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
- Control of Listeria monocytogenes growth in a ready-to-eat poultry product using a bacteriophage.
- CSR, SMEs and food retailing: The advantages of being a lesser god
- The contribution of dietary broccoli sprouts towards the microbial metabolite profile in the hind gut of mice
- 1537: Dairy is good for you
- The effects of fatty acids on the nutritional value and eating quality of lamb
- 1968: Food for health – the science
- ISEKI_Mundus – a base to foster international exchange of expertise in microbial food safety research.
- Detecting Campylobacter: developing a rapid test for the poultry industry
- PCR-based detection and quantification of mycotoxigenic fungi
- 1115: Fruit and vegetable task force
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.