Predicting risk of Fusarium mycotoxins in cereals
- Quantification of trichothecene-producing Fusarium species in harvested grain by competitive PCR to determine efficacies of fungicides against fusarium head blight of winter wheat
- PCR-based detection and quantification of mycotoxigenic fungi
There are currently no subcategories in the Food and health section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.